The Bailey — Now Open: Top-Tier Culinary Experience
The culinary scene in Cape Town just got elevated! The Bailey, a three-storey, top-tier culinary and hospitality destination, is officially open for business — something you don’t want to miss.
Famed restaurateur/chef, Liam Tomlin (Thali, Chef’s Warehouse), and his wife Jan, partner with the owners of Tintswalo Lodges (Lisa and Warwick Goosen; Gaye and Ernest Corbett) to bring Cape Town’s latest impending restaurant success. Located on 91 Bree Street, diagonally opposite Heritage Square, The Bailey is a multi-level offering of welcoming spaces to those passionate about food, wine and good company. Want the grand tour…?
‘The Bailey is envisioned as the ideal meeting place in the heart of the city.’
AN APPRECIATION OF STYLE & QUALITY
Unlike any other venue in the Mother City — unique heritage spaces were designed at The Bailey to attract a cosmopolitan and cultivated crowd. A culinary museum for those with a sense of style and an appreciation for quality. Take your tastebuds to the next level with culinary classics, great wines, whiskeys and other premium beverages.
The Bailey is a multi-level offering of welcoming spaces to those passionate about food, wine and good company.
Set within a historical city-centre building, the three juxtaposed levels were designed against a backdrop of opulent interior — showcasing its classic architectural lines, heaven-high ceilings, stunning flooring and original wooden windows.
A GRAND TOUR OF THE BAILEY: THREE-STOREY RESTAURANT
The Bailey can be best described as a celebration of food, wine, whiskey and everything luxury in between. Three-storeys of layered decadence — each level providing a different flavour profile, transcending you into culinary heaven. Complete with a champagne bar, the stunning ground-floor space of The Bailey is the ideal meeting place in the heart of the city.
BAKERY & PATISSERIE
On the ground level, is an elegant bakery café that features a pâtisserie with fragrant teas and coffees, delicious cakes, macarons, pastries and fresh juices, as well as a takeaway counter. They serve breakfast, lunch and classic cocktails, and take reservations for High Tea.
The second floor is a classic brasserie, paying homage to grand European tradition, with a menu of iconic dishes and balanced wines. Orchestrated service is conducted by the maître d’, holding the floor — adding an element of hospitality theatre to a contemporary dining experience.
WINE & WHISKEY BAR
The grand tour ends off with the third floor, a curated wine and whiskey bar, in addition to a private wine and whiskey reserve, for regular patrons. Featuring an open terrace, a relaxing meeting point to entertain a sophisticated mix of Cape Town’s creative and entrepreneurial minds. A space to relax, reflect and connect within a like-minded community.
MEET THE CHEFS
Head Chef, Jacques Grové (25), takes the reins in his first appointment as Head Chef. A Silwood graduate (2017), the talented young, Grové, has been promoted from Senior Sous Chef at Chefs Warehouse Tintswalo Atlantic. He has also notched up experience at Chefs Warehouse Beau Constantia, Foxcroft and La Colombe, and worked internationally as a private chef in Saudi Arabia.
Assisting Head Chef, Jacques Grové — Dian Botes has been appointed as Sous Chef. His training included an internship with Protea Hotels and Capsicum Culinary Studio, as well as experienced gained at Mink and Trout, and four years at Chefs Warehouse in Bree Street.
Pâtisserie is set to be one of the special features of the ground floor café at The Bailey. Head Pastry Chef, San-Marie Pienaar, trained at TCA (The Culinary Academy, now known as The Hurst Campus) and brings five years of experience gained at Singita Lebombo. She also worked in New Zealand, as well as top restaurants in the Cape winelands that included Waterkloof and Rust en Vrede.
UPCOMING RECIPE FOR SUCCESS
With Liam Tomlin in the mix, we’re sure to be in for a delicious surprise — this chef means business! The Bailey was developed off the back of the success of the partners’ first joint venture – Chefs Warehouse Tintswalo Atlantic, which opened at the end of 2020. It was voted ‘Africa’s Best New Restaurant’ in the 2021 World Culinary Awards and included in the coveted Condé Nast Traveller Readers Awards as one of the Best New Restaurants in the World.
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