Whale Cottage Portfolio Blog

South Africa is one of 31 destinations recommended for travel in 2010 by the New York Times on its site www.nytimes.com.  The top five destinations are Sri Lanka, Patagonia Wine Country (San Patricio del Chavar), Seoul, Mysore in India, and Copenhagen. 

“Waiting in the wings”, according to the article, as places to go to in 2010 are countries/cities which include Damascus, Antarctica, Leipzig, Los Angeles, Las Vegas, Shanghai, Minorca, Costa Rica, Marrakesh, Bahia in Brazil, Kitzbuehl in Austria, Norway and South Africa.

South Africa made 22nd place on the list, and its selection is motivated by the Soccer World Cup taking place this year,  and Cape Town is highlighted as the best city in the country.  The full text motivating the selection of South Africa on the list follows:

“As host of the 2010 World Cup this summer, South Africa has gotten its game on with a flurry of new stadiums, new hotels and safari lodges.  While soccer is being played across nine cities, much of the action off the field is taking place in Cape Town. Already known for its stunning beaches, mouthwatering cuisine and sophisticated night life, the city is welcoming high-end hotels, including the recently opened One & Only Cape Town and the forthcoming Taj Cape Town (www.tajhotels.com/capetown). Set to open this month, the Taj will have 166 rooms, many with views of Table Mountain. Also scheduled to open in Cape Town this year — but not in time for the World Cup — is the second branch of the nascent Missoni Hotels group (the first property opened in Edinburghlast year, with future outposts planned for Kuwait, Brazil and Oman). Between matches, there’s plenty of time to go on a safari. If money is no object, check out the Ulusaba  (www.ulusaba.virgin.com), a private game reserve that’s part of Richard Branson’s collection of luxury vacation properties. It has opened the new Cliff Lodge, with private swimming pools and spectacular views of the bush. Prices start at 13,800 South African rand (around $1,878 at 7.35 rand to the dollar) a night for two.”

The full article can be read here.

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

After a three year absence, an unbooked dinner at Bosman’s at Grande Roche in Paarl earlier this week was an impromptu decision and a disappointing experience.

Bosman’s has everything going for it - it is housed in a beautiful manor house, has a captive audience with the Grande Roche hotel guests dining there, it is a 5-star hotel, and it is a member of Relais & Chateaux, an international quality accommodation association.   For years the restaurant competed with Le Quartier Francais for first and second place in the gourmet stakes, and both were Top 10 restaurants for many years.  Bosman’s introduced a tasting menu, with winepairing, before Le Quartier did.

What is it that has made Bosman’s fall off the Eat Out Top 10 restaurant list completely over the past 3 years or so, and not even make the top 20 shortlist in the past two years, I asked myself, and the new German waiter Tom.  He diplomatically declined an answer to the question, and I wondered if it was the lack of awareness of Executive Head Chef Roland Gorgosilich that may be the reason.   He has worked at Bosman’s for at least 4 years, and took over the kitchen when his predecessor Frank Zlomke passed away last year.  Yet no one knows of Roland, and the hotel has not publicised his appointment, except on Facebook.   Tom the German waiter ventured one comment - perhaps the very new team at Bosman’s has not quite jelled, he observed.   Every winter the hotel and restaurant closes for a substantial break, and it loses staff who take on part-time winter jobs elsewhere and then stay on.    So, for example, the staff told me, a lot of staff left for Reubens, and more recently, to Asara, where ex Grande Roche GM Horst Frehse is the new GM.   In the past 2 years the hotel management has been (surprisingly) taken over by the Mantis Collection, the company running Shamwari, amongst others, and hardly known for its gourmet food there, and also was running the restaurant at Delaire Graff, but has already been relieved of its restaurant involvement there.

As a local one is surprised when an establishment that sets itself up as the extreme epitome of dining, can treat locals so shabbily.  The man at the boom, George, did not welcome me on arrival, just pointing his arm in the direction of the hotel, a robot just doing his duty.   When I walked in, I stood for a while in the entrance foyer, waiting for attention, and finally Edwina van der Westhuizen, the head waiter (no gender specification in her title) arrived.  She showed me to a table, and immediately asked if I did not want a Bistro menu instead.   Was this because I am a local, or because I came on my own?  It turned out that Edwina was the most senior person on duty, with all waiters and sommeliers reporting to her.  No restaurant management was on duty, despite the restaurant being fully booked, mainly with hotel guests.

