Chefs Warehouse at Tintswalo Atlantic has reopened following a refurbishment that has reconfigured the layout and updated the interiors.
The renovation incorporated the former pergola into the main restaurant, creating a larger enclosed space with floor-to-ceiling glass panels offering views of the bay and the Hout Bay Sentinel in all weather conditions. A new long bar is situated at the entrance and an exclusive-use private dining room has been added, catering for groups of 12 to 30.
Interior Designer Laurence Holmes drew inspiration from the oceanfront setting, using natural tones and textures with custom-designed elements reflecting the surrounding shoreline.
Head Chef Cameron Luke Smith continues to lead the kitchen team, offering Chef-Owner Liam Tomlin’s global tapas concept with emphasis on local, sustainable ingredients and a plant-based option. The menu retains signature features such as the brioche bread course with optional cheese and dessert selections.
Restaurant GM Jami de Witt said: “After almost five years of trading in this incredible location, weathering the Cape winter storms and the scorching summer seasons, it was time for a refresh. Few places in the world offer dining this close to the crashing waves of the untamed Atlantic Ocean and we are very excited about the contemporary new look of the restaurant. Our new glass-framed space invites guests into a one-of-a-kind, multi-sensory encounter, feeling the sea breeze, watching the sunset and celebrating the joy of life while indulging in a unique food and wine experience.”
