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Hout Bay Manor Newsletter March 2010
Hout Bay Manor and Pure Restaurant take great pleasure in introducing you to Lizanne and Tatiana.
Lizanne is our new Assistant Front Office Manager and will help to ensure that your stay at Hout Bay Manor is everything you dreamed it would be.
Tatiana is the new Sommelier at Pure Restaurant who brings with her a vast amount of wine knowledge to ensure your dining experience is even more pleasurable.
Pure is introducing a tantalising new menu created by Executive Chef Alex Mueller that is sure to tempt your taste buds. Whether you are an avid seafood lover or prefer a hearty sirloin cooked to perfection, Pure’s new menu will take you on a culinary journey the restaurant is renowned for.
Take a look at the new menu on www.pure-restaurant.co.za
As March is the month of musical entertainment in Cape Town, we at Hout Bay Manor have put together some fantastic deals so you can experience some of the world’s music legends.
The legendary Sir Elton John returns with his hit solo tour `Under the African Skies`.
To date he has sold over 250 million records worldwide and had a multitude of hits including `Rocket Man`, `Goodbye Yellow Brick Road`, `Your Song` and `Don`t Let The Sun Go Down On Me`. Be serenaded by this charismatic singer in a summertime picnic style concert!
Stay one night at Hout Bay Manor on either the 24th or 25th of March 2010 and receive:
• A complimentary return shuttle to Kirstenbosch Gardens
• A complimentary gourmet picnic basket prepared by our team of Chefs for the concert
Package Price: R 1100.00 per person sharing
Conditions Apply:
Valid for specific room categories only.
Subject to availability of rooms in this promotional room category.
If you would like to book a ticket for the concert, please visit Computicket at http://www.computicket.com
For those of you who are travelling to Cape Town for the Easter weekend there are plenty of activities to keep the whole family entertained and we have some amazing Easter offers for you.
‘Stay 4, pay 3!’
Stay 4 nights or more and receive one night ABSOLUTELY FREE!
Valid from 27th of March until 11th of April 2010
Conditions Apply:
Valid for specific room categories only.
Subject to availability of rooms in this promotional room category.
Travelling with kids on the Easter holidays? Not sure where to stay?
The award-winning 5-star Hout Bay Manor is the ideal destination – far enough from the hustle and bustle of the city, yet close enough to explore the area and keep the young ones entertained!
Book a minimum of two nights in a luxurious double room and get an additional room free of charge.
On arrival you will be welcomed with a complimentary drink. Choose from a selection of our delicious milkshakes for the kids to cocktails or wine for the adults.
A selection of pre-dinner snacks will be served in the comfort of your room to tantalise your taste buds. In the morning, enjoy a delectable breakfast on the terrace or in the restaurant and spend the rest of the morning at your leisure (late departures offered subject to availability).
This offer also includes 4 hours of a babysitting service with a reliable child minder, an Easter present for the children as well as transfers on arrival and departure within the Cape Town area.
Conditions Apply:
A maximum of 3 children stay free (between the ages of 0-13)
The package is valid for a minimum two night stay
Valid from 27th of March until 11th of April 2010
Treat yourself this Easter at the annual Pure Easter Braai.
On Monday 5 April 2010 Hout Bay Manor will continue its Easter Monday tradition by presenting yet another outstanding 'Pure Gourmet Braai Lunch'. Join us in the hotel’s beautiful Tea Gardens and be enthralled by our Executive Chef, Alex Mueller. Alex and his passionate team will demonstrate their culinary skills and create yet another memorable gourmet feast with a delicious selection of tasty delights.
Please contact 021 791 9393 to reserve your place under our Zulu inspired umbrellas in the tranquil gardens.
The weather is still great over the Easter period, so take the opportunity to enjoy the outdoors and all the amazing activities that Cape Town has to offer.
Here are a few ideas on what you can do with the whole family:
• Take A Red Bus Sightseeing Trip This Easter
The Aquarium has joined forces with two of Cape Town’s other top tourist icons - City Sightseeing Open-Top Tours and the Table Mountain Cableway. Together they have launched the Go Cape Town Card, an all-inclusive ticket for the three facilities. Visitors will pay only R360 per card, which includes a return trip on the Table Mountain Cableway, a day-ticket to the Two Oceans Aquarium and a ride on an open-top City Sightseeing Bus. Children under 18 years pay R180 per card. With the closest pick-up point to being at Camps Bay, a few minutes’ drive form Hout Bay Manor.
