Yesterday the Ritz Hotel opened its doors for accommodation trade, and hosted a soft launch, to introduce writers and the trade to the new Casa restaurant, and to the newly transformed hotel, a renovation process which took about two years.

We learnt last night that the first contractor which had been appointed to renovate and upgrade The Ritz Hotel, had done such a shoddy job that it had to be redone by a new contractor. Not all the bedroom renovations are complete, 114 bedrooms of 213 being operational until season ends, and the balance can then be completed, we were told. We were not shown the bedrooms yesterday, but I have been invited to do so next week. The hotel opened 45 years ago, and this was the first major upgrade since then. 

Last year I was taken around the hotel renovations by then GM Clayton Howard. 

Bertus Basson @ The Ritz to turn heads in Sea Point from 15 November!

The long period of closure of the hotel, which was due to have opened with an extravagant launch party in November 2016, led to Chef Bertus Basson withdrawing from operating the prestigious revolving restaurant on top of The Ritz Hotel, concentrating instead on the opening of his new Burger joint De Vrije Burger in Stellenbosch. It is said that Basson and the Hotel made the decision by mutual agreement. The hotel will operate the revolving restaurant itself, and Chef Maveer Thulsi will head up the restaurant Kitchen, having previously worked at The Palace of The Lost City, and the Carlton Hotel. The restaurant will open this coming week, on the 20th December. A five course set menu, but eight courses in effect, will cost R850 per head. It was described by Lisa as offering ‘smart dining’.  A Champagne Bar will operate one floor below the Revolvimg Restaurant. 

We were welcomed with various beverage choices: Whispering Angel still wine from France, poured from a 6 liter bottle; Graham Beck MCCs; Stella Artois Belgian beer; and Aperol Spritz.  Loungers and couches had been set up around the pool area, with bright yellow umbrellas, and the 100 or so guests were widely spread over the large exterior space. DJ Anthea Scholtz was in the house, providing music.

Food was brought to us continuously, and included various sushi styles; pizzas: margarita, avocado and chicken, vegetarian, Hawaiin; calamari; Caprese skewers; and lamb with noodles. Desserts were special, with mini portions of crème brûlée and tiramisu.  

I saw Group Chef Adrian Cook, in charge of both the Shimmy Beach Club and The Ritz Hotel kitchens, and he introduced me to The Ritz Hotel Resort Chef Reagan Wilson in the kitchen. I had been seen entering the kitchen by Director Yolanda van Wyk, and she came up to me to chat, to find out more about me, and why I had been in the kitchen. We liked each other immediately, and shared a glass of bubbly. We did not get to finish the story of her being a compliance lawyer, and how she became a director of the company.

I met new GM Johan du Plessis, who was previously Chief Operatimg Officer of Village & Life, the former GM Clayton Howard having left very recently.  I hadn’t seen Marketing and PR Manager Lisa Carey since she had moved to the hotel from the Harbour House Group. 

A larger scale launch of the hotel is planned for next year. 

The Ritz Hotel, Camberwell Road, Sea Point, Cape Town. Tel (021) 439-6010 www.theritz.co.za Twitter: @theritzhotelsa Instagram: @theritzhotelsa

Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chris_Ulmenstein