Edwina talked me through the Bosman’s menu, like a machine, at an extreme speed so that one could not understand what she was saying.  She was repeating something off a ’song-sheet’, without having the passion for what she was talking about.  All she tried to say was that one can mix and match the items between the a la carte and the tasting menus.  Tom, the new German waiter, took over the table, and took the order efficiently.   The bread plate arrived, and a dry slice of wholewheat bread and another type was served, with (soft) butter, a cream cheese and a balsamic/pine nut kernel spread, a threesome that has not changed in 3 years ago.   

I was asked what I wanted to drink before the winelist was presented, and had to ask for it.  It is intimidating, at 77 pages of wines, separated by variety and by region, making it easier to choose a wine than at the One&Only, where the region is dominant, and one has to find one’s favourite variety region by region throughout the whole winelist.   In total, 550 lables are stocked by the hotel.  Surprisingly, the Assistant Sommelier took some time to come to the table, to help with the wine-by-the glass choice.   The head sommelier ignored my table completely, only stopping briefly once, to clear the glasses without a word.   As a shiraz lover the choice of only two wines-by-the glass was disappointing, especially as the Migliarina was an unknown.   The sommelier said that the wine is made by an ex-Bosman’s sommelier, but he did not have any further details about the winemaker, himself probably being new to the restaurant.  Interestingly the sommelier tastes the wine before he pours a tasting for the guests, but only for full bottles sold, and this did not happen for the wine-by-the glass.

The white wine by the glass is as inexpensive as R 38 for a Graham Beck ‘Gamekeeper’s Reserve’.   Red wines-by-the glass range in price from R 43 for a De Waal Pinotage to R 155 for the Zorgvliet Richelle.   I was allowed a tasting of the 2005 Migliarina (R 57 per glass)  and the 2006 Ataraxia ‘Serenity’ (R 65 per glass), and chose the former.   The most expensive shiraz by the bottle was a Mont Destin ‘Destiny’, at R  1 150, a 2005 De Trafford costing R 850, and the Boekenhoutskloof Syrah 2005 costing R 850 too.  The 2004 and 2006 Boekenhoutskloof were a little more reasonable in price, at around R 650.   The most reasonably priced shiraz is a Black Oystercatcher, at R 220.   Meerlust Rubicon costs R 950 for the 1999, R 800 for the 2001, and R 1 100 for the 1998.  Water was brought to the table without a slice of lemon, despite a request.

Bosman’s is unashamedly expensive, more so than maze at the One&Only in Cape Town.   It offers a “Harmony of South” menu choice, with mainly seafoods, at R 525 for 4 courses and R 580 for 5 courses.  The tasting menu costs R 620 for 6 courses, without wines (Le Quartier Francais’ Tasting Room charges R 550 for 5 courses and R 700 for 8 courses).   A vegetarian menu option costs R 320 for 3 courses and R 480 for 4.   On the a la carte menu there are a limited number of choices, starters ranging in price from R 60 for the veloute’ of potato and sour cream, braised white leek and pickled duck breast - R 125 for the veal cassoulet of sweetbread.  The chef’s amouse bouche was a pepper-crusted impala.  I chose the veloute’, and it was poured over the pre-prepared duck and leeks, the little that there was on the plate, at the table by a junior waitress.  It could have been done with panache by a professional.   It was tasty, but tasted very floury.   The 6 main courses range from R 125 for a sundried tomato and marjoram risotto to R 235 for a springbok loin, the beef fillet costs R 230, the kingklip R 210 and the rack of lamb R 225.   The beef fillet was extremely tender, so much so that one could take it apart with one’s fork, but quite salty in taste.  The portion was tiny, as was the accompanying 3 minute baby potatoes.   It was amusing to see the silver dome serving still happen at Bosman’s, but the more modern rectangular plates do not lend themselves to the round dome.  The impressive simultaneous dome ‘upliftment’ of the past has been lost in the past 3 years. 

The few dessert options were of no interest, and as the wait for the main course to be served had been 2 hours after arrival, they were declined, but an apple strudel from the Bistro taken home in a most boring cardboard box, with no attempt to decorate it, other than sprinkled with castor sugar, as it would have been on a plate.   The full menu price was charged.