• Take the family to see the penguins at Boulders Beach
Boulders Beach forms part of the Table Mountain National Park and is a popular tourism spot because of a colony of African Penguins who live and breed here.
The elevated boardwalks provide excellent opportunities for viewing the penguins and the panoramic views of False Bay.
There is a section of the beach for public sunbathing and remember that here you are enjoying Indian Ocean temperatures. Whilst swimming in the clear waters you could come across a few penguins – just be sure to wish them an Egg-ceptional Easter.
• Get caught in the country’s history at Robben Island
Robben Island tells us about victory over apartheid and other human rights abuses: the indestructibility of the spirit of resistance against colonialism, injustice and oppression.
After so many years, the museum on the Island is a dynamic landmark, which acts as a focal point of South Africa’s heritage. There is no question that this trip will be fulfilling to locals and tourists alike.
• Spread your wings at the World of Birds
This is the largest bird park in Africa and one of the few large bird parks in the world. World of Birds occupies 3.5 hectares of tropically landscaped hills in the Hout Bay valley. It houses over 3 000 birds including numerous birds of prey and owls. Visitors are able to walk through the aviaries and experience close-up encounters with a variety of birds.
Don’t forget to pick up your copy of the Cape Coupon Magazine at your nearest stockist and spoil yourself at the new Inzolo Wellness Suite. Cape Coupon Magazine entitles the holder to a free fragrant relaxation back massage with each purchase of a Signature Facial Treatment at the tranquil wellness suite. With every treatment valued over R500, you receive a miracle manicure absolutely free.
Check out the other amazing Pure Restaurant offers featured in the magazine.
Free copies of the Cape Coupon Magazine are available at: Plush (Green Point), Thundercloud Music (Sun Valley) and Golden Spur (Newlands).
Hout Bay Manor Newsletter
04th December 2009
Dear Guests,
The 5-star Hout Bay Manor has opened the tranquil Inzolo Wellness Suite, offering the finest international wellness experience with organic therapies, standards and equipment to enjoy another unique offer at this historical property.
The Inzolo Wellness Suite complements the existing architecture, feel, tranquil ambience, unique interior décor and high levels of service excellence the Manor has become renowned for. Its philosophy has always been to nurture the senses and to promote Africa’s distinctive healing energy.
Indulge yourselves in a distinctive menu of luxurious, healing massages, facials and other pampering therapies with the ‘Healing Earth’ products. ‘Healing Earth’ embraces the ancient, traditional and therapeutic heritage of Africa.
The range is based on an inspirational blend of indigenous African plants, so the treatments and rituals re-awaken your senses and energy. Healing Earth has combined techniques from all over the world with fruits and plants from Africa to create a truly unique and wonderful wellness experience.
Treatments offered:
* Wellness Packages
* Massages
* Couple Treatments
* Facial Treatments
* Body Treatments
* Hand and Foot Treatments
* Waxing
December special:
10% off all Healing earth and Kaleidoscope cosmetic products!
Opening times are:
Monday to Sunday from 7.00 am to 7.00 pm.
Vouchers are available
Warm regards
Alex & Claudia Mueller
& The Hout Bay Manor Team
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Kapstadt.com webpage
Datum: 04.11.09
Autor: Janine Lewerenz
Das Pure Restaurant bereitet sich vor
Das Restaurant Pure im Fünf-Sterne Hotel Hout Bay Manor verwöhnt seine Gäste in der Weihnachtszeit mit ganz besonderen Kreationen:
Küchenchef Alex Müller zaubert delikate Menüs, die ausschließlich seiner privaten Rezeptsammlung entstammen.
Heiligabend werden sie beispielsweise mit einem üppigen Vier-Gänge-Menü vom Starkoch kulinarisch verwöhnt. Und das für 500 Rand (ca. 44 Euro) – inklusive des Weines, der passend zu den jeweiligen Gerichten serviert wird. Das exklusive Dinner beinhaltet unter anderem Thunfisch an
Pfirsich, Wasabi und Kokosnuss oder Kalbsfilet in einem Mantel aus
Madrasi Masala, kombiniert mit würzigem Kartoffelstrudel.
