On the vibrant Victoria and Alfred Waterfront, adjacent to the international yacht marina with a spectacular view of the world famous Table-Mountain, the restaurant will feature creative, imaginative, and modern food with a distinct South African influence - reflecting the high quality and cutting edge style of Cape Grace.

one.waterfront, which replaces the hotels previous restaurant, will greet visitors with a new design and a new menu, in addition to a new name.

Thus upon entering one.waterfront, visitors are instantly drawn into a plush, warm, and inviting ambience created by earthy tones and works by local artists.
The decor and cuisine complementone another. Executive chef Bruce Robertson's approach to food is passionate, innovative, and highly creative - he terms his style of cooking "fusion innovation."

Trained by some of London's finest chefs at the Ritz and Lanesborough Hotels, the Michelin-starred restaurant Petrus, and the Belfry. Robertson joined Cape Grace after working as head chef at Boulders in South Africa's Singita Game Reserve, where he developed and honed his creative style of cooking.
His love of South African cuisine is evident in the way he combines ingredients that blend the African, European, and Southeast Asian cultures that have come together to create today's South Africa. The new menu will include uniquely South African creations such as :

• Crayfish Tail Grilled with Cape Malay Spices
• Tandoori Butterfish
• Fillet of Ostrich
• Poprt Braised Springbok Shank
• Study of Lemons

Downstairs, Cape Grace's popular Bascule Whisky Bar and Wine cellar, which offers the largest malt whisky collection (over 375 varieties!) south of the Equator, is the perfect place for a drink before or after dinner.