I had not been to Stellenbosch since the beginning of Lockdown in March 2020. Last week I spent a day in the town, to walk through its centre, and updating my information of restaurants that have opened and closed in the town since my last visit.
I discovered multiple new coffee shops and informal eateries, and a growing number of wine bars. And the start of a challenge to Chef Bertus Basson’s dominance of the university town as far as fine-dining goes.
Yesterday I visited Splash Café at the Vineyard Hotel, having parked close to it, to attend the Strauss & Co Art Auction. Clearly named after the king size pool onto which the Café opens, I was left with a sinking feeling of despair about one of the worst service experiences in a long time! Continue reading →
Good news for Atlantic Seaboarders is that The Creamery Café has opened off Beach Road in Mouille Point, around the corner from the new Hussar Grill (ex-Theo’s). Sea Point and Mouille Point have been sparse with quality ice cream outlets.
The Creamery is dedicated in Continue reading →
Chef Peter Tempelhoff, of Eat Out Top 10 Restaurant The Greenhouse at the Cellars-Hohenhort, has created a special dessert he calls ‘Table Mont Blanc’, in honour of Cape Town hosting World Design Capital 2014.
I received information about the dish from Cape Town Design NPC, the company managing Cape Town’s role as World Design Capital 2014, in its latest newsletter, which shared the news and the ingredients of the dish, but did not add a visual. I was impressed with the speed of response from both Eclipse PR, handling the PR locally for World Design Capital 2014, and from The Greenhouse, despite the restaurant being closed for its winter break. Very impressive was Chef Peter calling, to establish exactly what I required, not having seen the newsletter with the information about his dish.
The ‘Table Mont Blanc‘ dessert represents Table Mountain, according to Chef Peter, ‘but only abstractly… as we would rather leave a bit to the imagination. The real symbiosis between the dessert and the actual mountain is in the ingredients. Each integral part of the dessert is flavoured with an ingredient found on the slopes of the mountain’. The elements of the dessert are the following: Continue reading →