The Art of Duplicity is ecstatic to announce that your favourite secret Cape Town speakeasy is set to serve culinary exceptionalism alongside its already renowned cocktails. Under the skillful leadership of the new ‘Sovereign of Flavour’, Serushia ‘Sush’ Naidoo, this gastronomic experience promises to be an adventure. 

“What’s inspired me is that I finally got the chance to put my personality into my food creation,” says Sush. “A lot of tongue in cheek and just a little bit of sass! Coming from the bush and being able to have my hands on the best seafood and produce the country has to offer has allowed me to create this inventive, fun menu.”

Familiar favourites like the Niwatori Tea and the True Grit will now live alongside future staples like the delectable Caviar & Cauli and the exquisite Lobster Rolls. This fun-loving yet carefully curated menu is designed to complement the extensive range of cocktails, incorporating unconventional yet fresh flavours and cooking techniques to create a memorable dining experience. 

For the patron positioned in a wingback with a hankering for exquisite food and food experiences, what was owner David Donde to do? Enlist the help of a rising star in the business, of course. “Sush brings a talent for culinary creativity to a place that Capetonians and guests from around the world have come to rely on to satisfy their tastes for delicious, unexpected flavours,” says Donde. The Art of Duplicity has also enlisted the services of the esteemed Dale Parker as Operations Manager, whose experience in running and launching some of the city’s most famous clubs ensures the speakeasy maintains its award-winning blend of prohibition-era glamour and modern sophistication. After all, The Art of Duplicity prides itself on offering unique experiences to satisfied patrons with full hearts and glasses, while remaining Cape Town’s best-kept secret.

So, why don’t you find out what all the fuss is about for yourself? As you may or may not know, the Art of Duplicity is stowed away in the back of a renovated Victorian warehouse and is open Tuesdays to Saturdays from 18:00. Book a table, obtain the password and address, follow the prompts, and transport yourself to a bygone era of clandestine drinking and dining with the bewitching, newly-added meals. 

To make your booking, find The Art of Duplicity at:



Right at the very heart of Spier Wine Farm is the Manor House: A grand dame with a gable dating back to 1822. Over the last few months, she’s been beautifully restored to host small, intimate food and wine experiences. As you feast on the finest food and wine, sit among some of South Africa’s most renowned contemporary art pieces from the Spier collection, and marvel at the exquisite juxtaposition of old and new.

Chef Phil Carmichael presents the first series of dinners, every Friday night in March. Presiding over an open hearth kitchen, he will be serving up five course feasts artfully paired with Spier’s flagship wines – representing the very pinnacle of the artistry and craft of Spier’s winemaking. 

Carmichael served as executive chef of the EDITION Hotel London from 2013 to 2021, and has extensive experience working in Michelin-starred kitchens. As executive chef of MAZE Prague, he garnered a Michelin star within the first year of the restaurant’s opening. 

Now permanently resident in the country, it was an unbridled love affair with South Africa and a South African, to whom he is married, that led chef Phil to settle on our shores. As for The Manor House, it was a serendipitous meeting of family and friends that first sparked the idea of Phil taking residency in the kitchen, which has led to him being able to focus firmly on local flavours and sourcing. He has chosen to explore and hero local ingredients as part of this artful, sincere expression of place.  

“Chef Phil is a natural choice to lead the food offering in this reinvigorated space,” says Mariota Enthoven — Spier’s family owner. “He really connected with our regenerative approach to farming on this land. He’s super excited about getting back to the basics – cooking with ingredients that are farmed with care, and in good soil. This makes him completely aligned with Spier’s food philosophy.

Carmichael explains: “In my kitchen there are no gimmicks or fussiness: we let exceptional ingredients speak for themselves through minimal intervention and simple, timeless cooking techniques. We use flame, smoke and embers to cook dishes. More than just a technique, fire is a key ingredient.”

From grass-fed beef to exquisite seasonal vegetables, the ingredients he uses are sourced from Spier’s pastures and gardens. Fermentation (resulting in kimchi, sauerkraut, kombucha and other fermented deliciousness) and nose-to-tail use of meat both reduces waste and ensures a broad and exciting spectrum of flavour and texture. 

