Cheese Gourmet 

Sharing food from platters is an excellent option here; be sure to try the Ploughman’s platter with its pork pies. There are cold meats and sausages from Cape Town, cheeses from 40 different producers in South Africa, and an array of pickled and bottled items. Breakfast options include home-cured bacon and sausages, all cooked to order. Try the salmon frittata if meat is not your thing, and end with homemade chocolate brownies.

They are not licensed, but since wine is such an integral accompaniment to both charcuterie and cheese, feel free to bring your own. They also have seriously good coffee, which is predominantly Ethiopian.

Owners Jo and Brian Dick are hands-on in every aspect of the business, from sourcing to training, slicing and serving. Staff are friendly and helpful, but if you need any advice on the meat or cheese, theirs are the opinions you want.

An airy, bright and light venue with much daytime appeal.

As Eat In 2010 Best Deli trophy winners, they know what they’re doing. This is the kind of place where you can have fun, learn something new, and go home satisfied with gourmet cheese and meat for the following week. (HF, October 2011)

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