Set in the historic Hout Bay Manor, Pure makes a magical setting for dinner or a relaxed lunch in the tea garden, under the Plane trees.

The mood:
Seating only sixty people, the small dining room makes an intimate venue in the evenings, when glittering standing chandeliers and tea lights reflect on the mirrored octagonal ceiling. Wooden floors and driftwood dividers add an earthy touch to the mood.  During the day, skylights let natural light in.

The designers:
Boyd Ferguson from Cécile and Boyd’s was responsible for the refurbishment of the entire hotel in November 2007. Known for an eclectic style, the designer contrasted earthy elements like driftwood dividers and chunky wood pieces with glamorous lighting to create a calm, contemporary space.  Look carefully and you’ll spot a subtle underwater theme, with the use of the driftwood, coral on the tables, and glass beads on the chandeliers, which rise like bubbles on the standing chandeliers.

The details:
The standing chandeliers were hand-beaded with teething beads and glass beads by Iziko lo Lwazi, a Hout Bay NPO which empowers women from local informal settlements, with artisanal projects such as beading and paper making. A large glass chandelier hanging in the centre of the ceiling was hand-blown by South African company, Red Hot Glass. The driftwood dividers meanwhile, were created by Dreamchair in Knysna.

The food:
Try the Gourmand menu of either five or seven courses, including items like Springbok loin with celeriac, sweet potato fondant, baby leeks and blueberry jus, and Buffalo mozzarella, marinated artichoke hearts, crispy pancetta, tomato and rocket salad with raspberry dressing. Alternatively, stick to three courses or order off the a la carte menu. Vegetarians also have plenty choose from with a special vegetarian menu.

Does Pure have what it takes to win the Boschendal Style Award at the Eat Out DStv Food Network Restaurant Awards?