Und das ist nicht alles: Am Weihnachtsabend frohlockt das Pure mit einem weiteren Angebot. Für 700 Rand (ca. 62 Euro) kann sich der Gast von einem Sieben-Gänge-Menü (inklusive Wein) verzaubern lassen. Auch ein Drei-Gänge Menü für 400 Rand (ca. 36 Euro) oder das Fünf-Gänge-Menü für 540 Rand (ca. 48 Euro), wird vom Restaurant offeriert. Bei allen
Menüs kommt der Gast in den Genuss von Köstlichkeiten, wie Zweierlei vom Lamm, Rücken und Zunge, auf Artischockenbett mit Gnocchi. Wobei hier die spezielle Nudelart Gnocchi, durch ihre Füllung mit Oliven und sonnengetrockneten Tomaten, diesem Gericht eine ganz spezielle Note
verleiht.
„Für unser Weihnachtsessen kombinieren wir traditionelle und klassische Zutaten mit modernen Einflüssen der lokalen Küche“, kommentiert Chefkoch Alex Müller sein gastronomisches Highlight für den Festabend. „Wir sind davon überzeugt, dass diese neuartigen Menüs, ebenso wie unsere klassischen Gerichte unsere Gäste begeistern werden."
Ein weiteres Vier- oder Sechs- Gänge- Menü kann ebenfalls zum Fest genossen werden. Hier können die Gäste nicht nur am Heiligabend, sondern auch tagsüber sowie am zweiten Weihnachtsfeiertag, das
Sechs-Gänge-Menü zum Preis von 650 (ca. 58 Euro) mit begleitenden Weinen verköstigen. Das Vier-Gänge-Menü kostet, inklusive der
erlesenen Weine, 400 Rand (ca. 36 Euro). Dieses Menü beinhaltet, unter anderem, eine zart geschmorte Truthahnbrust, Schinken in Brotkruste sowie eine gebackene Lachsforelle garniert mit Kräutern, Lauch und
einer klassischen Cap Classic Sauce ein.
Im Pure kann man zudem auch angemessen ins neue Jahr starten: Eine Live-Band sorgt bis in die frühen Morgenstunden mit einem bunten musikalischen Programm für grandiose Unterhaltung. Nach einem prickelnden Ambeloui als Aperitif, folgt ein opulentes Sechs-Gänge-Menü, für 800 Rand (ca. 72 Euro). Auch dieses Menü wird Sie nicht enttäuschen: Serviert wird Tartar von marinierter Lachsforelle, Blumenkohl-Pannacotta an Spargel, Garnelen aus Mosambik mit einer knuspriger Kartoffelschicht, Tomate und Vanille überzogen. Weitere kulinarische Höhepunkte sind hier der Thunfisch in Bonbonform, Kalbsfilet mit Bries, Steinpilzen und Kräutermus. Der Start ins neue Jahr wird dann abschließend durch ein Dessert aus einem dekadenten Schokoladentart unter Himbeeren und Rosen Geranie versüst– um hier nur einige der Delikatessen zu
erwähnen, die auch an diesem Abend aus Alex Müllers persönlichem Kochbuch stammen und von ihm und seinem Team zubereitet werden.
Reservierungen sind empfehlenswert.
Für weitergehende Informationen wählen Sie +27 (0)21 791 9393, besuchen die Internetseite www.pure-restaurant.co.za . oder die aktuelle Facebook Website des Restaurants.
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Hout Bay Manor Newsletter
4th November 2009
Dear Guests,
Come and celebrate with us
as our award-winning restaurant, Pure, turns 2!
Stay 2 nights at The Hout Bay Manor and receive a voucher for
our 3-course Birthday menu to enjoy in Pure!
Your package will also include 2 airport transfers (one on arrival, one on departure), refreshing welcome drinks of your choice, mouth-watering breakfasts and scrumptious pre-dinner snacks as a taste temptation
before you dine in Pure!
Conditions Apply:
A minimum of 2 nights must be booked
The package is valid from the 1st to 30th November 2009
Please do not hesitate to contact us for the package or any other specials which you will find on our website. We look forward to welcoming you
soon at our Manor!
Warm regards
Alex & Claudia Mueller
& The Hout Bay Manor Team
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TIMES
Weekend Hotspot
Oct 29, 2009 | By Lauren Cohen
HOUT BAY MANOR
FIND IT:
This opulent grande dame is found in Baviaanskloof in the fishing village
of Hout Bay, as you meander through the town towards Chapman's Peak (which has reopened for sightseeing).
