The Sweet Service Award goes to Rocksole Shoes & Repairs in Wale Street in Bo-Kaap, for their make-good in repairing the zip of my handbag. I had handed the bag in just before they closed for a Christmas/New Year break, and was promised the bag back on their last working day. They were clearly under pressure, and the bag’s zip broke immediately when I used it. The owner apologised for the shoddy work of his staff, and invited me to bring back the handbag, for the zip to be repaired again. He did the repair in a speedy two days, and did not charge for it. Ironically and sadly the handbag was stolen at Nap coffee shop in the Cape Quarter two days later! (more…)Tweet
Entries tagged with “Cape Quarter”.
Friday 31st January 2014 - Posted by Chris von Ulmenstein
Friday 24th January 2014 - Posted by Chris von Ulmenstein
The Sweet Service Award goes to Pick ‘n Pay Garden’s Centre and its ever efficient Annie Hendricks, who assisted in getting Pick ‘n Pay gift cards, with high values loaded on them for use in paying municipal accounts, replaced when they were blocked after my handbag was stolen at Nap coffee shop in the Cape Quarter. She also assisted in getting the value of the points on the stolen Pick ‘n Pay Smart Card transferred to a new card. (more…)Tweet
Thursday 23rd January 2014 - Posted by Chris von Ulmenstein
Many restaurants are opening and have opened this summer, with only three months of the summer season left in which they can create awareness and make an impact before the dreaded winter arrives after the Easter weekend. New restaurants are far more casual, with informal dining.
This list of restaurant openings and closings is updated continuously, as we receive new information:
* Umi Asian restaurant opened in December with The Marly hotel in the Camps Bay Promenade, owned by The Cove (Kovensky) Group (photograph above).
* Equus restaurant on the Cavalli stud and wine farm on the R44 has opened. Carl Habel left the Mount Nelson Hotel as Restaurant Manager and Sommelier to join the restaurant, but left before it opened. Chef Henrico Grobbelaar from the Twelve Apostles heads up the kitchen.
* Shake your Honey is to open in the original Madame Zingara building on Loop Street this year, according to an iolTravel report. The ‘vibrant spirit of India’ is to be reflected in the 5-storey building, with a theatre, markets, restaurants, and shops.
* A new restaurant and micro brewery is to open next door to The Bromwell in Woodstock (name not yet known).
* TriBakery has opened on Bree Street.
* Vida e Caffe is opening coffee shops at Shell petrol stations, 40 initially and 300in total. It has also opened in Garden’s Centre, and in St John’s Piazza in Sea Point.
* The Black Sheep Restaurant has opened on Kloof Street. (more…)Tweet
Thursday 29th August 2013 - Posted by Chris von Ulmenstein
* Tourism to Africa has grown by 3,8% in the past six months, and could be higher, if there were no conflict on the continent. Growth is strongest for South Africa and Tanzania.
