Category Archives: Uncategorized

Tapas for 2 at Chefs Warehouse & Canteen


Late, after every service at Chefs Warehouse, the chefs get together to decide what they will serve the next day. Guests are presented with a completely different menu every day, often based on what is available/ seasonal. This keeps the menu fresh and exciting, and it certainly makes it more interesting for the chefs as well.

The Tapas for 2 menu consists of 8 dishes. It typically contains 2 to 3 seafood dishes, 1 or 2 vegetarian options and the rest is made up of poultry and meat. Flavours can be diverse:  something Asian can be found alongside a Middle Eastern dish or even Indian. This isn’t “fusion food” though, it is more like a pairing of flavours that are unexpected but work together really well. This makes for an enticing menu that can satisfy anyone looking to experience lots of different flavours all in one meal.

Below is a recent menu:

Cured Salmon w Fennel & Grapefruit

Deep Fried Squid w Caramelised Pineapple & Sriracha Mayo

Red Roman Tartare w Avocado Purée & Apple

Carrot Risotto w Mascarpone

Roast Parsnips, Cauliflower Purée & Brûlée Onions

Lamb Kofta w Marinated Aubergine, Tomato Salsa & Yoghurt Dressing

Venison w Beetroot & Butternut

Confit Chicken Wings w Wood Blewits, Pickled Pine Rings & Fondant Potatoes

Although a set menu, most dietary requirements can be catered for. Some are easier, others a little more difficult. For example, if you are vegan, we are most certainly able to assist, but we would need some notification. This may be contrary to our no bookings policy, but if you let us know when you are planning to visit us, we can prepare a vegan tapas.

Our wine list is small, and although it doesn’t change everyday, we are constantly looking for and tasting new and exciting wines to serve alongside our menu.

Our opening hours:

Lunch: Monday to Saturday 12pm to 2:30pm

Dinner: Monday to Friday 4:30pm to 8pm


Right from the start, we have had a no reservations policy. This can be a bit confusing and off putting to some, but there are ways to ensure that you get a table. The most obvious is to arrive when service starts. Once we are full, we start a wait list, and again, being early means that you will be placed at the top or certainly, near the top of this list. All effort will be made to get you a table. Once on the list, we will suggest having a drink at ‘no reservations’ our bar that now occupies our old ‘street food’ take away.

Here, you can have a glass of wine, from the same list as on our menu, or a draught beer straight from the tap. No reservations is open Monday to Friday from 3pm to 9pm.

We look forward to welcoming you.




New Products at Chefs Warehouse


Food Products


We are always excited to try new things at Chefs Warehouse. Here is a small list of some of the new products we have on our shelves:

Bonder Smoked Salt (Apple Wood, Cherry Wood & Pecan Wood flavours) R55 each

H & A Organics Preserves and Sauces from R35

Le Coquin Caramel/ Chocolate Sauce R55

The Gravel Garden Various Heirloom Seeds R25 each

Olla Hazelnut & Chocolate Spread from R25

Terre Exotique Pearl Sugar R75

We try to source new products all the time, if there is something you are looking for, let us know, we may be able to get it for you.

Books are Liam’s passion, we can NEVER have enough and the moment something sells out, we need to replace as soon as possible. Sometimes this is difficult, but we try.

Here is a small selection Liam made today:

Secrets of a French Cooking Class – Marlene vd Westhuizen R450

The Slanted Door – Charles Phan R500

Honey & Co. Food from the Middle east – Sarit Packer & Itamar Srulovich R580

Jardine- Cooking with an Accent – George Jardine R280

Terroir – The Cookbook – Michael Broughton R350

Goose Fat & Garlic – Jeanne Strang R245

Pork – Phil Vickery & Simon Boddy R430

The Gentle Art of Preserving – Katie & Giancarlo Caldesi R445

Gubbeen – Giana Ferguson R515

Cracking Yolks & Pig Tales – Glynn Purnell R415

Of course, we also have Liam’s latest book: Tapas with Liam, only available at Chefs Warehouse R525. Come take a look, there is bound to be something that you will love.


New titles


Awards Season

Steyn City Golf Club

The restaurant awards ‘season’ has happened! Two weeks ago, the Rossouw’s Restaurant Guide had their awards ceremony at Steyn City in Johannesburg and this past Sunday, Eat Out had theirs at Thunder City in Cape Town.

The Rossouw’s event, held at the Golf Club at Steyn City, was a smart casual event, attended by about 100 people. The food by David Higgs of 500 at The Saxon, was paired with some awesome wines.


JP Rossouw introduced Anna Trapido, the new editor of the guide, she explained the process of awarding stars and the categories created.  Various awards were handed out during the different courses. For all the details and winners, see the Mail & Guardian’s review below:

Chefs Warehouse was very excited to be included as one of the 20  five star award winners, as we were to receive Best Everyday Eatery at this years Eat Out awards!!

Held at Thunder City near Cape Town International airport, this was an all out event. The Restaurant of the Year winners: The Test Kitchen, drove off in a brand new Mercedes – Benz C class!

Jan and Liam Tomlin

For all the winners, follow this link:


Food Superstitions

Zwilling Knife Set w Bamboo Stand
Zwilling Knife Set w Bamboo Stand

The internet is an amazing tool, and sometimes, sometimes, Facebook connects you to sites that some wouldn’t ordinarily visit. Bon Appetit is one such site:  We love this article about food superstitions, for example: Knives: passing a knife directly to someone is not advised, it will bring discord between you and that person. Instead, place the knife on a table and the person can then take it. Another ‘problem’ area with knives is the giving or receiving of knives as gifts. It is generally not advised, but the way around it is that the person RECEIVING the knife, must give a coin to the person giving the knife. Who knew? Take a look at all the other superstitions listed, it’s really just a little bit of fun on a Monday afternoon: