IN older hotels there is frustration when there is no plug point next to the bed; it’s way over there on the other side of the room, doing anyone who wants to charge their phone but also wants to scroll before lights out no good whatsoever. In newer hotels, there’s often a USB socket conveniently close by. And then there is BackBrick Gardens which has wireless chargers embedded in the bedside tables. Only for iPhone though, sorry for you, Android. Such sorcery! I was entranced.
BlackBrick Hotels, opened its Cape Town flagship BlackBrick Gardens, on 20 November 2025. “Located on Roodehek Street, the 93-apartment hotel marks a bold new chapter for the group’s global expansion, transforming a former mid-century hat factory into a contemporary hub for staying, working and connecting.”
The building’s aesthetic is urban industrial. Walls are painted unplastered brick, ducting and piping is exposed, colours are concrete, cream and beige. This is not going to be to everyone’s taste but if you’re looking for something cool and chic, close to everything, to work or play, you’ll fit right in – whether you’re staying one night or several, if you want to buy something for sneaky little city getaways, or to rent out.
The floors wrap around the perimeter and you can see from top to bottom wherever you happen to be standing. At the very top is a rooftop terrace and pool (for plunging and I’m pretty sure you can do laps in it), and arriba pintxo bar for snacks. A long counter with tall chairs enjoys a wide open view of Lion’s Head, perfect for sundowners.
At the bottom are co-working and meeting spaces, a Pilates studio, Max’s Mezcal Bar (Lucy’s Juice Bar by day), a Minimalist Wine tasting lane (the inner city winery is right next door) and a partnership with award winning Rosetta Roastery featuring the very best in artisanal coffee blends at the coffee bar. F&B partner, Diego Silva, responsible for arriba, also oversees atrás, a refined, ingredient-driven restaurant.
He was on-site the night we were there, and clearly doesn’t miss a thing. When our mains were served, I asked for salt “just in case”, he was at our table in a flash, urging us to taste before adding salt. Quelle horreur! But sadly, a lot of people (my ex was one of them and while not the reason we broke up, it was certainly a red flag) do douse the food with salt before taking a mouthful. It’s insulting to the chef. Stop it.
I began the meal with a mezcal cocktail from Max’s, delicious, and followed up with a glass of the house Chenin, an unfiltered wine made by William Everson in Elgin. Yes, the cider guy. It is so so good, and very reasonably priced should you be in the area and feel like popping in for a quickie. We shared whipped gochujang butter, roasted garlic and wood fired bread, and house-made olives and pickles. I was drawn to the butter because of the huge orange slab of it on the pass (you can see it on my Instagram, along with other pics of the meal) and was not disappointed. Then I had the fish tacos (in a lettuce leaf just FYI, I was not warned), two yummy little morsels which were eaten without being photographed.
For main course my vegetarian friend had burnt cabbage, tahini sauce, salsa verde, spinach oil, and dukkah; I ordered roast chicken, butterbeans cooked in olive oil, and salsa verde. Both dishes delivered on the menu’s promises. We added a side order of chips which unfortunately were not good at all, so they need to work on that. I love food with an abundance of sauce, and those beans were swimming in it (chef’s kiss).
There are two desserts, one of which was not available so we had the half baked camembert, figs and jalapeño marmalade, served with lots of bread, and it was utter melty fabulousness. Overall, the meal was good and the staff all amazing.
Back in my room, I sat on the balcony with its view of Table Mountain and reflected on all the years I lived in the area. It was a pleasant reverie and happily for me, I have no regrets about swopping the city for the suburbs. It was still nice to visit for a while though.
Here’s the rest of the press release: “Set at the foot of Lion’s Head and Table Mountain, BlackBrick Gardens represents the next evolution of the brand’s culture-led apartment hotels – a seamless blend of short- and long-term stays tailored for the progressive nomad, contract professional and modern traveller.
“While preserving the heritage of its exterior, the building has been designed to balance privacy and connection. A dramatically excavated central atrium, floods the interior with natural light, anchoring the space. Each apartment is compact yet functional with balconies, kitchenette, bedroom, bathroom and lounge.
“‘Every space within, above and below has its own story – the design is intentional,’ says Jonathan Liebmann, co-founder of BlackBrick Hotels. ‘Lucy’s and Max’s aren’t just names on a door – they’re part of a personal narrative that runs through the building. Each venue was conceived with purpose, character and connection in mind.’
“General manager, Logan Naidoo, leads operations at Gardens: ‘We’ve created a space that feels human in every sense – where design, service and technology work quietly in the background so people can truly connect. It’s a hotel that moves at the rhythm of our guests – whether they’re here for a night or a month.’
“For Jonathan the project is about more than hospitality: ‘Gardens is the prototype for where we’re headed globally. Our model is about designing spaces that people can stay, work and create in – hotels that feel like homes, but also unlock the possibility of chance encounters and collaboration.
“‘Just as importantly, it’s about upliftment. Roodehek Street is becoming a hub of local partnerships and co-labs, which I’m deeply passionate about given my history in urban regeneration. Cape Town is the right place to set that blueprint.’”
With established locations in Johannesburg and Cape Town, and Umhlanga on the horizon, BlackBrick’s footprint continues to grow – with expansion to the USA next in line.
