Tintswalo Atlantic, perfectly placed in one of the most scenic spots in the Cape Peninsula, opens its new restaurant today, on the 29th of July. The Tintswalo Kitchen is headed up by new executive chef Sean Klette, who has brought two of his chefs from The Shortmarket Club to join the kitchen brigade (read more about the team below).
The restaurant is open to guests as well as the property’s residents, and bookings will be taken for lunch and dinner from Tuesday to Saturday, as well as Sunday family lunch. The fixed price Small Plates menu costs R650 per person and offers diners a choice of 5 items, all seasonally inspired with seafood, meat, vegetarian and vegan options, as well as dessert.
Dishes include Braised Hoisin Beef Short Rib served on a Bao Bun, Pickled Cucumber with fresh Ginger and a Vietnamese salad; Grilled Curried Cauliflower served with a fresh Cape Malay Velouté and a Peanut Sambal; Fried Octopus served with a Miso Aioli and a Fresh Pineapple and Chili salsa; and Mushroom Parfait served with Brioche Toast, Smoked Pecan Nuts, pickled mushrooms, and a Blackberry Compote
Not only is the menu and kitchen team new, but the hotel now boasts a spacious new dining area, as well as an exclusive guests-only communal space. The existing hotel dining area has now more than doubled in size for the new restaurant, incorporating the generous space that is currently the hotel lounge and bar area.
Two of the guest rooms are being converted into a private bar and lounge area for in-house guests only. Situated on the opposite side of the property, this exclusive relaxation area for resident guests will make the most of the breathtaking sea views, overlooking the hotel swimming pool, deck and private beach.
Meet the Tintswalo Kitchen team:
Tintswalo Atlantic has a group of young and talented chefs at the helm of the Tintswalo Kitchen. Executive Chef Sean, Samson Muleya and Tyron Taplin join two of Tintswalo’s resident chefs, Dustin Hammond and Memory Limwomba to form the new team.
Chef Sean’s journey is coming full circle. The HTA-trained chef first started at Tintswalo Atlantic in 2009 before working at several top hotels, lodges and restaurants. He spent a season cooking on private yachts in France and then joined the team at The Shortmarket Club on his return to Cape Town, working under Wesley Randles until its closure earlier this year.
Chef Samson Muleya took part in the NYCTP (National Youth Chefs Training Programme) and began his training at the Limpopo Chefs Academy. He continued his training at the Silwood School of Cookery in Cape Town, after which he worked under Ryan Cole of Salsify at the Round House before joining The Shortmarket Club and The Commissary.
Chef Tyron Taplin completed three years of training at Cape Town’s Silwood School of Cookery, during which he had the opportunity to gain practical experience at some of Cape Town’s top restaurants, including The Pot Luck Club and Chefs Warehouse at Beau Constantia. In 2019 he completed his practical training at The Short Market Club, working under Wesley Randles.
Chef Dustin Hammond completed two years of training at the 1000 Hills Chef School in Durban, which included an inspiring training stint at Hartford House in the Natal Midlands. He spent the next year in the position of Head Chef at Nabiti Hills Game Lodge in KZN. In 2018 he relocated to Cape Town and started working as Chef de Partie at Tintswalo Atlantic, moving up through the ranks to Sous Chef.
Chef Memory Limwomba’s career has seen her working her way up over the past 10 years from a sculler to a chef. Originally from Zimbabwe, she brings her love for baking into the Tintswalo Kitchen and is known for her delicious breakfasts for resident guests, and her secret Sweet Chilli sauce.