Earlier this week I was blessed to receive an invitation from Five Star PR to attend the Phoenix Charity Dinner and Auction at the five-star Tintswalo Atlantic, off Chapman’s Peak Drive in Hout Bay. The invitation was expanded to include a stayover after the event, the magnificence of the location of the boutique hotel manifesting the following morning, in the daylight. 

Parking can be complicated, as there is no parking at the lodge itself, located at the water’s edge. I managed to park midway down the steep and windy drive, and a shuttle took me to the lodge just as the Charity Dinner was about to start. After greeting new Executive Chef Guy Clark, I was shown to my Robben Island room, a generous room with a superking bed facing the Atlantic Ocean, and the Karbonkelberg mountain across the sea, in Hout Bay. The Deck outside the room is right at the water’s edge, and I wondered initially if I would be able to sleep, the sound of waves crashing being so loud, but it was no problem at all. I kept the sliding door and the curtains open throughout the night, each room being completely private to any other guests and staff. The bathroom shower and bath also face the ocean, with a discreet sandblasted section on the full length windows. There are shells everywhere, as decoration alongside the top of the splashback tiles in the bathroom, and sweetly, the goodnight message from the staff is ‘written’ with shells. Doing away with the room file, all vital information is presented in a small pocket-size colour brochure, providing the telephone numbers of all the suites; with instructions to operate the TV, the air conditioning, and making coffee; meal times; a request to conserve water; and Spa treatment info. 

I was shown the room by the Tintswalo duty manager, and the tea and coffee station at the entrance to the room, and the bar underneath it. Gowns hung in the very large wardrobe, and were later laid out on the bed during the turndown, with slippers.   The bathroom offered a small amenity pack of cotton wool and earbuds. 

I must commend a young trainee Cameron, who assisted me in getting my car parked, and accompanied me down to the lodge with a shuttle. He seems to be a hospitality natural, and will do well in whatever career he chooses. 

I worked late, writing my story about the Phoenix Charity Dinner and Auction, snacking on some of the cheese from the dinner, which I had brought along to the room. I ‘paired’ this with tea, a large selection of tea flavours being available. I slept extremely well, the sound of the waves crashing lulling me to sleep. Even though I had willfully left the curtains open, it was almost a shock to wake up to the magnificent view. 

I had a time pressure in returning to my home, and almost regretted the appointment, as the hotel information sheet announced the rarest of gifts for an accommodation guest: no breakfast start and end time is specified, offering one total flexibility! Breakfast was set up on the deck of the dining room, once again at the water’s edge. Freshly squeezed orange juice and some other juices had been set up, and jams were available on the table. Mike took my cappuccino order, and I expressed my time pressure. It was unclear how the breakfast ordering worked, as there was no menu, and I was asked what I wanted, a scary question, the parameters not being clear. I was presented with a berry, müsli, and yoghurt dish to start with.

For photography purposes Mike presented a cold meat and cheese platter, a pastry platter, as well as a smoked salmon and cream cheese platter. Each platter was stylishly presented, and generous. 

Chef Guy came to say good morning, and checked if everything was to my satisfaction. It was irritating to have the guests at the neighboring table conduct a business meeting via Skype right next to me, and perhaps the hotel can set some guidelines for its guests. 

For the cooked breakfast I could have anything I liked, and I settled on poached eggs with salmon and avocado. Toast arrived without it having to be requested. I loved the ‘have a great day’ message on the butter. 

General Manager Ryno drove me and my luggage to my car in a golf cart, and it gave me a further opportunity to photograph the magnificent view as we drove higher and higher up the road towards Chapman’s Peak Drive. 

Tintswalo is a special spoil, each of its twelve rooms facing the Atlantic Ocean and the Karbonkelberg in Hout Bay. The lodge is the only one to have received a concession to build a commercial property in the Table Mountain National Park, making it even more unique and private. Chef Guy’s talents shine through strongly, and he has found his happy place, having the most enviable kitchen-with-a-view a chef could wish for, and it shows in his food, as I saw at breakfast and at the Phoenix Charity Dinner the evening before. 

Phoenix Charity Dinner and Auction at Tintswalo raises R290000 for Thula Thula!

Tintswalo Atlantic, off Chapman’s Peak Drive, Hout Bay, Cape Town. Tel (021) 201-0025 www.tintswalo.com Twitter : @TintswaloLodges Instagram: @Tintswalo_Lodges

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