Three of our top chefs, Sharelda van Niekerk, Dinah Nyamakazi & Inge Woeke, embarked on a culinary journey to Cape Town. It was an opportunity for them to get some insight into what the top restaurants in Cape Town have to offer and for them to broaden their knowledge in the industry. All the better to bring back their ideas and put them to work to provide our guests with an extraordinary dining experience!
They visited several restaurants and met many talented chefs! They have chosen to highlight their most enjoyable moments at each venue. So, if you happen to visit Cape Town, our beautiful mother city, make sure to plan a visit to one of the amazing restaurants below!
Grootbos Nature Reserve
Grootbos Private Nature Reserve, Gansbaai is a leading example of sustainable ecotourism and 5-star luxury in the Western Cape, South Africa.
Sharelda: I loved the idea that they are trying to be self-sustainable with their micro herbs, vegetables, honey, free-range eggs and some pork products.
Dinah: Atmosphere is calm and inviting. I loved the development and training in the community.
Inge: “Grootbos” Honey ice-cream. Made of the fynbos flower Erica Irregularus.
Overture offers a contemporary fine-dining experience in the Stellenbosch Winelands.
Sharelda: The food explains it all because no salt or pepper are on offer on the table! It was amazing! The flavours and taste are well balanced.
Dinah: Flavours of the food is well balanced.
Inge: Orange soufflé with chocolate and brandy sauce. Airy, fluffy perfumed with orange!
Franschhoek’s first classic Indian-cuisine restaurant has added a fiery new culinary element to this wineland-town.
Sharelda: WOW! Never experienced Indian cuisine like Chef Vanie Padaychee did! Loved the flavours and spices. And I made a new friend.
Dinah: WOW! Experience something totally different than what I’m used to.
Inge: Vibrancy of Chef Vanie Padaychee is carried through in the vast array of North Indian flavours.
Pierneef à La Motte Restaurant
The restaurant offers traditional Cape Winelands cuisine with a modern-day twist based on the La Motte Wine Estate in Franschhoek.
Sharelda: Loved the bread poem and service was good. The décor in the restaurant is really something special. Especially the chandeliers made from crockery!
Dinah: Service was great.
Inge: Artistry of Pierneef was carried through from the décor through to the plate used.
Meeting Marco Pierre White
The Chef’s met Marco Pierre White at the Good Food and Wine Show. Marco Pierre White is a British chef, restaurateur, and television personality from Leeds.
Sharelda: Was a great honour meeting one of the best chefs in the world. The way he feels about food is exactly how I feel about food! It is all about the simplicity, flavour and taste!
Dinah: Sitting around his table was an honour and he gave me many tips.
Inge: Meeting my chef idol was the greatest experience in my career as a chef.
The Granary Café at The Silo Hotel
The Silo Hotel offers a wide range of dining experiences in Cape Town. Executive Chef Veronica Canha-Hibbert and her team have crafted a number of casual and contemporary menus.
Sharelda: From the welcome at reception, to service, the view, the décor, the food, the hotel and the ambience speaks to my heart!
Dinah: The type of food and the beautiful view. My food I had was delicious and had a fresh touch to the presentation.
Inge: A new highly exclusive landmark in the Cape Town Waterfront. Top notch architecture with a story behind it and a stunning view, my favourite was the pictured Duck Liver pate.
Gold is a unique African restaurant in the heart of Cape Town. The restaurant provides the ultimate Cape Malay and African dining experience.
Sharelda: The dining session and the traditional face painting.
Dinah: Traditional and Cultural. There were so many different cultures and different cultural food was presented.
Inge: The vibrant African dancers and bright colours.
Greenhouse offers a celebration of local flavours fashioned into an exquisite experience.
Sharelda: It was out of this world! The best experience I ever had. All the flavours of the food, the presentation and the service were the best I have ever experienced.
Dinah: Above all my favourite place. Service was on top of things, nothing delayed and food was outstanding.
Inge: Culinary experience like none other. The service was like a well-rehearsed orchestra playing to the instruction of the chef’s master concerto performance. The complexity of flavours, the wow factor of involving the guests in the experience was simply superb!