Tag Archives: Leopard’s Leap

Café Dijon and Ou Meul Bakkery move to Cape Town, and other Spring restaurant news!

Our list of latest restaurant openings and closures lists more openings than closures, and a number of restaurant location changes. This list is updated continuously, as we receive information:

Restaurant Openings

*   Café Dijon has closed its restaurants on Plein Street and at Zorgvliet in Stellenbosch, and has opened in the Rockwell Centre in Green Point, Cape Town, on Napier Street opposite Anatoli’s.

*   Luke Dale-Roberts, Eat Out Top Chef at The Test Kitchen, is to open a real test kitchen, called The Kitchen of Dreams, a private experimental place to develop new recipes, at the Old Biscuit Mill

*  Chef Luke Dale-Roberts is opening a pop-up Pot Luck Club in Swiss ski resort Verbier, at the Hotel Farinet, from 8 December – April, to be run by him, his chef Nicolas Wilkinson, and front of house Selena Afnan-Holmes.

*   Col’Cacchio has opened a new outlets in Westlake, and a new one is coming in Claremont too.

*   A new Vida é Caffe new branches are to open on Maindean Place in Claremont, at the new Wembley Square 2 development, at The Paddocks, and Groote Schuur.  Two more branches are planned for Mauritius.

*    Honest Chocolate is opening a second outlet, a ‘production kitchen’ in the Woodstock Industrial Centre

*   Moyo is to open in November, where the Paulaner Braühaus was in the V & A Waterfront.  It has taken over the tearoom at Kirstenbosch already.

*   TRUTH Coffee has opened on Buitenkant Street

*   FEAST is to open where Franschhoek Food Emporium was, in Place Vendome

*   Deluxe Coffeeworks has opened where Reuben’s Deli used to be in Franschhoek.

*   Okamai Japanese Restaurant has opened at Glenwood wine estate in Franschhoek

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

*   The Slug & Lettuce has opened where Beads was on Church Street in Stellenbosch

*   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 on 1 November with a new name called Camphors at Vergelegen. The new chef will be PJ Vadas, previously of The Roundhouse in Camps Bay.

*   Coopmanshuijs in Stellenbosch is opening a restaurant.

*   Chef Johan van Schalkwyk has left the Stone Kitchen at Dunstone Winery, and has opened his own restaurant Twist Some More in Wellington.

*    Chef Bjorn Dingemans has opened The Millhouse Kitchen restaurant on Lourensford wine estate in Somerset West.

*   Chef Shane Sauvage (ex-La Vierge) has opened La Pentola restaurant in Hermanus.

*   Ali Baba Kebab (renamed from Laila) has opened as a small beef and lamb kebab take-away and sit-down outlet, next door to Codfather in Camps Bay

*   Gibson’s Gourmet Burger and Smoked Ribs has opened as a 70-seater restaurant in the V&A Waterfront, taking part of Belthazar. Owned by the Belthazar/Balducci group.

*   Down South Food Bar, previously on Long Street, is said to re-open in the Riverside Centre in Rondebosch

*   Ou Meul Bakkery from Riviersonderend has opened a bakery and coffee shop in Long Street

*   Deluxe Coffeeworks has opened a roastery and coffee bar at 6 Roodehek Street

*    The Deli @ The Square has opened at Frater Square in Paarl.

*   David Higgs (ex Rust en Vrede) is opening a new 30 seater restaurant in The Saxon in Johannesburg.

*   Big Route Top Gourmet Pizzeria has opened on Main Road, Green Point, next door to Woolworths, serving 52 different pizzas, salads and crêpes.

*   Cousins has opened in the Parliament Hotel, where Il Cappero used to be.

* Aces ‘n’ Spades Bar has opened in ex-Boo Radley on Hout Street

*   No. 6 Restaurant at Welbedacht has opened at Welbedacht/Schalk Burger & Sons wine estate in Wellington, run by the ex-owners of Oude Wellington

*   Café Dulce is to open a new branch in Tygervalley Centre

*   Gourmetboerie is to open at the bottom end of Kloof Street, where Depasco used to be, in October.

