Our burning questions for the experts at the Capital Hotel have been answered:
General Manager: Vincent Bouwer
- What are the 5 ways/steps you use to foster innovation and keep guests coming back for more?
Guests come back to us because we pride ourselves on impeccable service and a personalised experience. Whether it’s the convenience of being able to check-in using WhatsApp, food platter and champagne in your room or hyper attentive staff to cater to your needs, we strive to create pleasurable experiences. This ethos also means that we are committed to innovating and making sure that we are at the cutting edge of opulent occasions.
Aside from the fact that we have a gorgeous location with some of the best views in Cape Town, I would have to say that the Grotto Spa sets us apart from everyone else. It’s a beautiful, sensuous space where guests can immerse themselves in relaxation. I don’t know too many places like it.
Chef: Gino Fortune
- What are 5 things we can expect to enjoy from the restaurant this spring?
We’re incredibly excited for spring. We are constantly elevating our seasonal fresh produce offering and plan to continue in that vein. We’ll also be adding more international cuisine whilst showcasing all the incredible flavours that our local produce and cuisine has to offer. A constant elevation in fresh seasonal produce.
Part of that means relying on more in-house produce than buying from suppliers. We have the skill and plan to use it. Another thing I’m very excited about is having more live stations and guest interactions. I think it adds another dimension to the culinary experience.
- Is there any innovation or new products/services?
We are pushing the fusion genre in our new menu, incorporating Asian cuisine, amongst traditional dishes with our own 15 on Orange twist.
- What is staying or changing?
As previously mentioned 1 of the changes is that we are creating a fusion feel throughout our menu, so you could easily start with our Asian inspired Salt & Pepper Calamari, and have our 350g Ribeye on the bone with a hearty traditional French bearnaise sauce, or just have some local cuisine but again with our 15 on Orange twist by having Hake Tempura with summer vegetables and our in house Jalapeno dressing, as mentioned before FUSION!!
- Are there any trends being incorporated?
Whilst we have lots of influences in our new cuisine, the only trend we are aiming to set or incorporate on a constant is good quality food for our lovely guests to enjoy.
