Whale Cottage Portfolio Blog

Our list of latest restaurant openings and closures fortunately lists more openings than closures, and will be updated continuously, as we receive information.

Cape Town

*   Neil Grant, ex-sommelier of Rust en Vrede, has opened Burrata, a new restaurant in the Old Biscuit Mill.  They will introduce a new 3-course food and wine pairing menu at the end of April.

*   Luke Dale-Roberts, Eat Out Top Chef, is to open a real test kitchen, called The Kitchen of Dreams, a private experimental place to develop new recipes, at the Old Biscuit Mill in June

*   Chef Bruce Robertson (ex-The Showroom) has opened Bruce’s Boat House for lunches, in Scarborough

*   La Belle Café & Bakery has opened in the Alphen Boutique Hotel.

*   5 Rooms Restaurant has opened at the Alphen Boutique Hotel

*   Sabrina’s, which opened about two months ago where Depasco was, at the corner of Kloof and Long Street, has also closed down

*   Chef Craig Paterson has started as Executive Chef at Dash (Queen Victoria Hotel), the V&A Hotel, and Dock House

*   Mitico has opened a pizzeria and ’spaghetteria’ on Kloof Street, where St Elmo’s used to be (son of the original Luigi from Hout Bay)

*   Don Pedro’s in Woodstock has re-opened, under Madame Zingara management

*   Myög has opened as a frozen yoghurt outlet, at 103 Kloof Street

*   Thai Café has opened in the old Cape Quarter

*   On a Roll has opened in Mowbray as a gourmet hot dog restaurant

*   The Dog’s Bollocks has opened as a burger pop-up restaurant

*   Jackal & Hide has opened on Kloof Street

*   Graham Beck’s Gorgeous bubbly bar has opened at Catharina’s at Steenberg.

*   Col’Cacchio is opening new outlets in Claremont and Westlake

*   Dale Thebus is the new chef at Salt restaurant at the Ambassador Hotel.

*   A new Vida é Caffe is opening on Prestwich Street

*   A  cupcake shop is said to be opening on Ebenezer Street, next to T & Co/Table 13, in Green Point

*   Il Cappero is moving from Barrack Street to Fairway Street in Camps Bay, opening in May.

*   Saints on 84 Kloof has opened on Kloof Street

*   Sushibox has opened at Newlands Village

*   Richard’s Supper Stage & Bistro has opened on Main/Glengariff Roads in Sea Point, as a dinner theatre (from May), and Bistro restaurant, owned by Richard Loring and Roland Seidel

*   ‘I ♥ my Laundry‘ restaurant has opened on Buitengracht Street

*   West Street Café has opened in the new Woodstock Foundry, owned by Chef Alan West

*   Orphanage has opened as a cocktail and tapas emporium on Bree Street

*   Valora on Loop Street has closed down

*   ACT Restaurant and Play Bar at the Baxter Theatre closed down

*   Philip Arno Botes is the new Chef at Pure Restaurant at Hout Bay Manor.

*   Maz Sushi has closed down on Main Road Sea Point

*   Planet Green Salad Bar has opened on Kloof Street

*   Vanilla in the Cape Quarter has closed down.

*   Madame’s on Napier has opened in De Waterkant

*   Moyo is to open where the Paulaner Braühaus was in the V & A Waterfront.

*   Sinn has closed down its Deli at Wembley Square

*   Table Thirteen is closing down in Green Point and moving to Paarden Eiland at the end of May

*   Slug & Lettuce has opened on Kloof Street, where Mason was.

*   Pizza Vezuvio has opened in the Tygervalley Waterfront

*   Bistrot Milano has opened on Blaauwberg Road, Table View

*   Forneria Italia has opened in the Bayside Centre, Table View

*   Maharajah is selling food at the Baxter Theatre on a take-away basis prior to shows.

*   Hussar Grill is to open at Steenberg

*   Chef Fred Faucheux is the new Executive Chef at Nobu.

*   Cassis is opening a new Salon de Thé in the Gardens Centre in May

*   De Grendel has opened De Grendel Restaurant, with Chef Ian Bergh and owner Jonathan Davies

*   Toro Wine and Aperitif Bar is closing down at the end of May

*   Piroschka’s Kitchen has moved from Bree Street to Waterkant Street, De Waterkant.

*   Honest Chocolate is opening a second outlet with a ‘production kitchen’ in the Woodstock Industrial Centre next month

*   The Fez is reopening as a nightclub on Friday, to be called Sideshow

*  MasterChef SA finalist Guy Clark, who was eliminated in episode 9, is to start as a chef at a well-known Cape Town restaurant group next week.

* Josephine’s Cookhouse is to open in Newlands, where Caveau at Josephine’s Mill used to be

Franschhoek

*   Leopard’s Leap has opened its Tasting room and Liam Tomlin Food Studio and Store outside Franschhoek, and the new Deli will open at the end of June

*    Reuben’s is opening a Franschhoek branch in his self-owned building off the main road, when his Huguenot Road branch lease expires this year

*   Donovan Dreyer is the new Restaurant Manager of Indochine at Delaire Graff.

*   Cheyne Morrisby is the new chef at the Franschhoek Kitchen at Holden Manz

*   Chef Vanie Padayachee has joined Le Quartier Français

*   Chef Darren Roberts is leaving Grande Provence for a new appointment in the Seychelles at the end of April.  Chef Darren Badenhorst steps into his shoes.

*   Alton van Biljon has been appointed as Restaurant Manager at Haute Cabriere.

*  Wicked Treat has opened.

*   FEAST is to open where Franschhoek Food Emporium was, in Place Vendome

*   Deluxe Coffeeworks has opened, where the Reuben’s Deli used to be.

*   The bubbly Inge Hoffman has left Leopard’s Leap, and is the new Brand Manager for Boekenhoutskloof

Stellenbosch

*    Cavalli restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, this year or next

*   Dorpstraat Deli has opened, where Cupcake used to be.

*   De Oude Bank Bakkerij has opened a bar, serving Bartinney wines, and craft beers.

* David Higgs has resigned as Executive Chef from Radisson Blu Gautrain in Johannesburg (previously with Rust en Vrede).  He starts at The Saxon in Johannesburg in May.

*   Slug & Lettuce is to open where Beads is on Church Street

*   Stables at Vergelegen Bistro has opened as a lunch restaurant in Somerset West.  Its Lady Phillips Restaurant is being given a make-over by Christo Barnard, and will open in June, with a new name called The Vergelegen Restaurant.

*   Warwick wine estate’s new chef is Dane Newton (ex-Chamonix, Cascade Manor).

*   Chef Bjorn Dingemans is to open up The Millhouse KItchen restaurant on Lourensford wine estate in July

*   Chris Olivier has opened SimpliciTea Deli in Somerset West

*   Chef Jonathan Heath has left Indochine, and will be opening a restaurant at Coopmanshuijs on Dorp Street in June.

Hermanus/Overberg

*   Rivendell Estate and Bistro has opened as a restaurant and winetasting venue on the road between Hermanus and the N2, near the Kleinmond turn-off.

*  Grilleri (ex-Mediterrea) has closed down, and Chef Shane (ex-La Vierge) is now heading the re-named La Pentola restaurant.

Riebeek Kasteel

*   Mama Cucina has opened

Garden Route

*   Katarina’s has opened at the Kurland Hotel.

Restaurant breaks

*   La Colombe is closing for renovations from 17 May - 16 June.

*   Constantia Uitsig is taking a winter break from 25 June - 24 July.

*   The River Café is closing for a winter break from 13 August - 4 September.

*   Tokara closes for a winter break from 22 April, re-opens on 4 May

*   Nguni in Plettenberg Bay closes from 1 May - 31 July

*   The Foodbarn will be closed for renovations on 7 and 8 May

*   Bientang’s Cave in Hermanus is closed for renovations until 21 June.

*   The Kove in Camps Bay will be closed from 1 May - 30 August

*   The Test Kitchen will be closed from 13 - 28 May

*    Burgundy in Hermanus will be closed for dinners until 17 June

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

In 15 weeks we will know who our own MasterChef SA is.  We are curious to hear who our readers think will become MasterChef SA, and why.  We ask you to send in your nominations with a motivation via Comment to this Blog (please add your name and surname), or by e-mail to whalecot@iafrica.  We will tally up the votes and release the results weekly, as a predictor of who readers think MasterChef SA will be.

To thank you for your input, we will award one lucky reader a complimentary weekend of your choice location at one of our Whale Cottages in Camps Bay, Hermanus, or Franschhoek, subject to availability, out of all of those entries correctly predicting the winner of MasterChef SA.

To get the ball rolling, a listing of the eighteen MasterChef SA finalists, and our predictions of the chances of some of them winning MasterChef SA, follows:

Babalwa Baartman - would it be feasible for her to run the MondoVino restaurant at Montecasino in Johannesburg for a year, being from Cape Town, if she wins MasterChef SA? No exposure in episode 4 and 6. Eliminated in episode 8.

Berdina Schurink - she auditioned in each of the three MasterChef SA cities, so determined was she to become a finalist. The MasterChef SA write-up describes her as ’serious, determined and focused’. They warn viewers to not be fooled by her quiet and reserved nature. Pastry is her speciality.  Berdina kept her pose when she fell into the bottom five for a childhood dish in episode 4, and her ‘pressure test’ koeksisters were judged to be perfect. She went into the ‘Pressure Test’ for the second time, but her lamb was undercooked, and therefore she was voted out by the judges in episode 5.  Berdina has opened Bella Sophia Culinary Café in Riviera in Pretoria.

Brandon Law - little is known about him, but he has done fan signings at Eastgate. He is interested in molecular gastronomy. Could he become our next Chef Richard Carstens?  No exposure in episode 4 and 6. Eliminated in episode 8.

Charles Canning - being based in Cape Town, can he afford to be away from his family panel beating business, a family with four children, and the Cape Town Highlanders, which he leads, to take over the MondoVino restaurant for a year?  Both his childhood dish and ‘pressure test’ koeksisters bombed and he was one of two sent home in episode 4.

