Cape Town is widely known as one of the culinary capitals of the world, with many of the continent’s best restaurants concentrated in our vibrant city at the tip of Africa. Beyond the celebrated fine dining scene, the Mother City is also a melting pot of food culture, home to world-class coffee houses, bustling farmer’s markets and unique snack spots, as well as mouth-watering pop-up venues, hole-in-the-wall eateries and tiny speciality cafes.
The restaurant at Ellerman House is a proud part of this thriving culinary landscape, offering guests a refined dining experience that still feels like home. At the helm is Culinary Director, Peter Tempelhoff – a chef with 20 years of experience in Michelin-starred Relais & Châteaux restaurants – who guides a talented kitchen team under our new Head Chef, Kieran Whyte.
The two chefs share a professional history, having worked together at local favourite and World’s 50 Best-ranking restaurant, The Greenhouse. Now, they are taking their collaboration further by honing the food offering at Ellerman House to ensure its continued excellence for our guests.
Kieran is part of an exciting new generation of modern South African chefs, weaving inspiration from kitchens around the world with local ingredients, innovative techniques and imaginative flavour combinations. The use of fresh seasonal produce grown in and around the city – something Kieran sees as a given for any contemporary menu worth its salt – is complemented by indigenous ingredients, some of which are even foraged on-site in our garden.
Each plate that comes across the pass reflects Kieran’s experience and enthusiasm, blending classic European techniques with the finest South African produce and adding a splash of his own unique creativity. The result is an inspired dining experience; elegant, restrained menus that draw on the rich heritage of the Cape and echo the luxurious comfort of our enchanting oceanfront escape.
Alongside his passion for good food is a deep appreciation for wine that echoes our own. Operations Manager and former Head Sommelier, Manuel Cabello, says “Kieran loves wine as much as he loves food – and there are not many [chefs] out there like that!” Pitch-perfect pairings are carefully selected for each dish he and his team create, and, with more than 10,000 bottles to choose from in the hotel’s private collection, they are spoiled for choice.
Kieran and Manuel have big ideas for further enhancing the epicurean experience at Ellerman House. As we kick off our 30-year anniversary celebrations, plans are afoot for once-off events, special retro-inspired menus and fun-filled food-and-wine weekends – unique, unforgettable occasions that take guests far beyond the dining room.
