The Cape Quarter extension in Cape Town’s De Waterkant, set for completion in November 2009, brings two new restaurants to the Cape Town dining scene.

The team behind successful Camps Bay eatery, Tuscany Beach, is set to bring Vanilla restaurant to life with chef Evan Coosner at the helm.
With experience working in the kitchens of Reuben Riffel and Mike Bassett amongst others, Coosner will offer fine dining lunches and dinners with taking inspiration from global trends.

Brothers Tom and Jacques Castelein are the duo behind the Cru Café concept – a trendy new “meeting and wine-quaffing place”.

The wine will offer some one-hundred and twenty choices from an impressive array of Champagnes and Method Cap Classique wines to everyday red and white wines.

Food-wise, Chef Wesley Petterson who honed his skills at such reputable eateries as as gained experience Olympia Café & Deli, and the Vineyard Hotel & Spa, will entice with a delicious cosmopolitan-style menu. Menu items will include the likes of a nouveau Caesar salad  for starters, the signature ratatouille on polenta for mains, as well as a selection of cheese tasters, flights and a simple offering of favourite desserts including classic chocolate mousse.