We are passionate about Caveau. We love their food, their philosophies, their wine list, and in turn, they show us the love by being one of the best outlets for all Haut Espoir Wines. Now, there are 2 Caveau outlets, one in Heritage Square, and one at the Mill, in Newlands.

The philosophy behind the running of the wine bar is that Caveau want their guests to drink quality wines all the time and in order to do this, they have brought down the mark ups on the more expensive wines.

No visit will be complete without a hedonistic free-fall into Caveau’s seductive selection of local cheeses and cured meats, where the delights on offer have been carefully selected to compliment the wines in true French style.

Everything from Caveau’s delectable eggs Benedict and the famous ‘Jean sandwich’, to soups and finger-style tappas (which include meat platters for four with lamb ham, wafers of smoked ham or salami) set the tone for menu differentiation, along with those mouth-watering chalk-board specials that change from season to season.

ed’s note: Now I`m hungry.

Then of course, there are the die-hard favourites like beef, chicken or tuna cubes served with their respective bearnaise, peanut or yoghurt dipping sauces.

Undoubtedly, you will encounter some firsts in this deli, and the purveyors of these fine foods will be only too happy to challenge your palates. But beware! Certain of these delicacies are not for the cholesteroly well endowed!

After sweeping up the romantic antique cellars in the famous Heritage Square building in mid 2003 to open the first Caveau, a restaurant that has achieved huge success, these food and wine ‘passionistas’, spread their wings and opened Caveau at The Mill in early 2007. Situated inside the national landmark of Josephine Mill in Newlands, Cape Town, Caveau at The Mill is a restaurant, bar and function venue set in exquisite surroundings in the southern suburbs.

Open Tuesday to Saturday (8am – 10pm) for both continental and full breakfasts, lunch and dinner, and open Sundays for brunch (10am – 3pm), Caveau at The Mill, situated on Boundary Road in Newlands, offers an escape from the hustle and bustle of downtown Cape Town, so whether you have half an hour or a full day to while away, Jean and Brendon invite you to share in their passion.

You will find most of our Haut Espoir Wines on their wine list, with the Gentle Giant and Rose being two local favorites.

For those valued readers  as well as all the concerned Franschhoek residents,  one of the more recent posts I wrote about a very strange fire up on Keerweder nek last week.  For those of you who missed that thrilling instalment:  catch it here..

Back to the lekker little plantjie… I was having what some people might call a rough day in the office,  pity poor sod who gets to take a quick walk out and a few minutes later is staring this in the face:

This absolute beaut’s scientific name is Erica cerinthoides, in Afrikaans the rooihaartjie, and commonly referred to as the Fire heather.   They bloom throughout the year but it is this time of year when their colour is utterly magnificent.   Hence the photo.  No spice; this was taken on my walk today.

Some botanical vibe for you from PlantzAfrica..

” Their ability to survive and respond to fire and to freely produce seed is a major factor in their success as a survivor of adverse growing conditions.”

The whole point of this little botanical journey, is the following.   Fire is a destructive element, it tears through our fynbos, destroying habitat, burning nests and homes and impacting on the biodiversity greatly.   Yet once the destruction is over, rebuilding and re-growth occurrs on a massive scale.  This plant is a pioneer in this regards, teaches us all to always have that positive outlook and grow.   Regardless of what environmental kick backs we receive.

Just by the by, the Erica’s happen to be one of my personal fynbos favourites,  so much so I  married an Erica.  And a quick tidbit of useless botanical mutterings, Ericas are very well known to Scotsman.  They are the typical heathers one finds in the highlands where they make all that delicious single malt we all enjoy so much, and haggis and one of the more erratic rugby sides.    Apparently one of my great great great great great Grandfathers lifted an injured king off his horse in battle, hence the title Armstrong.   Also one of the last people to be hung in Scotland for stealing sheep, was an Armstrong.   Must be why I love my wife, rugby and single malt so much!