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Travel

City Guide: Cape Town

Explore the tip of Africa through where to stay, eat and drink

Travel makes one modest. You see what a tiny place you occupy in the world.

There is nothing quite like spectacular Cape Town. The city merges cultures, cuisines and landscapes. It's a rich melting pot, from the Afrikaner descendants of the original Dutch colonists to the descendants of European Jewish immigrants and more recent Xhosa (isiXhosa) migrants from the Eastern Cape. 

There is so much to do in the Mother City like outdoor activites from hiking and mountain biking to exploring Table Mountain National Park. Beyond the magnetic mountain are more delights of the Cape Peninsula, with charming towns, villages and bucolic estates of Winelands destinations, such as Stellenbosch and Franschhoek. 

Travel makes one modest. You see what a tiny place you occupy in the world.

WHERE TO STAY


One&Only, Dock Road, V&A Waterfront

Undoubtedly one of Cape Town’s most exclusive and luxurious properties, The One&Only’s guest rooms are the largest and certainly the most well-appointed, carefully designed to maximise the guest experience with generous bathrooms, large, cloud-like beds, and the usual five-star amenities — but it’s those bluer than blue skies and views of Table Mountain and the waterfront that will leave a lasting impression. Tucked away on a private mini-island inside the hotel grounds, you’ll discover a spa, outdoor pool and sprawling landscaped gardens with spots to sit, sunbathe and soak up the natural beauty of your surroundings.

The breadth of cuisine at the One&Only encompasses Nobu’s first African outpost, serving the chef’s signature fusion of Asian cuisines, influenced by local spices, as well as Reuben’s, which boasts a menu that reflects a celebration of the Cape’s culinary heritage, ancient spice routes and the cultures that have influenced South African cuisine. House specialties include artisanal meats from South African farms prepared to accentuate characteristic flavours.

WHERE TO EAT


Test Kitchen The Old Biscuit Mill, 375 Albert Road, Woodstock

The Chef 
Test Kitchen comes under the steer of its Chef-Owner, Luke Dale-Roberts. Hailing originally from the UK, the chef trained in Switzerland and England before completing a five-year tenure in Asia, which he claims ‘broadened my horizons’. After winning a string of awards for his cooking at La Colombe at the Constantia Uitsig wine estate, Dale-Roberts opened Test Kitchen in 2010, with the aim of providing him with maximum innovation as a chef. 

Food 
“The Test Kitchen is serious, fun. Our food is free to roam in whichever direction. If there is no immediate smile as we create a new dish then we are on the wrong track.  I want guests to be surprised and delighted, to wonder what ingredients we have used and how we made it. It should be an adventure!” – Luke Dale-Roberts, Chef and Owner, The Test Kitchen.

*below images were reproduced courtesy of Mickey Hoyle’s and Haldane Martin

WHERE TO DRINK


Truth Coffee 36 Buitenkant Street, City Bowl

The Concept 
Championing an authentic approach, the team at Truth Coffee sources its beans through farm visits, selecting from micro-lots of exquisite green beans. These single-origin selections are then individually roasted and tasted and logged, using a computerised vintage Probat roaster, before being mixed into a blend. Truth is the only roastery in the world to power 100 per cent of its roasting on bio-fuel. 

Cafe Decor
Truth Coffee also operates a coffee shop that showcases radical steampunk interior design. The space is packed with visual treats such as saw-blade tabletops, beautiful booths, not to mention vintage typewriters, Singer sewing machines and telephones. Designer Heldane Martin took inspiration from the form factor of espresso machines and coffee roasters, which he considered to be similar to the Victorian futuristic fantasy style found in the aesthetic of steampunk.

WHERE TO EXPLORE


Waterkloof Sir Lowry’s Pass Road


The Estate 

In 1993 Paul Boutinot began a tireless search for a vineyard site with potential to produce the finest of wine with a defining sense of origin. 10 years later, he happened upon a small area on the south-facing slopes of the Schapenberg, overlooking False Bay in the Cape and knew he had found the perfect place. The first vintage was bottled in 2005 and a major new planting and replanting exercise was completed by 2008, with vineyard now covering 53 hectares of the 100 hectare farm.

Design 

The estate’s spectacular cellar was built in 2009. It’s state-of-the-art design is based around the same virtues of the winemaker’s approach, such as honesty and transparency. Massive walls of clear glass reveal a gravitational cellar, tasting room and restaurant that are built in total harmony with their surroundings, allowing visitors a completely immersive experience of the farm and nature in progress.

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