A visit to the cloakrooms showed up another 5-star hotel, the second in a week (see the review of Seafood at the Marine Hotel in Hermanus here), with a less than adequate public bathroom.  The toilet doors and seats are wooden, giving these bathrooms a cottage-like feel, contradicting the crystal chandeliers and high gloss tiled floors in the restaurant.   Some messy trunking to hide the wiring of the airconditioning caught one’s eye immediately.    A definite bathroom upgrade is needed.

Grande Roche has been known to have a large following of German guests, and it was a language heard spoken by the guests throughout the evening.  Only one German speaking waiter was on the floor, and the head sommelier appeared to be able to speak the language as well.   Given a full restaurant, and more staff than guests, it seemed, this must be a disappointment for them.

The most glaring deficiency of the evening was that no one came to the table to check on one’s satisfaction with each course, and this is where Bosman’s falls short.  The staff seemed static and mechanical, lacking spontaneity, only Tom the German waiter responding to questions put to him.   Not one staff member was interested in one’s reason for coming to the restaurant, one’s past history with it, or the motivation for coming to eat there - in fact it seemed that the restaurant staff are totally disinterested in their clients!   It took a concerted effort, after a number of reminders, to obtain details of the new F & B Manager Alan Bailes - he is so new that it took some time to find his e-mail address in the computer!   What was impressive was the spontaneity and service interest shown by the German-speaking hotel receptionist, the only staff member seemingly enjoying her job.   On driving out one had to hoot for George to open the boom, despite the longish driveway between the restaurant and the boom, which should have made him stand at the boom already when the car arrived.  He got into an argument with the guest about the fact that he felt that he had been at the boom promptly.  His attitude was a disappointing end to an evening that confirmed that the staff’s arrogance at Bosmans, bar an exception or two, is the downfall of this once highlight of gourmet grandeur!

The total cost of the veloute’, the beef fillet , the glass of red wine and the ‘take-away’ slice of strudel was R 402.   Bosman’s Restaurant, Grande Roche Hotel, tel 021 863-5100. www.granderoche.com.

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

The IPL Championships were moved from India to South Africa in April, as the Indian elections in May were a threat to cricket players participating in the cricket tournament.  

The cricket championship was billed as the saving grace to prevent South Africa from sliding into a recession, due to the vast sums of money it would generate for the economy.

Rugby hero Francois Pienaar was charged with the marketing of the event - did he not have a day-job at FNB in Cape Town?   His marketing budget is said to have been R 150 million!  

One wonders where the billions went to, as they do not appear to have benefited the small accommodation sector in Cape Town,  if the guest houses in Camps Bay are anything to go by.  The Cape Town matches were played late in April, and in the ten day period not one Camps Bay guest house had a booking from an IPL cricket supporter.   Talk of the town was that the cricketers and their fans had received a special deal at the One&Only Cape Town in the V & A Waterfront.

During the time of the IPL championships, few Indians were visible in Cape Town.  A busload were seen leaving the Vintage India restaurant in the Gardens’ Centre, and in April a smallish party was seen having lunch at Salt restaurant in the Ambassador Hotel.

The IPL ended off with a kitsch Miss Bollywood IPL South Africa competition, broadcast live on M-Net last Monday.  Presenter Micheal Moll looked ill at ease and struggled over his words in hosting the show.   Ex-Miss Universe Michelle McLean and Francois Pienaar were included on the judging panel.

The Sweet Service Award goes to Stephen Towler, Group Sommelier of One&Only Cape Town.   Towler is knowledgeable, offers excellent service and he has presence without being obtrusive about it.   He was spot on with a suitable choice of shiraz, showed customers to maze his 5 000-bottle  Wine Loft, and sent complimentary glasses of a dessert wine to the table.  At no stage did one feel that he was trying to recommend the more expensive wines on the 35-page winelist.   He took interest in the service deficiencies of maze, and helped to address them quietly and efficiently, even though the food side is not his responsibility.   For a detailed review of maze at the One&Only Cape Town, read the WhaleTales blog post of 9 April below. 

