Big upgrade for Cape Point restaurant

In peak season the Two Oceans restaurant at Cape Point can serve close to 1 000 meals a day and is one of the busiest commercial restaurants in South Africa – now it is set for a major revamp which could see the introduction of sushi and champagne and oyster bars.
Full details of the plans have yet to be finalised, but the Two Oceans, which currently seats nearly 400 people and offers spectacular views of the Atlantic Ocean, will close for a few weeks in June while the revamp takes place. The new-look restaurant and a brand new menu are set for relaunch in July.
Restaurant GM Troy Constandakis and executive chef Phil Alcock, who joined the restaurant at the end of last year, were careful not to give away too many secrets when Hotel & Restaurant visited yesterday, but they were both excited by the plans on which they are working.
The idea is to raise the bar at the restaurant with a swing towards the fine-dining market and a spread of dining options which will cater to the needs of the tourists from all over the world who visit Cape Point.
Constandakis and Alcock feel the addition of a wider range of options will ease pressure on waiting and kitchen staff. They often have to manage large parties of tourists who come off the steady stream of buses who want to experience Cape Point, its funicular railway and eat while enjoying the views. “Both the diners and the staff need to be able to move around freely and quickly,” they said.
Alcock, who has wide international experience and has worked with legendary chefs such as Marco Pierre White and Raymond Blanc in Britain and Bruce Robertson in Cape Town, has his eyes on offering a top-class seafood experience at the revamped Two Oceans.
He came to South Africa in 2001 as executive chef at the Cellars-Hohenort Hotel in Constantia and worked there for three years. Before moving back to the Western Cape last year he was executive chef at the Palazzo Hotel at Monte Casino in Johannesburg.