This award-winning boutique hotel restaurant was inspired by a painting of chanteuse Amy Winehouse purchased by the owners in France. The decor is chic French bistro with dark parquet flooring, vintage globe lights and intimate corner banquettes.  Among the Winehouse's many virtues is that the personalised and warm setting, service and food fail to remind you that you are in a hotel.

Fans of fine food will enjoy the chic and unfussy atmosphere, welcoming and polished service and not having to gasp at the food prices. The three-course seasonal menu served up by executive chef Johannes de Bruijn has plenty of choice and elegantly plated dishes.

Winehouse does not only derive its name from the singer, but from its extensive wine collection. Many of these are limited editions purchased at the annual Cape Winemakers Guild Auction in Stellenbosch so expect to pay on average R500 per bottle. You can also order wines by the glass. Close to 95 percent of the wines are of South African origin, the balance from France.

Chef Johannes de Bruijn has spent time perfecting French confectionery and bread-making and at Cube Tasting kitchen under the guidance of Dario de Angeli whose experimental and innovative approach to food is local legend.

Winehouse hosts a number of events including playing host to garagistes at wine dinners. Winehouse also a regular jazz lunch event on the first Sunday of the month, with al fresco seating that spills out into the picturesque garden and a live jazz band. See Ten Bompas’ Facebook page for details.

Q&A 5 minutes with Head Chef Johannes de Bruijn
Name: Johannes de Bruijn
Age: 34
Trained as a chef at: Kopanong Hotel and Conference Centre in Benoni
From: Johannesburg

Your favourite ingredient?
Garlic; because of its versatility: raw, roasted, confit, fermented, blackened, pickled or pureed. Depending on the version of the garlic, each has a different nuance and influences the dish in its own way.

Your signature dish, the “don’t leave without trying plate”:
Cucumber salad consisting of 3 varieties of cucumber with apple and olive salsa, compressed honeydew melon, Danish feta and cucumber and mint sorbet.

Your favourite kitchen tool? Offset Spatula

Why Joburg?
I love big cities, love the vibe from city life. Joburg presents opportunities for chefs to make a mark in high end restaurants.

A dish you'd like to master:
White chocolate and almond entremente. Its a dessert I've been developing over the last 3 months consisting of various textures of white chocolate and almonds

Share one summer food trend with us:
Asian peasant foods such as, dumplings, wontons, rice noodled etc.

The dish you are most likely to make when you get home from work:
Masterstock braised duck congee with pickled cucumber, ginger and red chilli.

The one ingredient you will never cook with?
Prawns. I'm allergic. I am not comfortable serving an ingredient which i cannot taste, to our customers because i cant confirm that the dish is balanced in the manor that i would like it to be. 

The best drink pairing for any meal:
High end white leaf tea.

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Credit Cards
Facilities for disabled
Outside seating
Live Music
Guarded parking




Open daily for breakfast 06:30-11:00. Mon-Sat lunch 12:00-15:00, dinner 18:30-22:00. Sun breakfast and lunch only.

Price/Additional Info



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