Deena Naidoo - his Butter Chicken was loved by Chef Pete in episode 1 and he finished it all, it tasted so good!  He has been interviewed by the Sunday Times. on 15 April.  There is no real story to the interview, entitled “Masterchef hopeful not just ‘curry guy’“, but it does state that he took unpaid leave to participate in the competition.  Interesting is that he wears a MasterChef branded chefs’ top in the newspaper photograph.  Interesting too is that he is the only one of the 18 contestants to use ‘mcsa’ in his Twitter address.  No exposure in episode 4.  Made top curry dish of all in episode 6.  Leader of winning Blue team in Navy challenge.  Did well with Denningvleis dish in episode 8. Only finalist not yet in a pressure test.

Fortune Kangueehi - could a MasterChef SA come from Namibia?  The judges may vote this advertising executive out over time on this basis alone.  Her childhood dish did not make it, and she forgot to add baking powder to her ‘pressure test’ koeksisters, and became the second person to leave in episode 4.

Guy Clark - from friends of friends we have heard that he has made it close to the top.  He is not visible on Social Media.  Has this former model and now property broker gone underground? Does this make him the winner? No exposure in episode 4 and 6. In Red Team ‘Pressure Test’ with not so good pig’s ear dish. Eliminated in episode 9 for his soufflé.

Ilse Fourie - she attracted attention for the most favourable comments of all for her hot cooking (salmon steak) in episode 1, and she was the fastest egg whisker of all finalists in episode 2. She has had a write up on Channel 24. She is also pretty, having been a lingerie model, and this would add an extra touch of spice to the award! No exposure in episode 4. Praise for her curry dish in episode 6, and pork shoulder in episode 7.  Did well with Tripe dish in episode 8. Not visible in episode 9.

Jade de Waal - loved by some and hated by others for her odd English/Afrikaans/undefined accent, she is a true character.  Her cardamon ice cream was loved by the judges in episode 1. She was interviewed extensively after this episode by her aunt Sonia Cabano on the Robertsons Twitter account, when she still was the Social Media Manager for Robertsons.  Jade received extensive ‘airtime’ in this Twitter interview, which no other contestant has received on this account to date.  She has changed the name of her Twitter account, and has locked it as well, only allowing certain Tweeters to read it.  Is she too hip, trendy, and frivolous for such a serious accolade?  Based in Cape Town.  Her Avo Ritz with a twist was highly praised in episode 4.  She has announced that she has written a Cook Book on vegetables with her aunt.  She was interviewed by Huisgenoot, she announced on Twitter. No exposure in episode 6.  First criticism seen, for her Waterblommetjie bredie dish (with Sue-Ann Allen). She made a very poor soufflé, which should have seen her eliminated in episode 9, many on Twitter felt.

Khaya Silingile - this Marketing Co-ordinator attracted attention in episode 1 for her highly praised scallop and smoked salmon dish, which she served with an unusual rhubarb tart. Her salmon childhood dish was praised by the judges in episode 4. No exposure in episode 6. Won the International Cuisine challenge in episode 9, with her French dish.

Lungile Nhlanhla - this young fashion designer from Durban wants to create a link between fashion and food, says her MasterChef SA profile. No exposure in episode 4.  Was praised for her curry in episode 6 and pork tail in episode 7.

Lwazi Mngoma - appears very confident in his Tweets, and has been interviewed on Johannesburg radio stations Highveld Stereo and Kaya FM, and proud of it!  Due to a less than satisfactory childhood memory dish, he went into the ‘pressure test’, and was lucky to have been retained, as his koeksisters were not perfect in episode 4.  Back into ‘Pressure Test’ in episode 6, and was sent home due to his ‘Salmon Three Ways’ not meeting the judges approval.

Manisha Naidu - she cut short her honeymoon to audition for the show, says her MasterChef SA profile. She made the second best childhood memory dish, and was voted a team leader by the judges in episode 4. Commendably she elected herself into the ‘pressure test’ in episode 5, taking responsibility for her team losing the Harvest Celebration challenge, and she did not perform well in preparing the lamb rack.  She will live with the conscience of having taken Berdina into the ‘pressure test’, and causing her elimination indirectly. No exposure in episode 6. Did well in Tripe dish in episode 8.

Mmutsi Maseko - as a ’stay-at-home’ mum, she may not be able to take up the prize of the restaurant chef. She ‘cooks from within’, says her MasterChef SA profile, and her favourite foods to prepare are meat, pap, and chakalaka.  Floundering in her childhood memory dish by running out of time, she redeemed herself in the ‘pressure test’, making perfect koeksisters in episode 4.  She went into the ‘pressure test‘ for the second time in episode 5, but her rack of lamb was praised by the judges. No exposure in episode 6.  Voted out in episode 7.

Samantha Nolan - also from Cape Town, and ’stay-at-home’ mother of four children, according to her MasterChef SA profile, so the MondoVino restaurant prize may also be a problem. Her childhood memory dish was voted the best of all, and she was chosen a team leader too in episode 4. Best judge of spices in Chef Vanie Padayachee’s curry, and could choose main ingredient for curry in episode 6.  Clearly leading the winning Blue team in the Navy challenge. First time in Pressure Test in episode 9, for having too many spices in her mince with the vetkoek.

Sarel Loots - very quick to correct an error on this blog, asked to be followed on Twitter (a no-no), and subsequently blocked our account, possibly due to our Robertsons blogpost. He also auditioned at all three MasterChef SA venues.  He loves making desserts most.  Embarrassing poorly spelt Tweets were sent by him to Chefs Nigella Lawson, Jamie Oliver, Gordon Ramsay, Heston Blumenthal, and Guy Fieri, all with the same message:”Love your programs. U insired (sic) me to enter @MasterChef_SA and made it to top 18 and stil (sic) going“!  He also Tweeted ‘I will win this’, at a time when the MasterChef SA winner is known to some or all of the last 18 finalists. His poor English and Afrikaans spelling should be enough reason to disqualify him. No exposure in episode 4. Into Pressure Test in episode 6 due to his curry dish, but redeemed himself with an excellent ‘Salmon Three Ways’. In Pressure Test in episode 9, for not trying hard enough with his Brazilian dish.

Sue-Ann Allen - also from Cape Town, so the MondoVino restaurant prize may also be a problem.  She was so dedicated to participate in MasterChef SA that she resigned her job as lighting designer. No exposure in episode 4.  In ‘Pressure Test’ in episode 6, and was lucky to not be voted out.  Pork loin not well received by judges in Red Team ‘Pressure Test’ in episode 7.  Criticised for poor Waterblommetjie dish in episode 8. No exposure in episode 9.

Thys Hattingh - received high praise for his dessert in episode 3, when the challenge was to make the best braai dish.  Not a ‘braaier’, by his own admission. No exposure in episode 4.  Made second best curry dish in episode 6.  Leader of losing Red team in Navy challenge in episode 7.  Did well in Denningvleis dish in episode 8.  Came second with his Moroccan poached pear dish in episode 9, even if he poached it in Nederburg wine, Morocco being a Muslim country!

We look forward to your votes - please keep them coming!

POSTSCRIPT 16/4: M-Net’s Senior Publicist Ingrid Engelbrecht provided the following information about the restaurant prize: ‘Regarding the restaurant prize, Southern Sun is happy to tailor-make the options in order to meet the needs of the winner and to ensure that all parties are happy going forward with this amazing prize. They will take into account factors such as the contestant not being from Johannesburg, having a family and any other obligations, and will assist to whatever degree is necessary’.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage whalecot@iafrica.com

The Autumn/Winter 2012 specials for Cape Town and Winelands restaurants follow below, and will be updated continuously:

*   Pure at Hout Bay Manor: 4-course dinner plus a glass each of Haut Espoir Semillon and Shiraz for R195. Winter - from 1 May - 23 June. Tel (021) 790-0116.

*   Pepenero in Mouille Point : Sirloin and chips R89, Seafood platter R 129, 1 kg prawn platter R99, Sushi platter R109, Mussels and chips R79, Pasta of the day R79, Chicken schnitzel R79, Lamb chops R109, Crayfish tails R149. Half price sushi all day. Daily. Winter. Tel (021) 439-9027

*   Sinn’s Restaurant at Wembley Square:  Lunch (6 options) at R55.  Current. Tel (021) 465-0967

*   Theo’s on Beach Road, Mouille Point: Oysters R 8 each, 15 prawns R99/R125, 250g Sirloin steak R99, 3 lamb chops R99,  Rump Espetada R110, Kingklip and 6 prawns R99/R125, 250g Lobster and 6 prawns R125/R179. (Lunch/dinner prices if two prices quoted). Current. Tel (021) 439-3494.

*   Sevruga in the V&A Waterfront: half price sushi Monday - Saturday 12 - 6 pm; 25 % off sushi Sunday 12 - 2pm, 50 % off Sunday 2 - 6 pm, 3-course menu R160, daily, lunch and dinner; 2-course lunch R120. Current. Tel (021) 421-5134

*   Beluga, The Foundry, Green Point: 1 kg Prawns R130, 50 % off sushi, dimsum and cocktails all day Sunday, and from 12h00 - 19h00 weekdays. 2-course lunch R120; 3-course lunch and dinner R160.  Current. Tel (021) 418-2948.

