TANG Waterfront opened in Cape Town on Thursday, about a year and a half after the opening of TANG Sandton, with a premier grand event which included dancing to Grammy Award winning DJ Black Coffee and a Chinese dragon ensemble.
TANG describes itself as an Asian Luxury Restaurant and Bar, and is owned by Nicky van der Walt, a former Capetonian who now lives in Johannesburg. The restaurant name stems from the Tang dynasty which ruled China from 618 to 907. Continue reading →
Utopia Cape Town co-owner Chef Pavel Dimitov has opened his first own restaurant, called Zest, on the second floor of the newkings boutique hotel in the Piazza da Luz in Sea Point. The focus of Chef Pavel’s new restaurant is that local and fresh is best.
The opportunity to collaborate with the 42-room newkings boutique hotel presented itself. A refurbishment of the hotel by its owner Romao da Luz was accompanied by the creation of a brand new restaurant space and kitchen, with an Events and Meeting venue linked to the restaurant. Continue reading →
Tomorrow Anatoli Mediterranean Restaurant launches its brand new Vegan Tasting Menu, three courses costing R195. Each course offers a choice of dishes. One would not necessarily associate Mediterranean foods with Veganism, but creative Anatoli Chef Jacques du Toit has designed a tasty and aromatic Tasting Menu suiting Vegans and Vegetarians, containing no animal-derived products, and being purely plant-based.
The decision to introduce a Vegan Tasting Menu comes from Anatoli GM and co-owner Russell Zieff, after observing the trend to Veganism, and receiving a number of requests for Vegan-friendly food. Continue reading →
Anatoli Mediterranean Restaurant has been serving Modern Turkish cuisine for the past 37 years in its home in Napier Street in De Waterkant. Originally created in 1984, Turkish Chef Tayfun Aras owned and ran the restaurant for many years. The restaurant changed hands more recently, the current owners having changed very little about the restaurant to date.
Anatoli has tweaked its menu, to add a broader Mediterranean touch to it, without losing any of its popular dishes such as the flat breads, the Mezze tray, and many of the main courses and desserts. And the belly dancing on Saturday evenings remains, adding a vibrant and colourful touch to the dinner. Continue reading →