Fillet on the bone, eating in a heritage site and breakfast scones: Weekend chow spots to try in Cape Town

Cape Town is forever moving, shifting and changing. New spots to dine, wine and celebrate life in and at around the always-diverse Mother City. 

Time for some new, and classic treats for your eyes and palettes: Between Us in Bree Street seems to be everyone's favourite brekkie and brunch spot, while the newly launched Vivaldi, located at the heritage site inside the Signature Lux Hotel by ONOMO in the Waterfront offers you extra good cocktails, live musical numbers and yummy food. 

And then we have the wonderful classic steakhouse, The Hussar Grill in Mouille Point begging to be re-discovered.  

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Between Us

Find this breakfast, lunch and events eatery, situated inside a beautiful Victorian building at the bottom of Bree street. Fresh scones, good coffee and fresh flowers every day. 

Vivaldi Restaurant

Close to the V&A Waterfront you'll find the Signature Lux Hotel. Built in 1901, it is a heritage site. And inside is Vivaldi restaurant. Serving breakfast, lunch and dinner, it not only offers exceptional gastronomical delights, but also supports the adjacent Waterfront Theatre School with live performances nightly by musical theatre students from the school. 

Expect musical numbers as you dine and sip on a cocktail, sat inside the delightfully bright and glam space. 

Cape Town

(The hotel has 89 contemporary-style rooms. PHOTO: Supplied)

Cape Town

(Vivaldi restaurant dining area. PHOTO: Supplied)

Cape Town

(Treat yourself to some delectable dishes like the calamari. PHOTO: Supplied) 

The Hussar Grill Mouille Point

A classic. Known for its steak, it is undoubtedly THE place to head to for a gooooood cut of beef. This week I tried several cuts. My favourite? Fillet on the bone. 

I got a masterclass in steak and wine pairing this week. And the ultimate takeaway was: pair beef cuts that are more delicate in flavour with lighter red wines, eg fillet with a light Pinot Noir. And marry cuts with more nuances in flavour with cuts like sirloin with a heavier wine like a Shiraz.

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It is common knowledge that red wine is a wonderful accompaniment to red meat. But certain cuts of steak pair better with certain cultivars. This is because various types of wine differ widely in taste as do different cuts of meat. 

(A range of beef cuts available at Hussar Grill. PHOTO: Marisa Crous) 


(Fillet paired with Pinot Noir. PHOTO: Marisa Crous)

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