Utmost thought has been given to the way food and wine work in harmony in this space. Spier’s Cellar Master Johan Jordaan and expert sommelier, Georgio Meletiou have been intimately involved in the curating of The Manor House’s wine pairings. This ensures that the fullest expression of terroir is achieved, telling a story through each mouthful. 

Visit for booking.



Brookdale Estate outside Paarl has announced the launch date of its new restaurant, The Bistro at Brookdale, which will open its doors to the public on Wednesday, the first of February 2023. It will be open for lunch from Tuesdays to Sundays, with dinner served on Friday and Saturday evenings. (Closed on Mondays)

The Bistro at Brookdale promises a relaxed, contemporary Paarl Winelands dining experience. Seasoned executive chef Gary Coetzee is at the helm of the restaurant, assisted by restaurant and tasting room manager Michelle Michaels. Diners may expect soulful dishes, brought together with wines grown on the surrounding vines and vinified by winemaker, Kiara Scott.

Adjacent to the newly constructed Bistro and the cellar, the Tasting Room will be open daily from 11:00 to 17:00 (closed on Mondays), inviting guests to immerse themselves into the Brookdale experience and sampling the estate’s terroir-driven vintages, made in ever-evolving styles.

The Bistro and Tasting Room is built and decorated in a contemporary style, and includes both indoor, as well as outside dining spaces on the wide terrace overlooking the surrounding vineyards. The menu features fresh and wholesome cuisine, including some of the signature dishes sampled and favoured by guests who have stayed at the Brookdale Manor House, since its opening in 2021. The Bistro experience is further complemented by an exciting wine list that showcases the Brookdale and Mason Road ranges, in addition to other interesting wines from the Paarl region and beyond.

Bookings via Dineplan.

Tel +27 (0)76 400 0229

Restaurant: The Bistro at Brookdale Tel +27 (0) 87 183 3919

Issued by FIVESTAR PR 


La Motte Wine Estate is excited to introduce JAN Franschhoek, an exceptional, seasonal food and wine experience presented from a charming 19th-century historic cottage, Veepos, right in the middle of the Franschhoek Valley’s most picturesque lavender fields. Based on the popular TV series, JAN RSVP, this culinary encounter shares a nostalgic story with food as told by South Africa’s first Michelin-starred chef, Jan Hendrik van der Westhuizen.

“As a family, we are always looking for interesting and creative ways to share our passion for wine and food with our guests. We’ve been fans of Jan Hendrik’s dinner table storytelling since enjoying his Michelin starred experience in Nice and we are honoured and excited to host him and his team in the Franschhoek Valley. We can’t wait to offer guests a delicious once-in-a-lifetime culinary experience at La Motte”, says CEO of La Motte, Hein Koegelenberg.

“I remember always seeing this little house in the middle of the Franschhoek Valley lavender fields at La Motte and wondering why it was not a super exclusive little eatery. Years later and JAN Franschhoek will be opening its doors to the culinary curious,” says Jan Hendrik who regards his latest culinary adventure as a tribute to his early years in the winelands, when he was honing his skills and discovering the beauty of the area. “My years in the winelands formed such a big part of my culinary and design training that I have always wanted to come back for more. I guess it’s like drinking a good wine. Once you’ve had a taste, you want to keep on savouring it.”

The estate’s historic Veepos building that plays host to JAN Franschhoek, is a zero-waste and zero percent single-use plastic establishment and offers a rare glimpse into life as it was in this valley in the early 19th century, with thick stone walls that meet the ceiling and original blue gum ceiling beams. Fully restored since 1992, the building is hidden amidst a sea of lavender when the fields burst into bloom during the spring and summer  months.

JAN Franschhoek will take guests through a unique dining experience comprising of one half tasting menu and one half customised à la carte dining where guests can choose between the Mountain Menu and River Menu options. The culinary offering, crafted from 100% local ingredients and inspired by regional cuisine, combines traditional and modern techniques in the creation of a series of dishes inspired by the JAN Library’s formidable collection of cookbooks, one of the largest in South Africa.