*   La Mouette, Regent Road, Sea Point : 6-course Tasting Menu R 165, with wines paired R 330. Monday - Sunday dinner, Friday and Saturday lunch.  Winter. Tel (021) 433-0856

*   Bertha’s in Simonstown: 1 kg Queen prawns cost R99 each, 1kg mussels R99, 1 kg chicken wings R99, full rack of ribs plus chips R99.  Half rack of ribs R59. Bertha’s seafood platter R109. Current. Tel (021) 786-2138

*   Aubergine:  2-course lunch R198,  3-course lunch R254, Wednesdays - Fridays.  Monday - Saturdays except public holidays. Daily dinner specials. 3-course R365, 4-course R425, 5-course R 495 meat and seafood degustation menu. Winter Bistro 2 courses R200, 3 courses R 275, optional wine pairing. Winter. Tel (021) 465-4909

*   Ferryman’s Tavern, V&A Waterfront: Burger plus Castle draught weekday lunch, R75. Sunday pork roast R 55.  Indefinite.  Tel (021) 419-7748

*   Hildebrand: 2 courses R99, 3 courses R130 if eat before 19h00;  Current. Tel (021) 425-3385

*   Leaf Restaurant and Bar: 50 % off sushi all day before 6 pm, 30 % off after 6 pm.  Sushi Buffet R120.    Current. Tel (021) 418-4500

*   Blowfish in Blouberg: half-price sushi Wednesday 5 - 8 pm; Eat all you can sushi Sunday 5-10 pm R169. Current. Tel (021) 556-5464

*   Knife restaurant, Century City:  Bagels R35/R45/R55 Lunch special, 12h00 - 15h00, Mondays - Fridays. Indefinite. Tel (021) 551-5000

*   Saul’s Sushi @ Vegas, Sea Point: Eat as much sushi as you like for R120 Mondays, Tuesdays, Fridays, and Saturday; Mongolian eat as much as you can R79; Sushi 30 % off on Wednesdays; Sundays 40 % off. Winter. Tel 087 151 4595

*   Trees Restaurant, Townhouse Hotel, Cape Town:  2 courses R 105, 3 courses R 130. Indefinite. Tel (021) 465-7050

*   Trinity, Bennett Street:  All you can eat rib R99 Mondays ; 2 Pizzas and 2 glasses of wine R99 Monday - Thursday from 12 pm;  I/2 price sushi, cocktails and tapas Monday - Thursday 16h00 - 22h00. Current. Tel (021) 418-0624*

*   French Toast, Bree Street: Bruschetta tapas free Monday - Saturdays, 5 - 7 pm.  All wines costing R 400 or less half price on Mondays.  Daily lunch specials. Current. Tel (021) 422-3839

* The Square, Vineyard Hotel, Newlands: 5 course menu R 195/R295 with wines.  Dinner only, Monday - Sunday.  Current. Tel ()21) 657-4500

*   Dunes, Hout Bay : Sunday buffet with smoked salmon, oysters and cooked breakfast R120. Current. Tel (021) 790-1876

*   Arnold’s on Kloof, 60 Kloof Street, Gardens:  Early bird breakfast half-price special if order before 7h00 Monday - Friday. Gemsbok Wellington R115, Vegetable Stack Napoleon R68, Crocodile loin R135, Stew for U2 R119, Chicken Kloof R49, Gourmet Vegetable Burger R59.  Tel (021) 424-4344.  Current.

*   Five Flies, Surprise discount or free starter, main or dessert, or 10 % voucher, for same meal or a future meal. From May. Tel (021) 424-4442

*   Codfather, Camps Bay:  half-price sushi 12h00 - 18h00, daily.  Indefinite. Tel (021) 438-0782

*   Black Marlin, Simonstown:  2-course meal R115, 3-course R140. Indefinite. Tel (021) 786-1621

*   Cape Town Fish Market, Big Bay, V&A Waterfront, Canal Walk, Tyger Valley, Somerset West, Stellenbosch, Tokai, Grand West Casino: “All you can eat Breakfast Buffet” R60, Saturdays, Sundays and public holidays; 4-course Seafood buffet lunch R125, Sundays and public holidays.  Buy one, get one free - hake on Mondays, sushi on Tuesdays, calamari on Wednesdays.  Indefinite. Tel (021) 554-5962.

*   La Bruixa, Sea Point: Seafood paella for two for R260, includes a salad.  Current. Tel (021) 434-8797

*   La Boheme, Sea Point: 2-courses R95, 3-courses R 120. Current. Tel (021) 434-8797

*   The Round House, Camps Bay: 4-course a la carte menu R450, 6-course set tasting menu R595. 3 course lunch R220.  Current. Tel (021) 438-4347

*   Planet Restaurant,  Mount Nelson Hotel:  5-course Vegan Journey menu (R300), 5-course The Journey menu R330. Current. 5-course Titanic Menu R330, until 30 April. Tel (021) 483-1000.

*   Café Manhattan, 74 Waterkant Street: 2 Beef burgers + 2 chicken burgers + 2 chips + 2 cokes + 2 draft beers or 2 glasses of house wine R200; Pasta and a glass of house wine R 69. May and June. Tel (021) 421-6666

*   Savour Restaurant, 51 on Orange: Sunday Lunch Buffet plus ’never-ending supply of Methodé Cap Classique’ R265.  Current. Tel (021) 469-8037

*   La Colombe, Constantia: 8-course Gourmand menu R 625, or with wine R850, Monday - Saturday, Current. 3 course lunch R240 from 16 June - 15 November, 5 course dinner R395 with wine, R310 without wine 16 June - 31 October.  Specials do not apply to Sundays.  (Renovation break 16 May - 16 June). Tel (021) 794-2390

*   Catharina’s, Steenberg Hotel: 2-course lunch R185, 3-course lunch R215, 3-course dinner R250.  Current.  Tel (021) 713-2222

*   Constantia Uitsig: 3-course lunch and dinner R390, Monday - Saturday. Current. 3-course lunch R210 . 17 April - 15 November, 3-course dinner R250 from 17 April - 31 October. Specials do not apply to Sundays.  (Winter break from 25 June - 24 July). Tel (021) 794-4480

*   River Café:  2 course lunch plus tea/coffee R99, 3 courses R 119;  tea/coffee plus muffin, scone, croissant or slice of cake of the day R35 15h00 - 16h30. Not available on Sundays. (Winter break from 13 August - 4 September).  1 May - 31 October. Tel (021) 794-3010

*   Rick’s Café Américain, Park Road: Lunch specials R45, change daily; and more specials on drinks. Indefinite.  Tel (021) 424-1100

*   Barocca, Camps Bay Club: 2 for the price of one burgers Tuesday evenings; From 5 pm. Indefinite. Tel (021) 438-1992

*   Seaforth Restaurant, Simonstown: Cheese Burger R38 Mondays, Deep fried prawns R90 Tuesdays; hake and chips R38 Wednesdays; Eat as much calamari as you like R49 Thursdays; Steak and calamari R88 Fridays; Eat as much as you like pork spare ribs R88 Saturdays. From 6 pm. Current. Tel (021) 786-4810 (Closing at 5 pm Mondays and Sundays June, July and August)

*   Pizzeria Villagio, Howard Centre, Pinelands: Free glass of Teddy Hall wine with home-made pasta on Tuesdays; get cheaper main course free for table of two, or 20 % of bill for table of more than two, on Wednesdays.  Winter. Tel (021) 531-4473

*   Azure Restaurant, Twelve Apostles Hotel, Camps Bay: 5-courses R315 includes movie and popcorn, Current. Tel (021) 437-9000

*   Diva Pizza, Buitenkant Street: 2 large margherita pizzas with choice of two toppings R89, Sunday, Monday, Tuesday.  Sit-down pizza for two, with two toppings and two glasses of wine R99 on Sundays and Tuesdays.  Current. Tel (021) 461-0013

*   Tokyo Restaurant & Sushi Bar: Buy two get one free daily until 5pm; Sushi Buffet Fridays and Saturday from 5 pm, 7 plates R99, unlimited number of plates R118.  Indefinite. Tel (021) 424-5108

*   BlueFin Seafood & Sushi, Plattekloof: 50 % off sushi 11h00 - 17h00; ‘Eat as much a you like’ Sushi R129; Platters ½ price from 11h00 - 19h00. Monday - Sunday. Current. Tel (021) 558-4281

*   Rhapsody’s, Green Point: 50 % off sushi daily from 10h00 - 20h00. Current. Tel (021) 434-3004

*   Reuben’s, One&Only Cape Town, V&A Waterfront: One&Only Seafood Platter for Two R995. Dish of the day and glass of wine R99 lunch. Sunday lunch buffet R225. Current. Tel (021) 431-5888

*   Bayside Café, Camps Bay:  Order two main courses, and second person gets lower priced dish free, senior citizens only.  Until 30 April. Tel (021) 438-2560.

*   Café Chameleon, Plattekloof: Monday - Friday lunch special of small pizza R 45.  Monday and Saturday dinner large pizza special R55.  Ongoing. Tel (021) 911-1025

*   Taiwan City Chinese Cuisine, Century City: 3 courses for 2 persons for R175. Until 30 June. Tel (021) 555-3081

*   Myoga, Vineyard Hotel, Newlands: 7-course dinner R 225. Until April.  Tel (021) 657-4545.

*   Zorba’s, Lagoon Beach: Seafood and meat platter for two R220. 18 Prawns R99, Chicken kebabs R60, 600g ribs, 500 g rump steak R125, Beef espetada R110. Lunch and dinner daily (not valid Saturday lunch). Current. Tel (021) 528-2093

*   Saints on 84 Kloof Street: Bottomless sodas with every meal; 2 flatbreads for price of one on Mondays; 2 burgers for the price of one on Thursday evenings; Craft beer on tap R20 for a pint. Current. Tel (021) 424-0030

*   Den Anker, V&A Waterfront: Vol au vent  with Vedett white beer R 85.  Until October. Tel (021) 419-0249

*   F.east, Loop Street: chicken or vegetable curry lunch special R59. Current. Tel (021) 424-5903.

*   Sinatra’s at The Pepper Club Hotel has a business lunch special of R50 for a meal ordered, served and eaten in 50 minutes, or you get your money back. Includes free parking. Monday - Friday 12h00 - 15h00. Current. Tel (021) 812-8888.

*   Mugg & Bean, V&A Waterfront: Free cappuccino with slice of cake Mondays 3 - 6 pm; buy one BBQ Burger and get one free Wednesdays 5 - 10 pm;  three free toppings on BBQ Burger Fridays 5 - 10 pm; free extra 200 g ribs with 600g rib order Saturdays 5 - 10 pm.  Current. Tel (021) 419-6451

* I ♥ my Laundry, Buitengracht Street: 8 pieces of Dim Sum and a cappuccino or glass of Sauvignon Blanc R40. Daily 7h00 - 19h00.  Current. Book at 084 6600 777.

