News

Liam Tomlin has opened the Paul du Toit private dining room on the second floor of The Bailey, Cape Town’s hottest new culinary destination, located at 91 Bree Street. Seating up to 10 diners, the private dining room at The Bailey is named in honour of the late artist Paul du Toit (1965 – 2014), whose striking works are permanently exhibited in this unique venue.

Art is a focal point of The Bailey, which showcases an eclectic collection of original works by local artists in different mediums. Amongst these, Paul du Toit’s works take pride of place in a dedicated exhibition space that functions as a private dining room. The works of the lauded South African artist (painting, sculpture, paper and mixed media) have been exhibited globally, including an appearance at the 2001 Florence Biennale. Du Toit was also a recipient of the Pollock-Krasner Foundation grant in 2013.

In the Paul du Toit private dining room, Liam Tomlin and talented young head chef, Jacques Grové, offer a 4-course lunch or dinner with a choice of starters and main course (R850pp), or a set 8-course tasting menu (R1300pp). Sommelier Lennox Nyengera is on hand to suggest a selection from the extensive wine list, with a wine pairing option available.

The private dining room is a modern industrial space that features a white and black oversized table as centre piece, replicating a one-off hand-painted table created by Du Toit, framed by iconic ‘Ghost’ chairs. Moody lighting draws the eye from the table to the walls hung with Du Toit artworks in the distinctive, vibrant colours favoured by the artist. The works include ‘Losing Yourself on a Desolate Beach’, ‘Decal Series’ of original paper works created during a residency at Dieu Donné Papermill in NYC (2006), and the silkscreen ‘Hello and Goodbye’. Two sculptures, ‘Paper Monster’ and the monumental ‘Stargazer’ are also featured. Most of the works are for sale.

This creative atmosphere sets the scene for show-stopping signature dishes with a distinct, classic French influence. Some of the options include: Langoustine Vichyssoise; Beef Carpaccio Chicken Liver Parfait; Pea & Parsley Risotto; Seared Springbok with Beetroot and Sauce Bordelaise; and Gnocchi with Asparagus, Oyster Mushroom, Truffle, Cep Velouté.

The dining experience ends with dessert, coffee and petit fours, after which diners may want to move up to The Old Bailey Whiskey Bar on the third floor. Paying homage to the classic features of the historical building, The Old Bailey is a sophisticated lounge with comfortable velvet upholstery seating in warm jewel colours, offering chic table service. There is a selection of more than 320 whiskeys and other premium spirits available to mark a private event or celebration.