* The best of the Stellenbosch Winelands will be shown off at the Sanlam Private Investments’ (SPI) fourth ‘Stellenbosch at Summer Place‘ event in Johannesburg on 30 October, pairing wines, food, art, music, and fashion from the second oldest town in the country. It will be a ‘grapes-gourmet-and-gallery affair’, with art, fashion, (more…)Tweet
Friday 2nd August 2013 - Posted by Chris von Ulmenstein
The Sweet Service Award goes to freeRange Jewels in the Cape Quarter, for offering to replace a butterfly with a stronger stabiliser to hold a pearl on my jacket lapel, having picked this up spontaneously when I attended the launch of the Jenny Morris-inspired range at the jewellery story three weeks ago. While I was in the store to collect the pearl, they repaired a link to a charm for my bracelet as well, all done with a smile and at no charge! One can see why Giggling Gourmet Chef Jenny Morris has associated herself with this brand, and why she loves their jewellery. (more…)Tweet
Friday 26th July 2013 - Posted by Chris von Ulmenstein
The Sweet Service Award goes to Noseweek and its editor Martin Welz, for 20 years of service to South Africans, for identifying corruption amongst bankers, lawyers, business persons, and government officials, for speaking the truth, and ‘for exposing unethical behaviour in our society’, Mayor Patricia de Lille said at the anniversary celebration at Catharina’s restaurant at Steenberg last night. The role of the publication in helping the ordinary (wo)man in the street was saluted by a number of speakers, but it was the moving talk by Erma Viljoen from Pretoria, whose story was featured in the June issue of the publication, that demonstrated the unselfish service and dedication to a story by Mr Welz and his team. Mrs Viljoen worked at the University of Pretoria, and has a rare disease Mitochondrial Cytopathy, which rendered her unable to work, therefore running out of sick leave and annual leave. For the past five years she has fought for her right to be compensated by the university and its provident fund for losing her job, and approached Mr Welz more than two years ago. New Pretoria-based Noseweek journalist and ex-Carte Blanche investigative journalist Susan Purèn wrote the story, each sentence backed up by information proving what was written. An offer of a R40000 payout was increased to R1,3 million by the university and paid, but Mrs Viljoen is eligible to receive much more than that, the publication believes. The University reacted to the article by submitting a complaint to the Press Council, highlighting 88 errors in the three page article, literally one per sentence in the article, Mrs Viljoen shared, sitting at the same table last night. The article has led to an advocate offering his services to Mrs Viljoen (many Pretoria lawyers (more…)Tweet
Thursday 11th July 2013 - Posted by Chris von Ulmenstein
* Heathrow’s role as a hub may be diminished it it is not allowed to expand, writes TravelMole.
* A pan-European booking and information agency is to be created to streamline travel between European Union countries.
* An international restaurant review system Zomato has been launched in Johannesburg, and is to spread to Cape Town too, writes TechCentral.
* Cooking shows such as MasterChef SA and Social Media have enhanced South Africans’ knowledge about (healthy) food and dining out, says the Capsicum Culinary Studio.
* ‘Cabbages & Cannibals‘ is the theme of a 5-course 5-organic wine pairing ”top to tail’ dinner at Catharina’s Restaurant at Steenberg on 24 July.
* Giggling Gourmet Chef Jenny Morris has inspired a jewellery range at freeRange Jewels in the Cape Quarter, made by Marelé Lamprecht. Styling of the jewels was all food and very spicy, with chillis!
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: WhaleCottageTweet
Tuesday 26th February 2013 - Posted by Chris von Ulmenstein
I have been to eat at Goloso Deli and Restaurant on Regent Road twice in ten days, and have been impressed with how popular this eatery has become amongst Atlantic Seaboard locals and tourists walking past in four short months. Chef Alessandra Masciadri and her husband Chris Kennedy have created a rustic eatery that brings the best of Italian home cooking to our city.
Chef Alessandra is a qualified lawyer, and left her practice in Milan to follow her husband Chris’ dream to come back to his home country, on condition it was Cape Town, to be near the ocean, and because it is more continental. Chris grew up in Johannesburg, where he had worked at an international law practice, and was sent to Milan. This is where he and Alessandra met. Chris now practices as an advocate in Cape Town, but is hands on in chatting to the guests. Alessandra is not so confident in her English, and asks Chris to translate if she cannot think of the right English word. She told me that her family loves cooking, and it was her grandfather making charcuterie and selling it in a deli near Como that shaped her family’s love for food. She and her sisters were taught by their mother to cook, ‘deepening their passion for cooking’, and they went for cooking lessons too, which expanded their repertoire. Chris and Alessandra love travelling around the world, as well as in Italy, and it is here that they focused on the small villages where they picked up unusual Italian dishes, and have brought them to Cape Town, finding the right ingredients locally being the only impediment. She loves her restaurant, and says the immediate feedback from her customers makes this new career much better than the law one she left behind in Italy.
