Entries tagged with “Juergen Welp”.


The explosion of restaurant openings in Cape Town and the Winelands in September is flowing into October too. Last month saw the opening of Tiger’s Milk Kloof Street, Marrow, Davy Croquettes, The Yard, Schoon de Companje in its new premises, Pierino Penati at Villa 47, and Firefish, amongst others. 

We update information about newly opened and closed restaurants continuously, and welcome such news.

Restaurant Openings

#   Tiger’s Milk has opened its restaurant and Bar Splendido on Kloof Street and Rheede Street in Cape Town (photograph) (more…)

In less than a week after opening its newest Tiger’s Milk Restaurant & Bar on Kloof Street in Cape Town, the restaurant is operating smoothly, as if it has always been there. It is already busy, attracting custom with little marketing effort to date by the Harbour House Group. A hugely exciting attraction is that DJ René Tanguy will be playing at the newest Tiger’s Milk on Fridays, starting this week. It is the 26th Harbour House Group restaurant to open.  (more…)

We were invited to try the new themed Tapas dinners at Steenberg’s Bistro Sixteen82, my first evening visit to one of my favourite restaurants headed by one of the nicest and most honest chefs.  We enjoyed a tantalising ‘Taking Tapas to Turkey’ evening, which was the theme for June, and for the last few days of July.

On entering the wine tasting area the striking chandelier attracted my attention once again, in symbolising red and white grapes, making a powerful statement.  The restaurant was cosy, being brightly lit, with modern gas heating, and had a buzz from the patrons having arrived at the early dinner time.  A shock was the new grass green colour of the ladies’ cloakroom, which Chef Brad Ball agreed was extreme, but better than the ‘prison orange’ in the gents’ loo, and the shocking pink of the disabled loo, being the choice of interior designer Richard Perfect, Brad said!  However, compared to the other Constantia Valley Wine Route estates we had visited earlier that day, surprising in their ordinariness, Steenberg is by far the most attractive and professional of all the Constantia wine estates.

While the Bistro is more relaxed than its sister restaurant Catharina’s at the Steenberg Hotel, the neat presentation of the side plate with a material serviette embroidered with the restaurant name and good cutlery give a classy impression, as does the beautiful display of the Steenberg wines on both sides of the restaurant.  A modern Maxwell & Williams salt cellar adds a sophisticated touch.  Flower arrangements have always been striking in the building, with proteas in tall glass vases. (more…)

Capetonians are still reeling from the news that the country’s and our city’s largest restaurant, Paulaner Bräuhaus, closed down on Sunday evening, after ten years of operating in the V & A Waterfront.  Our blogpost about this closure has received more than 1000 unique views in the past 48 hours, an unheard of high readership demonstrating the interest in this story.  Kloof Street appears to be experiencing a particularly bad series of restaurant closures, the street having the most restaurants in Cape Town.  Our list of latest restaurant openings and closures will be updated continuously, as we receive information.

Cape Town

*   Clarke’s Bar and Dining Room has opened on Bree Street, as an American-style diner, owned by Lyndall Maunder, ex-Superette

*   Chez Chez Espresso and Cheesecake Bar has closed down off Kloof Street, Tamboerskloof.

*   The Black Pearl (ex-Seven Sins) on Kloof Street has closed down

*   Andy Fenner (JamieWho?) and friends have opened Frankie Fenner Meat Merchants in Metal Lane, 8 Kloof Street, opposite McDonald’s.  They are stocking Farmer Angus McIntosh’s beef, Richard Bosman’s pork, and eggs and chicken from Simply Wholesome.  A barista will make coffee, and Jason will bake special chorizo muffins and bacon brioche for them.

*   Neil Grant, ex-sommelier of Rust en Vrede, has opened Burrata, a new restaurant in the Old Biscuit Mill

*   Societi Brasserie has opened in Constantia

*   Luke Dale-Roberts, Eat Out Top Chef, has opened the Pot Luck Club, a Tapas Bar next to The Test Kitchen (photograph above). He will also open a real Test Kitchen, a private experimental place to develop new recipes

*   The Bungalow has opened as a 400-seater restaurant where La Med used to be, part of the Kovensky Group, also owning Pepenero, Paranga, The Kove and Zenzero.

*   La Belle Café & Bakery has opened in the Alphen Boutique Hotel.