JAN Franschhoek will be open for dinner bookings on select dates from 1 December 2022 until 31 May 2023.

The experience starts with a welcome in the La Motte Manor House (18:30) before dinner begins at 19:00. T +27 (0)21 876 9115

 Cost: R2500 per person

 JAN Franschhoek’s team will include a culinary collective led by JAN Group Executive Chef Antro Davel and Head Chef Anzette Klynhans operating under Jan Hendrik as Culinary Director.

 The TV show JAN RSVP that served as inspiration for JAN Franschhoek airs weekly on VIA (DSTV channel 147) on Sunday nights at 20:30 and can be streamed on Showmax.



Pioneering Asian restaurants in Franschhoek – Ōku Asian Eatery and Yama Sushi Emporium – enter the summer season with fresh verve underscored by a greater focus on seasonality and new menus.

The restaurants both opened in 2020, in the wake of the global pandemic. At the time, they were unique to Franschhoek in their Asian offering. Ōku offers formal dining and is complemented by the casual style at neighbouring Yama.

Now, chef proprietor Ryan Shell has brought new impetus through an increased frequency of changes to dishes spurred by a seasonal focus. To accompany the refreshed and refined Kaiseki set menu, a second experience also launches at Ōku in December that offers a set menu of four or five courses with options on every course.

Ōku Asian Eatery

Ōku is Japanese for oak, a majestic species that like Southeast Asian culture evokes a deep sense of history and spirituality. 

The Kaiseki menu at Ōku has been the heart of the experience and includes the option of a dedicated vegetarian selection. Each line-up features a variety of finely crafted dishes.

Each plate stands out on the backdrop of Ōku’s typically minimalist Japanese aesthetic. Among the latest menu items are beef tataki served with nori, wasabi mayo and pickled ginger; roasted edamame, Chinese cabbage, crispy squid, sesame and sriracha; prawn bao bun, cabbage kimchi, black bean chili and ponzu; and, Japanese cheesecake, with apple, ginger and sunflower seeds.

Accompanying them is a drinks menu that includes cocktails, a showcase of local wineries; and various fine sakes.

Yama Sushi Emporium

The name Yama means mountain and reflects stature as well as the natural, awe-inspiring amphitheatre in which Franschhoek is located. Dining is available in a landscaped courtyard or indoors – both decorated with minimalist elegance.

Here, the options provide diners with greater flexibility – from enjoying a quick lunch to a full dinner spread. Its high-quality, precision-made sushi menu accompanies an Asian-themed à la carte menu that employs fresh seasonal ingredients.

On offer are a selection of appetisers or “zensai”; dumplings of sweet potato, prawn, duck, pork and beef; noodle bowls; poke bowls; bao; and, broths. The choice of sides includes noodles, corn rice, braised baby cabbage. For sweets, there are among others, a delectable mugi-chai coconut custard and the traditional frozen dessert, Shābetto.

Stay in touch

Both restaurants are open Monday to Sunday, with the first seating at 12:00 and last seating, 21:00. Online orders can be made for delivery and take-aways at both Oku and Yama.

To book at Ōku, call 021 876 2494 or email For more information, visit

To book at Yama, call 079 737 1849 or email It’s website is located at

Ōku and Yama are both situated at Heritage Square, 9 Huguenot Rd – Franschhoek’s high street. 



Seafood lovers are invited to join Chef Quentin Spickernell at the seaside for a weekend of fine food and inspiring culinary experiences presented at Tintswalo Boulders on 14 to 16 October 2022. Chef Quintin is well-known within the Cape Town foodie scene as the chef proprietor of the popular Hout Bay restaurant, Quintin at Oakhurst Barn. He started his career at landmark hotels in Cape Town that included the President and Peninsula hotels, and worked as private chef for the late Sol Kerzner at his Leeukoppie Estate for more than a decade before opening Quentin at Oakhurst Barn.