The Sour Service Award goes to Vodacom, for the appalling poor service customers have to endure when the cellphone company cuts off its customer’s line, even though payment was made by Easypay two days prior.   No sms to warn one of the line cut was received.    One has to call the Vodacom accounts department, and the call centre (which can vie for the unenviable award of the worst Call Centre in the country, shared with the Sunday Times) is completely customer unfriendly.    There is no apology expressed or understanding what inconvenience such a line cut can mean to one’s business, that is totally dependent on sending sms-messages and making calls when one is out of the office.   Instead one is treated as a criminal, with “verification” questions asked about oneself - ID number, postal address, type of Vodacom package one subscribes to (be warned to not get this vital piece of information wrong, as one then is hugely suspect), name of bank one banks with, and type of account one has with the bank.  The significance of the questions, other than the ID number, was questioned by the customer.   One then has to fax the proof of payment, and is told that it will take an hour for the reconnection to take place.    The customer however had to call three times, and go through the verification process each time, because she expressed her frustration to each of the call center representatives, who then “punished” her by not reconnecting the line.   The customer was cut off for 6 hours due to the unacceptable behaviour of the Vodacom call centre staff.    No apology was received for the inconvenience caused!

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.

Since the opening of the One&Only Cape Town last week, Capetonians are coming to check out the hotel, and are having dinner at its two branded restaurants, Nobu and maze.

maze is a Gordon Ramsay restaurant, the first to merge maze Tapas and maze Grills, which are separated elsewhere in the maze world.    Sol Kerzner, the One&Only owner, encouraged Ramsay to add a South African touch to the menu.   The touch is most visible in the dessert menu.

But, to get to the beginning.   We had dinner five days after the opening day.  We were greeted with confusion as to what we should do with the car.  Mistakenly we had assumed we could just drive in at the low key entrance (at night), and a lit up One&Only sign was the only branding one saw upon entering the grounds, surprising for one of the world’s leading hotel operations.   The car problem was quickly solved, when it was valet parked, organised by a most impressive looking and charming doorman, wearing a waistcoat with leopard print over his smart black suit - it looked superb.   Unfortunately this dress theme was not carried through once one steps inside the foyer.  One’s first impression is the stunning chandelier in the Vista Bar.  The Bar has a magnificent view onto Table Mountain in the day, but it is not visible at night.   Staff were on hand, proactively assisting in providing directions for the two restaurants, to the left and right of the bar.

As one comes down the staircase to maze, a manager comes to greet his guests with the reservations list, and one is quickly seated.   The menu is cream-coloured, and its cover understated, with the zen-like maze logo on the outside.   The menu pages number three in total, with a surprising small selection of starters, mains and desserts.   The pleasant surprise was the affordability of the dishes - not inexpensive, but on a par with the more expensive restaurants in Cape Town:  R 160 for a 250 gram South African or Namibian fillet,  R 750 for a 200 gram Australian fillet, Karoo lamb at R 130, kingklip at R 90, and dessert prices range from R 60 - R 90.   All side dishes for the main course are charged extra, at R 25 - at that price, the portion sizes are small.   Interesting is that a side order of bobotie can be ordered with one’s steak or fish.   In addition to chips, one can have side orders of sherry mushrooms, mash, braised carrots, french beans, etc.    We learnt that the signature dish of maze is the beetroot salad.

Staff in the hotel wear uniforms designed by local fashion designer Jenni Button.   A strong turquoise blue is used throughout - in the waistcoats of the bar staff, the ties of the male managers, in the scarves/sashes of the female managers.   The less blue the staff member wears in the uniform, the more senior he/she is.

The restaurant interior is very brown, earthy, chocolatey and darkish, with dark woods, and oval-shaped orange lights.  With only a little tea light on the table, it was very hard to read the menu.   Special clip-on reading lights are available, but this was not communicated in advance.   Turquoise is not reflected in the decor at all.   The restaurant carpet had massive geometric blocks on it - garish, hotel-like, but fortunately one’s attention is not on the floor.   Tables for two are on the side, with one person sitting on a fixed bench, not well matched to the height of the table, making this an uncomfortable seat.    The cutlery is beautiful and new, and no table cloths or overlays decorate the tables.    The use of slate as coasters and underplates is unusual but practical.

