Beluga is a stylish eatery located in the Foundry, a wonderful 100 year old red-brick building that once housed one of the city's oldest metal works, now converted into a modern interior design and office centre in the heart of Green Point, an area that has become Cape Town's advertising, film and modelling district.
The restaurant complex consists of a 160 seat dining area offering the best of new cooking - plenty of robust flavours, interesting ingredients and generous portions - all backed up with impeccable and seamless service. In addition, there is a superb Cocktail Bar featuring great drinks and retro-cocktails, and a welcoming Café, which spills out on to an enclosed courtyard, serving light meals
At Beluga you will find it all: tantalizing foods, interesting wines, great cocktails and aperitifs, fine ports and cigars and the warmest welcome. It's a great dining experience for locals and visitors alike.
At Beluga we love cooking - and it shows - from our Asian sushi chefs preparing their fare with imaculate skill, to our open display kitchen where you can see the cheerful bustle of some of the city's best chefs at work.
Our kitchen brigade is young and enthusiastic. Every day they roll up their sleeves and using the freshest and finest ingredients create a menu that is prepared with care and attention to detail.
FUNCTIONS
Beluga is the ideal venue for functions of any kind, from an intimate party for 10 friends to a formal gathering for 200 or more. The entire complex, including the courtyard seating area, can be hired: alternatively, sections of the restaurant, café, or bar can be booked separately.
The restaurant has been used for elaborate product launches, champagne and wine tastings, birthday bashes, cocktail parties, fashion shows and formal dinners.
Special menus are available for any occasion from an elegant lunch to a full five course dinner. We will gladly send you samples of our menus. In addition, we can arrange the hire of all audio visual equipment, microphones etc.
Also, Beluga is the number one choice of demanding tour operators and conference organizers when looking for a superior dining experience backed up by impeccable service. Because of the unique setting, the fine fare, and the outstanding selection of fine Cape wines, Beluga is high on the list of dining experiences for visitors to the city.
Directions
The entrance to Beluga is off the Foundry Courtyard which you enter from Prestwich Str. which is behind the Victoria Junction complex. There is no entry from the street. The building is under 24 hr security surveillance and security guards will gladly escort you to your vehicle if you so desire.
PLEASE CLICK MAP FOR DIRECTIONS.
Open times :
Open Monday - Saturday Lunch and Dinner.
Sunday Dinner
CHEFS DETAILS
After our Chef Proprietor Craig Paterson finished his tuition as a chef in Granger Bay, he trained under food guru Matthew Gordan at Haute Cabriere. He then moved on to fulfill senior rolls in both the Parks and Beluga kitchens after which he took a position at one.waterfont, the multi award-winning restaurant at the Cape Grace, where he was the Executive Chef for two years.
Steve, our Executive Chef, recently returned from a two and a half year stint working under Angela Hartnett and Neil Ferguson at Gordon Ramsey at the Connaught. Since his return, Steve has found his home in the
one.waterfront kitchens working miracles with Craig. Steve is now the head chef of Beluga and his talent is really shining through.
Gifted young chef Yngve Muldal has recently made a name for himself as Head Chef of fine dining restaurant Forty Ate and has spent some time in the kitchens of acclaimed chef Raymond Blanc from Le Manor in the UK.
CHEFS FAVOURITES
Chermoula spiced springbok loin - Mouth watering chermola-spiced springbok loin served on butternut fondant and baby spinach with potato crouquette, port jus and a mixed berry compote.
The Show Stopper - Prime fillet with bordelaise jus, whole roasted bone marrow, truffle mash, garlic confit, braised baby onions and spiced beetroot chips.
Fillet of Beef Rossinni - Prime fillet prepared to perfection with potato rosti, wilted baby spinach, a roasted portabelo mushroom and drizzled with Rossinni and truffle sauce.
Crazy Duck - Shredded duck, wok-fried with chilli, ginger, lime, spring onion and tandoori, beautifully presented with a bowl of sticky rice.
Te ultimate belgium Chocalate Truffle Cake - Served with our special home made Vanilla-bean ice cream.
CONTACT DETAILS