ACCOMMODATION:
Originally built in 1871 by Jacob Trautmann, this regal old girl was given a little more than just a slap of paint before reopening in 2007 in her current guise. The decor is charmingly eclectic, with bolts of colour celebrating an African heritage. Renowned designers Cecile and Boyd have infused the hotel with a presence that is stately, yet homely and relaxing - think your grandmother's wooden chest paired with pink walls covered in Zulu beadwork. The suites come in three levels: The Zulu, The Sotho and The Sangoma, all of which are refreshingly filled with colour, a tonic for all those bored with monotone hotel rooms.
FOOD:
Pure, a gorgeous gem of a restaurant at the hotel, was the most exciting discovery of the weekend. With a dreamy soft grey, white and silver interior, you feel like you've landed in a mermaid's cave. Fortunately, it
is not exclusive to guests, so I can visit again to get to grips with its fantastic wine list. Executive chef Alexander Mueller, who runs the hotel with his wife Claudia, is in charge of putting out masterpieces such as strands of squid spaghetti with langoustines and contemporary dishes
that combine foie gras and chocolate. The three-course spring menu, paired with top wines, is gourmet quality at R280. Warm croissants at
the poolside were a breakfast highlight.
EXTRAS:
I loved the thoughtfulness of the sarongs, picnic baskets and stationery sets placed in the rooms. If I could paint, I might have been tempted to use the sketch pad and paint box while lying at the pool. The hotel's wellness suite opens next month, and will offer massages from an
in-house therapist. Just a few minutes' drive from the hotel is the famous Mariners' Wharf, where a dash of childhood nostalgia is served with the
fish and chips. It has increased in size since opening in the early 1980s, but the seals still swim languidly around the bobbing vessels.
DETAILS:
Visit www.houtbaymanor.com or call 021-790-0116
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OCTOBER 2009
INTERVIEW FOOD 24
Alex Mueller – PURE restaurant
Chef Caro talks to Alex from PURE restaurant in Hout Bay.
It is like stepping into another world. PURE is an ethereal and visual experience that caught my breath and had me gawping
like a fish out of water. It felt like I had entered Lord Neptune’s chamber.
The inspiring concept behind this foodie décor dream, is that the only colours that you will see are the people and the food.
Alex Mueller is the executive chef of PURE, the restaurant and fine dining experience that is open to the public at the Hout Bay Manor in Cape Town. Hailing from Germany, this cutting-edge
chef is injecting some seriously lip-smacking cuisine into the area.
With a sparkle in his eye and a wicked sense of humour, his passion and love for his chosen craft comes flowing beautifully into his food. It is filled with flavour, innovation and life and the greatest of care is taken in each dish.
The menu changes every 6 weeks and only the freshest of local and seasonal produce is used.
We sat down with him for a chat…
Q: Where did your love of cooking begin – can you pinpoint an incident or moment when you knew this would be your future?
A: Unlike most other chefs, I never actually aspired to be one.
I associated it with the smell of old frying fat and overweight guys in checked pants. So, I started my apprenticeship in Hospitality Management because it appeared to be more glamorous. My first department was the kitchen and I never
left, but I still can’t stand the smell of old frying fat!
Q: You’ve worked at a couple of interesting locations around the world. What was the highlight for you and why?
A: My highlight was Hubli’s Landhaus in Davos (Switzerland). A one Star Michelin Restaurant, complete with a shouting and
rather pedantic Executive Chef, which funnily enough I enjoyed. The initial training was done with military precision, which I’m really grateful for. You learned what you had to do to stay out of trouble. For example, cutting a Beef Fillet to 170g instead of
160g meant big trouble. To cover up my mistake I would eat the remaining 10 gram of Beef Tartar (I hope my chefs don’t read that).
Q: What is the worst meal you’ve ever cooked? What happened?
A: It’s without a doubt an Apple Ginger Mousse, which I did with raw apples in the morning and the apples reacted during the day with the cream.
Q: What is the one implement in the kitchen you cannot do without? Why?
A: My Kitchen Aid, there might be better machines on the
market, but none of them in that many different colours.
Q: What in your opinion is the most underrated ingredient?
A: Dried Snoek.
