THE 41 - Cape Town
The 41, a recently launched premium restaurant based on the Camps Bay strip, offers unsurpassed vistas across the white sandy beach and glistening ocean. With an extensive, multifaceted menu, the restaurant offers a diverse culinary experience. The chic, minimalist setting with dark hues and illustrious Mumm Champagne bar fountain creates an atmosphere of understated opulence.
French restaurateurs, hoteliers and owners of The 41, Gilles Blanc and partner Nicolas Da Costa, have fronted a number of eminent establishments across the globe from Singapore and Laos to Australia. “Cape Town emanates a relaxed and laid-back ambience, with exquisite scenic elements and a strong foodie culture” Explains owner, Gilles Blanc, “this inspired us to open our restaurant in Camps Bay – serving the freshest, finest quality local produce with an international flair.”
The 41 kitchen, spearheaded by Chef Aristotle, offers a carefully curated contemporary Mediterranean cuisine. Signature staples include seafood, sushi, burgers and pizzas. Three unique dishes are added to the menu each day offering guests with an adventurous palate a unique and creative dining experience. Boasting a hand-picked selection of wines to compliment the menu, 41 is also renowned for its bespoke cocktails designed by on-sight mixologist.
Chef Aristotle cut his teeth in the art of serious haute-cuisine at the Michelin-Starred Restaurant Spondi in Athens, with acclaimed American Chef Ari Tsanaklidi. He was also Executive Chef at the Kivotos Club Hotel,a small luxury hotel of the world in Mykonos.After moving to South Africa, Chef Aristotle started his journey to Cheffing Glory by going into partnership with the likes of Anno Domini, where he received ongoing 4 and 5 star awards from Wine Magazine for many consecutive years. Eventually, Aristotle realised his life-long dream of owning his own restaurant. This manifested into the acclaimed Byzance Restaurant. This culinary institution was the accumulation of his years-long experience in honing the distinct art of perfect Mediterranean, Greek, Turkish and Moroccan Ethnic Food and Dishes. After Byzance, which as you’ll know as the place for excellence in Tapas Cuisine in Jo’Burg, Aristotle went on to found “Ragafellow’s” Restaurant with his brother , in Hout Bay. Ragafellow’s has been a long-standing local hotspot, which has enjoyed enduring loyalty from Mother City locals for a number of years. In addition to the above-mentioned accolades that pepper Chef Aristotle’s Resume’, you’ll most likely recognise him as being the Head Chef behind the very unique menu selection at Knife & Fork Restaurant’s in Cape Town. During his time at Fork Restaurant he was validated by nationally renowned food critic Jos Baker. Jos gave Fork a 5 star rating for the food for the first time in 10 years since its launch.
His excellent exposure to Mediterranean, Turkish and Greek cuisine and his ability to master these ethnic forms of the culinary arts, lent so strongly to his ability to stay consistent in his deliverance of superb food to the local market.
It’s no wonder that Gilles recognised the absolute right for Chef Aristotle to bring his lifetime-worth of skills and talent in the Culinary World to the likes of the Camps Bay strip.
41 Victoria Road, Camps Bay
Rilettes de Saumon
Tartare de Boeuf à la tomme fraiche de Brebis
Fillet mignon de porc et Pommes Château
Sole Véronique, Pommes de Terre nouvelles et Haricots Verts
Profiteroles au chocolat noir
Crème brûlée à la vanille de la Réunion
320R, drinks & service excl.