*   Kushi Indian Restaurant has opened a branch on Main Road in Sea Point

*   Time & Place Restaurant and Bar has opened on the corner of Wale and Buitengracht Street

*   Make Sushi Bar has opened in Sea Point

*   Thai Café is opening on Plein Street, Stellenbosch

*   Simply Asia has opened in Paarl

*   Restaurant @ Zomerlust has opened in Paarl

*    Christina’s has opened at Van Loveren in Robertson

*   Bellini’s is said to be opening on Greenmarket Square in October

*   Moksh Authentic Indian Cuisine restaurant has opened in Paarl

*   Vino’s has opened in Wellington

*   Alfama’s has opened on Waterkant Street

*   Taj Mahal has opened in Sea Point

*   It’s a House is to open on Jarvis Street in October, as a bar, coffee shop, and design art space.

*   Lion’s Head Bar is to open on Bree Street in October, selling craft beer and food

*   An Indian restaurant is to open in the original Madame Zingara building on Loop Street, by the Madame Zingara Group

*   The Caviar Group is opening three new restaurants in the Gateway Centre in Umhlanga by the end of this year: Beluga, Sevruga, and Osetra

*   A new bar and Café is to open underneath the Cape Royale Luxury Hotel, where Bamboo used to be

*   Cattle Baron has opened in Hermanus.

*   Café Blanc de Noir has opened on Brenaissance wine estate in Stellenbosch

* The Reserve is said to be opening a beach restaurant in the V&A Waterfront.

*   Chef Nic van Wyk, previously with Terroir, is opening a restaurant at Diemersdal in Durbanville during the course of this month.

*   Lizette’s Kitchen has opened in Vöelklip, Hermanus.

*   Cattle Baron is to open at Pontac Manor in Paarl

*   Col’Cacchio is opening in Hermanus at the end of November

*   Merchant Café is opening on Long Street, opposite Merchants on Long, later this month.

* Paulina’s Restaurant is opening at Rickety Bridge in Franschhoek

*   Ocean Jewel Deli opens at Woodstock Junction on 22 October.

*   Buitenverwachting has opened a Coffee Shop and Roastery

* Wakaberry is opening on Kloof Street at the end of October

*   Rock Sushi Thai has opened in Meadowridge

*   Jimmy Jimanos sports bar is opening on Long Street

*   Dolcé Bakery is opening in St John’s Arcade in Sea Point

*   The Coffee Bloc has opened at Buitenverwachting

*   The Salzburger Grill has opened in Sea Point

Restaurant Closures

*   Sabarosa in Bakoven has closed down.

* Sunbird Bistro in Camps Bay has closed down

*   Limoncello in Gardens has closed down, but is continuing with its pop-up restaurant truck

*   Paparazzi has closed down on St George’s Mall

*   Wicked Treats in Franschhoek has closed down.

*   Casa Nostra has closed down in Sea Point, until it finds a new venue.

*   Bistro on Rose in Bo-Kaap has closed down as a restaurant

*   The Kove in Camps Bay has closed down, its space has become part of sister restaurant Zenzero

*   Sinnfull has closed down in Sea Point and Camps Bay

*   Liam Tomlin Food is closing down in Franschhoek at the end of October

Restaurant staff/venue changes

*    Il Cappero has moved from Barrack Street, to Fairway Street in Camps Bay.

*  Table Thirteen has reduced in size in Green Point and will open in Paarden Eiland later this year.

*   The V&A Waterfront Food Court is closed for renovations until November.  A sign outside the construction area lists the following businesses moving into or returning to the area: Primi Express, Anat, Carnival, Nür Halaal, Royal Bavarian Bakery, KFC, Boost Juice, Simply Asia, Steers, Debonairs, Subway, Marcel’s, and Haagan Dazs.  Nando’s is also opening.

*   Fyndraai Restaurant will move to another building on the wine estate in November, and will offer fine dining.  The current restaurant will serve light lunches and picnics.

*   Josephine Gutentoft has moved to Makaron at Majeka House as Restaurant Manager and Sommelier.