‘Goloso’ means ‘a little bit greedy’ or to be a glutton, Chris explained, and this was the name given to the outlet by the previous owner, who ran it mainly as a deli, and offered a few take-away and sit-down Italian dishes. Chris and Alessandra bought the restaurant five months ago, and took over the neighbouring shoe shop space too, painted it red and yellow, and decorated it simply with wooden shelves to house the wines and Chef Alessandra’s cook books. The red Vespa photograph says ‘Italy’ better than anything else! The wooden tables have a table cloth, with sheets of paper over them. Cutlery is unbranded, and a Goldcrest coarse sea salt grinder, a Natural pepper grinder, and olive oil and balsamic vinegar imported from Italy are on the table, with a paper serviette. The restaurant can seat 43 inside and out. Most of the deli part of Goloso has been removed, but they will be selling Chef Alessandra’s home-made pasta to take away. The chef is also making basil pesto, tomato paste, aubergine paste, as well as olive paste, for customers to buy. Their pastes and pastas are freshly made, and do not contain preservatives.
Before my order arrived Chef Alessandra sent out tomato bruschetta, as well as a brown paper packet of bread slices, an unusual way of serving it. Preparation space is very limited for Chef Alessandra and her team, and a dry wall section taken out of the restaurant seating area has an open top so that one can hear the plates clanging as the dishes are prepared, the only negative of the restaurant. The Chef pops in at the tables, greeting her guests, many being locals, and some having become regulars and friends already. It is no surprise that Goloso is fully booked most evenings. I asked Alessandra what she enjoys eating, and she likes plain pasta sprinkled with olive oil, with chili, garlic, and parsley. Her favourite pizza is a Margherita. She rarely has time to go to a restaurant, but has enjoyed the Cape Malay restaurant in the Old Cape Quarter the most.
The menu comes in a black plastic cover, with plastic pockets, with a dish scratched out with a coki pen. It is changed regularly, and there is always a dish of the day. I ordered the Polla al Limone, but did not like the sound of chick peas for the vegetable served with it, so Chef Alessandra offered some lovely fresh pasta and butternut with an assortment of nuts roasted in olive oil. The chicken was prepared in lemon and wine, and the sauce was heavenly, the dish being excellent value at R100. The specials board on the day I ate at Goloso offered a special of pasta and chicken with mussels in white wine sauce, at R70. The menu offers Antipasto of carpaccio of beef (R70) and vegetables (R50); seven salads, including Caprese (in two sizes R27, R50), salmon, and Sicilian; sixteen pasta dishes, with Tagliatelle, penne, and Tagliolini, served with a range of ingredients, including bacon, smoked salmon, gorgonzola, chicken, mushrooms, eggplant and more. Main courses include rump steak, chicken, veal, and beef fillet.
The Tiramisu (R35) was excellent, a generous portion topped with cocoa and roasted flaked almonds, and thick and creamy. I ordered a Hausbrandt (Italian coffee supplier from Trieste to Goloso, and also supplying their gelato) Cremoso (R25), a liquid coffee gelato, Chris explained, to which one can add a liqueur.
Chris and Alessandra are making the most of their space, and offer an extensive Breakfast menu, with add on items charged separately. Scrambled eggs cost R28, for example, and R32 with chorizo, and R55 with salmon. Omelets (plain at R28, with a bolognese sauce at R36, or with three fillings out of a choice of nine R55), fried eggs, French Toast (plain at R25, or with a bolognese sauce at R36), muesli, fruit salad, yoghurt, smoothies, continental breakfast platters, antipasto platters, muffins (choice of carrot, honey and date, mixed berry, Lindt, banana, apple), and Swiss Lindt brownies are some of the Breakfast choices.
