The Commissary – Exciting, no nonsense dining in CT

The Commissary is a new, exciting approach to pared down, no nonsense, dinner-only dining. It’s under the care of rock star restaurant duo, Chef Wesley Randles and Simon Widdison, and under the mentorship of Luke Dale Roberts, set to shift Cape Town’s cuisine scene.

As if The Test Kitchen, The Pot Luck Club and The Shortmarket Club aren’t enough to keep Luke Dale Roberts and his highly competent crews on their toes, the opening of another cutting edge eatery is sure to set both local and international food wires alight. The Commissary opens its doors on November 1st and is a new pared down, food market-esque concept that The Shortmarket Club Chef and co-founders Wesley Randles and Simon Widdison and their team will head up six evenings a week.

A commissary is a basic provisions store which you’ll find in the army, hospitals and prisons – and while we definitely won’t be serving prison fare, we’re taking things back to basics in a big way with our new dining venture”, says Wesley.

“I’ve had the idea in my head for a while – a space where people can come and enjoy seriously approachable, affordable food with big, unapologetic flavours”, says Wesley, who together with front-of-house talent Simon Widdison has made a name for The Shortmarket Club in just two years of operation.

The Commissary will be under the same roof as its sibling inner-city eatery.

I wanted to create something that really epitomises getting back to basics – it’s a no reservations restaurant, there’ll be communal tables in an open plan space, there’ll be music playing and a busy atmosphere. We’ll be serving food on eco-friendly, disposable plates and the most basic cutlery – it’s a cool, no frills atmosphere with small plate, flavourful food taking centre-stage”, he says.

The news of The Commissary comes in days after the announcement that another new concept fine dining destination, care of the growing Dale Roberts restaurant empire opens this October. Salsify, at historical landmark The Roundhouse in Camps Bay, will open with Chef Ryan Cole at the helm and promises to be a boundary-pushing, sensory fine dining experience.

As with Salsify, The Commissary venture is a partnership with multi award winning Chef Luke Dale Roberts acting as mentor and advisory partner and with Wesley, Simon and their team operating the rest of the business.

Over the years I’ve realised that one of the things that really motivates me is helping team members reach their potential and find their own way – getting to play a part in that journey is so exciting.” Wesley came to me with the idea a while ago and I loved it – it’s a back-to-basics approach to food which really resonates with me and everything I love about food and I couldn’t think of anyone more driven and committed than Wesley to make it work”, says Luke of his 29-year-old mentee.

With space for just 45 diners at a time and a busy, convivial atmosphere, The Commissary aspires to hit a gap in the ever changing Cape Town restaurant market. It’s a fast-paced eatery perfect for 21st century diners with things to do and places to be. The design of the space by the business’ design director, Sandalene Dale Roberts, taps into this busy atmosphere too.

I wanted to really ramp up the space with colour, it’s the kind of concept that allows for it. Food markets have taken the world by storm and we also wanted to reflect that style of dining and entertainment – you’ll find communal tables with built-in lazy Susans and I’ve also designed chairs that have been printed with pattern and colour”, says Sandalene. She explains that the look and feel of The Commissary doesn’t reflect a specific look and feel: “We’re wanting to encompass a mood we’re seeing everywhere where quirky, interesting details are partnered with great food”.

Expect a small-plate menu, big and bold flavours and a street food influence. Attention to detail, the use of the very best ingredients and a focus on flavour first remain cornerstones for this eatery. “Everything else that’s added is a layer”, says Wesley. The wine list will also be small and carefully crafted.

For local foodies, this concept is a thrilling one and there’s no doubt that getting a spot in this cutting edge new dining destination is going to be a hot seat indeed.

 

88 Shortmarket Street

Dinner, Monday to Saturday from 5PM to 10:30PM.

(27) (21) 422 2902 / info@theshortmarketclub.co.za

The Test Kitchen to ‘wow’ diners with a pop-up restaurant in Mauritius

Shangri-La’s Le Touessrok Resort & Spa, Mauritius is excited about their new culinary partnership with The Test Kitchen, an internationally acclaimed fine dining destination based in Cape Town. Set to further cement the resort’s position as Mauritius’ leading dining hotspot, Shangri-La’s Le Touessrok Resort & Spa will host The Test Kitchen for six weeks – from 12 April to 26 May 2018 – at the Republik Beach Club & Grill.

Guests will be invited to experience a unique culinary journey curated by The Test Kitchen’s award-winning Chef-Patron, Luke Dale Roberts, during the partnership. Synonymous with the finest, most creative and innovative food in Africa, Roberts will be bringing outstanding gourmet experiences to the shores of Shangri-La’s Le Tousserok Resort & Spa with a tapas menu and a five course menu, of which two variations will be available at different dates. The menus will reflect his journey around the world and will be specially curated to showcase Mauritian spices and flavours at their best. The pristine white beaches of Shangri-La’s Le Touessrok Resort & Spa will provide a stunning backdrop for this once in a lifetime experience, which will see Roberts and his stellar team of 17 share their expert techniques and passion for flavour alongside the resort’s chefs. To further heighten this gourmet experience, guests will also be treated to tableside cocktail blending.

Described as a “world class dining destination that is worthy of a flight” by the prestigious JHP Gourmet Guide and awarded both “Best Restaurant in Africa” as well as “22nd Best Restaurant in the World” in the World’s 50 Best Restaurant Awards in 2016, The Test Kitchen definitely has an international appeal. Diners from across the globe travel to South Africa to experience Chef Luke Dale-Roberts’s unique and innovative culinary journey of 21 courses, presented on a Food Map. This April, for the first time, the restaurant is taking its gastronomic adventure to new heights, by launching its first ever international outpost, The Test Kitchen Mauritius, at Shangri-La’s Le Touessrok Resort & Spa. The special collaboration will give food lovers the chance to sample The Test Kitchen’s famed cuisine in paradise – the shores of this iconic Mauritian property.

Opened by award-winning Chef Luke Dale Roberts in 2010, The Test Kitchen consists of a Dark Room and a Light Room, both only open for dinner. Dining at this restaurant is a true culinary journey, commencing in The Dark Room with a snack menu paired with curated cocktails, followed by a 5-course gourmet menu in The Light Room. It is within The Dark Room that guests are presented with a Food Map on a parchment scroll informing them of the culinary treasures they are about to taste, followed by the arrival of the first of five Dark Room dishes. The Light Room is an airier and more formal room with a menu that reflects Chef Luke Dale Roberts’s journey around the world. Signature dishes include the Peruvian ceviche, harking back to the months Roberts spent travelling through South America, as well as a Billionaire’s Shortbread as a nod to the chef’s love of Scotland. To echo The Test Kitchen’s Dark Room and Light Room, guests will start their evening at the Republik Bar area to enjoy the tapas menu with cocktails as associated with the Dark Room. They will then continue their gastronomic journey at the beachfront restaurant, for a five-course gourmet menu in tribute to the iconic restaurant’s Light Room.

In addition to Republik Beach Club & Grill, Shangri-La’s Le Touessrok Resort & Spa is also home to six other trendy restaurants and bars with cutting-edge dining concepts, vibrant atmospheres and artistic collaborations. The hotel also boasts two swimming pools, an 18-hole par 72 championship golf course, a kids’ club and CHI, The Spa focusing on indigenous and holistic wellness. The resort features Ilot Mangénie, a private island exclusively accessible to resort’s guests, as well as three iconic beach villas which come replete with dedicated teams of staff.

The Test Kitchen Mauritius experience is priced at MUR 3500 (about R 1250) per person, including the Dark Room’s snack menu of four dishes, served tapas style, and the Light Room’s five-course gourmet menu.

For more information and reservations: Tel: 0800 028 3337, sltr@shangri-la.com.  

www.shangri-la.com/mauritius