The Cape Town EDITION has introduced Shale as its signature restaurant, bringing a 150-seat dining room to Quay 7 with views over the harbour, superyacht marina and mountain.
Executive chef Phil Carmichael leads the hotel’s food programme alongside beverage partner George Hunter. Carmichael’s experience includes Berners Tavern at The London EDITION, a connection to the brand that predates its arrival in Cape Town.
At Shale, the menu draws on Cape farmers, coastal fisheries and independent producers. Saldanha Bay mussels are served with curry velouté, seaweed salad and braised black rice, while meat is dry-aged in-house. The predominantly South African wine list extends that regional focus beyond the kitchen.
The hotel’s dining spaces are intended for local residents as well as travellers, with Shale forming part of a collection that includes rooftop EAVE and Punch Room. The latter serves punch in bowls to share, including Brandewijn, a mix of brandy, Pinotage, rooibos, pineapple, lemon and winter spice.
Additional reporting: Inside Guide.