*   5 Rooms Restaurant has opened at the Alphen Boutique Hotel

*   Gypsy Café has opened in Observatory

*   Kuzina in the Cape Quarter has been sold, and is now called Rocca.

*   Sabrina’s, which opened about two months ago where Depasco was, at the corner of Kloof and Long Street, has closed down

*   Arts Café has opened at Artscape.

*   Chef Craig Paterson has started as Executive Chef at Dash (Queen Victoria Hotel), the V&A Hotel, and Dock House

*   Caveau at the Josephine Mill has closed down

*   Café Sofia in Green Point has become Slainte

*   Knead has opened a large outlet in Lifestyle on Kloof, Gardens

*   Mitico has opened a pizzeria and ’spaghetteria’ on Kloof Street, where St Elmo’s used to be

*   Mamma Mia in Steenberg has closed down

*   Don Pedro’s in Woodstock has re-opened, under Madame Zingara management

*   Madame Zingara is said to be re-opening in its original building on Loop Street

*   Tong Lok on Kloof Street has closed down.

*   Mason on Kloof Street has closed down (to become a Slug & Lettuce)

*   Buzz on Kloof Street has closed down

*   Myög has opened as a frozen yoghurt outlet, at 103 Kloof Street

*   Thai Café has opened in the old Cape Quarter

*   Paulaner Bräuhaus in the V&A Waterfront has closed down!

*   The Fez is closing down.

*   Giorgio Nava’s Down South Food Bar has closed down

*   Fat Back Soul has been renamed South China Dim Sum Bar

*   On a Roll has opened in Mowbray as a gourmet hot dog restaurant

*   The Dog’s Bollocks has opened as a burger pop-up restaurant

*   Saints Burger Joint has opened on Kloof Street

*   Cape Bubble Tea, which recently opened in Camps Bay, has closed down

*   Dear Me has opened its Pantry

*   Chef Jannie Melis has left French Toast

*   Jackal & Hide has opened on Kloof Street

*   Eat on Breda Street has closed down

*   Graham Beck’s Gorgeous bubbly bar has opened at Catharina’s at Steenberg, with Jenna Adams as the Manager.

*   Operator Pamela Trevelyan and Chef Lana Doyle have left Sunbird Bistro in Camps Bay.

*   Col’Cacchio is opening new outlets in Claremont and Westlake

*   Chef Daniel Botha, who started at Salt restaurant at the Ambassador Hotel in November, has left. Dale Thebus is the new head chef.

*   Vaudeville has closed down

*   Shin Tai Asian Kitchen is opening on Regent Road in Sea Point

*   Bistro 1682 Manager Juergen Welp has left, and has been replaced by Marc Cowen.  Assistant Manager Jenna Adams has moved over to Catharina’s to run Gorgeous by Graham Beck.  New assistant managers are Cable Ermstrom and Hilton Klassen.

*   A new Vida é Caffe is opening on Prestwich Street in April, and a cupcake shop is said to be opening around the corner, on Ebenezer Street, next to T & Co/Table 13, in Green Point

*   GM Nigel Pace has left the Cape Grace Hotel

*   Il Cappero will moving from Barrack Street to Fairway Street in Camps Bay, opening in May.

*   Saints on 84 Kloof has opened on Kloof Street

*   Sushibox has opened at Newlands Village

*   Richard’s Supper Stage & Bistro has opened on Main/Glengariff Roads in Sea Point, as a dinner theatre (from May), and restaurant, owned by Richard Loring and Roland Seidel

*   ‘I my Laundry laundry restaurant has opened on Buitengracht Street

*   West Street Café has opened in the new Woodstock Foundry, owned by Chef Alan West

*   Orphanage has opened as a cocktail and tapas emporium on Bree Street

*   Valora on Loop Street has closed down

*   ACT Restaurant and Play Bar at the Baxter Theatre closed down overnight on the last March weekend, without paying its rent for the past three months.

*   Philip Arno Botes is the new Chef at Pure Restaurant at Hout Bay Manor.

*  Take & Bake German Bakery has closed down on Main Road Sea Point

*  Maz Sushi has closed down on Main Road Sea Point

*   Planet Green Salad Bar has opened on Kloof Street

*  Burrata will introduce a new 3-course food and wine pairing menu before the end of April.

