one.waterfront set to become Cape Town's finest restaurant
Friday, 1 November, 2002
Gabrielle Palmer
Cape Grace launches its new restaurant
It is only fitting that Cape Grace - voted ‘Best Hotel in the World’ and ‘Best Hotel in Africa’ by Conde Nast Traveler readers, and ‘Best City Hotel in Africa’ by Travel+Leisure readers - should have a restaurant of equal stature. Now it does, with this month's launch of the all-new one.waterfront.
On the vibrant Victoria and Alfred Waterfront, adjacent to the international yacht marina with a spectacular view of the world-famous Table Mountain, one.waterfront's casual elegance highlights creative, imaginative and modern food with a distinct South African influence - reflecting the high quality and cutting edge style of Cape Grace.
one.waterfront, replacing the hotel's previous restaurant, greets guests with a new design and a new menu, in addition to a new name. Interior designer, François du Plessis, attributes his concept of the restaurant to Bill Blass, 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.’
On entering one.waterfront, visitors are instantly drawn into a plush, warm, and inviting ambience created by earthy tones and works by local artists. The décor and cuisine complement one 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 a stint 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.
His new menu includes uniquely South African creations such as:
Crayfish Tail grilled with Cape Malay spices, served with a Biryani rice fritter, banana tortellini and almond cream Tandoori Butterfish served with fragrant basmati rice, spiced vegetable pickle and cucumber mint raita. Filet of Ostrich on a creamy casserole of bacon, beans, butternut squash and rosemary served with a light ale broth Port Braised Springbok Shank served on a bed of mustard mashed potatoes with a fruit chutney wonton and sultana roasted sweet breads, surrounded by a Rooibos tea infused broth. Study of Lemons: lemon tart, steamed lemon pudding, and lemon ice cream.
one.waterfront boasts its own cozy lounge-bar, and downstairs, Cape Grace's ever-popular Bascule Whisky Bar and Wine Cellar - offering the largest malt whisky collection (over 375 varieties!) south of the Equator - is the perfect place for a drink before or after dinner.
one.waterfront: Uniquely South African; uniquely Cape Grace. To know more, visit www.capegrace.com
Issued by: Gabrielle Palmer, PR Manager, Cape Grace
Tel: +27 (0) 21 410-7100
Email: gabrielle@capegrace.com