Observatory Cape Town sees a new and exciting addition in the form of Reverie Social Table, an innovative dining concept headed up by chef Julia Hattingh. We sat down with Julia to find out more.
GLAMOUR: Explain the concept of social dining.
Julia: The concept is fairly new and gaining loads of interest. It’s not going to be everyone’s cup of tea but a great way to meet new people, take the pressure off a first date, have random conversation and feel like you’re at a friends’ dining room table. Relax and really just enjoy a great meal.
GLAMOUR: What is a table d’hôte-style eatery?
Julia: This comes from the very first style of “restaurant” where you would stay over at an inn or tavern and for a fixed price, you would be served a meal at the “Host’s Table” which is the direct translation. Everyone would eat the meal of the day with the owner at a great big table.
GLAMOUR: How is Reverie Social Table putting a proudly South African spin on the concept?
Julia: I am proudly South African, born and bred Cape Town girl and I think my food style has a great influence from that. I am working with local, small producers as far as possible from the artwork to food to wines etc. It’s very much a local space where fellow South Africans and tourists alike can experience a bit of Cape Town hospitality.
GLAMOUR: What drew you to this style of dining?
Julia: I have always wanted to be able to experience my guests’ reactions to food first hand- a lot of the time this gets lost in a normal set up. I’ve always wanted to have my own space; very personal and intimate and hands-on. It’s very rewarding being a part of all aspects!
GLAMOUR: What can we expect when we visit Reverie Social Table?
Julia: Great wines from smaller, local producers, a quirky, relaxed space where you can leave the world at the door and enter a state of Reverie, even if only for a couple hours. Around the dinner table, we’re all friends chatting and enjoying food made with love.
GLAMOUR: What sets Reverie Social Table apart from other restaurants?
Julia: I think the intimacy really sets Reverie apart, by the end of the evening you’re part of the family. Guests put their trust in me to feed them- they don’t know what they’ll be eating and that’s all part of the experience. Dietary requirements aside, they get to try something that perhaps they wouldn’t choose on a menu and taste wines that don’t appear on your everyday wine list.
GLAMOUR: How has Reverie Social Table been received by those who’ve visited it?
Julia: So far, my guests’ responses have been amazing! I love hearing how they’ve enjoyed the different company and the experience as a whole and can’t wait to come for more. Lunchtime visitors are intrigued by the dinner concept and come try it out. I’m super excited to see what’s to come!
GLAMOUR: Since Reverie Social Table offers a set menu, do you cater to those with dietary requirements?
Julia: Yes of course, we ask guests to inform us beforehand of any dietary requirements so we can accommodate them.
GLAMOUR: Why did you choose Observatory as your location?
Julia: Observatory is such a vibrant little suburb, still a little grungy and industrial but quirky with so much going on and fabulous residents. There’s a great upliftment project going on with great plans for the near future- definitely an area to watch. Never a dull moment!
GLAMOUR: What are your greatest influences as a chef?
Julia: Friends and family are always at the top of that list together with my mentors, fellow chefs and food heroes! Things that influence me include global trends, new innovations, going green, local produce, seasons and experiences.
GLAMOUR: How is cooking for a table d’hôte-style eatery different from working in a standard restaurant?
Julia: With this style, you are able to pour 150% into those dishes as opposed to a menu with say 40 different dishes. I am able to change the menu on a whim and keep it flexible if a certain product is not available or a supplier has something new and different. As a chef, its lots of fun to see things changing all the time and dishes evolving from each other.
GLAMOUR: What advice do you have for aspiring chefs in South Africa?
Julia: Be prepared to work hard! very hard, for a long time! keep your head down and your mind open, take down every single recipe, read every recipe book you can get your hands on, ask questions, taste stuff and leave the idea of a glamorous lifestyle for the TV shows!
The Reverie Social Table is open Monday to Sunday. Morning coffee is from 11h00, lunch is served from 12h00 to 15h00 and supper is from 19h00 to 23h00. For more information, visit reverie.capetown or follow them on social media at @reveriecapetown or via facebook.com/ReverieSocialTable.
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