Goloso is licensed, and offers a mix of reasonably priced wines and liqueurs. Chris showed me their Limoncello on Sorrento, which comes from Franschhoek, as well as the Organic liqore du cioccolato, which is available in mandarin and raspberry flavours too. The wine list is a laminated sheet, not specifying vintages. A fair number of the wines are served by the glass. Arabella from Robertson serves as the house wine, the Sauvignon Blanc costing R25 per glass and R90 per bottle. Sauvignon Blancs from Noble Hill, Cederberg, La Motte, and Graham Beck are also available, a Graham Beck Unwooded Chardonnay (R20/R80), Amani (R140), and Ken Forrester Petit Chenin (R25/R90) on offer too. Red wines include a Fairbridge red blend (R20/R80), Umfiki Cabernet Sauvignon (R20/R80), Arabella Shiraz (R90), and Secret Cellar supplying the Merlot (R25/R95), and the MCC (R100). Corkage costs R30.
Chris and Alessandra are having such a good time in what they do that they are opening Goloso Pizzeria across the road, closer to the refurbished Checkers, in March. The flour will be imported from Italy, being ‘doppio zero‘ finer flour, as will be the tomato base and most of the toppings, such as artichokes, olives, mozzarella di buffalo, sun-dried tomatoes, and olive oil and balsamic from Modena.
Goloso is a very friendly homely eatery without any airs and graces, at which one can enjoy genuine Italian fare prepared with love and passion, at good value. Chef Alessandra and Chris would like their restaurants to feel like ‘mother’s kitchen’, with customers feeling at home, and well cared for by Alessandra and her team. It looks as if they have achieved this in a very short period of time, being full most nights.
Goloso, 90 Regent Road, Sea Point, Cape Town. Tel (021) 439-2144. www.goloso.webs.com Monday – Sunday 7h00 – 22h00. Breakfast, Lunch, Dinner.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottageTweet
Thursday 5th July 2012 - Posted by Chris von Ulmenstein
I was lucky to have been invited to the Lindt Chocolate Studio at the Good Food & Wine Show in May, not only to receive an update of its unusual ‘Spice up your Chocolate Life with Lindt Excellence’ range, but also to taste the superb cooking of One&Only Cape Town’s new Nobu Executive Chef Fred Faucheux, at his Chef’s Table.
Cape Town Lindt Head Chocolatier Dimo Simatos, who has been part of the South African Culinary Olympics’ pastry team, explained that Lindt’s Excellence range is all about flavours and tastes, and how to combine and mix them. The very slim Dark range already consists of 70% Cocoa, A Touch of Sea Salt, and Chilli. At the event the Wasabi flavoured Lindt Excellence was launched, available to the public from this month onward.
Lindt used the culinary skills of Chef Fred to demonstrate their Excellence chocolate range at the event. He commented about their range: ‘Working with new and exciting flavours is what I love most about cooking, and being able to work with chocolate that contains some of my favourite spices – Wasabi, Chilli, and Sea Salt – has introduced me to brand new taste combinations’.
Chef Fred prepared tasting portions of Kingklip sashimi and dry miso enhanced by the Lindt Excellence Touch of Sea Salt chocolate, which he topped off with olive oil, yuzu sauce, and Maldon sea salt. The chocolate slab only consists of cocoa butter, which melts quickly in the mouth, thus releasing its flavour quickly, we were told. The hand- harvested ‘Fleur de Sel’ comes from Brittany, and is blended into the Lindt Dark chocolate.
This was followed by Prawn yuzu anticucho and vegetable shavings, which were topped with a Lindt Excellence Chilli chocolate sauce, reflecting Nobu owner Nobu Matsuhisa’s unique Peruvian and Japanese cuisine mix. The Chilli slab has ‘one drop of Essential oil of chilli pepper per 100g slab‘, to flavour it, and its taste is subtle due to the slow release of the spice.
Then Chef Fred served Goma Beef fillet with white sesame, Lindt Excellence Wasabi chocolate dressing, and shavings with Sake green vegetables, a dish he has added to Nobu’s current winter menu. The wasabi flavour melts away once tasted.
