Theatrical Dining at Dusk - WhereT he Stellenbosch Cognoscenti Dine
As the restaurant’s name suggests, it’s dark. Owners and co-chefs Darren Badenhorst and Callan Austin designed the space themselves. Tables are seductively lit by elegant downlights against the backdrop of dramatic, veined-marble walls, the surroundings disappear into the shadows, apart from the open kitchen where the team is intensely focused on their work. Seating just 30 people, the dining room feels intimate and mysterious with the focus and expectation being on the odyssey of a culinary experience that is about to unfold.
DUSK navigates relatively uncharted territories in the realm of fine dining. Chef duo Badenhorst and Austin propel DUSK beyond mere gastronomy; it is an immersive encounter that narrates a compelling story through every emotion-infused dish. Within the kitchen, a culinary alchemy unfolds, incorporating innovative techniques including in-house fermentation and “whole process” cooking; embracing a steadfast zero-waste ethos. The commitment to sustainability materialises in every meticulously produced element – including miso’s, garum’s, shoyu’s, lacto-ferments, cured meats and cheeses.
Enquire about DUSK’s winter seasonal menu as well as their Winemaker Dinner Series. Book online via: duskrestaurant.co.za
Salon
SALON by legendary restaurateur Luke Dale Roberts’ is an effortlessly stylish space defined by its elegant décor, fine dining and enthralling co*cktail collection.
From the start I wanted the feel of this new restaurant to draw on the concept of a traditional European salon,” explains Dale Roberts. “It’s created a space that is as much about the food and drinks as the people around you.”
To hit the right aesthetic note Dale Roberts turned to long-time interior collaborator, designer Maurice Paliaga, who contrasted thoroughly contemporary elements with tones and textures that resonate with both the heritage of the building and the traditional salon concept.
With SALON housed within the precinct’s historic silo building, transforming the gridded structure into a more enveloping space required a highly creative approach.
“Luke also felt it was important that SALON was broken up into various areas, and so our plan created a general seating area backed by an elegant bar and banquettes, while ’love nest’ style booths feature just behind a series of arches,” explains Paliaga, who has created intimate spaces for thoughtful conversation and edible adventure.
“ I really wanted this menu to be small, focused and interactive. I want people to come along on a voyage that really shows my evolution and influences as a chef.”
SALON is located at The Silo, Old Biscuit Mill, Woodstock, Cape Town.
Galjoen
“At Galjoen, we’re passionate about showcasing the incredible diversity of South African seafood and use the opportunity to also highlight the critical importance of responsible dining practices,”
Situated in Cape Town’s historic District Six, GALJOEN fast became synonymous with South African shoreline dining, showcasing the finest sustainably-caught seafood found along the Cape coast. Drawing on their culinary expertise honed at sibling restaurant and mega-hit Belly of the Beast,
chef patron duo Neil Swart and Anouchka Horn, alongside GALJOEN’s head chef
Isca Stoltz, have crafted a menu that embraces the Cape of Storms. “At Galjoen, we’re passionate about showcasing the incredible diversity of South African seafood and use the opportunity to also highlight the critical importance of responsible dining practices,” explains Horn. It’s a clear cut philosophy of, “if it’s not ethically sourced from South African shores, you won’t find it on our menu“, comments, Swart.
The name ‘galjoen’ derives from the Dutch word for a galleon sailing ship, and the duo drew on these two inspirations in creating the look and feel of the restaurant.
“We wanted to bring a distinct nautical feel to the space, but without being too overt,” says Annelise Vorster. “It’s relaxed, and tongue in cheek. It needed to have a bit of a twist.”
Balcony balustrades may remind you of a ship’s gangway – or perhaps a fishing
net – while eagle-eyed diners will notice the fish-eye mosaic that gazes up from the entranceway. Above the tables finely crafted woodwork echoes the hull of a ship, the central light fitting the rod and line that delivers each day’s catch to the chefs below, while ceramic light fittings are modelled on traditional buoys used by local fishing boats.
They’re the work of local ceramicist Amelia Jacobs, who also created the bespoke crockery for the restaurant, and fired the glazed bricks cladding the pass and banquette seating. In their shimmering shades of green and black, they’re reminiscent of a galjoen beneath the water. Don’t forget to look up, where the ‘barnacles’ beneath the mezzanine floor suggest diners might be beneath the waves, while out on the balcony a striking mural by Adele van Heerden brings the dramatic Cape shoreline to an inner-city setting.
Pair all of that with the culinary journey created by some of the best chefs in the city, and GALJOEN offers a truly immersive South African seafood experience.
The Red Room by Chefs Warehouse at Belmond Mount Nelson Hotel
Elegantly red, gold and black with warm lighting that transports guests to another time and place, The Red Room by Chefs Warehouse is an opulent and nostalgic nod to a glamorous Hong Kong fine dining establishment. Many
of the room’s original details, like the moody staircase and smoky glass wall panels, have been preserved and restored, and are complemented with rich contemporary fabrics and artworks. A highlight are the intricate detailed ink on silk and copper paintings of artist Jenna Barbe, depicting architectural pagodas, dragons and other Asian imagery. The Dim Sum Lounge is a cosy bar and lounge for sipping and snacking and a dining room with comfortable banquette and table seating created for both intimate tête- à-tête soirées as well as banquets amongst friends and family.
The cuisine is inspired by the melting pot that is Hong Kong -- where multiple Asian cultures co-exist – the menu at The Red Room features Pan-Asian food done respectfully -- with dishes from China, Korea, Japan, Malaysia, The Philippines, Thailand and Việt Nam, each given their due honour
Red Room Favourites include dishes like oysters with nuoc chum, chili salt fried squid, crispy mushroom katsu sando and pork ribs with Filipino banana ketchup glaze. Small plates are more playful and inventive, with items like cabbage yakitori and Szechuan cured gamefish with nashi pear. There are bite size Dumplings and Dim Sum, from Vietnamese rice rolls to daikon radish cakes to prawn har gow dumplings: skewered meats from the wood-fired robata grill, and the ultimate classics, Peking Duck and whole roasted fish, all done with respect and care.
OPEN: Monday - Sunday 6 pm - 9.30 pm, Bar: Monday - Sunday 5 pm til late
The Red Room at The Mount Nelson, a Belmond Hotel, 76 Orange Street, Gardens, Cape Town +27 (0)21 483 1516, Bookings can be made on email: reservations@cwredroom.co.za
