November dining delights
This November indulge in some new dining destinations, like these vibrant venues.
Dinner Club with a Difference
Five-star boutique hotel Tintswalo Atlantic – set on the dramatic shores of Cape Town’s worldfamous Chapman’s Peak and hidden away under the milkwoods – has started intimate new Dinner Club evenings. Check in with a group of good friends who have enough time to enjoy a soak in the Jacuzzi on the deck as the sun sets, and then enjoy a perfectly paced dinner and wine pairing with Executive Chef Jeantelle van Staden, knowing that you’re only a short walk away from your suite. Sleep with the sea-facing doors wide open and wake to the sight of Hout Bay and the Sentinel at dawn. It’s a blissful getaway and a real break from routine – especially during the week.
Five-star boutique hotel Tintswalo Atlantic is set on the dramatic shores of Cape Town’s world-famous Chapman’s Peak
Sublime Summer Dining
To celebrate the arrival of spring and summer at the Greenhouse and introduce new head chef Ashley Moss, Peter Tempelhoff and his team have created two food-and-ine-pairing menus to outshine all others. Words simply don’t capture the bursts of flavour in each delicate mouthful – but we promise that you’ll experience a food journey like no other. From R870 to R1 200 per menu (one is vegetarian) with wine.
The Greenhouse chefs Ashley Moss and Peter Tempelhoff
Slivers of seared oryx with burnt onion aioli and pickled waterblommetjies served on a warm slab of Himalayan salt
Strawberry sorbet in apple and wasabi soda with jasmine jellies
Crisp fish skin crackling, smoked oyster mayonnaise pickled alikreukel and spekboom served on fresh seaweed collected by the chefs
Calling all Nigellas and Nigels
Cooking gourmet food is wonderful – if you can find the time, that is. With busy schedules, liftschemes, meetings and the other daily hassles, impressing family and friends with a meal worthy of Michelin stars isn’t always achievable. Enter U Cook, a culinary concept where all the hard work of researching recipes and shopping for the ingredients is taken off the butcher’s block, yet you still get the credit for producing a top-class gastronomic experience. When you sign up on the website you are able to choose a selection of dishes you’d like to cook and all the ingredients are prepared and delivered to your front door, together with printed step-by-step directions and menu cards. Bonjour, coq au vin!
Sign up on the U Cook website and choose a selection of dishes you’d like to cook
How’s about some country fair, darling?
Groote Post Wine Farm’s Country Market was launched in August and is set to continue all summer long on the last Sunday of each month. Situated in the picturesque town of Darling in the Western Cape, the well-known wine estate’s new market is all about delicious food and homemade goods. However, if you’d like a change of scenery from the lush lawns, sumptuous food and delicious wine, then the Groote Post team is on hand to offer guided nature walks and farm drives through the vineyards and game camp.
Groote Post Wine Farm’s Country Market is all about delicious food and homemade goods
For the Love of Coffee and Vinyl
New on Cape Town’s lunchtime scene is concept eatery Hard Pressed Café, situated at the new Portside building on lower Bree Street. What makes this place special is the owners’ shared passion for bespoke coffee and vinyl records, which is evident in the array of audio equipment from days gone by and the selection of records (available for purchase), as well as the hipster-retro interiors. Sipping a flat-white here is an all-round sensory immersion in the art of being cool. Oh, and the food selection is pretty amazing too.
What makes Hard Pressed Café special is the owners’ shared passion for bespoke coffee and vinyl records
Contact Details:
- Tintswalo: tintswalo.com
- Greenhouse: To book, call 021 794 2137.
- U Cook: ucook.co.za
- Groote Post Wine Farms: grootepost.com
- Hard Pressed Café: hardpressed.co.za
Text: Genevieve Putter and Michelle Snaddon
Photographs: Lar Photography, Mark Cocksedge, Gareth Pon, Adam Letch, Adriaan Louw, Bruce Tuck, supplied
