RIEBEEK KASTEEL has long been one of the Western Cape’s favourite weekend escapes, celebrated for wine, olive estates, art galleries and a flourishing food culture. This season, acclaimed chef and restaurateur Cheyne Morrisby brings his most ambitious concept yet to the ‘hood with SAISEI, giving locals and visitors another delicious reason to love the town.
SAISEI, meaning ‘”ebirth”, is Cheyne’s first Swartland restaurant that introduces a layered Japanese dining experience with everything from great coffee and casual street food to sophisticated tasting menus, all under one roof. Rather than simply opening another eatery, Cheyne and his team have created a space designed to be enjoyed throughout the day. Guests can stop at the street-side coffee station to kick start the day with Japanese-inspired muffins, settle into the lounge bar for evening cocktails, experience a refined multi-course menu in the main restaurant, or enjoy relaxed outdoor dining at Ding Dong (opening officially on 24 July) that will serve bao, ramen and Japanese fried chicken.
For Cheyne, whose career spans more than three decades, the move to Riebeek Kasteel feels like a natural next chapter. “Riebeek has an incredible sense of community and already offers visitors a variety of restaurants,” he says. “We’re here to add to that and our hope is that people will spend time in town feasting, exploring, supporting multiple businesses and leave feeling they’ve experienced something truly special.”
Cheyne has spent his career helping shape Cape Town’s contemporary Asian dining scene. Since opening the original 20-seater Cheyne’s on Bree Street in 2009, he has gone on to establish 13 restaurant concepts, many of which have become legendary in their own right. His portfolio includes Cheyne’s in Hout Bay, Lucky Bao, the award-winning Shio at The Grey Hotel, Fire Monkey, Mexicola Locale, Himitsu, Bang K and most recently, Hiro at Constantia Uitsig.
The new Riebeek Kasteel venture draws together everything Cheyne has learned over more than 30 years in kitchens here and around the world. “SAISEI reflects where I am as a chef today,” he says. “I love refined dining, but I also love the energy of street food. I want people to be able to enjoy a great coffee, come back for bao at lunch, enjoy pre-dinner cocktails or settle in for an unforgettable tasting menu. Japanese food is incredibly diverse and SAISEI gives us the opportunity to explore and showcase that.”
PHOTO CREDIT: Andrew Morgan
