Chefs Warehouse at Tintswalo Atlantic has reopened with an elegant and refined new look. The transformation includes the integration of the former pergola area into the main restaurant space, creating a seamless, elevated dining environment. A striking new long bar now greets guests at the entrance, serving as a stylish focal point to create a welcoming space to enjoy a cocktail or a nightcap. The revamped layout comprises of distinct dining zones, including an exclusive-use private dining room that caters to groups of 12 to 30 guests.
While the interiors have evolved, the iconic views remain untouched. Now framed by floor-to-ceiling glass panels it provides breathtaking vistas of the bay and the Hout Bay Sentinel, allowing guests to enjoy dining in all weather conditions. The kitchen has been redesigned to enhance workflow and a sliding panelled feature wall separates the restaurant from hotel operations, allowing for seamless service and added privacy.
Inside the restaurant, plush banquette seating on the side holds an airy space with contemporary wooden tables and comfortable seating. As before, the ocean, mountain, and surrounding fynbos, alongside the acclaimed Chefs Warehouse culinary experience, remain the stars of the show.
Interior designer Laurence Holmes drew inspiration from Tintswalo’s extraordinary oceanfront setting, using natural tones and textures reminiscent of beach sand, driftwood, and kelp. Organic, pebble-like shapes are echoed in the light fixtures and custom-designed laser-cut panels, which reflect the natural beauty of the boulders and shoreline just steps from the restaurant.
Cameron Luke Smith, who took the helm as head chef in 2023, continues to lead the kitchen team with a new 4-course set menu of small plates to share (R1250 per person). Guests can also opt for a thoughtfully curated wine pairing. Rooted in Liam Tomlin’s signature global tapas concept, the menu emphasizes local, sustainable ingredients, with a plant-based option also available. Every dining experience begins with a complimentary bread course, featuring the iconic Chefs Warehouse brioche and savoury butters, and may conclude with an optional cheese selection or à la carte desserts.
Restaurant General Manager Jami de Witt is thrilled to welcome guests back: ‘After almost five years of trading in this incredible location, weathering the Cape winter storms and the scorching summer seasons, it was time for a refresh. Few places in the world offer dining this close to the crashing waves of the untamed Atlantic Ocean and we are very excited about the contemporary new look of the restaurant. Our new glass-framed space invites guests into a one-of-a-kind, multi-sensory encounter, feeling the sea breeze, watching the sunset, and celebrating the joy of life while indulging in a unique food and wine experience.
