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Food for the March munchies

Food for the March munchies

Honest to Goodness

For those who value the ideals of conscious, healthy eating, yet love chocolate (and who doesn’t?), Honest Chocolate has been the go-to choice. Its recently opened cafe in Wale Street will warm the cockles of even the most sugar-, gluten- and dairy-averse among us with treats such as the caramel, chocolate and buckwheat tart sweetened with dates and agave. If that sounds too good to be true and you’re keener on the hard stuff, across the way in the courtyard you’ll find a new gin bar, also managed by the cafe.




And speaking of gin bars…

Tipped as ‘the new craft beer’, gin’s coming onto the scene in the form of specialised distilleries and bars was the basis for the launch of Bree Street’s Mother’s Ruin. More than just G&Ts, it’s also a movement for a newfound appreciation of the spirit. Expect a wide range of concoctions with cheeky names…




The new foodie destination in Constantia, Chardonnay Deli, is situated in a heritage building on the suburb’s main road. Interior designer extraordinaire Salomé Gunter has put her expert touch to interiors that can only be described as farm-style chic. But it’s the culinary offering that’s drawing the crowds. Owned by Charmaine Lilje, the neighbourhood deli not only offers a daytime menu of sumptuous, wholesome dishes, but is like a shopping larder dedicated to organic and locally sourced produce.



Food for Thought

The latest brainchild of Greg Zeleny of SecretEats fame, Spasie Underground is a fresh new under-the-radar culinary space in Cape Town. On Thursdays and Fridays you can experience custom tasting menus from South Africa’s best chefs (think Brad Ball, Craig Cormack and Nick Charalambous) in an intimate setting where making new friends and connections is encouraged by communal dining at a long table. Wednesday is an invite-only affair, although less formal, and includes casual fare and music or board games. The service is stellar and emphasis is on interactivity (you can go and watch the chefs at work). They can also host private events of up to 50 (seated) and 120 (cocktails and canapés).


Contact Details


Words:Genevieve Putter and Julia Fremantle
Photographs:Lar Photography, David Ross, Samantha du Toit and supplied


1 Comment

  1. Matt

    Awesome, awesome picks! I’ve been to Mother’s Ruin already but will definitely check out Chardonnay Deli and Spasie. Looks rad.


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