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Sunset Cafe in Camps Bay
The new sexy cocktail bar on Cape Town’s hottest strip
Situated in the heart of Victoria Road, Camps Bay, Sunset Café prides itself on being somewhat of an oasis on Cape Town’s hottest strip. Guests can sip on top-notch colourful cocktails in a stylish interior while the hustle and bustle of the popular seaside suburb unfolds around them.
Brainchild of local entrepreneurs Patrick Symington and Simon Fraser the haunt is all about facilitating a chilled space for friends to while away the hours, take in the beautiful views of the beach and more importantly, make the most of Camps Bay in a wallet-friendly way.
Whether lounging on a comfy couch filled with scatter cushions, or on the curb-side seating overlooking the Whale Rock beach, patrons can relax and choose between sunrise or sunset cocktails. These very drinkable bevvies are categorised according to the alcohol content appropriate to the time of day. For a brunch cocktail, try the Morning Glory, made with Auchentoshan American Oak, lemon juice, Absinthe rinse and soda. This is the perfect breakfast cocktail, allowing you to face the day with puissance. As a sunset cocktail try the Pomelorita. This unique combination of Sauza Gold Tequila, lime, grapefruit, cinnamon agave and IPA comes with a warning: proceed with caution.
If you’re not up for a colourful concoction, try a cup of the world’s strongest java supplied by Black Insomnia Coffee. Sunset Café is one of the very few places in Cape Town with a kegerator on-site to prepare the Black Nitro. This is the extra smooth, cold-brew, nitrogen-infused coffee. Or if you’re like me and you can’t make up your mind, whether you’d like a cuppa or cocktail, try the unique Black Magic cocktail. This tiki drink is mixed with the Black Insomnia coffee, tequila, cinnamon and pineapple.
And it’s not just that drinks that are top quality; the food is also of a high standard thanks to Pot Luck Club Chef Cameron North heading the kitchen. We recommend the Vietnamese-style spring rolls, which is a personal favourite of Chef Cameron. His inspiration stemmed from his recent trip to Vietnam for his honeymoon. He exclaims, “These things just blew me away!”
Also try the tower-like classic club sandwich, which is stacked with smoked chicken-mayo, smokey bacon and fresh greens. Another highlight on the menu is the salt and pepper calamari with squid tentacles. Cooked to perfection in a lightly crisped salt and pepper coating, the calamari was served with a roast garlic aioli and fresh lemon wedges on the side.
As I sat on a neatly tucked away couch, I had a full view of the café, the bar area and the most remarkable view of the Atlantic Ocean horizon. Sunset Café is a space where one can easily get lost in conversation or in your own mind. Daydreaming, people-watching or just chilling with some friends in this space feels rather fitting as the thorn branches and preserved bouquets brought in from the Cederburg are suspended from the ceiling.
Note: Although the menu offerings may be limited, it is still under construction. Sunset Café intends on maintaining a modest menu with the motivation of offering only a few dishes and doing them really well. Sunset Café will also be collaborating with Black Insomnia Coffee and Skaris Touring, offering Harley Davidson rides starting at Sunset Café in Camps Bay and ending in Hout Bay, in the near future. These tours will include a scenic drive, breakfast at Sunset Café and Black Insomnia Coffee.
Tip: Sunset Café is open 7 days a week, from 9:30am – 2am. The venue comfortably seats 50 to 80 people and can be booked for events. Contact Crystal at email@example.com
The Bill: Bar snacks range from R45 – R55| Dishes: R65 – R85 | Beverages: R26 – R47 | Cold Pressed Vegetable Rich Juices: R47 | Hot Beverages: R16 – R28 | Black Insomnia coffee: R24 - R38 | Sunrise cocktails range from R75 – R115 | Sunset cocktails: R70 – R105 | Cocktails to share range from R210 – R285
Opening times: Monday - Sunday: 9.30am - 2am
69 Victoria Road | Camps Bay | +27 (0)21 437 0358
By Marian Volkwyn | Video credit: Josh Oates
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