*  Vanilla in the Cape Quarter has closed down.

*   Chef Bruce Robertson has opened Bruce’s Beach House for lunches, in Scarborough

*   Cake designer Martin Senekal has closed Cafeteria in De Waterkant, now only selling on order and at the Old Biscuit Mill market

*   Madame’s on Napier has opened in De Waterkant

*   Moyo is to open where the Paulaner Braühaus was in the V & A Waterfront.

*   Sinn has closed down its Deli at Wembley Square

*   Table Thirteen is closing down in Green Point and moving to Paarden Eiland at the end of May

Franschhoek

* Leopard’s Leap has opened its Tasting room and Liam Tomlin Food Studio and Store outside Franschhoek

*    Reuben’s is opening a Franschhoek branch in his self-owned building off the main road, when his Huguenot Road branch lease expires this year

*   Dieu Donné in Franschhoek has leased its restaurant to Martin and Marco from Durban, and they have renamed it Roca.

*   The sushi restaurant has closed down

*   MCC Franschhoek has opened in the Village Square, opposite the church, stocking 34 MCC’s from Franschhoek and serving food as well

*  Babel Tea House has opened at Babylonstoren, serving sandwiches, cake and teas.

*  Donovan Dreyer from Grande Provence has resigned, and started as Restaurant Manager of Indochine at Delaire Graff.  Aldo du Plessis has taken over as Restaurant Manager at Grande Provence.

*  The Franschhoek Food Emporium has closed down.

*   Bijoux Chocolates has closed down its chocolate manufacture, will continue selling chocolates.

*   Chef Bjorn Dingemans has left The Franschhoek Kitchen at Holden Manz, to open up a new restaurant on Lourensford wine estate in spring. Cheyne Morrisby is the new chef at the Franschhoek Kitchen.

*   Chef Vanie Padayachee has joined Le Quartier Français

*   Chef Darren Roberts is leaving Grande Provence for a new appointment in the Seychelles at the end of April.

*   Alton van Biljon has been appointed as Restaurant Manager at Haute Cabriere.

Stellenbosch

*    Cavallo restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, this year or next

*   Cupcake on Dorp Street has closed down, and Dorpstraat Deli will open

*   De Oude Bank Bakkerij has opened a bar, serving Bartinney wines, and craft beers.

*   Bruce von Pressentin has been appointed as Executive Chef at The Restaurant @ Longridge

*   David Higgs has resigned as Executive Chef from Radisson Blu Gautrain in Johannesburg (previously with Rust en Vrede), and was said to be headed for his home country Namibia.  He starts at The Saxon in Johannesburg in May.

*   Slug & Lettuce will open where Beads is on Church Street

*   De Huguenot, with its Harry Q Bar and wedding reception facilities, will be auctioned on 14 March.

*   Stables at Vergelegen Bistro has opened as a lunch restaurant in Somerset West.  Its Lady Phillips Restaurant is being given a make-over by Christo Barnard, and will open in June, with a new name called The Vergelegen Restaurant.

*   Warwick wine estate’s new chef is Dane Newton (ex-Chamonix, Cascade Manor).

* Tokara closes for a winter break from 22 April, re-opens on 4 May

Paarl

* Chef Matthew Gordon has opened Harvest, a new restaurant at Laborie

*  The Spice Route Restaurant has opened on the ex-Seidelberg, now belonging to Fairview.

Hermanus/Overberg

*    Simone’s Restaurant has opened in Napier

*   Tipples Bar and Grill has opened in Hermanus

*   Rivendell Estate and Bistro has opened as a restaurant and winetasting venue on the road between Hermanus and the N2, near the Kleinmond turn-off.

*  Grilleri has closed down

Garden Route

*   Katarina’s has opened at the Kurland Hotel.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.comTwitter:@WhaleCottage

I had read about Bistro Sixteen82 at Steenberg wine estate in Constantia on Twitter, and about its Beef Tataki in particular, one of Chef Brad Ball’s signature dishes.   My first visit last week was one of wow – amazement at the wonderful setting, the amazing decor, the friendliness of the staff, the wonderful food, as well as the value for money, a perfect recipe for success.  I felt that the “Bistro” name, which Wikipedia defines as “a small bar serving moderately priced simple meals in an unpretentious setting” is completely inappropriate for this wonderful restaurant, the restaurant underselling itself, and thereby overdelivering.

