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It’s a space with multiple layers, each assuming a different feel depending on the time of day you arrive. From noon into early evening, it’s the casual seating outside that’s attractive for kicking back with a drink or two and enjoying a leisurely lunch as the afternoon winds down.
When the restaurant opened in 2023 the food offering was on the slimmer side, served mainly as small dishes to nibble on the side. But after a menu revamp in early 2024, lunch and dinner have taken on a different face.
The kitchen is headed by Executive Chef Bonga Williams who originally hails from Gqeberha and spent time training under David Higgs at Marble. His menu is described as “African-infused modern cuisine” and offers a good selection of small plates best enjoyed as shared portions, salads, mains, a sushi section, and small dessert offering.
On a recent visit, we couldn’t resist sinking our teeth into a couple of the small dishes. We were warned that the prawn coconut curry with tamarind and garlic bread leaves every customer with a complaint: the portion size is too small. Every lick was delicious and we wholeheartedly concur – we would’ve wanted more. Yet, being rich and decadent, the portion size is perhaps just right; the Tempo Luxury interpretation of a Goldilocks serving.
After a few bites of pork belly prepared with soy butter, toasted peanuts, and spring onion it was on to a lighter main of poke bowl with tuna, salmon, and prawn, and perfectly cooked lamb chops.
The triumph, perhaps, comes in the form of the crispy cannoli filled with marula mousse and topped with pistachi, caramel, and ice-cream. It’s a glorious sweet treat that speaks to the ethos of combining traditional African and South African flavours with contemporary culinary approaches and global influences.
The cocktail menu is not overly ambitious but it's serious. Drinks here are prepared stiff and strong – the way margaritas and old-fashioned cocktails are meant to be enjoyed – and it's why the signature Rivonia Drive shines. Made with Hennessey, lemon juice, simple syrup, and Chambord, it’s a clever nod to the main road buzzing just beyond the doors.
Ordering drinks by the bottle seems to be the more popular choice, with plenty of options on the spirit front and a decent wine list served by the bottle or glass.
The idea behind the space is that you can come for a good meal and stay for your night's fun. As the sun sets, Tempo Luxury starts assuming a different feel. People arrive dressed for the evening and the bar slowly becomes a hive of activity as couples saunter in on date nights, girlfriends gather for oysters and wine, and large groups of friends settle in. It’s at this point a booking becomes essential and the flops are traded in for heels and suave kicks. Just come ready for the long haul and put your best party foot forward.
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