After much anticipation, Marble Cape Town will be opening its doors this December.

Located in the historic Union Castle Building at V&A Waterfront, a landmark dating back to 1919, Marble Cape Town occupies the top floor, offering guests 360-degree views of Table Mountain and the Atlantic Ocean.

Eat Out caught up with David Higgs, co-founder of the Marble Hospitality Group, to get the scoop on what the new restaurant has in store for diners.  

Marble with Cape Town flair

Marble Cape Town will retain the core concept of open-fire cooking.

“The menu won’t be the same, but the way we cook is really what the restaurant has always been about,” shares David.  

Led by chef Matthew Van Niekerk, who is no stranger to the Marble concept, having headed up the Marble Joburg kitchen since its opening, the menu will feature dishes with new Cape Town-esque flavours and fish dishes to showcase the bounty of the Cape’s oceans.   

Having spent time living in the Cape, David has a true passion for the cuisine, cooking methods and flavours that the region has to offer and plans to incorporate it into the offering at Marble Cape Town. 

“One of the things that I have always really, really appreciated about the Cape is the spices, the fruit, the vegetables, and the process of preserving and pickling, and that will play a big role in what we want to do here at Marble Cape Town,” says David.   

Inspired by the steakhouses that lined the roads in Sea Point in the 80s, David shares that the menu will also feature a carpetbagger steak – a grilled steak stuffed with oysters. 

Diners can also expect a big surprise, as the restaurant plans to launch an exciting and soon-to-be-revealed collaboration that focuses on Cape flavours and cooking methods.  

“I can’t let that cat out the bag just yet,” adds David. 

David Higgs, supplied and captured by Elsa Young

A showcase of South Africa’s premium–quality produce

Central to the offering at Marble is the signature meat dishes, showcasing the premium-quality cuts of meat that are available in the country. 

“The first and foremost thing is the quality of meat that we have in this country. We mature our own meat, we cut our own meats, so we are really proud of our meat offering. It’s the biggest part of what we do, and we will make sure that’s part of the experience here at Marble Cape Town,” shares David. 

Although the restaurant has faced criticism for importing meats from the United States, David points out that the reason for this is to provide a comparison to diners and highlight the enhanced quality of South African meat cuts.  

“We bring such a small percentage of American meat in and the reason why we do this is so that people can compare with our meats,” explains David. 

All seafood used will be sourced locally based on what is readily available, and only a select range of fish will be offered due to the nature of cooking on fire.  

Vegetables, preserves and fruit will play a large part of what Marble Cape Town has to offer and these will be seasonal and sourced from local suppliers to ensure that only the freshest produce is utilised throughout the year.  

Familiar favourites on the menu

Award-winning sommelier Wikus Human will be at the helm of the drinks line-up, as well as general manager of Marble Cape Town, and the restaurant will offer curated and locally sourced aged wines along with a range of other vinos. 

The cocktail menu will showcase beloved and iconic favourites, including the Bianco Charrara, made with Inverroche Verdant, elderflower syrup, citrus and fresh cucumbers, and the Italian Rose – a mix of Tanqueray Ten, Moët Rosé, citrus and sugar syrup. 

“People can’t get enough of it, and this will be on offer at Marble Cape Town as well,” David adds.   

Available at all the Marble Group restaurants, including Marble Joburg, Saint and Zioux, is the oyster offering, and diners will be thrilled to know that it will also be available at the Cape Town branch. It’s a must-try according to David – “I can highly recommend that, as it is highly special.” 

The location

After searching for a site in Cape Town for six years, the V&A Waterfront was the best choice for the Marble Group.   

“We wanted a certain amount of stability, and V&A Waterfront offers that, and they offer the security, the parking, the cleanliness; they have generators, water sources etc.”  

As a prime market to reach consumers, the V&A Waterfront is a one-stop destination for many, and with Marble Cape Town offering picturesque views alongside stellar meal and drinks menus, the location and offering are a match made in heaven.  

“It is almost a city within a city at V&A Waterfront, so that was always important to us and the location is a captive market for us. All of a sudden, we have chefs who have reinvested in the Waterfront with restaurants like The Waterside, Terrarium, COY – there’s a lot happening at V&A Waterfront,” adds David. 

A showcase of fire and refinement

Aptly titled Marble, referring to both the interior marble material and the marbling of meat, the restaurant will showcase a merging of both the front of the house and the kitchen, connecting the two spaces seamlessly in an open-plan layout.  

The restaurant will feature an open-fire grill area, where diners can gander at their food being prepared. David points out that the use of fire as a cooking medium also aims to foster a sense of gathering among diners.  

“The fire does something – when people see a fire, they gather around it. When people walk into the restaurant and they haven’t been there before, the first thing they do is walk straight up to the pass. Fire does that, it attracts people and fosters a sense of community.”  

The juxtaposition between the fire and luxurious and comfortable interiors sets the stage for a one-of-a-kind dining experience at Marble Cape Town.  

Irene Kyriacou, the founder and owner of Oniroco, an interior design brand based in Joburg, spearheaded the interior design elements for the restaurant.   

The interiors of the new space will reflect similar elements to that of the Joburg restaurant, with an elegant and refined showcasing of South African culture and vibrancy. 

Bookings for Marble Cape Town are currently open and can be accessed here.

The restaurant’s operating hours will be from Monday to Sunday, 12pm – 10pm. 

 

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