Set on the V&A Waterfront, The Cape Town Edition will bring a collection of distinct dining and drinking venues to the South African city.
Formerly of Berners Tavern at The London Edition, Executive Chef Phil Carmichael leads the hotel’s food and beverage programme alongside South African beverage partner George Hunter.
The hotel’s signature restaurant, Shale, brings the Cape to the table through a seasonal menu drawing on local farmers, coastal fisheries, winemakers and independent producers. Meat is dry-aged in-house, while a predominantly South African wine list reflects the region’s viticultural heritage. Dishes include Saldanha Bay mussels in a curry velouté with seaweed salad and braised black rice.
On the rooftop, Eave is an indoor-outdoor restaurant and bar set beside the heated pool, moving from leisurely afternoons to sundowners, dinner and curated music programming after dark. The menu pairs cocktails and wine with small plates showcasing the flavours of the Winelands and surrounding coastline. The adjoining Pool Terrace offers a further space for al fresco relaxation.
On the ground floor, Edition’s signature Lobby Bar is anchored by a striking bar and pool table. Meanwhile, Punch Room revives a centuries-old drinking ritual once carried along the trade routes that passed through the Cape. Wood panelling, velvet banquettes and low lighting provide the setting, where punches are served in generous bowls for sharing. Local character finds expression in Brandewijn, a punch combining brandy, Pinotage, rooibos, pineapple, lemon and winter spices.
Designed by Neri&Hu in collaboration with Cape Town-based architects and consultants, the wider property draws on the industrial maritime character of Quay 7. Its architecture references the warehouse structures that previously occupied the site through a long, low-slung form, pitched rooflines and a material palette inspired by the working harbour.
