Ryan Boon is a speciality butcher based in the heart of the Boland in the Western Cape. He started his butchery operation with his wife Soné in 2011, and now supplies some of the finest restaurants in and around Cape Town.
The emphasis here is on product knowledge and customer service. Ryan got his first job sweeping up and packing in a butchery when he was sixteen years old. He learned his knife skills and anatomy from some of the best in the business. Well over a decade later he can still pick up a blade and work shoulder-to-shoulder with his crew of skilled butchers to get an order ready for delivery.
Quality is the name of the game here. Soné was quick to see the emerging preference in their restaurant customers for pasture-reared, sustainably sourced meat and helped Ryan establish their butchery as the go-to supplier for the best cuts in the game. Despite being a carefully guarded contact among the country's top chef's Ryan will drop everything to pack and deliver a choice steak to the home of one of his early customers.
Deluxe Coffeeworks stocks and supplies only the finest, hand-selected Brazilian, Guatemalan and Ethiopian coffee beans available. Freshly blended and roasted to their obsessive standards daily, each of their blends are full-bodied, richly flavoured and smooth as silk.
The boys from Deluxe Coffeeworks don't follow too many conventional rules when it comes to their coffee. In fact, they aren't too keen on following many rules in general. They do however know exactly what they want. They are passionate about coffee and that is what inspires them to roast, supply and serve coffee in the best way they know how. They give you the coffee in the way that they would like to receive it. They also believe in having a great place where they can do all this and invite their customers to sit down & enjoy their brews. This is why they have teamed up with De Warenmarkt as our coffee purveyor of choice.
a canteen-style eatery showcasing street food from far and wide.
This powerhouse team is committed to embracing street food and have created a menu that explores the genre close to home and further afield. The menu will be shaken up regularly but as it stands the popular burger with specially designed Ryan Boon patty takes the limelight, alongside rotisserie chicken, tostadas and the sublime bitterballen. There will also be a simple breakfast menu boasting a variety of creative toast options.
The Restaurant will be open six days a week for breakfast, lunch and dinner, as well as offering a ‘grab and go’ section with fresh sandwiches and salads.
Our dessert peddler of choice, For the Love of Yummyness conjures up all manner of scrumptious sweet and savoury waffles & crêpes.
For the team at For the Love of Yummyness the wondrous scent of crêpes cooking is one of the simple joys of life. The recipes used in their homes and now at their restaurants have been passed down through many generations and what makes it extra special is its versatile ability to translate to such a wide variety of foods. Whether it's breakfast, lunch, dinner or dessert, the crêpe and waffle works as the perfect medium to build a delicious meal! Sink your teeth into crispy warm waffles crowned with heavenly toppings. Dig into a selection of sweet or savoury crêpes oozing with tasty fillings. Everything they do here is simply...yummy.
Fiona Stander and her team bring you a delicious variety of cold-pressed fruit & vegetable juices & smoothies that will leave you feeling clean, lean and full of life.
The juice bar brings to Stellenbosch Juice Revolution’s much loved range of cold pressed juices which you can now enjoy freshly pressed or blast frozen for the ultimate in convenience. The juices are made from locally sourced- organic where possible – fruits and vegetables that are pre-washed in ozonated water. The juice is extracted using Angel, stainless steel twin gear, twin auger juicers, which grind at an incredibly slow 82 revolutions per minute. This results in high-nutrient juice with more enzymes, vitamins and minerals intact due to very little heat friction and oxidation. There's simply no easier way to get your daily dose of goodness!
Manos Bakery was established in 2011 by Manoli Chatzikyriakos who started out by using two old geysers as ovens. Each oven could take 8 loaves at a time and these were selling out so rapidly that a large wood fire oven was introduced in 2015.
Today Manoli and his four bakers get up at 2am every morning to bake the variety of breads for which they have become renowned. This includes ciabatta, seed loaf, sourdough, Greek style, 60% rye, baguettes, panins and breadsticks.
Manoli grew up in Greece, a country where everything important happens around the kitchen table. Food was prepared by hand and handled with love and patience. He started baking at the age of 13 using his grandmother's wood fired oven out on her veranda on the island of Lesvos. He still remembers how every family on the island would mix their dough at home and take it to the local bakery to have it baked.
It is this singular approach to baking that inspired him to start his own venture. "Food is our culture and I want people to have that experience. We use old methods, all done by hand, so each loaf looks different. We want it to become a lifestyle, a place where people can come get the best, freshest, chemical-free, artisan breads daily."