Summer’s on the way, and so is something new at Cape Grace. Chef Wesli Jacobs has just unveiled his first full menu at Heirloom – a confident, no-fuss celebration of flavours that fits perfectly with the relaxed yet refined charm of this classic Cape restaurant.
Since taking over the kitchen in May, Jacobs has been quietly building towards this moment: a seasonal menu that champions locally sourced ingredients, rustic sophistication and the diverse culinary heritage of his kitchen team.
Cooking that matched the moment
Set at the Cape’s leading hotel, with Table Mountain as backdrop and the V&A Waterfront buzzing around it, Heirloom now has a menu worthy of its postcard-perfect location.
Jacobs’ approach is disarmingly straightforward. No foams, no tweezers, no architectural ambitions. Just exceptional seasonal ingredients treated with respect and a confident understanding of what South African food can be.
‘For me, this new menu is all about weaving a narrative of South Africa through its flavours,’ says Chef Wesli Jacobs.
‘It’s a heartfelt tribute to our incredible culinary heritage, honouring the traditional techniques and ingredients that have shaped us, while giving them a fresh, contemporary feel. I want each dish to evoke a sense of nostalgia, telling a story of our land, our people, and the generations who’ve lovingly passed down these culinary practices. It’s cooking from the heart, I suppose, with a deep respect for where we come from.’
The Abalobi sashimi showcases just-caught linefish with candied chili, avocado emulsion and grapefruit, the sort of dish that reminds you why people move to coastal cities. The one-kilogram Mozambican lobster arrives with fragrant biryani rice, hand-cut chips and house peri-peri sauce, extravagant without the fuss.
But the real test? The Karoo pap and vleis, served under a cloche that releases the unmistakable smell of a proper South African braai. It’s theatre in service of genuine emotion. Dessert is a milk tart mille feuille, the beloved local classic reimagined as French pastry, which is either cheeky or brilliant. We’re firmly in the brilliant camp.
Beyond the plate
Marking the start of October, the poolside area reopened as a Riviera-inspired sanctuary, cleverly sheltered from Cape Town’s wind, with Mediterranean menu and proper cocktails. The Library now offers serious Champagnes and top-tier South African MCCs by the glass – the kind of civilised touch that separates hotels that understand luxury from those that merely charge for it.
The verdict
If you’re planning to experience Cape Town’s cultural and culinary scene this summer – and really, why wouldn’t you? Heirloom is where to celebrate. Jacobs’ menu is confident yet unpretentious, rooted in local flavour and crafted to let the ingredients take centre stage.
Book the table, order the lobster and stay for the cheese trolley. This is Cape Town at its best.
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Picture: Supplied