*   The Reserve has changed its name to Reserve Brasserie. Seelan Sundoo, ex Grand Café Camps Bay and ex La Perla, is the new consultant chef and GM (Seelan Sundoo has since left, now running the Shimmy Beach Club).

*   Chef Andrew Mendes from ex-Valora is now at Nelson’s Eye restaurant, where they are setting up a lunch section and cocktail bar upstairs.

*   Giulia’s Food Café Restaurant has opened where Miss K was on Main Road, Green Point. Now serve Italian-style lunch and dinner, but have retained some Miss K breakfast and pastry items.

*   Having bought the farm about 18 months ago, Antonij Rupert Wines has taken over the Graham Beck Franschhoek property. They will re-open the tasting room in October, initially offering all its Antonij Rupert, Cape of Good Hope, Terra del Capo, and Protea wines to taste.  They are renovating the manor house, to which the Antonij Rupert and Cape of Good Hope wines will be moved for tasting at a later stage.

*   Orphanage is expanding into a property at its back, opening on Orphan Street, in December, creating a similar second bar downstairs, and opening Orphanage Club upstairs, with 1920’s style music by live performers

*   GOLD Restaurant has moved into the Trinity building

*   Opal Lounge has closed down on Kloof Street, and has moved into Blake’s Bar building, renaming it Dinner at Blake’s. A wine and tapas bar has also been opened, called Bar Rouge.

*   Mano A Mano has opened on Park Street, where Green’s used to be.

*   MondeVino Restaurant at Montecasino in Johannesburg, the MasterChef SA prize for the next two years, is to be renamed Aarya, and is to be run by Chef Deena Naidoo from November onwards.

*   Bizerca has moved into the ex-Gourmet Burger space in Heritage Square on Shortmarket Street.

*    Co-owner Abbi Wallis has taken over the running of The Stone Kitchen at Dunstone Winery in Wellington.

*   Marcelino has left Marcelino’s Bakery, leaving the control with Mr Zerban.  A Zerban’s style restaurant is being added onto the bakery and will open mid-October.  It will change its name to EuroHaus.

*   Chef Chris Erasmus from Pierneef à La Motte is doing a stage with Chef Rene Redzepi at Noma, the number one World’s 50 Best Restaurants, in Copenhagen this month

*   MasterChef SA runner-up Sue-Ann Allen is joining South Africa’s number one Eat Out Top 10 restaurant The Greenhouse as an intern for a month, from 21 August.

*   Vintage India has moved out of the Garden’s Centre to the corner of Hiddingh and Mill Street, around the corner.

*   Nook Eatery in Stellenbosch has been sold, with new owners.

*   Crêpe et Cidre has closed down in Franschhoek.  Gideon’s The Famous Pancake House has opened in its space.

*   Brampton winetasting bar on Church Street, Stellenbosch, is undergoing renovations to treble its current size, planning to reopen in the first week of September.

*   Noop restaurant in Paarl has new owners

*   Buena Vista Social Club has changed its name to Barbosa Social Club

*   Chris Marais is the new chef at Blaauwklippen, previously with The Oyster Box

*   Daniel de Villiers is the new chef at Grand Dedale in Wellington, previously with Delaire Graff

*   Phil Alcock is the new chef at Two Oceans Restaurant at Cape Point, having previously worked at The Cape Grace, The Showroom, maze, and more

*   Albert van der Loo, previously with Le Coq and Dieu Donne restaurants in Franschhoek, is the new Head Chef at Oude Werf Hotel in Stellenbosch.

*   Chef Emile Fortuin, who was at Reuben’s Robertson for a very short time, has left and moved to Tokara

*   Camil and Ingrid Haas (ex Bouillabaisse and Camil’s) have returned to Franschhoek, with the view to get involved in a restaurant

*   Chef Cheyne Morrisby has left The Franschhoek Kitchen at Holden Manz, and has joined the Mantella Group (owners of Blake’s and ex-Opal Lounge). Update: Chef Cheyne has left the Mantella Group, after a very short time.

