Located off buzzing Bree Street in Central Cape Town, Luke Dale-Roberts arrives to this historic building with his third-ever eatery. Following the critical success of The Test Kitchen and mainstream appeal of Pot Luck Club, the chef arrives with an all-day eatery rooted in cuisine that is both crave-able and identifiable. The space is outfitted by his wife, a cozy nod to reclaimed architecture with staircase that leads from the entry, past an open kitchen and into a one-room bar with counter seating. Divided by retractable, antique barn doors, the main dining room is outfitted in double banquettes with plank floors, copper lighting fixtures and butterfly artwork display by a local South African artisan.
The Food
Breakfast is an ode to Eggs & Soldiers, poached egg with asparagus or Arnold Benedict that's a spin on the classic with smoked hake added to the mix. Lunch and dinner share a menu with appetizers like beef carpaccio with burnt onion powder, trout tataki with granny smith apple or crispy octopus with bonito flakes. Main plates include lamb rump with roasted leeks, stuffed prochetta with fresh peas of Shortmarket Grill that's a selection of grilled beef cuts with choice of duck fat potato, broccoli or fennel sides.
Last Word
Luke Dale-Roberts does all-day dining with emphasis on local ingredients, regional recipes for third Cape Town eatery.
