{"id":202384,"date":"2019-09-25T12:03:53","date_gmt":"2019-09-25T10:03:53","guid":{"rendered":"http:\/\/www.chrisvonulmenstein.com\/blog\/?p=202384"},"modified":"2019-10-02T20:29:13","modified_gmt":"2019-10-02T18:29:13","slug":"syn-pop-up-proudly-south-african-in-its-heritage-day-lunch-tasting-menu-presents-a-taste-of-what-is-to-come-when-the-new-restaurant-opens-on-1-november","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/syn-pop-up-proudly-south-african-in-its-heritage-day-lunch-tasting-menu-presents-a-taste-of-what-is-to-come-when-the-new-restaurant-opens-on-1-november\/","title":{"rendered":"S\u0178N Pop-Up Proudly South African in its Heritage Day Lunch Tasting Menu, presents a taste of what is to come when the new restaurant opens on 1 November!"},"content":{"rendered":"

\"\"<\/a>Since my return from a three month trip to escape our winter, my number one newly-opened restaurant on my list to visit in the Cape was S\u0178N, the pop-up having opened whilst I was away, and headed by Chefs Rikku \u00d3\u2019Donnch\u00fc and Warwick King, formerly of G\u00e5te restaurant at Quoin Rock. The one-day special Heritage Day Menu (at R690) was the perfect opportunity to taste and see what these two creative chefs and their team have come up with since setting up on their own, initially as a Pop-up before they open their new restaurant on 1 November.<\/p>\n

Located on the third floor at 47 Bree Street, in the Villa 47 building, the elegant and spacious restaurant space and open plan kitchen is a perfect location for the stature of the chef team and the creative food it offers. The pop-up resulted from the chefs looking for the perfect location for their fine-dining restaurant when it opens in November with a new name, and to test their menu offering  amongst Cape Town diners, having previously been based in Stellenbosch. The interior of \"\"<\/a>the restaurant is as I remember it from Villa 47 predecessors in the space, but a glass cupboard presents memorabilia from the chefs work since last year, including the unique 16-sided menu designed by the chef team. <\/p>\n

Chefs Rikku and Warwick need little introduction, Chef Rikku having worked at Michelin-star Restaurants The French Laundry and The Fat Duck, while Chef Warwick worked at Delaire Graff and The Stack. What the chefs and their team presented at G\u00e5te was world class (see my review of the chefs\u2019 work when they opened at G\u00e5te last year, below), and got restaurant diners talking about this creative team\u2019s molecular gastronomy dishes not done locally since Chef Richard Carstens stopped offering them whilst working at Tokara. Earlier this year they left G\u00e5te, to open their own restaurant, initially as a Pop-up, called S\u0178N. <\/p>\n

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G\u00e5te Restaurant at Quoin Rock takes SA restauranting to a new level, experiential and interactive dining and wining at its finest!<\/a><\/p><\/blockquote>\n