Overlooking Boulders Beach, Tintswalo Boulders sets the scene for this culinary getaway. The luxury villa features generous and welcoming living spaces with terraces overlooking the ocean, as well as two open kitchens perfectly suited to interactive cooking experiences and entertaining. The package includes luxury accommodation in a choice of nine suites named after famous ships, ranging from, the Mayflower and the Cutty Sark, to Jan van Riebeeck’s Drommedaris.

The programme will kick off on Friday afternoon around a Spanish theme. Guests will be spoiled with Canapés and Sangria before learning how to make Paella like a Maestro, before sitting down to enjoy this feast, concluding on a sweet note with Spanish finger-type desserts.

On Saturday morning breakfast will be served on the villa terrace with uninterrupted views of the famous African Penguin Colony on Boulders Beach below. The rest of the morning will be free to enjoy a spa treatment or a water activity, or to explore the treasures of Simon’s Town.

In preparation for the Beach House Seafood Lunch on Saturday afternoon, guests are invited to join Chef Quintin at midday to learn more about oysters – the variations and techniques to open and handle these delicious gifts from the ocean.

After a satisfying pescatarian lunch, there will be time for some relaxation in the villa, or a relaxing walk to discover the hidden beaches along the boardwalk below.  Pre-dinner Canapés will be served late afternoon, in preparation for another highlight of the weekend – a Semi-Formal, Glamorous Dinner Party Style Evening with a set 5-Course Dinner.

The programme comes to an end on Sunday with a lazy Bubbly Breakfast and a late check out at 15h00 to make the most out of the weekend spent in the luxury and comfort of Tintswalo’s private villa on Boulders Beach.

Rates start from R10 350 for 2 people, which includes luxury accommodation for 2 nights (Friday 14 and Saturday 15 October), as well as all meals and selected beverages served during the culinary experiences. (Exclusions – beverages outside of culinary experiences, spa treatments and off-site activities, gratuity and any other items of a personal nature)



The latest addition to Cape Town’s High Tea offerings is a new inner-city option of a continental-style Afternoon Tea served at Cafe Bailey, Liam Tomlin’s new culinary destination in buzzy Bree Street.

Situated on street-level in a historical building, the classic European-style cafe boasts luxe interiors complete with a show-stopping chandelier, gilt-framed mirrors, marble-topped tables and comfortable booths dressed in emerald-green velvet as backdrop to an indulgent urban high tea.

Prepared by Head Pastry Chef San-Marie Pienaar, Classic Afternoon Tea at Cafe Bailey (R400pp) starts with delicious savoury delights, ranging from Salmon Blinis with Sour Cream & Caviar, Lobster Rolls and Spiced Prawn, to Gougères and Duck Liver Parfait with Port Jelly.  A vegetarian alternative is available, featuring Spiced Avocado, Egg Roll and Caprese Crostini, to name but a few delicacies. The gourmet experience continues with sweet treats that include Scones & Cream, as well as classic French pâtisserie items such as Gâteau Opéra, Mille Feuilles, Lemon Tart andCrème Brûlée.

The tea selection comprises of eight unique and unusual blends. Choose from Irish Breakfast Tea and Mango Rosehip Rooibos, or Lady Grey with bergamot and pink roses, Gunpower Mint, or Liquorice Ginger White. Connoisseurs with a deep appreciation for tea may take special delight in The Bailey Exclusive, a rooibos blend with caramel, apple, banana and flowers. The MCC Afternoon Tea option includes a glass of Graham Beck Brut or Brut Rosé (R480pp).

For those with a smaller appetite, Café Bailey also serves a Cream Tea of Scones with clotted cream and home-made jams, served with a selection of teas (R120pp).

Afternoon Tea is served at Cafe Bailey, Mondays to Saturdays (15:00 – 17:00) and bookings are essential (24-hours in advance).

The Bailey

91 Bree St Cape Town



Celebrate inspiring women this Women’s Month with Steenberg

In honour of Women’s Month, Steenberg celebrates inspirational women who have touched, motivated, and inspired others. Women are not remembered for what they say, but rather for how they encourage others by facing adversity and rising above it. 

