It’s been a long time coming, but Marble Cape Town has finally thrown open its doors in the heart of the ever-popular V&A Waterfront precinct.
In a rare instance of a successful Johannesburg eatery opening a second branch in the Mother City – it’s usually the other way around – chef David Higgs has brought his signature live-fire cooking experience to the coast. And both locals and tourists are in for a treat.
Marble is a must in Johannesburg, and its Rosebank home has built a loyal following who flock for the hefty cuts of beef, lamb and seafood grilled over open flames in the show kitchen that takes pride of place in the restaurant. Stellar views come standard, and while the menu isn’t cheap, it attracts a well-dressed crowd who are happy to pay for the quality of food, service and setting. And if it ain’t broke, don’t fix it, right… so no surprise that the new Marble Cape Town leans on the same tried and trusted playbook.
Located in the revamped Castle Union House in the very heart of the V&A Waterfront, Marble Cape Town seats 220 diners across a vast 800 square metre space – making it one of the larger eateries in the precinct – with diners enjoying panoramic sea views and a front-row seat to the fiery action.
That comes courtesy of the gleaming Grillworks, where you’ll find Head Chef Matt van Niekerk working his magic on a menu that takes the Marble concept and adapts it to the produce and culinary traditions of the Cape.
Think snoek pâté with magwenya, or a tartare of lamb and beef with pickled waterblommetjies, a seasonal aquatic wildflower common to the Cape. Mains feature Marble’s famous wood-fired Chalmar ribeye, alongside new creations like mussel paella and line fish with burnt leeks and roasted fish bone sauce.
‘The concept of live-fire cooking may not be new anymore, but the way we do it at Marble is always a fresh experience. That’s what excites us about Cape Town,’ says Van Niekerk. ‘Fire has a way of bringing people together - it’s where stories are shared, ideas come to life, and connections are made.’
It’s not all meaty though. Vegetarians are well taken care of – try the roasted pumpkin with candied walnuts and burnt honey dressing – and the lick of smoke from the Grillworks takes meat-free meals to a new level, says Higgs: ‘One of the things I love most is how vegetables transform over fire. They develop a complexity and character you can’t achieve any other way.’
To drink? Marble has long been famous for its wine cellar, and the Cape Town outing is no different. Expect local and international estates on offer, hand-picked by Group Wine Director Wikus Human and Head Sommelier Jan-Hendrik Venter, while an inventive cocktail selection (another Marble signature) will likely tempt you into another aperitif.
If all that wasn’t enough it’s a truly gorgeous space, filled with art and an aesthetic ‘designed to amplify the beauty of our surroundings without overshadowing them,’ says Marble Group’s Interior Director Irene Kyriacou.
Marble Cape Town may seat up to 220 diners, but with summer in full swing you can expect those tables to fill up fast. Book ahead, or lose out.
Can’t get a table? Try our list of the 35 Best Restaurants in Cape Town.