The winelist is impressive, with 35 pages of varietals of 150 international and  450 local wines, and more than hundred wines-by-the-glass.   Irritating for a winedrinker preferring wines by variety, is the winelist that is arranged by Wine of Origin region.   So, for example, one has to check every region to find a preferred Shiraz.  Complicating this further is the Wine of Origin grouping, so that  Boekenhoutskloof will be found under Paarl, and Franschhoek does not appear at all.   The prices are reasonable - R 590 for the Boekenhoutskloof Shiraz 2006, Meerlust Rubicon is available per vintage, ranging in price from R 560 for the 2004 to R 1 850 for the 1993.

If one compares the service from the superb One&Only sommelier Steven Towler with the waiters at maze, the former wins hands-down.  His personal approach,  extensive knowledge, and ability to assist in selecting a suitable wine could not be matched by his maze counterparts.   The recommendation of a Rijk’s 2004 Shiraz, which had been enjoyed by Nelson Mandela and Sol Kerzner at their lunch in the hotel last week, was spot on, and was priced at a reasonable R 320.   After the main course, a special invitation was extended to show the customers the Wine Loft, with 6 000 beautifully displayed bottles of wine on silver racks in a glass-enclosed space, with its own tasting table, and wines cooled at 18 C.   The cherry on top was the complimentary Joostenberg Chenin Blanc sent to the table with the desserts. 

On the maze side, things were a little slow.   The crayfish starter, priced at R 65 per 100 gram, was beautifully presented on ice, with the meat displayed on the open tail.   It took an hour after the starter was cleared (2 hours after arrival) to be served the main course of a steak and kingklip.   The kingklip was very bland and boring, and served with the skin side up, not very attractive.  It had bones, which was an immediate no-no.   The steak was juicy and good, but served on a Spur-style wooden board that captures the juices.   The main course certainly was a disappointment, in terms of the reasonably small portions, and the bland display of the food, by comparison to the attractive presentation of the starters and desserts.

The dessert list is interesting, with unusual combinations, and almost overdone-South African touches (”melktert, pink grapefruit granite, lemon curd” and ”malva pudding with poached apricots, gingerbread ice cream”).   The most interesting sounding dessert was the “maze peanut butter and cherry jam sandwich with cherry sorbet”.   A delectable range of sorbets (including lime, cream cheese, basil) and ice creams (including gingerbread, honey and milk, smoked salt and almond) can also be ordered, costing only R 15 for three small scoops.   The melktert dessert was disappointing, in that the milk part of it was soft and runny, and not set, as one is accustomed to in South Africa.  Ramsay’s chefs will have to learn how to make their South African dishes.  

The maze waiters are supported by local waiters, and the gap between the service levels is understandable, and will need more training to reduce.   It was encouraging to learn that former Grand Roche sommelier, and ex-Steenberg and Singita staffer Kent Scheermeyer is the Food & Beverage Director of One&Only Cape Town.

The food preparation is largely done inside the restaurant, and electric equipment is used, sounding just like a vacuum cleaner, disturbing the ambiance of the restaurant.

The bill took a long time to come, and had a price error for the crayfish, it being charged at R 500 instead of at the R 130 for the 200 gram ordered.    It took two revisions to get the bill fixed to reflect the correct amount.

The cloakrooms are bizarre, with a glass panel on one wall, and blown-up photographs of a woman’s fishnet stockinged legs, plastered on all the toilet doors.   Bins holding the toweling cloths overflowed and only two of the nine toilets had toilet paper.

maze will improve, and needs to meet the standard of the One&Only Cape Town service levels as far as the wine side of the hotel goes.    Impressive was Assistant Manager Phillip, who came to the table, to request feedback about the evening.

The car was returned promptly, and ten out of ten for the driver for moving the seat back to its original position before getting out of the car.

Sol Kerzner, celebrating his 40 th anniversary of hospitality with the opening of his new One&Only Cape Town last week, told students of the University of Johannesburg that excellent service is one of the most important ways in which hospitality establishments can combat the credit crunch, reports Business Day.   He also recommended patience, in weathering the financial crisis.

Kerzner started his career in South Africa in 1969, and made his mark when he developed Sun City and the Palace of the Lost City in the Eighties.   He left the country when potential legal action was threatened in relation to casino hotels he set up in the then independent “homelands”.    He attracted attention when he opened the Atlantis resort in the Bahamas, setting himself up as one of the world’s most successful hotel and casino operators.   He created the One&Only brand, standing for so-called “6 star” service, with hotels in Mauritius, Dubai, Maldives, Mexico, the Bahamas, and now also in Cape Town.

