Lunch at Chefs Warehouse, Tintswalo Atlantic

Lunch at Chefs Warehouse, Tintswalo Atlantic

CEO, Mr Peter-John Mitrovich, recently enjoyed a magnificent lunch at Chefs Warehouse at Tintswalo Atlantic and is excited to share his experience with us…

“I was looking for a relaxed setting with breathtaking coastal views, so I took a drive with my wife along the coastal route from Cape Town that meanders along the Atlantic coastline into the small coastal village of Hout Bay. From Hout Bay the road continues over Chapman’s Peak which extends some of the most breathtaking views, but, just before you reach the “tollgate” on Chapman’s Peak, there is an entry road that dips down into Tintswalo Atlantic, a small boutique property with 9 suites, individually designed and distinct in character.

This is also where I found the all new Chefs Warehouse at Tintswalo Atlantic, opened by acclaimed and award-winning Cape Town Chef, Liam Tomlin. Since I first visited Liam’s first Chefs Warehouse and Canteen in Bree Street Cape Town, you are never in doubt to return, as each time I have been spoiled with flavour and the beautiful plating of freshly fused ingredients.

The setting right on the shoreline is really something special. It was not long before our kind waiter managed to get us some sparkling water to the table, and as we are in Level 3 Lockdown, their non-alcoholic cocktail menu sufficed beyond expectation. Four fresh West Coast oysters arrived at the table beautifully presented on a bed of salt with some delectable condiments (curry oil and fresh lime). The Chefs Warehouse concept is Tapas Style shared plates for two, and one of the courses always includes a delectable risotto.

A journey of flavour followed; 4 courses, but 8 sharable dishes each one individually crafted, a true foodie paradise. A few of the highlights were……Litchi tigers milk “ceviche”, fresh apple & basil; Fricasse of langoustine & leek, shrimp XO and champagne sabayon; Seared tuna, whipped queso fresco & corn brown butter dressing; A serving of summer tomatoes, goats cheese cream and nori butter phyllo; Mushroom risotto, sherry misson mouse, bbq oyster mushroom salted lemon beurre noisette.

With a memorable meal and the sun almost set it was time to beat the curfew and be home by 21h00, but when time and tide allow, I look forward to meandering in the same direction soon.”