Lindt has an impressive Chocolate Studio & Boutique in the old Cape Quarter building in De Waterkant, Cape Town, at which one can buy all their chocolate ranges and also participate in their chocolate workshops on desserts, décor, and praline making. There is a Lindt Studio in Fourways too.
Disclosure: We received a most professionally packaged Lindt Excellence media pack, with recipes, chocolate slabs, and background information, literally good enough to eat!
POSTSCRIPT: 31/7: Lindt’s PR company Communication Services Africa delivered the two latest Lindt Excellence flavours today, being ‘A Touch of Vanilla’ and ‘Coconut Intense’. The Madagascan Vanilla aroma is embedded in the white chocolate slab. The Coconut flakes are enrobed in fine dark chocolate.
Chris von Ulmenstein, Whale Cottage Portfolio : www.whalecottage.com Twitter:@WhaleCottageTweet
Cape Town and Winelands Restaurant openings: De Grendel, Vovo Telo, Orinoco. Lots of winter restaurant closures!
Monday 11th June 2012 - Posted by Chris von Ulmenstein
* De Grendel wine estate has opened De Grendel Restaurant, with Chef Ian Bergh and owner Jonathan Davies (photograph left)
* 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
* Col’Cacchio has opened a new outlets in Westlake, and a new one is coming in Claremont too.
* A new Vida é Caffe has opened on Prestwich Street, and a new branch is to open on Maindean Place in Claremont, and one in the new Wembley Square 2 development in July. Two more branches are planned for Mauritius, it is said.
* Madame’s on Napier has opened in De Waterkant
* Hussar Grill is to open at Steenberg
* Richard’s Supper Stage & Bistro has opened on Main/Glengariff Roads in Sea Point, as a dinner theatre, and Bistro restaurant, owned by Richard Loring and Roland Seidel
* Honest Chocolate is opening a second outlet with a ‘production kitchen’ in the Woodstock Industrial Centre
* The Fez has reopened as a nightclub on Friday, to be called Sideshow
* West Street Café has opened in the new Woodstock Foundry, owned by Chef Alan West
* Moyo is to open where the Paulaner Braühaus was in the V & A Waterfront in summer. It has taken over the tearoom at Kirstenbosch too.
* Josephine’s Cookhouse has opened in Newlands, belonging to the Societi Bistro owners
* Vovo Telo has opened in the V&A Waterfront, in half of the original Vaughn Johnson shop. They have branches in Port Elizabeth, Pretoria, and Johannesburg already. The name is Portuguese, and means ‘Grandfather’s place’.
* Orinoco has opened on Bree Street, serving Mexican and Venezuelan food
* Keenwa has opened the P.I.S.C.O Bar above its restaurants, open Thursdays – Saturdays from 5 pm
* Characters has opened on Roeland Street
* TRUTH Coffee has opened on Buitenkant Street
* Planet Green Salad Bar has opened on Kloof Street
* Liam Tomlin Food Studio and Store at Leopard’s Leap in Franschhoek is opening a Deli in September
* FEAST is to open where Franschhoek Food Emporium was, in Place Vendome
* Deluxe Coffeeworks has opened where Reuben’s Deli used to be in Franschhoek.
* Okamai Japanese restaurant has opened at Glenwood wine estate in Franschhoek
* 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 in Stellenbosch, where Cupcake used to be.
* De Oude Bank Bakkerij has opened a bar, serving Bartinney wines, and craft beers.
* Slug & Lettuce is to open where Beads was on Church Street in Stellenbosch
* 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.
* Chef Jonathan Heath has left Indochine, and will be opening a restaurant at Coopmanshuijs on Dorp Street in August.
* Chef Johan van Schalkwyk has left the Stone Kitchen at Dunstone Winery, and has opened his own restaurant Twist Some More in Wellington.
* Chef Bjorn Dingemans is to open up The Millhouse Kitchen restaurant on Lourensford wine estate in Somerset West in July.
* Grilleri (ex-Mediterrea) has closed down, and Chef Shane (ex-La Vierge) is now heading the re-named La Pentola restaurant.
