I decided to visit the recently opened Frater House restaurant in Cape Town’s CBD and found the restaurant to be a fresh and vibrant addition to the Loop street strip. The main visual effect of the restaurant is the organic herb feature wall. The dapper waitrons, smell of sizzling meat and friendly faces of customers ensured a welcoming atmosphere.
The open and minimalistic appearance of the dining area brought a relaxed feeling to the restaurant.
From my table, I could see the chefs, Yusuf Abrajee and Craig Davids, preparing meals in the kitchen, elevated above the seating area.
I decided on a Cappuccino while browsing through the breakfast and lunch menus. Chef Yusuf were talking to the customers which shows a high level of engagement from management which is absent in most restaurants these days.
I ordered the Eggs Benedict and to my surprise, it was the best I have ever had. The texture, aroma and presentation was that of a fine dining restaurant charging hundreds for a similar meal. Yet, here we have a well presented and delicious meal prepared by two chefs whose main focus is on freshness, value of money and a culinary experience that will be remembered.
Frater House is a new concept that is based on fresh, sustainable & locally inspired casual dining for today’s savvy consumers. I had a conversation with chef Yusuf about their experience and once again I was amazed by the level of experience and enthusiasm of these chefs/owners.
Yusuf and Craig come with a combined 28 years of knowledge in the hospitality industry, with experiences locally and international in all areas of hospitality from large scale catering to fine dining. Being natives of the Mother City, they are inspired by the blended cultures and choose bold flavours and create deeply satisfying dishes.
Both get a real buzz out of working in a busy kitchen and great pleasure out of seeing the happy faces of guests enjoying their creations. Guests can expect beautifully prepared dishes presented with effortless simplicity.
The menu is seasonally driven by the belief sourcing sustainable local ingredients will allow the menu to change along with the seasons. The menu includes in house aged local quality meats cooked over a wood fired grill and daily black board specials which will comprise of the freshest produce the farmer has on that day.
The restaurant’ unique features are the daily blackboard menu, organic herb feature wall, open & interactive kitchen and unique crank wood-fired grill. The menu, as all parts of the concept, will appeal to those wanting fresh, quality driven products that are relevant.
Another speciality will be their handcrafted signature rubs that showcase a marriage between the various cultural influences.
The restaurant aims to create modern dining using local produce. They most definately live up to their slogan of “Local Produce, Modern Eatery”.
Creating memories is key to maintaining a loyal following. This is a trendy and modern environment that caters to all.
Frater House | 179 Loop street, Cape Town | www.fraterhouse.capetown