*   Slug & Lettuce, Kloof Street: 300g rump steak, chips and pumpkin fritters R89. Current. Tel (021) 422-5325

*   Foodbarn, Noordhoek: 50 % of all lunch dishes Monday - Friday, until end April. Tel (021) 789-1390

*   Cru Café, Cape Quarter: 2 jumbo gourmet burgers R99, 12h00 - 14h00 daily. Buy one tapas and/or cocktail, get one free (except calamari tapas) 16h00 - 18h00; two 150 g T-bone steaks for price of one R150 Fridays and Saturdays from 6 pm; oxtail and mutton stew for two R 119 daily from 6 pm. Current. Tel (021) 418-6334

*   1800°, Cape Royale Luxury Hotel, Green Point: Rump, sirloin or rib-eye ‘rubbed up’ with choice of eight rubs + Stella Artois R99. Current. Tel (021) 430-0506

*   Tuscany Beach, Camps Bay: 50 % off partner’s main course. 25% off all sushi. Every evening, Monday - Friday lunch.  Winter. Tel (021) 438-1213

*   Pigalle, Green Point: Half price Seafood Platter for two R275.  Monday - Thursday dinner and Tuesday - Friday lunch.  Live music every night. Until 31 May.  2-courses R140, 3-courses R170, 4-courses R 200 Monday - Thursday, until 1 September. Tel (021) 421-4848

*   RBG Bar & Grill, Park Inn, Foreshore: Classic Burger R50, Grilled Chicken Caeser R50, Sirloin steak R85 Monday - Thursday 12h00 - 14h00. Current. Tel (021) 427-4800.

*   Hussar Grill, Green Point: 2 courses R99.  Winter. Tel (021) 433-2081.

*   Blues, Camps Bay: 2 courses R120, 3 courses R 150. Winter. Tel (01) 438-2040.

*   5 Rooms, Alphen Boutique Hotel: Seafood platter R159, 1 kg Prawn platter R99, Osso Buco R89, Lamb shank R129, 400g Prime rib R119, Butter Chicken curry R79;  2 courses R140, 3 courses R190. Winter. Tel (021) 795-6313.

*   Liberty’s, Upper Eastside Hotel: 3-courses paired with three wines R185; choice of one of three pasta dishes R48 on Mondays; one bottle of Brickfield red or white wine for two main courses ordered on Wednesdays; 12 Mozambican prawns done three ways for R85 on Thursdays; 3 &Union beers plus a tasting prego roll R100 on Fridays; daily blue plate specials R45. Winter. Tel (021) 404-0570

*   Harbour House, Kalk Bay: 2 courses R 150, 3 courses R170. May. Tel (021) 418-4744

*   Harbour House, V & A Waterfront: 2 courses R150, 3 courses R170, all meals except Sunday lunch. May. Tel (021) 418-4744

*   Mezepoli, Camps Bay: Beef, chicken or vegetarian pita with chips, beer, or cold drink R70 on Mondays; half-price sushi on Wednesdays; Meze platter R120 Sundays. Winter. Tel (021) 438-1915.

*   Cascades, Sea Point: 3-courses R150, from 10 May. Tel (021) 434-5209

*   Ocean Blue, Camps Bay: Seafood platter R99, Linefish R79, Calamari R79, Sirloin steak R79, Prawns and linefish R79, Calamari and linefish R79, calamari and prawns, R79, Steak and prawns/calamari R79, Lobster and prawns R129, Oysters R6 Until end September. Tel (021) 438-4204

*   Sinatra’s, Pepper Club Hotel: 3 course meal with glass of house wine R200, from 10 May until end September. Tel (021) 812-8888

*   Zenzero, Camps Bay: 3-courses R 149. Butternut and Feta cannelloni R79, Parmesan lamb chops R119, Osso Bucco R99, Lamb shank R109, Wild mushroom risotto, chicken risotto, pan fried tuna R119.  Winter. Tel (021) 438-0007

WINELANDS

Franschhoek

*   Allee Bleue, outside Franschhoek: choice of three 250g steaks at R115, including a glass of estate wine, current. Lunch, Wednesday - Sunday. Chicnic picnics daily (weather depending), R145 per person. Until end May. Tel (021) 874-1021

*   Allora in Franschhoek: 3-course Sunday lunch R99 all year. Daily lunch specials Monday - Saturday under R100. Until end April. Tel (021) 876-4375.

*   L’ermitage, Franschhoek: 3-courses R185 and a glass of wine. Lunch. Current. Tel (021) 876-9200

*   Grande Provence Jonkershuis, Franschhoek: 4-course lunch and dinner chef’s table, minimum 8 guests, R 320.  Monday - Saturday dinner, Monday - Sunday lunch. April. 3-course meal for a minimum of eight guests, R 250 per person. 1 May - 30 September.  Tel (021) 876-8600.

*   La Residence, Franschhoek: 2 courses R 380, 3 courses R 490, 4 courses R 600 per person, all inclusive of ‘house wines’ and local beverages. Dinner. Daily.  Current.  Tel (021) 876-4100

*   Haute Cabriere, Franschhoek: 4-course Table d’Haut lunch R150, Tuesday - Friday;  Pierre Jourdan Breakfast, cellar tour, and tasting R150, from 10h00 Saturdays;  Pinot Noir Tasting Menu - 5 courses and wine R495, Friday and Saturday dinner, Saturday and Sunday lunch. From 1 May. Tel (021) 876-3688

*   Freedom Hill Restaurant, outside Franschhoek: 3-course meal R135. Selection of tapas R10 - R30. Wednesday - Mondays. Winter. Tel (021) 867-0963.

Paarl

*   Bosman’s, Grande Roche, Paarl: 2-courses R135, 3-courses R170.  Monday - Sunday lunch  (Bosman’s and at Bistro) and dinner (Bistro only).  Winter. Tel (021) 863-5100.

Stellenbosch

*   Towerbosch Restaurant, Knorhoek Wine Estate, Stellenbosch:  Asado Argentian-style braai on Sundays R165. Indefinite. Tel (021) 865-2958*

*   Tokara Restaurant, Stellenbosch: Chef’s Menu - 4 courses, inclusive of glass of wine R 250.  Winter, from 8 May. Tuesday - Sunday lunch, Tuesday - Saturday dinner. Tel (021) 885-2550

*   Wild Peacock Food Emporium, 32 Piet Retief Str, Stellenbosch: Specials as per menu, dinner   Wednesday and Friday evenings. Early bird mini breakfast plus tea/coffee R25 Monday - Friday 7h30 - 9h00. Terrific Tuesday lunch R59 Tuesdays 12h00 - 14h00. Indefinite. Tel (021) 887-7585

*   Johan’s at Longridge, Stellenbosch: 6-course lunch and dinner plus 6 glasses of wine R 400. Friday - Tuesday (closed Wednesdays and Thursdays). Current. Tel (021) 855-2004.*

*   Clos Malverne, Stellenbosch: 3-course lunch R158 Tuesday - Friday, until 31 August. Tel (021) 865-2022

*   Lord Neethling Restaurant, Neethlingshof, Stellenbosch:  choice of 6 main courses with 250 ml wine R115, Sunday buffet lunch R150.  Tel (021) 883-8966.

*   96 Winery Road, Stellenbosch: Free main course for all May birthday ‘Babies’ if also order starter and dessert in May. Hollandse Pepper Fillet half price Tuesdays; Duck and Cherry Pie half price on Thursday evenings; Free dessert with a main course ordered, to celebrate the 16th birthday of the restaurant. June.   20 % off Potjie Monday - Thursday lunch for pensioners May - August. Tel (021) 842-2020

*   Wild Peacock Food Emporium: Early Bird Breakie (cooked breakfast) R25 Monday - Friday 7h30 - 9h00; cake of the day and tea/coffee R25 Monday - Friday 15h00 - 17h00; 2-course set lunch R59 Tuesdays 12h00 - 14h00. Current.  Tel (021) 887-7585.

*   Warwick wine estate: Tapas range from R25 - R60. Winter. Tel (021) 884-4410.

*   Terroir, Kleine Zalze: 2 courses R 175, 3 courses R198, both with a glass of Kleine Zalze wine. Monday - Saturday lunch and dinner. Until 30 September. Tel (021) 880-8167

*   Dornier Bodega Restaurant, Dornier wine estate: 2 courses R150, 3 courses R175. Lunch daily, but closed Tuesdays. Winter. Tel (021) 880-0557

*   Jordan Restaurant with George Jardine, Jordan wine estate:  4 courses and 2 glasses of Jordan wines R225 Tuesday - Saturdays.  Bread-baking course R650 Saturday mornings. Until 1 September. Tel (021) 881-3612

Hermanus

*   Season in Hermanus: Pork roast R66, 3-courses R 125 Sunday lunch; Hake and calamari platter R55, Thursday lunch and dinner. Current. Tel (028) 316-2854

*   The Class Room, Hermanus: 3-course Sunday lunch R130. 6-course dinner R150 Wednesday - Saturday evenings.  April. Tel (028) 316-3582

*   Rossi’s Italian Restaurant, Hermanus: Small Pizza R38 Lunch Mondays - Fridays. Current. Tel (028) 312-2848

*   Amigos Cantina Restaurant: Free bottle of house wine for table of 4.2 bottles for table of 8 Tuesdays; buy one get one free on chicken liver starter or Chicken/Beef/Vegetarian Tortilla Wednesdays; free coffee and a port/sherry Thursdays. Current. Tel (028) 313-0384

*   Oskars, Harbour Road and Eastcliff Village Centre: Free glass of wine with any lunch ordered.  Winter. Tel (028) 313-0629

Plettenberg Bay

*   Nguni: Friday night special R50. Closed May - mid-July.  Tel (044) 533-6710

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

Copyright: Whale Cottage Portfolio

At the Bouchard Finlayson tasting at the Twelve Apostles Hotel last week ‘Wine Tourism Handbook’ publisher Monika Elias gave me a copy of her 2012 edition.  It is a very handy guide to the wine estates of the Western Cape in particular, but also in the Northern Cape and Kwa-Zulu Natal.  It is ideal for tourists wishing to get a quick overview of our wine routes and regions, and for staff working in the hospitality industry.

