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© 2019 by Ten Bompas. Proudly created by 36 Craft

EAT

Winehouse Restaurant, named after a painting of Amy Winehouse by Joanna Flatau, a Polish artist living in Paris.

See www.joannaflatau-leblog.com. This spectacular painting by Joanna can be found in the heart of the restaurant.

Now under the helm of Chef Ashley Johnson, our kitchen delivers a new and exciting offering.  Our menu is inspired to bring delectable food in a relaxed atmosphere. As per Ashley, “Food must not just be consumed for sustenance, it should be enjoyed, it must be an atmosphere, an experience and lastly a journey”

 

One can expect refined dining and excellent quality food, cooked, paired and plated well with unique combinations and flavour profiles.  Only the finest ingredients are sourced whilst also utilising the fresh produce from the hotel’s vegetable garden.

 

Wine continues to be a feature with our astounding glass-fronted wine cellar, overlooking the alluring patio and swimming pool. Our cellar contains a well thought out selection of South African Wines.


 
Kindly note, reservations are recommended.
 

For reservations or for more information, please email: reservations@mix.co.za or call +27 11 325 2442.

WHAT OUR CLIENTS THINK

This evening we went to the Winehouse, at 10 Bompas Hotel in Dunkeld. I have to say that this was a special occasion, and we were looking forward to this. We were not disappointed. The waiting staff are professionals and well trained, the food was better than exceptional and the ambience was relaxed and added an old world charm to the dining experience. If you like noisy buzzy restaurants, this is not the place for you.

This is fine dining with a twist of elegance and modern food experiences. Chatting to the chef was a treat, an unpretentious fellow who has food as his passion, and it showed in the foods that we were served. If you want to dine and converse with your fellow diners, this is the place. If you have someone you want to impress this is the place. They have re-invented themselves recently with a new chef and new food ideas and it works. Being served by professionals instead of the usual student (not interested) brigade makes this all the more special.