VUE Shortmarket

African cuisine has held a certain global perception for some time. Chefs brave enough to contend with that perception come up against jollof rice, injera, prawn matapa and the like. Absie Pantshwa and Chef Vusi Ndlovu’s mission has been clear: it’s important to maintain the nostalgia that comes with African flavours while creating a refined dining experience.

VUE is a celebration of all edges of Africa, of being audacious and living on the edge, about pushing people’s opinions of African food to the edge. What started as a pop up restaurant in Franschhoek caught the eye of multiple chefs and restaurateurs across the country. Absie and Chef Vusi have worked in kitchens that include Mount Nelson, Wolgaat and Openwine.

While those collaborations encouraged experimentation – Chef Vusi hasn’t been afraid to serve smiley (slow-cooked sheep’s head) – they really acted as a kind of testing ground to see what would perform best at their permanent home in the historic Heritage Square on Shortmarket Street.

Ujeqe is one of their more popular dishes which consists of a ball of steamed bread with robust jus. The cabbage, mussels and Zamalek (affectionate nickname for Black Label – a popular beer in eMzantsi) dish is another welcomed nod to local flavors and behavior. African staples are the cornerstone of every dish, with pap, sorghum and egusi being the most notable.

When it comes to the entire design of the restaurant, again, perceptions are challenged. Tourists coming to an African restaurant might expect djembe drums, wildlife taxidermy and ostrich feathers, but our continent isn’t a monolith. Local wildflowers in small clay vases adorn tables, chairs with wool-inspired upholstery reflect the nuances of the African experience. The blessbuck hide throws are a playful homage to Chef Vusi’s Zimbabwean and Zulu lineage.

From pop-ups to finding their home in the Cape Town city centre, EDGE will continue with their collaborations within the Western Cape and further afield. Working with others is how they got their start; if you were lucky enough to experience Shaun Scrooby of Vuur and Chef Vusi in the kitchen you’ll appreciate that they truly are masters of fire and know their way around a piece of meat. The ritual of cooking together and learning from one another is something EDGE wants to continue to honor.
Being in community with others truly is the African way!

Children: While there is no dedicated kids menu, all food is safe for kids to eat. Chef Vusi and his kitchen are always happy to amend certain dishes to suite younger palates.

Sustainability: Only local vendors are used by Absie and Chef Vusi. True to African dining, all components of ingredients are used to ensure minimal waste.

Ethicality: 91 Edge is a black-owned restaurant with kitchen, bar and wait staff boasting a 98% black team.

Mobility:Regrettably, access to the restaurant is only via multiple staircases.