‘The Wine Tourism Handbook‘ introduces the topic by painting a picture of the 350 year history of South African wine, as well as the making of the first wines in the world up to 10000 years ago!  It tells the story of South African wine-making by Jan van Riebeeck, in February 1659 for the first time, the establishment of the KWV in 1918, the creation of Pinotage in 1941, and the launch of the first wine route, in Stellenbosch, in 1971. From these early beginnings South Africa has become the 7th largest wine producer in the world.  It addresses equitable issues of winemaking via Fairtrade, which promotes ‘greater equity for small producers in the international trading arena. The ethos of their work is that trading partnerships should be based on transparency, respect and a sustainable and ethical system of production and purchase’.   The growing trend to sustainability led to the development of the Biodiversity & Wine Initiative, with land of wine farms set aside for conservation, eradicating alien vegetation, and protecting endangered species such as the Cape Leopard, Geometric tortoise, the Cape Leopard toad, and the Riverine Rabbit.

A chapter is dedicated to winemaking, starting with viticulture, and describing the white and red wine making processes.  The value of the label, in communicating the region and farm from which the wine comes, the alcohol content, the vintage, the variety, the origin of the grapes is explained.  Details about the origin, cultivar and vintage are certified by a seal from the Wine and Spirit Board.  Just more than half of vines planted are for white wine production, and Chenin Blanc is the single largest varietal, at 20% of planting. The methods used to make Fortified wines, Rosés, and sparkling wines are also described.  A ‘South African Bubbly Route’ lists 69 producers of MCC sparkling wine. The best way to store wine is shared, and companies through which one can order South African wines in other countries are listed.

Brandy production is addressed separately to wine production, and the types of brandy, and tasting it, is covered.  Two Brandy Routes are described - the R62 Brandy Route, and the one including Stellenbosch, Paarl, Franschhoek, Wellington, and Elgin. Twenty brandy producers are listed.

Most of the book is dedicated to the wine routes of the Western Cape, categorised as Central Region, Inland, East Coast, and West Coast. The Central Region consists of Cape Town wine production in Constantia and Durbanville, and also in Franschhoek, Paarl, Stellenbosch, Stellenbosch Berg, Bottelary Hills, Greater Simonsberg, Helderberg, Stellenbosch Valley, Tulbagh and Wellington.  Advice is provided on getting around on the wine routes, and drinking and driving is strongly  advised against. Tour guides specialising in wine are recommended.  A Top 10 ‘Things to do’ list is presented, which includes lunch at Jordan wine estae, Staying in a tented camp at Clara Anna Fontein Game Reserve, seeing a show and eating at Die Boer Theatre Restaurant, viewing the Hess Collection at the Glen Carlou art gallery, tasting Jorgensen Distillery’s ‘artisanal drinks’, visiting the first biodynamic farm Bloublommetjieskloof, making wine at Stellenrust, enjoying a braai at Midddelvlei, and going on a game drive at Villiera Wildlife Sanctuary.

Highlights of the Constantia Region include Groot Constantia, Klein Constantia, Buitenverwachting, Eagle’s Nest, Constantia Glen, Constantia Uitsig, Steenberg, and Cape Point Vineyards, and the restaurants La Colombe, Bistro Sixteen82, and Buitenverwachting.  Some top Durbanville wine estates include De Grendel, Durbanville Hills, Meerendal, and Nitida.  The Franschhoek wine route includes Allée Bleue, Boekenhoutskloof, Boschendal, Cape Chamonix, Colmant Cap Classique & Champagne, Morena, Graham Beck, Grande Provence, Haute Cabrière, Holden Manz, La Motte, Rickety Bridge, Solms-Delta, Stony Brook and Vrede en Lust. Restaurants on this Route include Pierneef à La Motte, Fyndraai, Haute Cabrière Cellar Restaurant, and Babel.  The Paarl wine route includes Babylonstoren, Backsberg, Fairview, Glen Carlou, KWV Wine Emporium, Laborie, Landskroon, Nederburg, Noble Hill Wines, Perdeberg Winery, Scali, Veenwouden, Val de Vie,  and Vondeling.

Stellenbosch is the oldest and largest wine region, and has a number oif wine routes. Some of the best known estates on these routes include Waterford, Blaauwklippen, De Trafford, Flagstone, Kleine Zalze, Neil Ellis, Stark-Condé, Beyerskloof, Hartenberg, Hazendal, Villiera, Delaire Graff, De Meye, Bartinney, Kanonkop, Mont Destin, Rustenberg, Slaley, Thelema, Tokara, Uitkyk, Warwick, Alto, Dombeya/Haskell, Graceland, Ken Forrester, Longridge, Rust en Vrede, Vergelegen, Waterkloof, De Toren, Dalla Cia, Jordan, Meerlust, Spier, and Vilafonté. Recommended restaurants are the Postcard Café, Terroir, Delaire Graff, Towerbosch, Overture, and Jordan Restaurant by George Jardine.

The Inland region consists of the Breedekloof, Klein Karoo (Boplaas is one of the best known), Swartland, Robertson (dominated by Graham Beck, but also with Zandvliet, De Wetshof, and Van Loveren being better known) and Worcester wine routes.  The Swartland wine route is growing in stature, and very fine wines are being made in this region, including Mullineux, Sadie, AA Badenhorst, and Allesverloren.

Agulhas and Elim (Jean Daneel and Raka are best known), Bot River (Beaumont is best known), Elgin (a wine route with increasing recognition for Almenkerk, Paul Cluver, Shannon, and Iona), and Walker Bay are the wine routes classified under East Coast in the book.  The new Hermanus Wine Route has excellent wineries, including Creation, Hermanuspietersfontein, Ataraxia, Bouchard Finlayson, and Hamilton Russell.

The West Coast region consists of the Darling (Cloof is best known) and Olifants River (Cederberg and Stellar better known) wine routes.  The Garden Route is not well-known as a wine region, and Bramon makes an organic sparkling wine in Plettenberg Bay.  In KwaZulu-Natal Abingdon and Meander wines are made.

Twenty-seven wine-related festivals are also listed, with dates for the year ahead.

The Wine Tourism Handbook is a wealth of wine information, and should ideally be given to all tourists arriving in Cape Town, as compulsory reading about the excellent and extensive wine range on its doorstep.

Wine Tourism Handbook 2012: Enjoying Wine at the Source, World Focus Media, Tel 083 631 3393 www.winetourismhandbook.co.za

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

Capetonians are still reeling from the news that the country’s and our city’s largest restaurant, Paulaner Bräuhaus, closed down on Sunday evening, after ten years of operating in the V & A Waterfront.  Our blogpost about this closure has received more than 1000 unique views in the past 48 hours, an unheard of high readership demonstrating the interest in this story.  Kloof Street appears to be experiencing a particularly bad series of restaurant closures, the street having the most restaurants in Cape Town.  Our list of latest restaurant openings and closures will be updated continuously, as we receive information.

Cape Town

*   Clarke’s Bar and Dining Room has opened on Bree Street, as an American-style diner, owned by Lyndall Maunder, ex-Superette

*   Chez Chez Espresso and Cheesecake Bar has closed down off Kloof Street, Tamboerskloof.

*   The Black Pearl (ex-Seven Sins) on Kloof Street has closed down

*   Andy Fenner (JamieWho?) and friends have opened Frankie Fenner Meat Merchants in Metal Lane, 8 Kloof Street, opposite McDonald’s.  They are stocking Farmer Angus McIntosh’s beef, Richard Bosman’s pork, and eggs and chicken from Simply Wholesome.  A barista will make coffee, and Jason will bake special chorizo muffins and bacon brioche for them.

*   Neil Grant, ex-sommelier of Rust en Vrede, has opened Burrata, a new restaurant in the Old Biscuit Mill

*   Societi Brasserie has opened in Constantia

*   Luke Dale-Roberts, Eat Out Top Chef, has opened the Pot Luck Club, a Tapas Bar next to The Test Kitchen (photograph above). He will also open a real Test Kitchen, a private experimental place to develop new recipes

*   The Bungalow has opened as a 400-seater restaurant where La Med used to be, part of the Kovensky Group, also owning Pepenero, Paranga, The Kove and Zenzero.

*   La Belle Café & Bakery has opened in the Alphen Boutique Hotel.

*   5 Rooms Restaurant has opened at the Alphen Boutique Hotel

*   Gypsy Café has opened in Observatory

*   Kuzina in the Cape Quarter has been sold, and is now called Rocca.

*   Sabrina’s, which opened about two months ago where Depasco was, at the corner of Kloof and Long Street, has closed down

*   Arts Café has opened at Artscape.

*   Chef Craig Paterson has started as Executive Chef at Dash (Queen Victoria Hotel), the V&A Hotel, and Dock House

*   Caveau at the Josephine Mill has closed down

*   Café Sofia in Green Point has become Slainte

*   Knead has opened a large outlet in Lifestyle on Kloof, Gardens

*   Mitico has opened a pizzeria and ’spaghetteria’ on Kloof Street, where St Elmo’s used to be

*   Mamma Mia in Steenberg has closed down

*   Don Pedro’s in Woodstock has re-opened, under Madame Zingara management

*   Madame Zingara is said to be re-opening in its original building on Loop Street

*   Tong Lok on Kloof Street has closed down.

*   Mason on Kloof Street has closed down (to become a Slug & Lettuce)

*   Buzz on Kloof Street has closed down

*   Myög has opened as a frozen yoghurt outlet, at 103 Kloof Street

*   Thai Café has opened in the old Cape Quarter

*   Paulaner Bräuhaus in the V&A Waterfront has closed down!

*   The Fez is closing down.

*   Giorgio Nava’s Down South Food Bar has closed down

*   Fat Back Soul has been renamed South China Dim Sum Bar

*   On a Roll has opened in Mowbray as a gourmet hot dog restaurant

*   The Dog’s Bollocks has opened as a burger pop-up restaurant

*   Saints Burger Joint has opened on Kloof Street

*   Cape Bubble Tea, which recently opened in Camps Bay, has closed down

*   Dear Me has opened its Pantry

*   Chef Jannie Melis has left French Toast

*   Jackal & Hide has opened on Kloof Street

*   Eat on Breda Street has closed down

*   Graham Beck’s Gorgeous bubbly bar has opened at Catharina’s at Steenberg, with Jenna Adams as the Manager.

