Our contemporary tapas is a set menu of small plates for sharing over 4 courses.
We choose ingredients that are fresh, local and sustainable paying homage to the ocean at our doorstep. We also offer a vegetarian menu. As with our sister restaurants, oysters and risotto are always on our menu.
Dining at the unique oceanside location of Cape Town’s iconic boutique hotel on Chapman’s Peak Drive is unlike any other in the city, with the Atlantic ocean right below your table.
We are open for lunches and dinners, with dining inside or outside, the view will always be spectacular.
The Tintswalo Atlantic boutique hotel is uniquely situated on a pebbled beach below Chapmans Peak Drive in Cape Town. It is renowned as one of the city’s most precious hidden gems and is lauded for its romantic setting and spectacular sunsets.
Chefs Warehouse will welcome both resident guests, as well as casual diners with bookings taken for lunch and dinners from Mondays to Sundays.
*GUESTS ARE ENCOURAGED TO USE AN E-HAILING SERVICE, SUCH AS UBER, AS PARKING IS LIMITED.
Of chef Liam Tomlin’s three Chefs Warehouse restaurants it’s hard
to decide which has the most magnificent backdrop, with two in the
winelands. Tintswalo Atlantic boasts the best ocean setting – up close
and personal with crashing waves and sea breezes. On the famous
Chapmans Peak Drive, a meander down the mountain takes you to
the lodges. Sunset draws Insta aficionadas, but it’s the culinary waves
that attract and truly impress diners from all over the world. If you can,
indulge in the luxury and stay over in one of the island suites, as you
will not want to leave.
Chef Braam Beyers has been adventurous from the start, playful when
combining flavours, always adding finesse to dishes. Four courses of
two dishes to be shared. The menu focuses largely on the bounty
of the sea, so pescatarians are gratified with glorious variation and
imagination. After the option of oysters, the ‘tapas for two’ takes you
on a voyage of sublime flavours. From linefish sashimi that exudes
enticing floral and rosy notes from a num-num coconut dressing with
ginger and apple, to barbecued swordfish with pomelo escabeche,
fresh burrata and pickled carrots. The South Coast rock lobster, with
Beluga lentils, smoked potato sabayon and asparagus, is subtle yet
extravagant. Like all ingredients, it’s freshly and ethically sourced. The
seared tuna with daikon (one of Braam’s favourite splashes for taste)
and tomato dashi, is another winner.
Vegetarians and vegans are given good attention – the shiitake
mushroom dusted with polenta is a blissful combination of sweet
and savoury. The barbecued carrot risotto with smoked walnut and
pumpkin seed is a rich reminder that the ubiquitous Chefs Warehouse
risotto never disappoints.
Desserts range from light and whimsical like the guava mousse, to the
divine and decadent chocolate dessert. Wine pairings are expressive,
and the entire experience memorable. If you can, tear your eyes away
from the stunning view of the Sentinel, and watch the open kitchen – a
hive of dedication, activity and energy that shows on each plate.