Feeling Continental

The Bailey

Set in a historic building in Bree Street, Chef Liam Tomlin’s new collaboration with the Tintswalo Lodges team is a three-in-one culinary destination. On the ground floor, Café Bailey features a patisserie and serves all-day English or Irish breakfast, as well as brunch, light lunch and High Tea. The authentic French-style Brasserie on the second floor will be open for lunch and dinner bookings and brings a touch of theatre back to the dining experience. Featuring a menu of iconic dishes such as crepes suzette, bouillabaisse, and duck confit, this sophisticated spot ticks all the right boxes. After your meal, head upstairs to The Old Bailey where you’ll find a rooftop terrace, chic interiors and an extensive whiskey collection as well as premium wines and cocktails.

Q&A WITH LIAM

WHAT’S THE RESPONSE BEEN LIKE?

Considering we opened in Winter, the response has been amazing. I am delighted to see so many people returning and using all of the different spaces for dining and social experiences.

YOU’VE BROUGHT THEATRE BACK TO THE DINING EXPERIENCE – HOW HAS THAT BEEN?

I knew it would work because it’s worked before – especially in the days before we had celebrity chefs. Our guests are loving it, especially the older generation. I have had beautiful comments from diners saying how dining in The Brasseries reminds them of dining out 50 years ago. That is the biggest compliment to me.

WHY DID YOU DECIDE TO FOCUS ON CLASSICAL FRENCH IN THE BRASSERIE?

This is what I trained in, and I really love the whole technique and history behind French cooking. I also felt that there was a gap in the market in Cape Town for a good French restaurant.

WHAT’S YOUR FAVOURITE DISH?

I actually love everything on the menu… as long as it doesn’t have egg in it! It’s one of those menus you’ll find it very difficult to pick a dish.

OUZERI

This stylish eatery on Wale Street is inspired by the taverns of Cyprus and Greece, with Chef Nic Charalambous serving up a contemporary celebration of the two countries’ delicious regional dishes. The menu features smaller meze dishes as well as mains, with each plate an interpretation of meals that Nic enjoyed while exploring the region. The vibe is refined yet relaxed, and it’s perfect for meeting friends to share a few dishes and enjoy a drink or two of the barrel wine. The space is particularly cool and blends old and new effortlessly, drawing inspiration from regions across Cyprus and Greece. Expect stark white plaster, arched wall niches, textured tapestries and printed cushions – reminiscent of a traditional old Cypriot café.

Q&A WITH NIC

WHY DO YOU THINK THAT OUZERI IS SUITED TO THE CAPE TOWN MARKET?

I think that in South Africa, there is an understanding of Greek cuisine, but not necessarily Cypriot – and this is where Ouzeri comes in. There are so many flavours and dishes from each region, and we wanted to showcase these in a fun and unintimidating way. Aside from the dishes, we have created an environment that brings the whole experience to life – traditional ouzeris have a spirit of comfort, community and warmth.

WHERE ARE YOU SOURCING INGREDIENTS FROM?

Conscious sourcing of produce – seasonally and from local suppliers – is how traditional ouzeris operate, and so this was important for me. For example, our double thick yoghurt and halloumi are supplied by Maria van Zyl, who has two cows dedicated to Ouzeri at her parent’s farm in Bo Piketberg. We worked together to find the perfect texture, size and flavour of halloumi – she puts fresh mint in the centre as well as Khoisan sea salt, and we serve it grilled with olive oil, freshly squeezed lemon and oregano.

DO YOU HAVE A FAVOURITE ON THE MENU?

If I had to pick a favourite, I would have to say the lamb ribs with skordalia and ladolemono because they’re an iteration of one of my favourite dishes found on the streets of Athens.