Cape Town – In a quest to keep their top-notch status of being one of the best travel and leisure destinations, the Cape Grace Hotel embraces new partnerships, launching new menus to give their guests extravagant experiences.
They launched their Taste of the Veld menu on December 13, adding to their already exceptional service which has already scored them prestigious international recognition as they were recently announced as the Best City Hotel in Africa 2022 by the prestigious “Travel + Leisure” magazine’s World Travel Awards in October.
Their menu now has fynbos flavours infused into their cuisine, promoting and taking pride in the use of indigenous herbs through the help of South African Fynbos.
Leon Meyer, the hotel’s general manager, explains: “For us it is important to remain local, stick to our roots and share the riches of our own culture with the world. While we venture to the North American market style, we understand that Africa and particularly Cape Town has so much to celebrate and embrace, just like the fynbos which grows on our doorstep in the Table Mountain and alike. We believe the menu will set us apart.”
“It’s such an exciting time in our culinary evolution as a country and to partner with the inimitable team at the prestigious Cape Grace in presenting our country’s indigenous flavours to the world is a privilege.
“Our unique flavours can be added to old favourites or used to create entirely new dishes with a distinctive South African twist,” said Giselle Courtney, the founder of the South Africa Fynbos.
She said there were about 7 000 fynbos species from which 11 edibles were selected to create South Africa's first range of indigenous herbs and seasonings.
“They are the most incredible flavours that absolutely delight the palate and root us in a shared identity. I look forward to their inclusion among the herbs of the world,” Courtney added.
Meyer said they hoped this would help retain their status of not just being voted the top in Africa but also the 48th best hotel worldwide. Meyer said they put the menu to the test for two months prior to the launch and had received positive responses from their guests.
“We incorporate our menus with the excellent service offered through teamwork from all our staff, complemented by the priceless view of either the Table Mountain or the marine, all enjoyed from the balcony. We cater for all, from solo suites to family accommodation and/or preferred rooms,” he said.
Advising their fellows in business, Meyer said: “It all starts with the basics, pick your lane and stay on it, be consistent. Do not do anything eyeing for an award, but focus on giving the best service and go an extra mile to ensure your guests have their best experience. With us our staff are the anchor of it all. Without them none of this would happen.
“We are proud and honoured by all the recognitions. This is us saying we’re back. It’s been difficult coming out from Covid-19, but here we are,” Meyer said.