*   Operator Pamela Trevelyan and Chef Lana Doyle have left Sunbird Bistro in Camps Bay.

*   Col’Cacchio is opening new outlets in Claremont and Westlake

*   Chef Daniel Botha, who started at Salt restaurant at the Ambassador Hotel in November, has left. Dale Thebus is the new head chef.

*   Vaudeville has closed down

*   Shin Tai Asian Kitchen is opening on Regent Road in Sea Point

*   Bistro 1682 Manager Juergen Welp has left, and has been replaced by Marc Cowen.  Assistant Manager Jenna Adams has moved over to Catharina’s to run Gorgeous by Graham Beck.  New assistant managers are Cable Ermstrom and Hilton Klassen.

*   A new Vida é Caffe is opening on Prestwich Street in April, and a cupcake shop is said to be opening around the corner, on Ebenezer Street, next to T & Co/Table 13, in Green Point

*   GM Nigel Pace has left the Cape Grace Hotel

*   Il Cappero will moving from Barrack Street to Fairway Street in Camps Bay, opening in May.

*   Saints on 84 Kloof has opened on Kloof Street

*   Sushibox has opened at Newlands Village

*   Richard’s Supper Stage & Bistro has opened on Main/Glengariff Roads in Sea Point, as a dinner theatre (from May), and restaurant, owned by Richard Loring and Roland Seidel

*   ‘I ♥ my Laundry‘ laundry restaurant has opened on Buitengracht Street

*   West Street Café has opened in the new Woodstock Foundry, owned by Chef Alan West

*   Orphanage has opened as a cocktail and tapas emporium on Bree Street

*   Valora on Loop Street has closed down

*   ACT Restaurant and Play Bar at the Baxter Theatre closed down overnight on the last March weekend, without paying its rent for the past three months.

*   Philip Arno Botes is the new Chef at Pure Restaurant at Hout Bay Manor.

*  Take & Bake German Bakery has closed down on Main Road Sea Point

*  Maz Sushi has closed down on Main Road Sea Point

*   Planet Green Salad Bar has opened on Kloof Street

*  Burrata will introduce a new 3-course food and wine pairing menu before the end of April.

*  Vanilla in the Cape Quarter has closed down.

*   Chef Bruce Robertson has opened Bruce’s Beach House for lunches, in Scarborough

*   Cake designer Martin Senekal has closed Cafeteria in De Waterkant, now only selling on order and at the Old Biscuit Mill market

*   Madame’s on Napier has opened in De Waterkant

*   Moyo is to open where the Paulaner Braühaus was in the V & A Waterfront.

*   Sinn has closed down its Deli at Wembley Square

*   Table Thirteen is closing down in Green Point and moving to Paarden Eiland at the end of May

Franschhoek

* Leopard’s Leap has opened its Tasting room and Liam Tomlin Food Studio and Store outside Franschhoek

*    Reuben’s is opening a Franschhoek branch in his self-owned building off the main road, when his Huguenot Road branch lease expires this year

*   Dieu Donné in Franschhoek has leased its restaurant to Martin and Marco from Durban, and they have renamed it Roca.

*   The sushi restaurant has closed down

*   MCC Franschhoek has opened in the Village Square, opposite the church, stocking 34 MCC’s from Franschhoek and serving food as well

*  Babel Tea House has opened at Babylonstoren, serving sandwiches, cake and teas.

*  Donovan Dreyer from Grande Provence has resigned, and started as Restaurant Manager of Indochine at Delaire Graff.  Aldo du Plessis has taken over as Restaurant Manager at Grande Provence.

*  The Franschhoek Food Emporium has closed down.

*   Bijoux Chocolates has closed down its chocolate manufacture, will continue selling chocolates.

*   Chef Bjorn Dingemans has left The Franschhoek Kitchen at Holden Manz, to open up a new restaurant on Lourensford wine estate in spring. Cheyne Morrisby is the new chef at the Franschhoek Kitchen.

*   Chef Vanie Padayachee has joined Le Quartier Français

*   Chef Darren Roberts is leaving Grande Provence for a new appointment in the Seychelles at the end of April.

*   Alton van Biljon has been appointed as Restaurant Manager at Haute Cabriere.

Stellenbosch

*    Cavallo restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, this year or next

*   Cupcake on Dorp Street has closed down, and Dorpstraat Deli will open

*   De Oude Bank Bakkerij has opened a bar, serving Bartinney wines, and craft beers.

*   Bruce von Pressentin has been appointed as Executive Chef at The Restaurant @ Longridge

*   David Higgs has resigned as Executive Chef from Radisson Blu Gautrain in Johannesburg (previously with Rust en Vrede), and was said to be headed for his home country Namibia.  He starts at The Saxon in Johannesburg in May.

*   Slug & Lettuce will open where Beads is on Church Street

*   De Huguenot, with its Harry Q Bar and wedding reception facilities, will be auctioned on 14 March.

*   Stables at Vergelegen Bistro has opened as a lunch restaurant in Somerset West.  Its Lady Phillips Restaurant is being given a make-over by Christo Barnard, and will open in June, with a new name called The Vergelegen Restaurant.

*   Warwick wine estate’s new chef is Dane Newton (ex-Chamonix, Cascade Manor).

* Tokara closes for a winter break from 22 April, re-opens on 4 May

Paarl

* Chef Matthew Gordon has opened Harvest, a new restaurant at Laborie

*  The Spice Route Restaurant has opened on the ex-Seidelberg, now belonging to Fairview.

Hermanus/Overberg

*    Simone’s Restaurant has opened in Napier

*   Tipples Bar and Grill has opened in Hermanus

*   Rivendell Estate and Bistro has opened as a restaurant and winetasting venue on the road between Hermanus and the N2, near the Kleinmond turn-off.

*  Grilleri has closed down

Garden Route

*   Katarina’s has opened at the Kurland Hotel.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.comTwitter:@WhaleCottage

On my previous visit in August to the Hermanus Wine Route in the Hemel-en-Aarde Valley, I popped in at Newton Johnson winery, and was impressed with the location of Heaven restaurant, and my chat with its new chef Stefan Louw. This was confirmed when I returned on a cloudy day with my colleague Carole earlier this week, but there were small problems that clouded the visit.

Newton Johnson winery is well known for its organic wines, and Carole and I wondered why its logo contains seahorses, when it is not directly at the ocean.  We thought angels may have been more appropriate, given the name of the restaurant!  The tasting room is impersonal, sparsely furnished with only one couch and a surfboard, and one is not encouraged to taste or buy wine there.

Heaven is a complete contrast, and we received a warm welcome, and Chef Stefan remembered me by name, even though I had been there 3 months ago, and only had a cappuccino there on my last visit.  Chef Stefan came to bring us menus personally, and apologised for doing so, saying honestly that he was short-staffed.  Our waiter was very new to the restaurant, but was prepared to ask Chef Stefan any question we had.

The table tops are made from wine barrels, and the chairs have orange upholstery. Cheap brown placemats cover the unique tables, but a nice touch was the pin-cushion on each table. The restaurant can seat 40 patrons, and a few more outside.  The kitchen is high-tech stainless steel, open plan to the restaurant, and it seemed as if there was more kitchen staff than guests. One would not look at the kitchen much, as the highlight is the magnificent view, Newton Johnson having one of the highest located tasting rooms.  One can see as far as the ocean from the building.

The menu is presented in a Newton Johnson branded black plastic cover.  It contains a long introduction by Chef Stefan, emphasising that he grows and sources produce locally and seasonally.  Calling himself the ‘chef patron‘, he invites his guests into the kitchen to see what he is preparing.  After qualifying at the Cordon Bleu cookery school, he worked as the executive chef at game lodges, casinos, restaurants, his last contract having been in the Channel Islands, where he received an AA rosette for two years.  He took over Heaven about six months ago: “Truly… bought my way into heaven”.  The menu is changed regularly, and Chef Stefan encourages one to express one’s dietary requirements, so that they can be accommodated as best possible.  The menu also states that the whole restaurant is non-smoking, even outside, due to the fire danger on the farm.

Breakfast costs R45 - R55, and each breakfast item has a quirky title: The ‘Direct Access Breakfast’ appears to get one to heaven faster, with bacon, Cumberland pork sausages, Portobello mushrooms, tomato, baked beans, toast, pastries, a choice of eggs, and a beverage.  ‘Half way there’ is a reduced version of the full cooked breakfast. ‘Selling your soul‘ is Eggs Benedict, and ‘Sleeping with the fishes’ is oak-smoked salmon with scrambled eggs. ‘Buying your way in’ is a parfait of natural Greek yoghurt, honey, fruit, and granola, served with a croissant.  Chef Stefan clearly had fun devising these descriptions.  The rest of the menu has ‘functional’ descriptors, and each menu starter and main course has a Newton Johnson wine recommendation, but the wine prices are not specified.  The list of starters runs over two pages, which I did not pick up, reducing the number of options we chose from.  Carole loved her Ginger chilli tempura prawns, which was served with a brunoise of papaya, cucumber and cilantro salad, soy and mint dressing (R60), a colourful spring dish.   My charred spring asparagus was served (on a chipped plate) with a poached egg, hollandaise sauce and lavosh (but advertised as homemade seed loaf on the menu), costing R50. Other starter choices include a black and wild mushroom risotto (R80); a Heaven Platter for two of charcuterie, cheeses, pickles and preserves (R145); Caesar salad; The Heaven salad with Brie cheese and toasted pumpkin; confit chicken and artichoke puree; and a duet of mushroom and venison carpaccio.

Main courses offer a range of price options between R75 for Bevan’s Caesar salad to R135 for dry-aged beef sirloin.  Other choices include pan-seared linefish (yellowtail on our visit), savoury tarte tatin, watercress pesto lunguini, and Indonesian soy pork loin.  Desserts cost between R45 - R60, and Butterscotch and praline bavarois, strawberry and pistachio tartlet, baked chilli fondant, and a seasonal fruit platter are offered, as is the Heaven cheese selection (R65), which Carole and I shared.  The waiter wasn’t sure of the cheese types, which turned out to be Brie, Boerenkaas, Emmental, and Blue cheese, which were served with water biscuits (not ideal for cheese) in addition to bread, green fig preserve and pickles (the menu offered grapes too, but were not served).  Chef Stefan has some exciting ideas to host theme-specific evenings, including a crayfish braai, and beer pairing evenings.

Heaven is one of four restaurants on the Hermanus Wine Route on the R320 (with Creation, Mogg’s Country Cookhouse, and La Vierge), and has the potential to be the most-talked about restaurant on this route, if Chef Stefan addresses the menu description inconsistencies, and throws out his chipped crockery. These improvements, combined with a friendlier winetasting assistant and more furniture in the tasting room, would add to a heavenly visit to Newton Johnson.

Heaven Restaurant, Newton Johnson wine estate, R320, Hemel-en-Aarde valley, Hermanus.  Tel 072 905 9347.  www.newtonjohnson.com/heaven.  Breakfast 9h00 - 11h00, Lunch 12h00 - 15h00.  Dinner for parties of 15 persons or more, by arrangement.   Tuesday - Sunday.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

Today history will be made in the South African wine industry, with a first wine named after a wine route. Hermanus Wine Route R320 red blend will be launched to more than fifty media and wine industry representatives at Creation this afternoon, a blend of wines from 12 wine estates on the R320, which is the Hermanus Wine Route.

Conceived as a charity project which is expected to raise about R250000 in the next three months, the Hermanus Wine Route R320 is a blend of 73% Syrah, 9% Pinotage, 9% Merlot, and 9% Malbec.  Southern Right Vineyards, Bouchard Finlayson, La Vierge, Newton Johnson, Sumaridge, Spookfontein, Ataraxia, Creation, Mount Babylon, Domaine des Dieux, Whalehaven, and Hermanuspietersfontein are the blend of producers that have each supplied a barrel of wine for the new blend.  It is described as having an elegant nose, with spicy white pepper, ripe plum, crushed berries, and added rosemary and biltong.  The pay-off line is “Welcome to heaven. On Earth”.

The proceeds of a charity auction for a case of the Hermanus Wine Route R320 charity wine, that takes place via Twitter and Facebook today, will go to social upliftment, the development of a farm school, creation of a tourism scholarship, and funding of courses at Elsenburg.  To participate in the auction, one must pre-register at frieda@hermanuswineroute.com, and then bid with an allocated hashtag between 12h30 - 19h30 today.  The highest bid with the correct hashtag receives the case of wine.  The wine will be sold at R100 per bottle, and will be available on the Hermanus Wine Route, Wine Village, Hermanus Liquors, Wine & Co, as well as at Hermanus restaurants such as Season, Burgundy, Fabio’s, Harbour Rock, and Bientang’s Cave.

Creation is the wine estate at the furthest end of the Hermanus Wine Route of 15 wine estates, and has grown in stature and visibility, despite being off a gravel road section of the R320. It has a beautiful location overlooking the Babylonstoren mountain, and has attracted 17000 visitors to its tasting centre in the past year, more than double from the year before and making up 20 % of its sales, Carolyn Martin, Creation owner with husband JC, told me proudly when I visited yesterday.  The tarring of the far-end of the R320 is expected to start in February, and is excellent news for all wine estates on the Hermanus Wine Route, in making it far more attractive to wine lovers.

POSTSCRIPT 1/12:  In her speech at the launch of the Hermanus Wine Route R320 charity wine today, Creation’s Carolyn Martin praised the Hermanus Wine Route, and its unique wine estates.   “Our scenic route unites the passion and reputation of fifteen wineries, each growing small volumes of premium quality wine in carefully and sustainably managed vineyards. WOSA’S slogan, “Variety is in our Nature”, is a sentiment clearly echoed along the Hermanus Wine Route.  Each cellar on the route offers a unique experience and I’d like to give you just a tiny little thumbnail sketch of each: Hermanuspietersfontein is renowned for their biodiversity efforts and also enjoys great popularity for their buzzing Saturday markets. Whalehaven is the smallest cellar with the largest range of wines. At the trendsetting Southern Right, experiments for the ageing of wine under the sea are underway… Ashbourne is becoming known for it blends, and Hamilton Russell is the estate that first put Hermanus on the world wine map. Now on to Bouchard Finlayson with its distinctive cellar and pioneering winemaker, Peter Finlayson. (Peter, by the way, is famous for describing Pinot as “velvet sliding down your throat”!).  La Vierge is renowned for its boules, its Champagne Verandah and its quirky labels. One of Sumaridge’s many attractions is the fabulous guest house with its marvellous views where some of you will be staying over tonight. When I think of Newton Johnson I think of great Pinot, and yes this cellar has scored 5 stars in John Platter’s Wine Guide for their Pinot Noir over the past three years. Spookfontein with its own resident ghost can especially be commended for its commitment to organic farming … among Ataraxia’s many claims to fame is their art in the chapel and the “ringing of the church bell” … while both Domaine des Dieux and Mount Babylon excel in the creation of outstanding Methode Cap Classique wine. At Jakob’s Vineyard you simply have to taste their highly rated Bordeaux blend …and here at Creation I believe one of our greatest attractions is the wine and food pairing experience”.

Hermanus Wine Route, R320, Hermanus.  www.hermanuswineroute.com Twitter: @HermanusWine

Chris von Ulmenstein, Whale Cottage Portolio: www.whalecottage.com Twitter:@WhaleCottage

The recession has taken its toll, and a number of restaurants have closed down.  Interestingly, a number of chefs are moving too, an unusually high staff turnover, some of the movements due to the restaurant closures.  It is noticeable that many restaurants which opened earlier this year have closed their doors already.  Despite the recession, new restaurants have opened or are in the process of opening (we have previously listed restaurants which opened and closed earlier this year).  We will update the list of restaurant openings/closures/changes regularly, and welcome contributions:

Cape Town

*    F.east Indian Restaurant has opened on the corner Long and Bloem Streets, in Cape Town

*    Bean There Fair Trade Coffee has opened on Wale Street, two doors down from Honest Chocolate

*    What’s On Eatery on Watson Street has closed down

*    Chef Christo Pretorius, previously of De Huguenot, has started as Sous Chef at 1800 Restaurant at the Cape Royale Luxury Hotel

*     Wildflour has closed down on Regent Road in Sea Point.

*     221 Waterfront has closed down in the V&A Waterfront, and a ‘concept store’ McDonald’s is opening in its space

*     Dash Restaurant at the Queen Victoria Hotel has lost its Chef Oliver Cattermole (now at Le Franschhoek Hotel), Manager Darren Morgan (now at the One&Only Cape Town), and F&B Manager Alton van Biljon.  Executive Chef Stephen Templeton has also left for a position in the Caribbean.

*    Harbour House has opened a branch in the V & A Waterfront (right), where Fisherman’s Choice was

*  Café Extrablatt has opened where shu used to be, in Green Point

*     Mezepoli from Johannesburg has opened in the Nando’s space in Camps Bay

*    Goloso Italian Deli and Wine Bar has opened on Regent Road in Sea Point, near KOS

*   Clarke’s Bar and Dining Room has opened, two doors away from Bird’s Café on Bree Street, as an American-style diner, owned by Lyndall Maunder, ex-Superette

*   A late night dinner and dance restaurant will open in the ex-Brio space, with a chef from St Tropez, and a DJ from Cannes

*   Chez Chez has opened as an Espresso and Cheesecake Bar (serving 13 different cheesecakes), 3 De Lorentz Street, Tamboerskloof.

*    The Black Pearl is the new name of the Tapas, Restaurant and Cocktail Bar, with new owners, of the ex-Seven Sins on Kloof Street.

*   Bistro on Rose has opened at 35 Rose Street

*   Rhapsody’s franchise restaurant, mainly in Pretoria, has opened next door to Café Extrablatt in Green Point, where Doppio Zero used to be, with Exceutive Chef Claire Brown, previously with Ginja and Pierneef à La Motte

*   Wale Rose Lifestyle has opened in Bo-Kaap, on the corner of Wale and Rose Street, serving Cape Malay as well as ‘cosmopolitan food’.

*   Andy Fenner (JamieWho?) and friends have opened Frankie Fenner Meat Merchants in Metal Lane, 8 Kloof Street, opposite McDonald’s.  They are stocking Farmer Angus McIntosh’s beef, Richard Bosman’s pork, and eggs and chicken from Simply Wholesome.  A barista will make coffee, and Jason will bake special chorizo muffins and bacon brioche for them.  Saturday markets in the parking area outside may be on the cards.

*   Renamed Blues Beach House restaurant (right) in Camps Bay has re-opened, having been reduced in size by about half, and changed its menu to ‘beach food’*

*   Chef Leigh Trout, ex- Mange Tout at the Mont Rochelle Hotel, has bought Bird Café and Gourmet Eatery on Bree Street, with Kevin Mink.

*    Chef Jacques de Jager, has left Salt Restaurant, setting up a consultancy.  Chef Daniel Botha from Le Franschhoek Hotel has taken over his job.

*   Cocoa Oola has opened on Kloof Street, where Oishii used to be

*   Sommelier Neil Grant, ex-sommelier of Rust en Vrede, is opening Burrata, a new Italian restaurant in the Old Biscuit Mill in mid-February

*   Societi Brasserie has opened in Constantia

*   Manna Epicure is now owned by Betsie van der Merwe from Johannesburg

*   Luke Dale-Roberts, just crowned Eat Out Top Chef, has opened the Pot Luck Club, a Tapas Bar next to The Test Kitchen.

*   Chef Scottie Henry is the new chef at Sinatra restaurant at the Pepper Club Hotel

*   The Mussel Bar has opened on the Victoria Street level of the Bay Hotel in Camps Bay.

*  Peter Tempelhoff of the McGrath Collection, and The Green House in the Cellars Hohenhort Hotel  specifically, has been honoured with the title Grand Chef of Relais & Chateaux.  He is the first Cape Town and only the third South African chef to receive this honour.

*   The Bungalow has opened as a 400-seater restaurant where La Med used to be, part of the Kovensky Group, also owning Pepenero, Paranga, The Kove and Zenzero.

