Time Out Market Cape Town will feature 13 talented local chefs and restaurant owners, along with three bars and a stage. It’s all set to welcome locals and visitors who will be exploring the Cape scene.
Just like its global concept, the market will offer communal tables setting, where people can come together and share great food.
Here’s what you can expect at the upcoming Time Out Market Cape Town:
MLILO ‘Fires of Africa’
Will offer African-inspired cuisine— a contemporary take on the local favourite “shisanyama”. Menu items will include:
- Iplate (South African braai plate with all the trimmings, specialities include tomato sausage & black bean chakalaka)
- Lamb Didi (Lamb cooked using a fire cooking concept from Senegal)
- Nyama Choma (Thinly sliced beef with chunky kachumbari) and
- Puff-puff (Spiced pumpkin doughnuts with chilli sugar).
Will offer slurp silky noodles and broth bursting with rich umami flavours.
Will offer a halal fine-dining experience.
Full Cape Malay experience, with dishes like:
- Ou mense onder die kombers (slow braised ossobuco cooked in hearty aromantic nutmeg and clove, wrapped in cabbage, with baby beetroots, creme parsnip, and spiced jus)
- Tomato Breedie (Cape Malay tomato-based sauce with slow-cooked lamb knuckles); or
- Aromatic Fish (pan-fried local kingklip in fragrant chili, turmeric, coriander sauce, and sambal)
- all served with basmati rice.
Culture Wine Bar
Will offer a curated selection of South Africa’s fine wine.
Will offer pizzas and chicken wings. Diners can expect a pizza menu that will include four very different and authentic styles of dough bases (hand-stretched with an artisanal flair), sauces, and a range of various toppings to choose from. There will be New York Pepperoni, Juicy Chick (mozzarella, BBQ sauce, slow-roasted chicken, feta, and peppadews), Williamsburg (mozzarella, spicy Italian salami, ricotta, and honey), and Sweet Baby Blue (mozzarella, blue cheese, caramelized onions, and rocket).
De Vrije Burger
Will offer burgers and fries, with a curated menu that will showcase dishes that are crafted using ingredients such as free-range meat and homemade buns.
The Melting Pot Seafood
Will offer an internationally inspired seafood concept. On the menu: Tuna Sashimi with Fermented Black Bean Dressing, Coconut and Mint; Mixed Seafood Peruvian Ceviche with Butternut Puree and Sweet Potato Crisps, and Beer Battered Hake Sliders with Smoked Potato Purée and Tartar Sauce.
Unframed Ice Cream
Will offer classic ice cream flavours. These include Vegan beetroot chocolate ginger; Lemon-infused olive oil with white chocolate; Vegan coconut raspberry; and an array of other unhinged or rather “unframed” flavours as well as waffles, cookies and sundaes.
How Bao Now
Will offer Asian-inspired high-end street food. On the menu will be a Cape Malay Crayfish Bao with a coconut & curry furikake and vadouvan XO as well as a Wagyu Sando-Bao with a chilli crunch mayo, tonkatsu and pickled cucumber – all expertly crafted, scrumptious and packed with punchy flavours.