10 (Out Of 10

(out of 10)

Out with the old and in with the new, the delicious and the simply fabulous.

There’s been a shift in the world of fine dining. It used to be all stuffed shirts, whispered conversations and terrifying waiters. Dinners would be astoundingly complex with tiny portions of unrecognisable morsels, layer upon layer of cutlery and a feeling of not having actually eaten as you are ushered to the door. But there’s been a seismic event, change is coming, and for us in South Africa its epicentre is a little establishment in Kyalami called Café Hemingway’s. There are many hidden gems to this café and bistro, but my favourite is that concealed behind a bookcase (where all delights lie), there is a decadent and elegant private dining room. This is “10”, where your gastronomic dreams will be fulfilled by an excited and talented team. Café Hemingway’s has been built on the premise of fresh, artisanal food made by chefs who are absolutely passionate about their kitchen, and “10” serves only to build on that thinking. Diners are able to book the venue for a personal dining experience for themselves and nine of their closest friends. The team has spent considerable time on research and in experimental cooking and molecular gastronomy. For the patrons, this is excellent news as they work with every customer to design a menu according to their taste - for their exciting dining experience. This will obviously change for every event, and will depend on the season, availability of fresh ingredients and the latest trends in international cuisine. When I chatted with this talented team they were obviously excited about “10”. Says their Head Chef, “It’s a new way of experiencing food. The rise of shows like MasterChef, mean diners are more discerning than ever, and that’s not limited to those from the top economic sectors. Every single person who ventures out to eat, expects, and has a right to, amazing food and an amazing experience. ‘10’ will provide both and the ever-changing menu means that myself and my team get to constantly challenge the status quo, which is a great way to learn and explore culinary design.”

The Food

The Chefs There is a pervading sense of constant learning when you speak to the Chef group and their passion for both their craft and their team is obvious. Not afraid to experiment, they spend a good portion of every day developing new menu items and experimenting with the more traditional fare to improve tried and trusted recipes. “Cooking is chemistry and physics, except you get to eat your lab work,” so says Jack Bishop (chief creative officer at America’s Test Kitchen). Molecular gastronomy and all that it promises is a fundamental cornerstone of the café’s menus and something they spend a lot of time exploring. With each member of the team having worked in all sections of the kitchen at some stage in their careers, the chefs have a well-rounded view of what is and isn’t possible as well as what should be possible, even if the theory says it isn’t! The Space As previously mentioned, access to “10” is through a secret doorway, nestled at the back of Bar Hemingway’s. Innocuous as it looks, the bookcase hides an intimate experience. Slide it open and step into an elegantly appointed dining room, where it is immediately apparent that no expense has been spared and attention to detail is obvious. The first thing that catches your eye is the beautiful WillowLamp chandelier hanging from the centre of the room. It’s more functional artwork than simple light, but when designing the new space Ingrid Irsigler (from BigCityLife) took the view that every single item in the Café, Bar and now “‘10” had to be aesthetically coherent, hail from Africa if at all possible, and had to be both functional and beautiful. She’s clearly done her job well and as your eye travels around the room you can’t help but be delighted by the small touches. The table (reclaimed oak), chairs and even the wallpaper (hand-painted in France) have all been cherry-picked with only design and functionality in mind. The crockery is all made locally and, again, hand-painted by a local artist. The space is cosy, pretty and luxurious and I for one wouldn’t mind spending just a little more time here running my hands over the wallpaper or nestled in a chair eating delectable treats or even just staring at the beautifully designed Moooi horse, which is a feature of the private dining experience.

The Events “10” is about a great holistic dining experience. It’s about trying new food in a very personal way, and make no mistake, it’s about being special. The private room, the amazing food, the breathtaking attention to detail, it’s all designed to make for a unique experience that you can share with your chosen people. And when you get down to it, great food, drink and friends, aren’t those life’s real treasures?

8on‘10’

1. You will work with the Café Hemingway’s chefs to personalise the menu for your and your guests’ experience. 2. Each menu is 10 courses. 3. “10” seats 10 people. 4. Wine, whiskey or rum pairings can be done on request. 5. Menus start at R950 a head. 6. The chef team have been experimenting with options for

“10” for 10 months. 7. The hot kitchen and the pastry (or cold) kitchens collaborate to develop desserts that complement each menu at “10”. 8. The waitrons for “10” have been hand-picked and receive special training.

+27 (0)11 466 0195 | reservations@cafehemingways.co.za | Kyalami Downs Shopping Centre, Corner Kyalami Boulevard & Kyalami Main Road (R55), Kyalami, Midrand, 1684 | www.cafehemingways.co.za @HemingwaysJozi | www.facebook.com/HemingwaysJozi | www.instagram.com/hemingwaysjozi

Food Photographer Styling Project Management Big Shots Photography Café Hemingway’s Purple Raindrop