*   Chef Brian Smit is now at Tides Restaurant at the Bay Hotel in Camps Bay, previously with Noisy Oyster in Paternoster

*   La Belle Café & Bakery has opened in the Alphen Boutique Hotel.

*   5 Rooms Restaurant has opened at the Alphen Boutique Hotel

*   Gypsy Café has opened in Observatory

*   Kuzina in the Cape Quarter has been sold, and whilst still serving Greek food, it is now called Rocca.

*   Sabrina’s has opened where Depasco was, at the corner of Kloof and Long Street

*   Arts Café has opened at Artscape.

*   Chef Craig Paterson has started as Executive Chef at Dash (Queen Victoria Hotel), the V&A Hotel, and Dock House

*   Caveau at the Josephine Mill has closed down

*   Café Sofia in Green Point has become Slainte

*   Knead has opened a large outlet in Lifestyle on Kloof, Gardens

*   Mitico has opened a pizzeria and ’spaghetteria’ on Kloof Street, where St Elmo’s used to be

*   Mamma Mia in Steenberg is closing down at the end of February

*   Don Pedro’s in Woodstock will re-open on 14 February, under Madame Zingara management

*   Madame Zingara is said to be re-opening in its original building on Loop Street

*   Tong Lok on Kloof Street has closed down.

*   Mason on Kloof Street has closed down

*   Buzz on Kloof Street has closed down

*   Black Pearl on Kloof Street has closed down

*   Myög has opened as a frozen yoghurt outlet, at 103 Kloof Street

*   Thai Café has opened in the Cape Quarter

*   Bruce von Pressentin has been appointed as Executive Chef at The Restaurant@Longridge

*   David Higgs has resigned as Executive Chef from Radisson Blu Gautrain in Johannesburg (previously with Rust en Vrede).

*   Paulaner Bräuhaus in the V&A Waterfront is closing down on Sunday 19 February!

*   The Fez is closing down.

Franschhoek

*  The Olive Shack at Allora in Franschhoek has closed its restaurant operation, and will only operate as a shop selling olive-related products.

* Leopard’s Leap has opened its Tasting room and Liam Tomlin Food Studio and Store outside Franschhoek

* The Kitchen and The Tasting Room has opened on Maison wine estate in Franschhoek, with Chef Arno Janse van Rensburg (ex Ginja, Myoga), and Manager Julian Smith (ex Azure, Grande Provence,  Waterkloof, Pierneef a La Motte) (left)

*   Haute Cabriere Cellar Restaurant has re-opened with new decor, and new chef Ryan Shell.

*    Reuben’s is opening a Franschhoek branch in nhis self-owned building off the main road, and will run it concurrently until its Huguenot Road branch lease expires next year

*   Franschhoek Famous Pancake House, with owner Gideon, has re-opened as a take-away pancake outlet, in Mont View Centre, next to the gym, in Fabriek Street, Franschhoek.

*   Batho’s Place African Restaurant has opened in the township in Franschhoek.  082 090 8660

*    Chef Oliver Cattermole, previously with Dash and What’s On Eatery, has started as Executive Chef at Le Franschhoek Hotel.

*   Dieu Donné in Franschhoek has leased its restaurant to Martin and Marco from Durban, and they have renamed it Roca. Chef Jo van Staden has returned to Durban with her husband, Chef Gerard van Staden, who has returned to the Beverley Hills Hotel, after a short stint at the Pepper Club Hotel’s Sinatra restaurant.

*   Chef Chris Smit of Café BonBon has resigned

*   Café Le Chocolatier has opened a chocolate manufacturing and demo outlet Le Chocolatier Factory, next to its restaurant, in Franschhoek

*    Bijoux Chocolates has opened on Huguenot Road in Franschhoek.

*   Terbodore Coffee Roasters have opened a coffee roastery and coffee shop, at Goederust, outside Franschhoek

*   The sushi restaurant has closed down

*   MCC Franschhoek has opened in the Village Square, opposite the church, stocking 34 MCC’s from Franschhoek and serving food as well

*   Judy Sendzul has sold her share in The Salmon Bar to Gregory Stubbs of Three Streams trout farm

*  Babel Tea House has opened at Babylonstoren, serving sandwiches, cake and teas.

*  Donovan Dreyer from Grande Provence has resigned and starts as Restaurant manager of Indochine at Delaire Graff on 6 January.  Aldo du Plessis has taken over as Restaurant Manager at Grande Provence.

*   Mon Plaisir Restaurant has moved next door to the Chamonix tasting room

Stellenbosch

*   De Huguenot Restaurant and Harry Q Bar have closed.  The De Huguenot Estate will concentrate on weddings and events only.

*    Cavallo restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, in 2012 or 2013

*    Chef Anri Diener has left Majeka House, and Chef Tanja Kruger from De Huguenot Restaurant has taken over her position

*   Vanessa Quellec has joined Wild Peacock Food Emporium, to promote their Valrhona Chocolates

*   The owners of Sweet have returned to Sweden, and Dimitri has bought it and renamed it Dimi’s.

*   Manager Chris Oliver and Chef Marissa Chandansing of Johan’s@Longridge have left, and will start a new restaurant, details as yet undisclosed

*   Casparus will close between 24 December and 9 January

*   Laurille and Lynne from Olivello Restaurant on Marianne wine estate outside Stellenbosch are handing over the ownership of the restaurant to Alex and Jane Bradbeck on 23 January.

*   Cupcake on Dorp Street has closed down, and Dorpstraat Deli opens at the end of February

*   De Oude Bank Bakkerij has opened a bar, serving Bartinney wines, and craft beers.

Paarl

* Chef Matthew Gordon has opened Harvest, a new restaurant at Laborie

* Peaches and Cream on the Main Road in Paarl has been taken over by Anica Bester

*  The Spice Route Restaurant has opened on the ex-Seidelberg, now belonging to Fairview.

Somerset West

*  Events manager Mandy Smith and Restaurant Manager Allan Ware have been retrenched at Waterkloof

Hermanus/Overberg

*    Mediterrea in Hermanus has changed its name to Grilleri

*   Patron Chef Stefan Louw has taken over the running of Heaven on Newton Johnson wine estate in the Hemel en Aarde wine valley.

*   Ex-Hermanos chef/owner Wayne Spencer is now at Burgundy in Hermanus

*   Simone’s Restaurant has opened in Napier

*   Tipples Bar and Grill has opened in Hermanus

*   Rivendell Estate and Bistro has opened as a restaurant and winetasting venue on the road between Hermanus and the N2, near the Kleinmond turn-off.

Garden Route

*   Katarina’s has opened at the Kurland Hotel.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

The Sweet Service Award goes to the Hermanus Tourism Bureau, for almost daily calls since the Whale Festival, for accommodation enquiries for tourists visiting the town.  This is something we have not seen for a good two years, and reflects on the greater fairness in spreading tourist bookings across the broad spectrum of accommodation establishments, and not favouring a select few, as was the case during the regime of the previous Board of the Bureau.  The enquiries are turning into bookings, and are most welcome.  The Bureau also assisted in passing on CVs it had received for a position it had advertised, leading to a successful appointment.

The Sour Service Award goes to the South African gas industry, which is in short supply, leaving half of the estimated 2500 restaurants in the country powerless to prepare food for their clients this week, says the Restaurant Association of South Africa, and reported in Mail & Guardian.  In the past few years most commercial enterprises switched to gas, to not be vulnerable to ESKOM electricity outages experienced in the past.  The SA Petroleum Industry body has not been able to indicate when production of LPG will return to normal, after ‘unplanned shutdowns in the local oil refinery industry’.

The WhaleTales Sweet & Sour Service Awards are presented every Friday on the WhaleTales blog.  Nominations for the Sweet and Sour Service Awards can be sent to Chris von Ulmenstein at info@whalecottage.com. Past winners of the Sweet and Sour Service Awards can be read on the Friday posts of this blog, and in the WhaleTales newsletters on the www.whalecottage.com website.

The Sweet Service Award goes to the organisers of the Two Oceans Hermanus Whale Festival, Kfm, the sponsors Distell marketing Two Oceans Wines, and the staff of the Hermanus Tourism Bureau, for the most successful Hermanus Whale Festival hosted in twenty years. The sponsorship by Distell created massive exposure on Kfm, the radio station reaching the Cape Town and environs catchment area, which is the most important source area for Hermanus. Kfm brought all its presenters to Hermanus, and broadcast from the town for two days.  In the week running up to the Festival, regular announcements were made, and whale sounds were played, likely to generate benefits beyond the Festival days, as the presenters raved about seeing the whales breaching, and regularly mentioning the Whalecrier blowing his kelp horn whenever he spotted a whale. The events organised for the Festival were fresh and different, and a greater focus was placed on pairing foods and wines.  The Hermanus Tourism Bureau staff were run off their feet as last minute visitors booked accommodation on Friday and Saturday, ensuring that almost every guest house and hotel was fully booked on both nights, a bonus given that there wasn’t a long weekend to link to the Festival, as is the case usually.

The Sour Service Award goes to Eskom, and the City of Cape Town, for a city-wide power failure 10 days ago, due to a fire in the Acacia sub-station.  Social Media was not used to communicate with Capetonians, even though the City of Cape Town has a Twitter account.   The power failure was close to lunchtime, and was a costly loss to a lot of hospitality businesses.  Information from Eskom about the duration was vague on radio, and Independent Newspapers estimated a 6-hour outage.   In the end it lasted about 90 minutes in most areas.  Grant Pascoe, City of Cape Town Mayoral Committee member for Events, Tourism, and Marketing, smugly Tweeted as follows from a Council meeting: “Power restored, council meeting proceeds undeterred during outage in CPT”, without expressing any care or concern about the citizens of Cape Town, and what the effect may have been on them and their businesses!

The WhaleTales Sweet & Sour Service Awards are presented every Friday on the WhaleTales blog.  Nominations for the Sweet and Sour Service Awards can be sent to Chris von Ulmenstein at info@whalecottage.com. Past winners of the Sweet and Sour Service Awards can be read on the Friday posts of this blog, and in the WhaleTales newsletters on the www.whalecottage.com website.