South Africa
Rocklands Bay

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    • Day 52

      Kapstadt 10.02.2024

      February 10 in South Africa ⋅ 🌬 20 °C

      Letzte Nacht 01:25 sind wir ums Kap der guten Hoffnung rumgekommen. Heute Morgen sind wir im Tagen in Kapstadt pünktlich um 07:30 angekommen bei schönstem Wetter und kühlen Temperaturen. Diesmal konnten wir direkt am Cruise Terminal anlegen und die Immigration im Terminal erledigen - zudem brauchten wir keinen Shuttle Bus. Heute habe ich einen Ausflug mit Kleinbus in ein Township gebucht, waren nur 7 Teilnehmer. Die Enttäuschung war groß - statt Wellblech Hüten sahen wir gemauerte Hütten, Teerstrassen und im Hinterhof Audi‘s🙈. Nach der Besichtigung verschiedener Beschäftigungsprojekten/Entwicklungsprojekten und einer Grundschule und einer Oberstufen Schule die einem Gefängnis gleicht habe ich den Reiseleiter soweit gebracht, dass er mit uns noch eine gute Stunde durch eine richtige Wellblech Siedlung mit Sandwegen und keinen Autos gelaufen - das hat dann einen ganz Tiefen Eindruck hinterlassen - unglaublich spannend - der hat diese Führung perfekt gestaltet 😇🍀🙏.
      Am späteren Nachmittag bin ich zu Fuß an die Waterfront gelaufen und habe dort das 2. Mal noch den Tabakladen leergekauft. Anschließend wieder das Immigrationstheater wegen dem Ausreisestempel. Abends 22:00 haben wir trotz heftigen Sturmböen Kapstadt noch verlassen können - mehr Bilder folgen später.
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    • Day 11

      Day 11 : Cow, cabernet, clouds

      January 29 in South Africa ⋅ ☁️ 19 °C

      We’re both a little groggy this morning. Last night was comfortably the latest and booziest night we’ve had while we’ve been here. We’ve nothing much planned today. After being pretty hectic for the past 5 days, we thought a slightly slower day before we head over to the winelands was deserved. We’ve a late lunch booking, and the formings of a plan to head up Table Mountain for sunset.

      Lunch is at a steakhouse called Bo-vine, over in Camps Bay. It’s just over the road from the beach, and the views are stunning. The beef is great - rib-eye for me, and sirloin for Vicki. Incredibly simple food, but sourced well, accurately seasoned, and perfectly chargrilled. A bottle of Warwick Cabernet Sauvignon is a great accompaniment.

      We walk down the beach back to Tiger’s Milk for a post-prandial. Vicki locates a Pina Colada, I bathe in Savanna. The clouds are gathering over Table Mountain. High winds are forecast later this evening, and our planned visit to the top of the mountain is looking increasingly unlikely. While we’re at Tiger’s Milk, we decide to sack it off, and head back to the hotel. Checking the Table Mountain website, we discover that the cableway service has been suspended.

      Back at the Hyde Hotel, we head to the Skye Bar for a glass of Shiraz. It starts to rain. The cloud draping itself over Table Mountain is spectacular to watch. We decide to have a chilled evening, and have some dinner at the hotel. The clouds continue to amaze us. There’s a heavy shroud over Lion’s head now, but out to the coastline the cloud is lifting, and there are some amazing views of the sunset. We’re pretty tuckered, so end up having an early night, and cross fingers for a long and deep sleep…
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    • Day 8

      Day 8 - Pt 2 : Pot Luck

      January 26 in South Africa ⋅ ⛅ 19 °C

      Dinner tonight is at one of our favourite Cape Town restaurants - The Pot Luck Club. We had dinner here when we were last in town, and it was sensational. We’ve been struggling to spend our daily spend budget so far. The £ to ZAR exchange rate is so favourable at the moment, and South Africa has always offered outstanding value to Brit travellers. That might all change tonight though.

      It’s still warm when we head out, and we’re glad of the air-conditioning in our Uber. Arriving at The Pot Luck Club, it immediately feels familiar and welcoming. We kick off with some pre-prandials - an Inverroche Amber and tonic for me, and a kiwi and strawberry Daiquiri for Vicki. Yum.

      It’s a sharing plate kinda place - and we’re encouraged to order between 6 and 8 dishes to share. We go for 7, figuring that average doesn’t always have to be average. What follows is a succession of show-stoppers. Some really imaginative cookery on display, but brilliantly executed. The Chef Patron is a guy called Luke Roberts - Brit by birth, traveller by nature. The geographically diverse nature of his life is evident in his food - hints of southern Europe here, a dollop of South East Asia there. There are a couple of fish dishes in particular that are as good as any we’ve eaten anywhere. Just sublime…

      While we eat, the sun starts to track to the horizon. Behind us is Table Mountain, shrouded in mist and cloud. Over towards Lion’s Head though, the clouds are dispersing, and the sun’s rays are starting to push through. By the time we’re finishing our savoury dishes, there’s a spectacular sunset on display, and diners are queuing at the fire exit door to take pics. We don’t need, but very much want to share a dessert - a peanut butter bombe, with a banana mousse and a Frangelico sabayon. Neither Vicki nor I have a particularly sweet tooth, but this dish straddles the line between sweet and savoury perfectly. It’s big - big enough to share very happily. We wash it down with a glass each of the Joostenberg estate’s noble rot Chenin Blanc dessert wine - a wine I first tried way back in 2003. It’s a brilliant partner.