The empowerment of women in the hospitality and winemaking industries persists to this day as they are achieving leadership positions and rising beyond the boundaries of what was once male-dominated industries The female-leadership team at Steenberg proves this sentiment.

One of the most noteworthy characteristics of Steenberg is that it was founded by a woman more than three centuries ago. As the oldest registered farm in South Africa, Catharina Ras, the first owner of Steenberg, became the first woman to own land in South Africa.

In recognition of Catharina and her life-long courage and determination, Steenberg is hosting a Catharina-Inspired dinner at Tryn restaurant on 17 August. The nickname, Tryn, was given to Catharina, which has become the dedicated name of the contemporary restaurant as we know it today. Through a culinary journey of her lifetime, guests will enjoy an elegant and immersive evening of storytelling. The dinner will consist of five courses, each reflecting a chapter in Catharina’s remarkable life. Seared Venison Carpaccio, Gruberg Soufflé, and Grilled Ribeye are just a few of the palatable dishes that will feature on the menu.

The five-course dinner will be available for R695 per person, with the addition of R400 for a wine pairing. 

The courageous personality of Catharina Ras sets the tone for recognising and honouring women at Steenberg. Catherine Schulze, Managing Director of Beck Family Hospitality explains how this manifests itself in the farm’s practice: “We honour Catharina and her story with whatever we do. We hold true to the provenance of the farm and honour the legacy she left us as an inspiring and determined woman who was pioneering and imaginative with everything she did. We try to do the same here,” she says. 

Catherine continues, “At Steenberg, we have a legacy of female-driven leadership. From the farm’s formidable founder, Catharina Ras, to our current female leadership team, including our Cellarmaster and Executive Chef. We believe that courage, perseverance, and determination are traits worth cultivating and celebrating. We seek to highlight and celebrate the inspiring women around us this Women’s Month.”  

To celebrate bold and courageous women, Tryn and Bistro Sixteen82 will be showcasing a new women-inspired dish during August. Three leading female chefs – Chef Kerry Kilpin, Senior Sous Chef Penny Garrod, and Sous Chef Shene van der Westhuizen – have collaborated on a curated dish as part of the Bistro Sixteen82 menu. This dish includes Grilled Sirloin, pak choi, kimchi, ginger & chilli vinaigrette, coriander emulsion, pineapple, and peanut salsa. In memory of Catharina, Tryn’s women-inspired dish was motivated by all the food Catharina would have grown on the farm. The dish consists of braised beef short rib, beet-freekeh, brussels sprouts, pickled radish, sherry and szechuan jus, and kohlrabi shoots. When guests order these Women-Inspired dishes, a portion of the proceeds will be donated to The Clothing Bank.

In addition, a portion of proceeds from all flagship wines bought from the Steenberg Tasting Room and Steenberg online shop will be donated to The Clothing Bank.  

Each woman visiting Steenberg’s Tasting Room, Tryn, and Steenberg Hotel & Spa on Women’s Day will receive a small gift.

We invite you to make a reservation for the Women-Inspired Dinner on 17 August by booking through or by calling 021 713 7178.



Liam Tomlin has opened the Paul du Toit private dining room on the second floor of The Bailey, Cape Town’s hottest new culinary destination, located at 91 Bree Street. Seating up to 10 diners, the private dining room at The Bailey is named in honour of the late artist Paul du Toit (1965 – 2014), whose striking works are permanently exhibited in this unique venue.

Art is a focal point of The Bailey, which showcases an eclectic collection of original works by local artists in different mediums. Amongst these, Paul du Toit’s works take pride of place in a dedicated exhibition space that functions as a private dining room. The works of the lauded South African artist (painting, sculpture, paper and mixed media) have been exhibited globally, including an appearance at the 2001 Florence Biennale. Du Toit was also a recipient of the Pollock-Krasner Foundation grant in 2013.