Bistro Sixteen82 opened just less than a year ago, in a new building built on the historic Graham Beck Foundation-owned wine estate, which was given to Catharina, “the widow Ras” as she was known, by Simon van der Stel in exchange for (undefined) “favours”, I was told by the charming Lida van Heerden, the Cellar Door Manager.  Catharina must have been quite a lady, having had five husbands, and was the inspiration for the name of Catharina’s, the other Steenberg restaurant.   With the historical heritage of Steenberg, the modern building housing the tasting room as well as the Bistro is a surprise, but fits into the environment well, probably because the building is quite a distance away from the historic Steenberg Hotel buildings.  There is ample parking, and the building opens onto a well-kept lawn, which seems to melt into the vineyards on the mountain slope above.  There is a lovely water feature, making it very tranquil to sit outside.

When one steps into the tasting room, which one has to walk through to get to the restaurant, one notices the dominant chandelier, made from 2700 green and red resin oval shapes, depicting grapes, with pips and all!   The light was made by Carole Carr-Harris from Divali Lighting in Hermanus, and weighs a ton, needing a reinforced ceiling to hold the weight.   The tasting section is a round island in a generously sized room, from which leads a lounge, at which one can taste wines too, or just enjoy sitting at the fireplace on a wintry day.   The architect and interior decorator is Richard Perfect, and he certainly did a perfect job in creating an architecturally unique building inside and out. 

The restaurant is a large space, with tables seating 70 patrons close together, especially against the two end walls, which have a fixed seat against the wall.   The close proximity of the tables, and the fully booked restaurant, gave it a wonderful buzz and energy.  It was nice to see Jenna, the hostess, who has attended one of Food & Wine Bloggers’ Club meetings.  Chef Brad was off-duty, but kept an eye on things with his staff as soon as he had read via Twitter that I was at the restaurant, and also provided the exact details of the sauce served with the asparagus starter on Twitter, even though he had the day off!   A large structure made from branches is a decorative feature on the ceiling, and bunches of pin-cushion proteas presented in large glass vases give a flash of orange in an otherwise white-dominant restaurant interior, the same protea-filled vases being seen at the entrance to the building, from which can also see the steel vats of the winery. The comfortable chairs have a natural wood look, with what looks like a modern-day ‘riempie’ for the seat, matching the ceiling wood structure.  The vats are also visible behind the Raw Bar, and the estate’s white and red wines are cleverly displayed on two of the walls, creating a design feature.  A Raw Bar refrigerated display counter contains salamis and hams, capers as well as cheeses, with an Oyster Tank next to it.  Staff look smart and professional, with white shirts, a smart slim silver tie, with a tie clip, and black slacks and black aprons. 

The tables have white table cloths and impressive serviettes with the name of the restaurant embroidered on them.  Cutlery and glassware is of good quality.  The menu and winelist is made from black leather, and is a simple insert.  The number of choices of dishes and wines is reasonable, yet very varied, making it easy to choose.   The reasonable cost of the dishes impressed, Front of House Manager Jürgen Welp telling me that from the outset Chef Brad Ball wanted the Bistro to stand for value for money, both in terms of its food as well as the wines (the mark-up is no more than 25 % for the Steenberg wines, unlike some of its Constantia neighbours charging threefold for their estate wines, even if the tasting room is only a few steps away).  With a corkage fee of R40, it would be more expensive for a customer to do a BYO with corkage added, compared to ordering from the winelist.

Chef Brad Ball was previously at River Cafe, Olympia Café and Pastis, while Jürgen had worked at Buitenverwachting for seven years.  Both set up Bistro Sixteen82 a year ago. 

Our waitress Natalie brought the bread basket to the table, consisting of a bread stick, slices of focaccia and ciabatta, with a small platter of olives and sundried tomatoes, and olive oil and balsamic vinegar served in tiny milk jugs.  The Summer menu is divided into four sections, labeled as “Stimulate” for the starters, including smoked pork paté, pea and pancetta risotto and snails, costing R46 each, and mussels, slightly more expensive;  “Rejuvenate” contains two dishes : Beetroot tarte tine served with smoked trout mousse (R68) and the house salad (R45/R64).  “Inspire” contains the main courses, ranging from R78 for Broccoli feuillette (gorgonzola fondue) to R 120 for Franschhoek Trout and Steak au Poivre.  Other mains include a pork belly ragout, line fish, a charcuterie selection and sticky pork belly.  The “Indulge” selection contained five desserts, costing between R44 – R50, all interesting sounding, and a cheese platter at R48.