* Cassis Paris Salon de thé has opened in the Gardens’ Centre, on the first level.
* Melissa’s has opened at Somerset Mall in Somerset West
* Ali Baba Kebab (renamed from Laila) has opened as a small beef and lamb kebab take-away and sit-down outlet, next door to Codfather in Camps Bay
* Gibson’s Gourmet Burger and Smoked Ribs has opened as a 70-seater restaurant in the V&A Waterfront, taking part of the Belthazar space. Owned by the Belthazar/Balducci group.
* Giorgio Nava is said to be re-opening his Down South Food Bar, previously on Long Street, in the Riverside Centre in Rondebosch
* Tamboers Winkel has opened on De Lorentz Street, just off Kloof Street, Gardens/Tamboerskloof * Ou Meul Bakery from Riviersonderend is said to be opening a bakery in Long Street
* Deluxe Coffeeworks is opening a roastery to service all its outlets, at the previous German Club and Roodehek Restaurant.
* The Deli on the Square is to open at Frater Square in Paarl in July.
* David Higgs (ex Rust en Vrede) is opening a new 30 seater restaurant in The Saxon in Johannesburg.
* Big Route Top Gourmet Pizzeria has opened on Main Road, Green Point, next door to Woolworths, serving 52 different pizzas, salads and crêpes.
* Valora on Loop Street has closed down
* Vanilla in the Cape Quarter has closed down.
* Toro Wine and Aperitif Bar in De Waterkant has closed down
* Gesellig on Regent Road in Sea Point is standing empty, closed down or undergoing a major renovation
* Sapphire has closed down in Camps Bay
* Caveau at Josephine’s Mill has closed
down and the Bree Street venue is up for rent
* High Level Restaurant in Bo-Kaap has closed down
* Caveau on Bree Street and Gourmet Burger on Shortmarket Street, belonging to the same owners, have been closed down by their bank.
* Sabarosa in Bakoven has closed down.
Restaurant staff/venue changes
* Il Cappero has moved from Barrack Street to Fairway Street in Camps Bay.
* Table Thirteen has reduced in size in Green Point and will open in Paarden Eiland later this year. * Chef Fred Faucheux is the new Executive Chef at Nobu.
* Piroschka’s Kitchen has moved from Bree Street to Waterkant Street, De Waterkant
* MasterChef SA finalist Guy Clark, who was eliminated in episode 9, has started as a chef at the Madame Zingara restaurant group, at Café Mozart and the Bombay Bicycle Club.
* Rotisserie 360° on Bree Street has changed its name to Café Frank
* Salt Deli has changed its name to Salt Café
* The V&A Waterfront Food Court is closed for renovations until November. A sign outside the construction area lists the following businesses moving into or returning to the area: Primi Express, Anat, Carnival, Nür Halaal, Royal Bavarian Bakery, KFC, Boost Juice, Simply Asia, Steers, Debonairs, Subway, Marcel’s, and Haagan Dazs. Nando’s is also opening.
* Chef Darren Badenhorst is the new Executive Chef at Grande Provence. Chef Darren Roberts has left for a new appointment in the Seychelles.
* Alton van Biljon has been appointed as Restaurant Manager at Haute Cabriere.
* Ryan’s Kitchen is now offering cooking classes on Friday mornings, starting on 1 June
* Chef Shaun Schoeman of Fyndraai Restaurant at Solms Delta has the amazing honour to be working at Noma in Copenhagen for two weeks in July. He also shared that Fyndraai will move to another building on the wine estate in November, and will offer fine dining. The current restaurant will serve light lunches and picnics.
* Taste South Africa, belonging to Cybercellar, has closed down in The Yard off the main road. They have Tweeted that they are looking for new premises.
* Reuben’s, which was said to be moving its Franschhoek branch, appears to be staying at his existing venue, despite having bought another restaurant venue off the main road close to Place Vendome. He is also thought to open a restaurant in his home on Akademie Street.
