Vanilla to add fresh spice to CT gourmet scene
Launching in early October 2009, Vanilla Restaurant located at the new Cape Quarter Extension, is a R7 million ‘baby' and brainchild of local restaurateur, Nigel Newhouse.
Owner of the successful Tuscany Beach Restaurant situated on Camps Bay's platinum beach front, Newhouse, together with his wife Maxine and chef son Simon are set to open a world-class dining experience in line with the favourite culinary hot spots to be found around the globe.
Consulting on the project is chef Matthew Gordon of Haute Cabriere Restaurant and the French Connection Bistro, both located in South Africa's culinary capital, Franschhoek. Newhouse and Gordon have appointed Evan Coosner as executive chef who has worked with top South African chefs Reuben Riffel of Reuben's and Mike Bassett of Ginja. Breakfast, lunch and fine-dining dinner menus will take inspiration from around the globe pandering to both the sophisticated local and international audience.
Architecture and interior design are in the cutting-edge hands of father and daughter duo Nico and Phia van der Meulen. All is hush-hush at their Johannesburg offices regarding Vanilla's ‘look' but expect an ultra modern design focusing on the vanilla orchid, it's connotations, origins and properties.
A solid jaw-dropping glass staircase will lead to a second floor where a vanilla coated Baby Grand will play centre stage. Background live music every evening varying from soirees of soft jazz to classical will play an intrinsic part in ensuring that Vanilla remains top of Cape Town's dining out scene.
Notification on the exact opening date of Vanilla's exotic doors will be announced in September.