I ordered the Asparagus starter (R50), served with a truffle mousseline with parmesan, and decorated with tiny snippets of tomato, a lovely melody in green, yellow and red. The sauce was delicious, and overshadowed the steamed crispy asparagus, it was so special.   My son had the Beef Tataki, which is seared beef fillet and then thinly sliced in carpaccio style, served with soy sauce, ginger, sesame seeds, chilli, sesame oil, radish, spring onions, and lime juice. It is a unique combination of ingredients causing a taste explosion, costing R49 as a starter and R 105 as a main.  My (student) son could not finish the main course portion, it was so filling.  I ordered the entrecote steak, simply served as two thick slices, with mash (a bit stodgy, I felt, but it was my choice – normally the steak is served with potatoes and peppercorn sauce) and steamed carrots and beans.  An excellent small but effective steak knife was provided.

The Raw Bar board shows prices to be R18 for an oyster, and Gravadlax at R44.  Other options are Pink Tartar, being Norwegian salmon with chilli and lime, costing R60/R105 as starter/main course, and the Red Tartar, being a tartar of Chalmar beef served with capers and a quail egg (R56/R98).   The cappuccino was served with two pieces of home-made Turkish Delight. 

We were offered a complimentary glass of the Steenberg Brut, made from 100 % Chardonnay, the first tasting of this bubbly, crisp and dry, and a good marriage with the asparagus.   The Steenberg wine range consists of 1682 Chardonnay MCC, Sauvignon Blanc, HMS Rattlesnake Sauvignon Blanc, HMS Sphynx Chardonnay, Merlot, Shiraz, 1682 Pinot Noir, Sauvignon Blanc Reserve, Sauvignon Blanc/Semillon, Nebbiolo, Catharina, Magna Carta, and Klein Steenberg Sauvignon Blanc, Rosé and Bordeaux Blend.   The Steenberg wines understandably dominate the winelist, with almost all their wines being available by the glass.  The Klein Steenberg Bordeaux Red costs R24 for a 250 ml carafe and R70 for a bottle, and the most expensive is Steenberg Catharina 2007 at R77/R230.   It also lists a few other Constantia wine brands, keeping it proudly-Constantia.  Billecart Salmon Brut Reserve costs R 585 and the Rosé R750.  

I don’t always make a point of visiting the cloakroom, and here I saw the only aspect of the decor that came across as kitsch – the cloakroom and the toilets are covered with a wall paper that is a close-up of a vineyard, making one claustrophobic.  It is such a contrast to the good taste of the decor in the rest of the building. 

I loved my first visit at Bistro Sixteen82, and will be back again to try some of the other dishes on the Summer menu.  I felt it to be excellent value for money, and a happy and relaxed space, with very friendly staff and happy customers who did not seem to want to go home.  I am very surprised that Bistro Sixteen82 did not make the Top 20 Eat Out Restaurants shortlist, but should be sure to do so in 2011.  The Breakfasts, and the Eggs Benedict in particular, are legendary at Bistro Sixteen82 too.  

POSTSCRIPT 22/2: A visit to my accountant in Constantia was a good opportunity to make a return visit to Bistro Sixteen82.   I had an early lunch, and was served by Manager Jürgen, and was offered a glass of Steenberg Brut – I accepted a half glass. I tried two new starters on Chef Brad Ball’s menu, and absolutely loved the presentation as well as the taste of the Duck liver parfait and duck prosciutto, creating a beautiful dark/light effect underneath the mousse, and served with a small wine-poached pear.   Then I had the Capellini and truffle créme, topped with chopped tomato and a poached egg, a more simple but filling and tasty dish, beautifully paired with the Steenberg Semillon.  

Bistro Sixteen82, Steenberg wine estate, Constantia.  Tel (021) 713-2211.  www.steenberg-vineyards.co.za   Twitter :@Bistro1682.  Mondays – Sundays, Breakfast, Lunch and Dinner, 9h00 – 20h00. 

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com  Twitter: @WhaleCottage