When it opened in 2016, The 41 slotted rather seamlessly into Camps Bay’s high-energy hub – offering a laidback, easy-eating dining experience by day, and an up-tempo vibe at night.
Continental in Camps Bay
French restaurateurs Gilles Blanc and Nicolas Da Costa have a wealth of experience in the hospitality industry, having managed a number of top establishments across Singapore, Laos and Australia. After falling in love with Cape Town and its thriving restaurant scene, they opened The 41 on the Camps Bay strip in October 2016. Their international influence is evident in the restaurant’s diverse menu, with offerings ranging from pizza and burgers to seafood and steak.
Heading up the kitchen is chef Wesley Peters (formerly of Zevenwacht Wine Estate) who replaced chef Aristotle Ragavelas in May 2019. Aristotle, formerly of Ragafellows in Hout Bay and Fork in the CBD, was responsible for imbuing the menu with a distinct Mediterranean flavour. “As chefs, we like to change our menus regularly – creating dishes with produce that’s readily available. However, we found that when we did that, we had some disappointed regulars, who weren’t happy that their favourite dish had been replaced with a new-season one.
“As a result, we’ve created a menu of popular favourites, introducing the odd new dish to keep things fresh.”
We can certainly relate to that. During our visit, we shared the wood-fire-roasted herbed half-chicken with smashed baby potatoes and mushroom ragout, which was utterly comforting and finger-lickingly good. It better be on the menu when I next visit – I’ll be peeved if it’s not!
We also recommend the chocolate lava cake with vanilla ice cream, almond croquant and Amaretto syrup.
The restaurant has a breakfast menu as well, with pancakes, granola, and omelettes, as well as Aristotle’s own creations, such as The Full Monty (fried eggs, grilled tomatoes, bacon, pork or beef sausage, baked beans, hash browns and toast with jam). Please note: breakfast is only served during summer, from October to end-April.
Pivotal to the restaurant’s popularity is its close proximity to Camps Bay beach, where guests can enjoy views of the glistening ocean by day, and bask in the vibrant atmosphere of the strip at night. Says Aristotle: “It reminds me of Greece. The sun and the view of the ocean are two of my greatest muses in coming up with the menu.”
The beach-facing terrace is the perfect spot to enjoy a glass of wine, or one of the restaurant’s creative cocktails, prepared by an on-site mixologist. The menu includes favourites like the mojito and old fashioned, along with unique concoctions like The 41 Sling (gin, triple sec, Angostura bitters, banana liqueur and fresh lemon juice. Make sure to visit during Happy Hours (every day from 3pm to 5pm) for half-price classic cocktails. Come sunset, live entertainment in the form of local and international DJs and musicians enhance the atmosphere.
Free-bill Sundays at The 41
Every Sunday, between 12pm and 3pm, guests have the chance of receiving their meal on the house. At 3pm, a random bill gets drawn, and paid in full by the restaurant. Who says there’s no such thing as a free lunch?
Good to know Thursdays see live musicians playing an array of jazz, pop and acoustic sets from 7.30pm.