With rating agencies giving our economy a thumbs down, and our Minister of Finance Tito Mboweni painting a bleak picture of our economy last week, it is no surprise that there are few, if any, restaurant openings planned for the rest of the 2019/2020 summer season.
Exhibit A of Chefs Rikku O’Donnchü and Warwick King opened on Bree Street on Friday. La Chêne opened at Leeu Estates in Franschhoek two weeks ago. Cowboys & Cooks is running late in opening its planned new restaurant in De Waterkant.
Last week I joined Steenberg Public Relations Consultant Gudrun Clark for lunch at the recently opened Tryn restaurant, in the transformed space that was the home of Catharina’s at Steenberg for twenty years. Tryn was the nickname of founder owner Catharina Ras. Its Kitchen is now headed up by Chef Kerry Kilpin, who has been in charge of Bistro Sixteen82, also at Steenberg, for the past five years. Catharina’s has been transformed, renamed, and modernised, to bring her into the 21st century. The restaurant transformation was accompanied by a major renovation of the Steenberg Hotel. Continue reading →
The poor economic conditions in our country currently is manifesting in the very few new restaurants opening for the new summer season, most such new openings usually taking place in September. Where many new restaurants are opening, they are changing the name and concept of existing ones, rather than being brand new, or adding other restaurants in a restaurant group’s portfolio.
Two exciting top-end restaurant openings are those of Exhibit A (owned by highly acclaimed Chef Rikku O’Donnchü and Chef Warwick King, who left Gåte restaurant earlier this year), opening in the city centre on 1 November; and of La Chêne at Leeu Estates in Franschhoek. Interesting is that a number of new restaurants have opened on Kloof Street, our former Cape Town Restaurant Street before Bree Street took over, Continue reading →
JAN the JOURNAL has published its second volume of 2018, just before the year closed. It has taken me almost two months to look at it after buying a copy at Woolworths, the 297 page manuscript of The Jan Hendrik Group (PTY) Limited being more than intimidating in thickness, and time required to do it justice in reading it. Despite having an editor for the publication, one wonders how Chef Jan-Hendrik manages to find the time to collate such a heavy-weight Journal in his role as Editor-in-Chief, given his commitment as chef to his one Michelin star restaurant JAN in Nice, and his regular trips to Cape Town and SA. Continue reading →
Last night I attended the launch of the ‘Platter’s by Diners Club International 2019 South African Wine Guide’ at the Table Bay Hotel. It was an evening of some surprises, and new awards presented! But one thing was consistent – the Mullineux duo of Chris and Andrea lead this country in its consistent wine award performance, winning Winery of the Year for the third time in the 39 year history of the Platter’s Guide. Continue reading →
The Bootlegger Coffee Company has grown by leaps and bounds, opening branches not only locally but internationally too. It was a surprise therefore to read that the company had partnered with serious fine-dining Chef Eric Bulpitt of Faber at Avondale in creating Bootlegger Café and Grill in High Constantia, the home of the former very popular Greens.Continue reading →
Last week my special friend Stuart Bailey and I ate at Janse & Co, the restaurant on Kloof Street, which Chef Arno Janse van Rensburg opened with his partner Liezl Odendaal two months ago. It reflects perfection in its decor, its service, and its menu, with beautifully presented dishes. Continue reading →
The Wade Bales Cap Classique & Gin Affair 2017 will be held at Grand Africa Café & Beach on Friday and Saturday late afternoon, offering more than fifty fine sparkling wines, as well as top local Gin brands to taste. Continue reading →
I was grateful to be able to interview Chef Brad Ball at La Parada Bree Street last week, in preparation for the announcement of his appointment as the new Harbour House Group Executive Chef, given my (then) forthcoming trip overseas. Continue reading →