Two Oceans Restaurant is a specialist in providing meals for the tour operator market, and is a perfect lunch stop for half and full day Peninsula tours. We pride ourselves in exceptional food, and fast efficient service.

Function Menus

Download the 2012 Function Menus.

About our chef

Phil joins Two Oceans Restaurant as Executive Chef with a flavourful history starting at Bournemouth & Poole College of Further Education in 1986. He then moved on to Moulin de I’Abbaye in France to put his talent into practice.

Phil has worked at a number of highly-rated establishments with some world renowned chefs.

Phil started at Quo Vadis, Soho with Michelin star chef, Marco Pierre White soon earning his position as Sous Chef. In 1999 he got his big break when he joined yet another Michelin star chef, Raymond Blanc at Le Petit Blanc in Cheltenham, owned by Chef Blanc and Richard Branson. Here he cooked modern European cuisine and became Head Chef after six months, leading a team of 22 chefs.

He moved to SA in 2001 as Executive Chef at The Cellars-Hohenort where he worked for three years before joining the popular city centre restaurant Manolo Restaurant as Head Chef for 3 years.

From there, Phil joined Bruce Robertson as Head Chef of the highly acclaimed The Showroom Restaurant before moving onto the Cape Grace Hotel as Executive Head Chef. His final stint was as the Executive Chef for the Palazzo Hotel at Monte Casino in JHB.

Trading Hours

We are open 7 days a week for breakfast and lunch.

Breakfast 09h00 – 11h00

Lunch 11h30 – 16h30 (Kitchen closes at 16h15)

Seating Capacity

Inside 220 and Outside 130 (Weather permitting).

Tour Guide Policy

We offer tour guides a complimentary R125 meal voucher. This can be used to purchase food and beverage from the restaurant.