In the Paul du Toit private dining room, Liam Tomlin and talented young head chef, Jacques Grové, offer a 4-course lunch or dinner with a choice of starters and main course (R850pp), or a set 8-course tasting menu (R1300pp). Sommelier Lennox Nyengera is on hand to suggest a selection from the extensive wine list, with a wine pairing option available.

The private dining room is a modern industrial space that features a white and black oversized table as centre piece, replicating a one-off hand-painted table created by Du Toit, framed by iconic ‘Ghost’ chairs. Moody lighting draws the eye from the table to the walls hung with Du Toit artworks in the distinctive, vibrant colours favoured by the artist. The works include ‘Losing Yourself on a Desolate Beach’, ‘Decal Series’ of original paper works created during a residency at Dieu Donné Papermill in NYC (2006), and the silkscreen ‘Hello and Goodbye’. Two sculptures, ‘Paper Monster’ and the monumental ‘Stargazer’ are also featured. Most of the works are for sale.

This creative atmosphere sets the scene for show-stopping signature dishes with a distinct, classic French influence. Some of the options include: Langoustine Vichyssoise; Beef Carpaccio Chicken Liver Parfait; Pea & Parsley Risotto; Seared Springbok with Beetroot and Sauce Bordelaise; and Gnocchi with Asparagus, Oyster Mushroom, Truffle, Cep Velouté.

The dining experience ends with dessert, coffee and petit fours, after which diners may want to move up to The Old Bailey Whiskey Bar on the third floor. Paying homage to the classic features of the historical building, The Old Bailey is a sophisticated lounge with comfortable velvet upholstery seating in warm jewel colours, offering chic table service. There is a selection of more than 320 whiskeys and other premium spirits available to mark a private event or celebration.



The global phenomenon of Christmas in July has grown steadily over the past few decades. Although there was no definitive point when the phenomenon began, it is suggested that Fannie Holt originated the idea during a girls’ summer camp in 1933. Today, this mid-year festivity is celebrated worldwide as a way of getting into the Christmas spirit. This is a way for those living in the Southern Hemisphere to dream of white Christmases, cold weather, fireplaces, and snow.

Christmas in July does not replace Christmas in December, nor is it an official holiday. Despite all this, it continues to grow in popularity as many consumers love it. Numerous businesses, wine farms, and restaurants also observe this occasion by hosting a series of events. The purpose of the day is to create a sense of festivity and togetherness with those closest to you. To create a festive atmosphere, crackers and Christmas decorations such as candle holders and centrepieces on the dinner table add sparkle and elegance.

This July, Tryn Restaurant at Steenberg Farm celebrates a winter Christmas in an elegantly-styled way. Gather your nearest and dearest for a special Christmas in July feast, and pull those crackers. On the menu, patrons can indulge in amuse-bouche, baked brie, succulent cherry, and treacle glazed gammon served with cauliflower, almond and gruberg gratin, and crispy roast potatoes. Dessert will include a chocolate trifle and a selection of friandise. The ambiance at Steenberg Farm emulates warmth over the winter period with multiple fireplaces available for guests’ comfort. These can be found at the library of the hotel, in the spa, at the Manor House, in the three-bedroom villa as well as at Tryn restaurant. 

Tryn Restaurant will host five-course Christmas in July dinners on 27 and 28 July 2022 at R595 per person.

In the heart of South Africa’s winter, why not make the most of the warmth and ambiance emanating from the farm’s fireplaces by singing carols and pulling crackers. The restaurant will feature the soft twinkling of decorations on the beautifully adorned Christmas tree next to the fireplace.

Now that restrictions have been lifted, we may be even more tempted to celebrate Christmas in July this year. The opportunity to catch up with friends and family after a long absence can be a wonderful way to make up for the lost time. In light of the fact that Christmas around the world hasn’t been the same for the past two years, it’s time to celebrate unity.

Book a table for dinner for family, friends, or colleagues. There will also be a special Christmas in July turndown at Steenberg Hotel & Spa for guests staying on 27 and 28 July. Rates start from R3 280 per night.