      We’re not full to bursting, but we both know we’ve had a good feed. The bill is incredibly reasonable for the experience we’ve had. Whilst it’s pricey by South African standards, in London, it would cost several times as much. We’re forklifted into the back of an Uber, and head back to our hotel. We stop in at the rooftop bar for a glass of wine before we fall into bed...
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    • Day 10

      Day 10 - A little more wine than planned

      January 28 in South Africa ⋅ ☁️ 18 °C

      We wake up with vim and vigour. We’ve planned a late breakfast/brunch, followed by an improving walk through Tokai Forest. We *might* stop at a Constantia wine farm on the way back to Sea Point. Showering, I discover yesterday’s sun-based queueing has left me with a hell of a t-shirt tan.

      Arriving to our brunch booking, we discover that Blockhouse Kitchen is located ON a wine farm - Constantia Uitsig. We have a lovely feed, and decide that since we’re here already, we might as well have a wine tasting. Our host is a jaunty chap from Zimbabwe. He is generous with his pours. Some of the wines are stellar. We both love the Chardonnay Reserve, and the Estate Red is sensational. We’re going to try and be well behaved, and not buy tons of wine along our travels. It’s tempting to cast these good intentions to one side.

      We quickly abandon plans of a walk, and take a lovely little drive to Buitenverwachting - brilliant name. Correctly pronounced, it’s ‘Bay-ten-vare-vack-ting’ We visited back in 2019, and had a sublime oaked Sauvignon Blanc. I’m very excited to try it again. We are, however, foiled. The estate is closed on a Sunday… Not to be deterred, we head onwards to Groot Constantia, where we have a tasting of the estate’s red wines. Again, we could buy several. We’re going to head up and over Constantia Nek to get back to our hotel, and accidentally stumble across an estate with which I’m unfamiliar - Beau Constantia. Reasoning that it would be rude not to, we stop in for a quick glass of wine, and some pretty good Dim Sum. The views across to Muizenberg are stunning. We sit back, and ease our way through a happy half-hour of watching the world go by.

      The drive back along the coast is beautiful - even moreso heading North than it is when driving South towards Hout Baai. Camps Bay is packed - an actual traffic jam. Back at our apartment, we’re not 100% sure what to do with ourselves. We have some biltong, and I decide a nap is probably gonna work for me. An hour later, I wake up feeling refreshed, but a little less than fresh. A Savanna and some Drowoers later, I’m ready to go out.

      We go to the Codfather - not our first time, but maybe our last. They do fish, really REALLY well. They seem to both of us to have become a little greedy since our last visit. The tables are packed SO tightly that we basically share a conversation with our next door table. Anyone gets up, and they have to run the gauntlet past our table, and invariably bump into us. The concept is brilliant - you choose your fish of choice from a beautiful, market style array. There is a host from which to choose. There is some confusion when I ask for a crayfish, and what turns up is clearly a lobster. The food is really well cooked, but there’s just a sense that we both have that the restaurant is now more about profit than enjoyment. I recently recommended it to some friends visiting Camps Bay - I’m not sure I would do so again.

      We walk down the Camps Bay beachfront as the sun sets, and are struck by the beauty of the place. We stop in at Tiger’s Milk - half way between a pub and a bar. There’s a DJ banging out some pretty decent progressive house. We both comment that we’d love to see a DJ playing this kind of music in the UK, but it’s SO tough to find these days. What was going to be a quick post prandial turns into something quite a lot longer. We finally pour ourselves into an Uber just after 23:00, which based on our trip so far, is VERY late. Arriving back to our apartment, we crack open the bottle of Amarula sitting in the bottom of the fridge. We have nothing to wake up for tomorrow, so will deal with Monday when it arrives.
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    • Day 2


      January 17, 2023 in South Africa ⋅ ☀️ 23 °C

      Über Frankfurt Johannisburg am 17.1.23 um12
      Uhr in Capetown eingetroffen. Am Nachmittag nach Einweisung noch am Signalhill geflogen. Übernachtung bei Mt. Nelson Road Nähe Waterfront

    • Day 19

      Über den Wolken 🌤️

      January 30 in South Africa ⋅ ☀️ 22 °C

      Heute morgen entschieden wir sehr spontan vom Signal Hill zu springen, natürlich mit einem Gleitschirm🪁.
      Am Abend gingen wir in die Winery 96. Es gab sehr leckeres essen🫶🏼

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    Rocklands Bay

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