Marble Cape Town is gearing up to offer a fresh take on its signature fire-cooked dining experience, now with a coastal twist, Cape {town} Etc reports.
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This new venue, located in the historic Union Castle building, promises a blend of sizzling meats, seafood, and Mediterranean-style vegetables, all while delivering breath-taking views of the Waterfront harbour, Table Mountain, and city skyline.
Although the official opening date has not yet been announced, the excitement is building around what Marble Cape Town will bring. The restaurant will feature an open-plan kitchen with live-fire cooking, similar to its Johannesburg counterpart.
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‘By no stretch is it fine dining,’ explains David Higgs, ‘It’s just about good products that we do as little as possible to—honest, tasty food. I love the simplicity of the offering and the uncomplicated [way of] cooking. We don’t overmanipulate the product. It’s cooked on the fire.’
The 800-square-meter space will accommodate around 220 guests and will include a wine cellar, a wraparound patio, and a bar ideal for sundowners.
‘Cooking on fire will still be first and foremost, but being on the coast, there will be a bit more focus on seafood,’ Higgs adds.
The design of the restaurant aims to enhance its spectacular views, with a colour palette that mirrors the ocean and sky. Interior director Irene Kyriacou describes the approach: ‘Everything we’ve done about the ceiling installations and the choices we’ve made for the floors, furniture and our walls, even the art in the space. Everything happening outside will be art for the interiors—the sky, the mountain and the clouds—it will all be part of the restaurant’s beauty in a thoughtful manner.’
Marble Cape Town will incorporate elements of Cape Dutch style, complemented by unique design features. While seafood will have a larger presence on the menu, meat will remain a core focus.
Higgs remarks, ‘Meat will always be what we’re about. Logically, there will be a bigger seafood option, but we know South Africans like meat, and we like giving people what they want.’
Chef Matt van Niekerk, who has been with the Marble Group since 2018, will lead the kitchen team. Van Niekerk, who currently heads the pass at Marble Johannesburg, has worked closely with Chef David Higgs and admires the mentorship he has received.
Higgs, with his extensive culinary background including founding the Higgs School for Good Cooking and working at Meerendal Wine Farm, emphasises the importance of continuous learning and adapting in the kitchen.
‘We’ve learned over the years that you must be very careful with the maturation of the meats and whether they are dried or wet. Working on fire means high temperatures, and grass-fed is tricky,’ he explains.
Higgs also highlights the challenges of cooking fish on fire, noting that some fish can dry out quickly.
‘Fish dries out quickly on the fire, and some fish is just a no-no on the fire, especially in the restaurant environment where you’re not eating straight from the fire,’ he adds.
As Marble Cape Town prepares to open its doors, it promises to deliver a unique dining experience that blends traditional fire-cooked methods with a fresh coastal perspective.
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Picture: Marble Hospitality / LinkedIn