*   Tiaan van Greunen is the new Executive Chef at Reuben’s at The Robertson Small Hotel, after the departure of Emile Fortuin

*   Alex von Ulmenstein is the new Restaurant Manager at Indochine, at Delaire Graff Estate

*   Manager Raymond Brown has left Reuben’s Franschhoek, and has been replaced by Martell Smith.

*   Zelda Oelofse is the new Manager of Harvest Restaurant at Laborie, having taken over from Yolanda Prinsloo.

*   Maryna Frederiksen is the new Executive Chef at The Franschhoek Kitchen at Holden Manz.

*   The ex-Caveau owners are said to be taking over the running of the Twankey Bar of the Taj hotel.

*   Sand at The Plettenberg hotel has changed its name to Seafood at The Plettenberg.

Restaurant breaks

*   Grande Provence is closing on Sunday evenings until the end of September.

*   Tokara is closing for a Spring break from 24 September – 4 October

*   Planet Restaurant is closed on Sunday evenings until the end of September

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

La Motte Herbs & Vegetables: supplying organic specialist produce to restaurants!

I first heard about La Motte’s Herbs & Vegetables organic vegetable and herb supply from enthusiastic client Chef Oliver Cattermole at Dish restaurant at Le Franschhoek,  who shared that La Motte’s Daniel Kruger supplies him with specialist vegetables in colours and sizes he requests for his beautiful dishes.  It is a fantastic example of collegiality, in that La Motte is sharing its organic produce with its restaurant colleagues.

Meeting with Hein Koegelenberg of La Motte last week, he connected me with Daniel Kruger, who is in charge of the specialist vegetable and herb farm, and the La Motte farm manager Pietie le Roux.  I met both at Leopard’s Leap, where Daniel shared that the new business was started at the beginning of the year, and that it has grown to not only supply Pierneef á La Motte, but also other top restaurants in Franschhoek and Stellenbosch.

Daniel told me that he has been involved in large scale vegetable farming in the Free State, and has only more recently operated in the Cape, in the capacity as a consultant in the past.   The emphasis is very definitely on the organic production of the vegetables and herbs, and this means not using pesticides nor herbicides.  Daniel said they do nothing chemical to counter any problems, and there are few threats, having no snails, and few aphids or worms. Guinea fowl are the biggest threat, loving to eat the fresh leaves of the small cabbage plants, and therefore Daniel has created a clever ‘boer maak ‘n plan’ system of wires to keep them out of his vegetable beds. Many of the weeds have pretty flowers, and these are used by the chefs to decorate their plates.  Compost is made from wood chips and winery offall, and can reduce the growing of weeds when the beds are covered with the compost.  Using compost also means that the vegetable growth is slower, but the taste is better, Daniel explained.

Daniel has got to know his chef customers well, and each has his or her own requirements in terms of the types of vegetables and herbs they want, as well as the sizes and colours they want them in. He explained that his seed suppliers are able to provide him with the colour requirements of his chef customers, and he can control the size of the vegetables according to the chefs’ requirements – the photograph shows the baby aubergines in yellow and green, which are Chef Oliver’s special choice.  Chef Chris Erasmus of Pierneef á La Motte has first choice of all Daniel’s planting, and then the other chefs are served.  If Daniel has an oversupply of an item, he will contact the chefs, and offer it to them.   Carrots, beetroot, lettuce, spring onions, radishes and turnips are some of the vegetables which Daniel can supply in more than one (traditional) colour.  The main photograph contains a medley of these, including bulls blood baby beetroot, radicchio, golden beetroot, mange tout, sugar snaps, kale, and purple spring onion.

Daniel is testing which plants are most suitable to the area, peas and mint for example being very sensitive to the southeaster in Franschhoek, despite the netting which he uses to prevent wind damage.

Vegetables and herbs grown by Daniel and his team of eight include peas, bold fennel, beetroot, radicchio (bitter salad), spinach, English spinach, chives, spring onions, lemon thyme, silver thyme, normal thyme, lettuce, rosemary, sorrel, basil, sage, rhubarb, nasturtiums, French tarragon, Bayleaf trees, mint, artichoke, wild rocket, specialised heirloom tomatoes, black and red potatoes, kohlrabi, black and pink turnips, and granadilla.  Edible flowers are supplied too, including radish, pak choi, rocket, fennel and spring onion flowers.  Even some of the weeds, including ramnas (wild mustard), Kaapse misbredie, and varkslaai are used, as they have a good taste and texture. Daniel is very excited about how well his test strawberries are growing, ready to bear fruit in three weeks, and he will plant more next season.