Stating that he made the decision to erect a One&Only in Cape Town in 2003, he speculated that he may not have gone ahead had he known that the world would be in a credit crunch at the time of his hotel’s opening,   “….if I’d known that we’d be 10 to 15 percentage points down on occupancy.”   Some of the One&Only projects have been put on hold due to the world economic crisis, but the Cape Town and Mexico hotel projects went ahead.

Kerzner stated that it was vital that international service standards be maintained at South African hotels.    Therefore well-trained hotel staff is vital for the hospitality industry, as the best planned and best designed hotels can only be as good as the staff that run them, he said.

Many of Kerzner’s staff have been attracted from other leading hotels in Cape Town, including The Table Bay, the Cape Grace, the Mount Nelson, the Grand Roche, and Steenberg Hotel.

The One&Only Cape Town will be launched today, a day ahead of its official opening, with a star-studded cast of VIP’s, but at a ”relatively low key” function of only 400 invited guests, compared to the $20 million owner Sol Kerzner splashed out for the re-opening of his One&Only in Dubai.

Sharon Stone,  Thandie Newton, Robert de Niro and Naomi Campbell head the star-studded VIP list, reports The Times.   Guests at the cocktail-like launch party will be spoiled with a “moveable feast” between Gordon Ramsay’s maze and Nobu Matsuhisa’s Nobu restaurants.    Both chefs have adapted their menus to add South African dishes.    The Banquet Room will be turned into a disco, with international stars, as yet unannounced, performing.

Rates at the One&Only Cape Town in the V&A Waterfront, with 131 rooms, will range between R 6 000 - R 50 000 per night.   Staff uniforms have been designed by local designer Jenni Button, and are made from pure silk.

A 5 000-bottle wine library is set to open in the One&Only Cape Town in the V&A Waterfront on 3 April, showcasing the largest wine collection in the South African hospitality industry, reports the Cape Times.

The Wine Loft will offer 100 wines by the glass, select older vintages, as well as wines from new wineries.   Tasting sessions will also be held, and will be complemented by tapas dishes from the next-door Gordon Ramsay maze restaurant. 

The wine list was compiled on the basis of terroir and regional wine styles, rather than on brand name, says One&Only Group  Sommelier Stephen Towler.    The Wine Loft will stock 450 local and 150 international wines, and “there will be wines for every budget”.

Two of the world’s top chefs, Gordon Ramsay and Heston Blumenthal, are in serious trouble.

Heston Blumenthal is the owner of the three Michelin star Fat Duck in Bray in the UK, one of the world’s top 10 restaurants.   More than 400 patrons of the restaurant have become ill after eating at The Fat Duck between end-January and mid-February.   The restaurant closed two weeks ago and will remain so until the cause of the illness can be identified, reports Associated Press.  Numerous alternatives for the illness have been evaluated, including sabotage, bad stock, or infection via an ill employee.  

Blumenthal is well-known for using gels, enzymes, and liquid nitrogen in his cooking, as well as techniques such as dehydration and vacuum cooking.  

Gordon Ramsay of maze restaurant owes $5 million to the Royal Bank of Scotland, and his suppliers about $ 7 million.    A recent expansion programme at the time of the global credit crunch has affected turnover.   The first African branch of maze opens in the One&Only Cape Town on 3 April.

Sol Kerzner, owner of the luxury hotel group One&Only,  is turning on his PR campaign to publicise the opening of his newest hotel in the Waterfront in April.

On Thursday evening Kerzner had 40 guests over for dinner, at his Leeukoppie Estate in Hout Bay, to give leaders in tourism, fashion and media a taste of the new restaurants that are set to open in the new One&Only.    maze and Nobu, two top international restaurants, owned by Gordon Ramsay and Nobu Matsuhisa, respectively, will be two major attractions in the hotel.   The guests were also introduced to the New York-based interior designer Adam Tihany.

In an article about the networking dinner in The TImes, the writer states Kerzner’s home could do with some of Tihany’s decor, the African curios being described by a guest as “bad, bad Greenmarket Square”.

 The opening function will not match that of the recent spectacular One&Only opening in Dubai, the newspaper reports.