Q: What is the best meal you’ve had in 2009?
A: I had a holiday in Germany (Bavaria) and had Weisswurst
and a Weissbier at 7am when I arrived at Munich Airport. I love the combination of the ice cold beer, the quality of the sausage and the mustard.
Q: What do you cook at home?
A: When I’m off the next day then I cook spaghetti aglio, olio
and pepperoncini. It must always be quick and fresh.
Q: What is your most successful seduction meal?
A: I doubt that placing food on my body would work, but I know how people react to my Chocolate Fondant with Rose
Pelargonium and Chilli Ice Cream.
Q: If you could have anyone cook for you – who would it be?
A: I can think of one or two food critics who I would love to see
on the other side of the stove.
Q: Who would you like to sit down for dinner with – anyone in the world, 6 people?
A: Alain Ducasse (to give me some tips), Barack Obama and Mahmoud Ahmadinejad (maybe they could solve some
problems), Dalai Lama (someone needs to keep the discussion peaceful), Gary Player and Halle Berry (to think and speak
about other things rather than cooking and politics).
Q: What would be your top foodie destination?
A: Brussels (Belgium), even the chips are gourmet food.
Q: What is your top recipe book of the moment?
A: I like "One day at El Bulli”.
Q: What is your favourite place to eat out in SA?
A: It would sound great if I could say Pure, but I don’t like to sit
in my own restaurant because I just can’t relax.
I had a lovely experience at Bosman’s and that was only their lunch menu. Besides that, I love to go anywhere where they try
to cook fresh ingredients and where my two year old daughter has fun and is accepted.
Q: Your best foodie memory?
A: I was in Paris in a restaurant that looked like an
old-fashioned train station and had one of the best meals of my life. The décor and surrounds left a lot to be desired but it didn’t matter.
Q: Food hero?
A: My Grandpa. It took him ages to prepare a meal, but I never saw anyone doing it with his love and attention to detail and
the result was always awesome.
Q: Food villain?
A: Ronald McDonald
story by Caro de Waal: Food24
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Star Service Online September 2009
Hout Bay Manor Hotel
STAR Classification:
Baviaanskloof off Main Rd, Hout Bay, South Africa
This luxurious manor house is a lovely alternative to some of the larger properties in the area, and Hout Bay is experiencing a bit of a tourist renaissance as visitors flock to this less crowded
area of the city's coastal line of accommodations.
The hotel provides airport transfers free of charge, which is unlike most properties in the city, immediately adding value to the already fair rates. Doormen greet guests at the front door
of the manor and usher them inside where refreshing cold
towels and a welcome drink are served.
The Dutch style of the structure is immediately questioned upon entering this designer beauty as the eclectic colors and shapes strain the eyes at every corner. The result is a trendy blend of African artifacts and colors that tell the story of the region's history. In fact, all of the artwork, accent furniture and even room category names are designed to share the area's history with guests.
Dining is in the decadent Pure where meals are served in the refurbished pavilion. Various shades of white-on-white find
their own way to illuminate this crisp and notable space that
has become one of Cape Town's most celebrated dining
getaways. The chef intended for the restaurant to only express color in the dishes served and the people serving and being served.
Local ingredients and menu items combine with European
recipes to offer a fusion concept to guests with explicit attention to local delicacies. Tasting menus are a true treat, but favorites here include everything from the local boboetie and springbok
to the nation's well-known kingklip fish and rooibos-flavored dessert.
A cooked-to-order complimentary breakfast is included in all
of the rates. A trendy bar features a marble slab for guests to convene around as their libations are shaken or stirred. A crackling fireplace adds comfort to the modern look.
The outdoor terrace is dotted with bespoke Zulu-style wicker umbrellas shading tables. Padded chaises longues surround
the swimming pool that is notable more for its privacy than its size. An indoor lounge features cushy seating wrapped in
zigzag or floral fabrics and quiet space for reading a good
book or talking with friends.
A small meeting room features space for 12 conferees, and the requisite business services are all in place.
An Internet-equipped computer is available for guests who
do not have their own laptops. For those who do, complimentary wireless Internet is available everywhere.
Polished hardwood floors mark the air-conditioned guest
quarters and are topped with animal skin rugs. Named for indigenous tribes like the Zulu and the Xhosa, the guest rooms demonstrate an effort from the owners to support local businesses and showcase regional artwork. Four poster beds boast modern linens and accent throws illuminated by
chandelier lighting and twistable reading lights.