We spoke about the availability of fresh herbs all year round, and Daniel said that it wasn’t a problem for most herbs.  However, coriander is impossible to supply fresh in summer, it being too hot to grow, and would have to be flown in at up to R250 per kg.  A herb such as rosemary tastes different when it flowers, its branches being harder in this time.

Daniel said that they have the capacity to supply more local restaurants, but emphasised that it takes up to three months to grow specific vegetable and herb requirements.  He supplies daily, and he went back to pick produce for his chef clients after we had finished our tour at 17h30, saying that ‘the fresher, the better’.

The day after the farm visit I popped in at Pierneef à La Motte, and asked Chef Chris Erasmus which dish he could recommend to encapsulate the produce from the farm the best. He prepared a most beautiful and special Spring Salad with the produce which Daniel had brought to him, picked at 7h00 that morning. The salad contained a nasturtium flower, pea flowers, sorrel flowers, nasturtium leaves, watercress leaves (the first harvested ever on that day), baby carrots, baby beetroot, peas, mange tout, sugar snaps, baby onions, and rocket leaves, with praline nuts, sunflower seeds, cashew nuts and pumpkin seeds, and a nasturtium dressing.  Chef Chris said that Daniel brings him what he has supply of, and they work around the produce to create dishes for the day.  Chef Chris emphasised that there is a relationship of trust, Daniel providing special vegetables and herbs for each chef, but never sharing that information with others.

The ‘marriage’ between the farm and kitchen at La Motte is true foraging, and is testimony to this wine estate’s slogan of ‘A Culture of Excellence’.  It is ahead of most other restaurants in the country in this respect, and one can hardly eat fresher vegetables and herbs than at Pierneef à La Motte!  It makes Pierneef à La Motte a strong Eat Out Top 10 Restaurant contender.

La Motte Herbs & Vegetables, Tel 071 438 1760 (Daniel)

Pierneef à La Motte, Franschhoek.  Tel (021) 876-8800. www.la-motte.com Twitter: @PierneefLaMotte Tuesday – Sunday lunch, Thursday – Saturday dinner.

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

Liam Tomlin Food to relocate to Cape Town in November

Liam Tomlin Food, a joint venture company with Liam Tomlin, Hein Koegelenberg, Hanneli Rupert-Koegelenberg and Berdine Neethling, is to relocate to Cape Town in November, the company announced today.

Co-owner Hein Koegelenberg said in a meeting today that to be closer to their support base in Cape Town, it makes sense to move the cookery school to a Cape Town venue.  Chef Liam Tomlin is still running courses at the current venue in Franschhoek until the end of October, and will be one of a program of chefs who will be doing cooking demonstrations at Leopard’s Leap, and will continue as a consultant chef to Leopard’s Leap. The program could include a three Michelin star chef from the Institut Paul Bocuse school of cooking.  The new Leopard’s Leap tasting venue was officially opened six months ago.

The move to Cape Town will co-incide with a food offering at Leopard’s Leap, given the demand expressed by winetasters.  Hein said that plans have not been finalised, but it is likely that cake and coffee, as well as chicken from their rotisserie will be sold with salads and bread.  Some of the space in the shop is likely to sell fresh foods to take home.

In the media release Liam Tomlin is quoted as follows: ‘It makes sense to be nearer to our main support base and although we will miss the beauty of the Franschhoek Valley and its friendly people (not to mention having wonderful wines across the room from us!), we are also looking forward to being in the hustle and bustle of Cape Town’.

To tie in with its Liam Tomlin Food culinary connection, Leopard’s Leap is launching a Culinary wine range, inspired by the French regions of Champagne, Loire, Rhone, Burgundy, Bordeaux, and Sauternes, each of the wines being suitable for pairing with specific foods.  The range will be available exclusively at the Leopard’s Leap tasting room in Franschhoek, and at the new Liam Tomlin Food venue in Cape Town.

