An integral part of the development of Cape Point, the Two Oceans Restaurant occupies an enviable position within the newly proclaimed Good Hope Section of the Table Mountain National Park. Set into the cliffs high above the south-western most tip of the Cape Peninsula, visitors have a spectacular view over False Bay and can witness the crashing of waves where African currents collide. It is all of these elements that have been the inspiration behind the new features. Innovative yet subtle, the design ensures that all guests are able to enjoy the stunning views of this unique location – a view that is unrivalled and entices visitors from all over the world.
The Cape Point Partnership says this about the refurbishment: “The value of the Two Ocean’s Restaurant over the last 16 years has contributed to the success of Cape Point as a destination. As one of the most visited sites in Cape Town visitors expect world-class quality, service and cuisine – something they have been receiving in abundance since the restaurant’s inception. With this prime refurbishment, we believe tourists and locals alike will flock to enjoy some of Cape Town’s best views while delighting in the new surroundings and continued great food and excellent service.”
Officiating at the re-opening, Western Cape Minister of Finance, Economic Development and Tourism, Alan Winde, underlined the importance of investing in these iconic locations: “It is important that all tourism operators in our Province not only invest in their products, but also ensure that they are maintained to an excellent standard in order to keep tourists coming back for more. I commend the owners of the Two Oceans Restaurant and The Cape Point Partnership for investing in this refurbishment, ensuring that tourists are received at a venue that is stylish, accessible and family friendly.”
General manager, Troy Constandakis was explicit in his briefing to project managers Source Interior Brand Architects (responsible for past projects such as 15 on Orange Hotel, Southern Sun Hyde Park and the Radisson) and the detail of the décor reflects his desire to complement the setting while making the restaurant accessible and suitable for the whole family yet adding a new level of world class sophistication.
Says Tessa du Plessis, project designer for Source Interior Brand Architects: “As the gateway to one of the most significant natural spaces in the country, it was crucial to develop a scheme that would honour, express and respect rather than detract. As such, a number of design layers were developed to gently reference the history of the area, the natural surrounds and amplify the guest experience. The design elements focus firmly on the uniquely breath taking view. Colours reference elements like bleached greys from driftwood and boulders, ecru from sand and disintegrated shells and the crisp white of fisherman’s cottages. Bright colours are reserved for the flowers and sushi only, mimicking the sudden bursts of colour in the surrounding fynbos.”
Elements of the sea abound. The entrance screen reflects the surrounding underwater conditions with dark acid green kelp that filters the arrival view. The screen was constructed using reclaimed steel downpipes. The design of the ceiling was inspired by the rib cage of a whale and the movement of the wind – both frequent visitors to Cape Point – creating an evocative structure that draws the eye inexorably towards the sea. A bespoke glass chandelier overlooks the gleaming new sushi bar – the whimsical arrangement of “beach trinkets” of glass, shells and bone reflecting natural light and gently moving in the breeze.
Sea washed flooring is the perfect foil for the furniture: feature pieces are inspired by vintage Cape furniture with references to the joints, edging and leg profiles while the dining furniture extends this by using bleached timber or woven synthetic rattan to add the texture of the Cape’s basketry history. Lamps take on the soft shapes of sea creatures.
Rough and smooth is blended creatively as murals crafted with gentle shell shapes and indigenous style sculptures remind the visitor that this is Africa. Out on deck local flora is given a contemporary slant in rectilinear planters – a perfect reflection of the surrounds.
Executive chef Phil Alcock is smiling all the way – his new kitchen features a unique anti-bacterial floor from Flowfresh. As he goes about creating menus influenced by the abundance of the ocean and the spices of the Cape, he oversees dedicated Thai head sushi chef, Sarawut Sukkowplang. The sushi bar is already garnering accolades - avid sushi fans enjoying the sight of the freshest of seafoods and chef Sukkowplang deftly producing delicious bites for watching visitors.
The Two Oceans Restaurant opened its doors in December 1995 and comfortably seats some 350 guests. With Cape Point one of Cape Town’s popular Big Six destinations, the restaurant enjoys many visitors and caters for the whole family. With all of its new features and the dedicated professionals who make up the team the ambition of becoming one of the top seafood restaurants in the Cape Peninsula is well within sight.
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