SALSIFY AT THE ROUNDHOUSE
The latest venture by celebrated SA chef, Luke Dale-Roberts of the Test Kitchen, Salsify is a new fine-dining experience at The Roundhouse in Camps Bay. The focus here is on seafood and ‘root to leaf’ dining with nothing wasted. Test Kitchen Head Chef, Ryan Cole, heads up this exciting new restaurant and will be joined by general manager Markus Fiedler (also from The Test Kitchen) and sommelier Nash Kanyangarara (from Constance Moofushi in the Maldives). Open Tuesdays to Sunday for lunch and dinner.
SEVEN
Acclaimed Chef George Jardine’s 7th restaurant, in shop 7 at the Avenues Centre in Somerset West, opened in September, 2018, serving delicious, delicate plates for lunch and dinner. Open every Tuesday through to Saturday.
RIVERINE RABBIT
Brought to you by sisters Ash Heeger (formerly of the Ash restaurant) and Mandy van den Berg, serves a fantastic selection of hancrafted menu items all focused on sustainability and conscious cooking. Guests can choose from a short three-course offering, a five-course reduced tasting menu, or go all the way with a carefully curated seven-course degustation, paired with carefully selected wines.
EIKE
Bertus Basson’s 6th restaurant is housed in a historic building on Dorp Street in Stellenbosch. Open for dinner from Tuesday through to Saturday, the six-course dinner menu is seasonal and reflects the chef’s passion for South African flavours. The wine list is carefully curated to complement the menu.
FYN
Set to open in November, Peter Templehoff’s latest venture is situated in Church Square with view of Lion’s Head and Table Mountain, and is headed up by executive chef Ashley Moss (Greenhouse) and Jennifer Hugé (former manager of La Colombe). Not much is known about this venue, but the menu is said to draw from SA’s culture, lore and society.
BELLY OF THE BEAST
An industrio-mod eatery that accepts only online bookings and serves a maximum of 20 guests per service, owner-chef Neil Swart (Arugula Bistro) and chef Anouchka Horn offer a seasonal tasting menu using sustainably-farmed animals and local ingredients. A very personal dining experience, there is no menu or set amount of courses.
TAP|EAT AT THE FRANSCHHOEK BEER CO
Franschhoek’s first micro-brewery, alongside a tap room and restaurant headlined by chefs Reuben Riffel and Nick Oosthuizen (formerly of Foliage), Tap|Eat serves a mezze-style menu with organic produce sourced directly from the garden and in-house baked bread using the beers on offer.