Good news is that Harry Joubert, previously with the Brampton tasting room in Stellenbosch, is the new manager of the Leopard’s Leap tasting room.

POSTSCRIPT 2/10: Despite the media release published a month ago, and the interview I had with Hein Koegelenberg at that time, Liam Tomlin Food will close down at Leopard’s Leap at the end of October, and will not move to Cape Town, Hein Koegelenberg confirmed telephonically today, saying that it was not financially viable to open the cooking school company in Cape Town.  Chef Liam Tomlin will be available to Leopard’s Leap on an ad hoc consultancy basis.  Leopard’s Leap will start serving food from 1 November.

Liam Tomlin Food: www.liamtomlinfood.com Twitter: @LiamTomlinFood

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

Franschhoek Uncorked toasts long-awaited Spring!

After one of the wettest winters in a long time, Franschhoek is ready to welcome Spring with its ‘Franschhoek Uncorked‘ festival on 1 and 2 September, and has laid on a wine and food tasting feast in its honour. Nineteen wine estates are inviting wine lovers to meet their winemakers and taste their wines on their estates, at a cost of R100 for the weekend pass, covering both days.

Each participating wine estate will offer its wines for a free tasting (some have ‘bespoke‘ tastings too, at a fee). Each estate has some form of musical entertainment, and they all serve food to buy.  The wine estates participating, and their programme for the two days, are as follows:

*   Allée Bleue: live entertainment, fresh herbs of the estate to buy, new vintage Brut Rosé, and enjoy a meal at the Bistro

*   Anthonij Rupert Wines:  Taste Protea and Terra del Capo wines for free, or attend a ‘bespoke‘ tasting of Anthonij Rupert wines at R50.  Half price entrance to Motor Museum, at R30.

*   Boekenhoutskloof:  Taste new release Chocolate Block 2011, enjoy the band, and taste Reuben’s BBQ

*   Dieu Donné : cheese platters and spit braai offered, live music

*   Franschhoek Cellar: jazz band, free tasting of wines, cheeses, chocolates, and olives. Cheese lunch at R100 for two.

*   Grande Provence: free tasting; buy 11 bottles of Cabernet Sauvignon and/or Shiraz and get one free; taste the 2012 Sauvignon Blanc and Viognier, and Chardonnay 2011; tapas; Marimba band; art exhibition ‘Walk this earth alone‘; five-course degustation menu on 1 September paired with Grande Provence and New Zealand Chardonnay and Pinot Noir wines, at R495.

*   Haute Cabrière: Ratafia ball throwing competition, wine tasting, restaurant offers a la carte menu

*   Holden Manz: ShenFM performs, Chef Cheyne’s menu, taste wines

*   La Bri: offers cheese platters, olives, homemade bread and chocolates to buy, five year vertical wine tasting R100, chocolate and wine pairing R50.

*   La Chataigne: 2012 vintage, guitarist, boules, ‘Swedish street food’

*   La Vigne: wine tasting, art exhibition by Lötter de Jager, Pasta Fresca, outdoor chess.

*   Leopard’s Leap: free tasting, and introducing two cocktails: Chardonnay Margarita and Shiraz Cocktail

*   Lynx: tapas, Spanish guitarist, taste new Lynx Viognier 2012

*   Maison: taste Chenin Blanc 2011, Shiraz 2010, and new Blanc de Noir 2012, jazz band, slow roast pork belly with pickles, ciabatta and mustard (R85)

*   Noble Hill: taste first Rosé, gourmet taco, live music.

* Plaisir de Merle: sweet and savoury pancakes, live entertainment

*   Rickety Bridge: Reggae band, eat pork belly fingers, rib eye, mini burgers, tempura hake goujond

*   Solms-Delta: Kaapse music, Kaapse food, Kaapse wines!

*   Vrede & Lust: decor for sale, baguettes and mussels, Lindt chocolate.

Franschhoek Uncorked, 1 – 2 September, 11h00 – 17h00.  R100 weekend pass. www.webtickets.co.za

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