Some baths feature deep soaking tubs in old-fashioned
elegance, but all have double vanities, excellent lighting and designer toiletries from famed South African purveyor Charlotte Rhys.
All accommodations feature flat-screen cable TVs, modern artwork, complimentary wireless high speed Internet, hair dryers, safes and minibars.
The charm here is in the details: turndown service with bedtime stories left on pillows, heat pads at the foot of the beds to warm the linens, and baskets with homemade cookies, candies and bottled water in the hallways.
Room service is available until 9:30 pm. Pets are not permitted.
Since its renovation, the Hout Bay Manor has been quietly creeping up the scale of recognition to earn attention of
visitors from near and far. Those looking for a peaceful respite from the city's hustle can find nothing better than this delightful inn.
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EXAMINER.COM September 2009
Room Report: Hout Bay Manor Cape Town, South Africa
September 21, 5:42 AM Charlotte Travel Examiner Ramsey Qubein
Arrival Experience: With a towncar that picks guests up from the airport without charge and ushers them to this quiet bay on the other side of Cape Town, what’s not to love?! Doormen greet guests at the front door of the manor and usher them inside where refreshing cold towels and a welcome drink are served. The Dutch building is immediately is packed with a trendy blend of African artifacts and colors that tell the story of the region’s history. In fact, all of the artwork, accent furniture, and even room category names are designed to share the area’s history with guests.
Dining: The decadent Pure restaurant is decked out in various shades of white on white. The chef intended for the restaurant
to only express color in the dishes served and the people
serving and being served. Local ingredients and menu items combine with European recipes to offer a fusion concept to
guests with explicit attention to local delicacies.
Tasting menus are a true treat, but favorites here include everything from the local boboetie and springbok to the
nation’s well-known kingklip fish and rooibos-flavored dessert.
A cooked-to-order complimentary breakfast is included in all of the rates. A trendy bar features a marble slab for guests to convene around as their libations are shaken or stirred, but the terrace’s bespoke Zulu-style wicker umbrellas provide an even more interesting place to relax.
Accommodations: Named for indigenous tribes like the Zula and the Xhosa, the guest rooms demonstrate an effort from the owners to support local businesses and showcase regional artwork. Four poster beds boast modern linens and twistable reading lights. All accommodations feature flat-screen cable
TVs, modern artwork, complimentary wireless high speed Internet, hairdryers, safes, locally produced Charlotte Rhys toiletries, and minibars. Expect attention to detail from the
get-go with heat pads at the foot of beds to warm the linens
and baskets with homemade cookies and bottled water in the hallways.
Conclusion: This designer’s dream is a true ode to South African history and culture and provides a conversation piece at every turn. Those looking to relax can lounge by the pool on a padded lounge chair or simply walk about this charming village. Escape the hustle of Cape Town without trading in for location or style.
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New Spring Menu launched at Pure
18 September 2009 - Hout Bay Manor’s fine dining restaurant ‘Pure’ is proud to now welcome guests with a sumptuous new Spring menu consisting of 3 courses for R220; with wine R280.00. Alongside this is the newly launched Tasting Menu starting at for 3 courses R320; with wine R400.00, 5 courses R400.00; with wine R525.00 and 7 courses R540.00; with wine R700.00 per person.
States Executive Chef – Alex Mueller:” The menu is a celebration of all the fantastic new spring vegetables now available at the local markets, which give us a taste of what’s to come for summer.”
Some of the dishes on the new spring menu include Ostrich Carpaccio with Vegetable Crisps and Mustard, Medallion of Pork Fillet with Spring Vegetables and Potato Blue Cheese Foam or Open Raviolo of Kingklip with Oranges, Fennel and Tomato.
Dessert promises a pure taste of heaven with Butternut Parfait with Caramelised Nuts and Pears is the order of the day.
Pure restaurant is open for dinner from Tuesday – Saturday
from 18:30 – 22:30 and Sunday lunch from 12:00 – 15:00.
From 1 December 2009 until 10 January 2010, the restaurant will open for lunch except on Monday.
Advanced bookings are advised. Contact 021 791 9393 for
further information. Visit www.pure-restaurant.co.za and stay updated on our new Facebook page.
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