* Emile Fortuin has been appointed as Executive Chef at Reuben’s Robertson
* Sommelier Josephine Gutentoft has left Grande Roche, and starts at Makaron at Majeka House in July, F&B Manager Chretien Ploum having left
* The Reserve will change its name to Reserve Brasserie next month. Seelan Sundoo, ex Grand Café Camps Bay and ex La Perla, is the new chef.
* Haiku does not enforce the minimum 4 star order requirement in winter.
* Café Dijon is closing its restaurant on Plein Street in Stellenbosch later in June, and re-opening in the Rockwell Centre in Green Point, Cape Town, where Camil Haas once had his Bouillabaisse restaurant.
* Chef Andrew Mendes from closed down Valora is now at Nelson’s Eye restaurant, where they are setting up a lunch section and cocktail bar upstairs.
* Miss K Food closed down in Green Point, now ex-owner Kerstin going on a well-deserved break after 5 years. The new owner Maurizio Porro, with his chef Ernesto, has kept the staff and furniture of Miss K, and most of her menu initially. By September they will have transformed themselves into an Italian fine-dining restaurant to be called Guilia’s Food Café Restaurant, and will be open from 8h00, as well as for dinner.
* Rob and Nicky Hahn have left Proviant in Paarl, and now run eat @ Simonsvlei on the Old Paarl Road
* Karl Lambour is the new General Manager of Grande Provence.
* Virgil Kahn is the new head chef at Indochine at Delaire Graff
* La Motte is said to be working on a relaunch of a restaurant it owns in Somerset West.
* Having bought the farm about 18 months ago, Antonij Rupert Wines has taken over the Graham Beck Franschhoek property. They will re-open the tasting room in October, initially offering all its Antonij Rupert, Cape of Good Hope, Terra del Capo, and Protea wines to taste. They are renovating the manor house, to which the Antonij Rupert and Cape of Good Hope wines will be moved for tasting at a later stage.
* Chef Marco, who opened Rocca at Dieu Donné in Franschhoek, has returned to Durban.
* Orphanage is expanding into a property at its back, opening on Orphan Street, in December, creating a similar second bar downstairs, and opening Orphanage Club upstairs, with 1920′s style music by live performers
* 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.
* Nguni in Plettenberg Bay closes from 1 May – 31 July
* 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
* Burgundy in Hermanus will be closed for dinners until 17 June
* Makaron Restaurant at Majeka House will be closed until 2 July
* Olivello at Marianne Estate will be closed from 30 July – 21 August
* Grande Provence is closing on Sunday evenings until the end of September.
* Pierneef a La Motte will be closed from 18 June – 13 July.
* The main Delaire Graff restaurant closes from 3 June – 6 July, but Indochine continues to trade.
* Blues will be closed from 1 – 30 June
* Waterkloof in Somerset West is closing for all June.
* The Franschhoek Kitchen at Holden Manz is closed for all of June
* Pure Restaurant at Hout Bay Manor will be closed from 23 June – 3 August
* L’Apero at the Grand Daddy Hotel is closed for repairs until 17 June
* Charly’s Bakery closes between 23 June and 16 July.
* Kitima is re-opening from its winter break on 17 July
* Terroir, Kleine Zalze: Closed from 25 June – 9 July. Open for dinner only 10 – 13 July. Open for lunch and dinner 14 July. Open for lunch 15 July.
* Pane e Vino is closing from 1 – 31 July
* Bistro 1682 at Steenberg is closed from 1 – 26 July.
* The Kitchen at Maison is closed until 3 August
* De Oude Bank Bakkerij will be closed from 8 – 16 July
* Massimo’s Pizza Club is closing from 23 – 31 July
* Rust en Vrede is closed from 8 July – 6 August
* Tokara is closed between 9 – 16 July
* Reuben’s Franschhoek is closed from 16 July – 1 August
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottageTweet