Going coastal
Splurge on a mini-break where the food does justice to the hotel price tag at these iconic seaside destinations. Then, make sure your Insta stories work overtime
The Winchester Boutique Hotel,
Sea Point
The selfies taken in the hotel’s bougainvillea-clad courtyard are practically a meme on social media, so if you haven’t seen it yourself,
get over there. Under the ownership of Newmark Hotels, the iconic spot overlooking
the Sea Point promenade received a major facelift and
a brand-new restaurant – Shoreditch House. Helmed by
restaurateur Rory Jossel, the heart of the place is a custom
built, wood-fired grill which delivers the likes of chimichurri rib-eye, Korean fried chicken wings, seared tuna tacos and
whole roasted cauliflower. For drinks, Harvey’s Bar also has a new lease of life and an updated cocktail menu. And the Sunday jazz brunches in the courtyard are back.
Tintswalo Atlantic, Hout Bay
The luxury experience at this hotel is two-fold: there’s the multi-sensory opulence you associate with a fivestar establishment, but there’s also the sheer thrill of its location on a bouldered shoreline with a jawdropping view of The Sentinel rising from the Atlantic. One of the best spots to take it all in? Chef’s Warehouse Tintswalo – and you don’t have to be a guest to bag a table. Headed up by chef Braam Beyers (below right) this seaside outpost of restaurateur Liam Tomlin’s collection of restaurants continues the fine-dining global tapas concept with a four-course set menu. Think confit East Coast rock lobster with cashew coconut curry and shellfish vinaigrette, and linefish ceviche with pickled kombu and shisho. tintswalo.com
Strandloper Ocean Boutique Hotel, Paternoster
Arguably the best place to take in the beauty of the West Coast village of Paternoster, this laid-back yet luxe hotel should be on your list. Try to secure one of the oceanfront suites from which you can literally walk onto the beach. Guests and day visitors are taken care of at Leeto restaurant thanks to chef Garth Almazan, whose seasonally driven menu champions local, sustainable ingredients. Book dinner to sample the likes of Malay-spiced West Coast mussels and potato samoosas with sambals for starters, pulled springbok loin pie with gooseberry compote for mains, and local cheeses, preserves and nuts to finish. strandloperocean.com