Capetonians watched eagerly as the historic grain silo at the V&A Waterfront was converted from abandoned building to cutting-edge architectural project. Now The Silo Hotel has officially opened for bookings.

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A collossal architectural and engineering project, the Silo Building stands 57 meters tall and comprises 11 storeys, although equivalent in height to 16. Nine of the floors will house the Zeitz MOCAA Gallery, which will be the largest museum to open in Africa in the past 100 years when it opens its doors in September. But Capetonians have a chance to peek inside before then thanks to the opening of two new restaurants.

The Willaston Bar, named after the SS Willaston, the first ship to export grain from the original silo complex to Europe in 1924. ___________ #thesilohotel #southafrica #wowsouthafrica #meetsouthafrica #capetown #capetownmag #capetownetc #thewillastonbar #bar #beautifulhotel #beautifuldestinations #beautifulbar #architecture #cocktails #drinks #heatherwick #passionpassport #tlworldsbest #coolhunter #hotel #hotelsandresorts #interiordesign #travelgram #instatravel #tlworldsbest #bucketlist #luxuryhotel #luxurytravel #beautifulhotel #uniquehotels @thesilohotel_ @theroyalportfolio

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The Willaston Bar and The Granary Café will be overseen by executive chef Veronica Canha-Hibbert, previously of boutique Bantry Bay hotel Ellerman House, who will be working alongside beverage manager Juliet Urquhart.

The restaurant and bar are on the sixth floor, providing for fantastic views of Cape Town. The Silo Rooftop bar boasts 360-degree views as well as a separate menu that can be enjoyed beside the pool. The food here is designed to be easy to eat, so expect pulled-pork sandwiches, smoked-fish tacos, and prawns with chilli, scallions and matcha salt. Prawns can also be enjoyed at the tempura bar, along with hake tempura served with Japanese aioli.

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Chef Veronica’s focus is on dishes that make the most of fresh ingredients. This is exemplified by the raw bar, also on the sixth floor, which serves ceviches, tartars and carpaccios. The Willaston Bar has its own menu, with sophisticated snacks available, like arancini with basil pesto, sandwiches, and the signature Silo burger, to enjoy alongside a glass from the long list of bubblies.

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The Granary Café aims to exhibit the chef’s French training, with classics on offer such as steak frites with béarnaise sauce, bouillabaise with a basil rouille, and tarte au chocolate as a dessert option. Guests can also choose from a variety of teas from the tea chest. Though the menu is still being finalised, you can expect starters to range between R65 and R100, and R190 for an average main meal.

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Other events to look forward to include daily afternoon teas and Sunday roasts. To avoid disappointment, book at least a week in advance.

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