FINE Dining has joined the gypsy- inspired fire poi, trail running, paragliding and kite surfing pursuits which have sprung up in the blossoming Nahoon Point Nature Reserve.
In an unusual turn, Buffalo City Metro’s pride project appointed two highly skilled and creative young chefs to draw even more people to the fast-growing project.
The Reef (formerly Footprints) chefs, Adam Iverson, 28, and Hugh Jordaan, 25, say the panoramic view along both sides of the point, together with fairly new and stylish premises at the MBSA Coastal Environment and Education Centre, are a major drawcard.
Shaped in a footprint, the museum celebrates the discovery of the world’s most ancient humanoid fossil footprint – that of a child – found imbedded after 117000 years in a sandstone overhang at the point close by. It also records surfing at the Reef, and Great White shark attacks there.
They said locals are filling the 60- seater restaurant for their bistro day menu, but are also booking for their fine dining evenings on Tuesday nights, curries on Thursday night after the fire poi dancing, and their gourmet burgers on Friday night.
The free and well-organised Park Run 5km trail run – one of the franchise’s biggest runs in the world – every Saturday morning was also bringing in a different clientele for their quick-and-cheerful breakfast special.
Both chefs arrived in Buffalo City after cooking at international destinations in Florida, US, and Dorset in the UK.
Jordaan, had finished his training at the Institute of Culinary Arts in Stellenbosch, while working in the kitchens of Spier and even starting The Bergundy restaurant in Hermanus, and had enjoyed a stint over the stoves of Ballenisles Country Golf Club at West Palm in Florida.
Iverson trained in Bristol, cooked in Italy for two years and while working as a junior sous at the Summer Lodge in Dorset, met Zina, his future wife, who was a student chef.
The couple returned to her hometown East London and Iverson set up 11-on-Lane in Berea, while Jordaan, also on a visit home, was roped in to develop a line of artisan breads at the Vincent SuperSpar. —
Fine dining adds to Nahoon Reef’s burgeoning attractions
In an unusual turn, Buffalo City Metro’s pride project appointed two highly skilled and creative young chefs to draw even more people to the fast-growing project.
The Reef (formerly Footprints) chefs, Adam Iverson, 28, and Hugh Jordaan, 25, say the panoramic view along both sides of the point, together with fairly new and stylish premises at the MBSA Coastal Environment and Education Centre, are a major drawcard.
Shaped in a footprint, the museum celebrates the discovery of the world’s most ancient humanoid fossil footprint – that of a child – found imbedded after 117000 years in a sandstone overhang at the point close by. It also records surfing at the Reef, and Great White shark attacks there.
They said locals are filling the 60- seater restaurant for their bistro day menu, but are also booking for their fine dining evenings on Tuesday nights, curries on Thursday night after the fire poi dancing, and their gourmet burgers on Friday night.
The free and well-organised Park Run 5km trail run – one of the franchise’s biggest runs in the world – every Saturday morning was also bringing in a different clientele for their quick-and-cheerful breakfast special.
Both chefs arrived in Buffalo City after cooking at international destinations in Florida, US, and Dorset in the UK.
Jordaan, had finished his training at the Institute of Culinary Arts in Stellenbosch, while working in the kitchens of Spier and even starting The Bergundy restaurant in Hermanus, and had enjoyed a stint over the stoves of Ballenisles Country Golf Club at West Palm in Florida.
Iverson trained in Bristol, cooked in Italy for two years and while working as a junior sous at the Summer Lodge in Dorset, met Zina, his future wife, who was a student chef.
The couple returned to her hometown East London and Iverson set up 11-on-Lane in Berea, while Jordaan, also on a visit home, was roped in to develop a line of artisan breads at the Vincent SuperSpar. —
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