Tuesday 16 February 2021, Day 52 of Level 3 Adjusted, Day 347 of Lockdown.đ·
Corona Gratitude đ
#Grateful for an energetic day in walking with Imtiaz up to The Roundhouse, the oldest building in Camps Bay, to clean up litter near the Camps Bay High School, loving its views from there, and a good heart exertion, earning 300 Discovery points; for a fabulous 8 hours of sleep; for finishing my writing in time for the walk; for a treat fruit salad and basil sorbet at The 41 for that exertion; for writing a second story this afternoon when the Jacques Pauw story broke about his 360 degree turnaround; for a relaxed afternoon; and for being happy and healthy. đđ Continue reading →
I have written previously how the restaurant industry is suffering tremendously, both in being able to pay its bills due to lack of cash flow, and the responsibility it has to keep paying staff, receiving UIF payments for staff appearing to be a difficult process, understandable as every employer in the country is trying to keep head above water and therefore submitting claims. From wanting to jump in to prepare meals to deliver, and thereby keep some staff employed and some cash flowing, most restaurant were disappointed to discover that this was against the Lockdown Law.  Yet a handful of chefs and food suppliers have managed to receive an Essential Service certificate, and are preparing food offerings, which they are delivering to clientsâ homes or offering on a collection basis. Licensed alcohol-selling restaurants appear to be experiencing the biggest problems when it comes to food delivery permission, even though they do not offer alcohol delivery. 
Very quickly and quietly The Harbour House seafood restaurant at Constantia Nek has been transformed into a fine-dining The Restaurant at The Nek, now making it part of an interesting trio of fine-dining experiences at the pinnacle of Constantia, flanked by Eat Out Top 10 restaurants La Colombe and Chefâs Warehouse Beau Constantia. 
My Parisian friend Aurélie Jullien is nearing the end of her holiday in Cape Town, and being a restaurant lover too, she is anxious to fit in her last eating experiences in our city. Just as I was about to head off for a morning walk, she messaged me, suggesting lunch at the newly opened Chef Luke Dale-Roberts restaurant Salsify at the Roundhouse in Camps Bay. It was an amazing experience, a marriage between classical heritage, crazy wall art, and classic cuisine with modern twists.