Oxalis Pop-Up Eatery: Seasonal Snacks on Wale Street

Oxalis Pop-Up Eatery: Seasonal Snacks on Wale Street

This pop-up eatery in Cape Town’s CBD is the brainchild of four brave female foodies!

Founded by four passionate foodies – Liezl Odendaal, Jade Konz, Lisa Knipe and Yoraya Nydoo – who worked together at the recently closed Janse & Co restaurant, Oxalis Eatery is Cape Town’s latest newsworthy dining experience.

“We all work together really well, and we believed we could create a space of our own that reflects all of us,” explains Liezl. “The pop-up concept gives us time to see how the hospitality industry changes, and how we adapt to current times…”

Oxalis Eatery Pop-Up

Housed in a contemporary space above Honest Chocolate Café and the secret Gin Bar on Wale Street, the eatery is named after the resilient oxalis wood sorrel (an edible indigenous plant whose yellow flowers are known to pop up around the Cape), and serves a delicious array of seasonal eats in a lovely laidback atmosphere. Art by South African artist Mark Rautenbach dons the walls.

“We wanted to create a space that’s comfortable for guests and comfortable for us – a local neighbourhood spot, where we get to know our regulars and where guests can come for lunch or dinner twice a week – without breaking the bank – and have a great time.”

Season’s greetings

Oxalis Eatery Food

A true team effort, the kitchen is run by head chef Lisa Knipe alongside pastry chef Liezl Odendaal, with Jane Konz and Yoraya Nydoo heading front of house and overseeing the bar and winelist.

The menu features bistro-style food that changes with the seasons. “Our food philosophy is very similar to the restaurant’s overall philosophy,” explains Liezl. “Authentic, affordable and approachable… We do not want to overcomplicate our dishes. Our focus is on seasonality and using local ingredients as much as possible.”

Oxalis Eatery Dining

On the snack menu, diners can expect the likes of chicken liver parfait; fried kimchi cauliflower; snoek croquettes; raw rooibok; and a kreef (crayfish) roll. The mains menu features beef fillet with wild mushroom sauce; prawns and venison chorizo; pan-fried tempeh; grilled baby leeks; and fried baby chicken, with desserts of Spanish-style baked cheesecake; and 70% dark-chocolate mousse.

Oxalis is open from Tuesday to Saturday for lunch and dinner, and on Sundays for brunch. Mimosa or Bloody Mary, anyone?

View the menu

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