The 41, located on the Camps Bay strip, offers a glorious view of Camps Bay beach through its glass windows, and from the open terrace area, it’s chic and cosy furnishings allowing customers to get comfortable in this gorgeous minimalist setting.
French restaurateurs, hoteliers and owners of The 41, Gilles Blanc and partner Nicolas Da Costa, have fronted a number of esteemed establishments across the globe from Singapore and Laos to Australia, finally settling in Cape Town.
The kitchen is spearheaded by the internationally-acclaimed chef, Aristotle Ragavelas. Born in South Africa to Greek parents, Aristotle has received a number of chef’s award in Europe, his sensational food combinations delighting many across the globe.
“Cape Town emanates a relaxed and laid-back ambience, with exquisite scenic elements and a strong foodie culture” Explains owner, Gilles Blanc, “this inspired us to open our restaurant in Camps Bay – serving the freshest, finest quality local produce with an international flair.”
Get to know fellow diners over this bespoke menu with wine pairing.
Kudu Carpacio (Shaved Grana Padano, Arugula, Soy Balsamic Mustard and toasted Brioche).
Salade Nicoise (Seared tuna, new potatoes, mange-tout, tomatoes, red onions, capers, olives, boiled egg, lettuce, anchovies and a mustard vinaigrette).
Sustainable Catch of the Day.
3 Cheese Burger (The41 Black Bun, selection of gorgonzola, cheddar and mozzarella, melted over a beef patty).
Fettuccine a la Mediterraneenne (Fettuccine pasta with feta pomodoro sauce, oregano and marinated grilled chicken).
Chocolate Mousse Cup (with caramelised white chocolate raspberry compote).
Vanilla Panna Cotta (with fresh strawberries, balsamic and basil syrup)
Baked Cheesecake (with biscuit crust, Dulce de Leche and home-made blueberry jam).