Interior designer Francois du Plessis attributes his concept of the restaurant to Bill Blass, one of Jaqueline Kennedy's favorite designers, who said "When you walk into a space, it must be a voyage of discovery - nothing should dominate and overpower, everything should be in harmony and a space where the visitor takes time to discover the wonderful details"
Thus upon entering one.waterfront, visitors are instantly drawn into a plush, warm, and inviting ambience created by earthy tones and works by local artists.
The decor and cuisine complementone another. Executive chef Bruce Robertson's approach to food is passionate, innovative, and highly creative - he terms his style of cooking "fusion innovation."
Trained by some of London's finest chefs at the Ritz and Lanesborough Hotels, the Michelin-starred restaurant Petrus, and the Belfry. Robertson joined Cape Grace after working as head chef at Boulders in South Africa's Singita Game Reserve, where he developed and honed his creative style of cooking.
His love of South African cuisine is evident in the way he combines ingredients that blend the African, European, and Southeast Asian cultures that have come together to create today's South Africa. The new menu will include uniquely South African creations such as :
- Crayfish Tail Grilled with Cape Malay Spices
- Tandoori Butterfish
- Fillet of Ostrich
- Poprt Braised Springbok Shank
- Study of Lemons
Downstairs, Cape Grace's popular Bascule Whisky Bar and Wine cellar, which offers the largest malt whisky collection (over 375 varieties!) south of the Equator, is the perfect place for a drink before or after dinner.