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2016 Boschendal Style Award nominee: Hemelhuijs

The final contender for the 2016 Boschendal Style Award is the seasonal and ever-changing Hemelhuijs in the Cape Town City Bowl. Here’s why it deserves its nomination.

Design details

The look: Stylishly seasonal and welcoming
The location: On the fan walk to Green Point Stadium
The creatives: Design by chef Jacques Erasmus

The striking shelving at Hemelhuijs Restaurant. Photo supplied.

The striking shelving at Hemelhuijs Restaurant. Photo supplied.

The style

The culinary and creative mastermind behind the café, Jacques Erasmus, opened Hemelhuijs in 2010 and has since used his artistic mind to constantly change the look and feel of the restaurant’s space. Centrally located on the Fan Walk to Green Point Stadium, the seasonal and elegant space turns breakfast or lunchtime dining into a tranquil, whimsical experience for city-dwellers and office workers.

Elements at Hemelhuijs. Photo supplied.

Elements at Hemelhuijs. Photo supplied.

The walls are painted warm terracotta, harmonising with the rich yet understated embellishments of black and gold.

The interior at Hemelhuijs. Photo supplied.

The interior at Hemelhuijs. Photo supplied.

A feature wall of burnt orange showcases an array of gold-labelled brown laboratory bottles filled with flavour compounds developed by Jacques. While these glass flasks form part of the decoration, they are also available to purchase as part of the Hemelhuijs collection.

Inspired by Victorian botany, Jacques introduces images of fauna and flora to add a natural element to the décor. Delicate leaves and flowers, dried plants and warm wooden logs work as natural works of art.

The flavour library at Hemelhuijs. Photo supplied.

The flavour library at Hemelhuijs. Photo supplied.

To add a serene sense of sophistication, heavy linen napery adorns the tables along with crystal glassware and touches of gold-plated crockery, while black low-slung lights, chairs and pottery add a sense of drama to the daytime space.

The cuisine

The country-style fare honours simple flavours and seasonal ingredients on an ever-changing menu. Highlights might include mosbolletijie brood and smoor, poached farm eggs with artichoke hearts, vibrant seasonal salads and pan-fried veal with crab butter, as well as glorious tarts and cakes on display.

A salad at Hemelhuijs. Photo supplied.

A salad at Hemelhuijs. Photo supplied.

Does Hemelhuijs have what it takes to win the Boschendal Style Award? Find out on this Sunday 20 November when the winner is announced at the 2016 Eat Out Mercedes-Benz Restaurant Awards.

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