Last week I was at Chinchilla Rooftop Café & Bar three times, for coffee, for lunch, and for a cocktail, not having been there since its opening (with Bilboa sister restaurant) in November.
The Kove Collection launches Bilboa restaurant and Chinchilla Rooftop Café & Bar in Camps Bay!
Chinchilla was created as a thirdDJ storey Rooftop Café and Bar, above Bilboa Restaurant, and
Zenzero below that, the only triple storey entertainment venue on the Camps Bay beachfront, and all three belonging to the Kove Collection. On Fridays and Saturdays from 1800 to 21h00 DJ Tess plays house music, while on Sundays DJ Dino will be sharing his music vibes. When the DJs are not in the house, Café Delmar style 
lounge music is played.
The interior design of Chinchilla is earthy, with the use of cane and wicker in the lampshades, the bar chair backs, and the unbranded olive oil and balsamic vinegar holder. Side tables are made from wood, and some have a wood trunk base with a copper top. Lounge sections have been created throughout, with beige-grey upholstery couches with wooden frames, with splashes of colour created in yellow, orange, 
red, and blue throughout. Blue-green curtains are bunched together in different sections, possibly to be closed when the wind comes in from the northwest in winter. The bar roof is open, covered with reeds. Disappointing was seeing plastic pot plants, which possibly can be justified due to the drought. A shame is that the view onto the Twelve Apostles mountains is closed off (I had seen it when showed around by Kove Collection owner Paul Kovensky before the opening, the bar, DJ deck and food preparation counter closing off the view and protecting the restaurant against the strong southeaster Camps Bay is known for. The solid piece of wood used to create the bar counter is impressive. Napkins are beige, white side plates are by Continental China, salt and pepper grinders are Kove Collection branded, knives are Brasserie Stainless Steel while knives are unbranded, and a glass 
container has a small cactus plant.
In two out of my three visits I found the staff serving us to be overbearing, particularly the waiter who served the dry cappuccino on my first visit. At our lunch visit, the waiter Dennis was argumentative, trying to discourage us from ordering tap water, telling us (as locals) about the drought, and that we should therefore drink bottled water for health reasons. My friend Bella Bauer and I ordered lunch, and both our requests (to have garlic and onion excluded from my Prawn Avo cocktail, and the tomatoes served on the side in Bella’s Chinchilla Greens salad) led to a refusal by him, referring to the strict chef who does not permit dish changes. Manager Etienne came to the rescue, saying that it would be no problem to be served tap water, 
and to have the exclusions organized. Bella’s water glass had a large crack in it.
I loved the presentation of the Prawn Avo cocktail (R130), even though the bed of chopped lettuce seemed an old-fashioned way of preparing it. Possibly due to my garlic and onion exclusion request, the cocktail was served with mayonnaise instead of the pink sauce referred to in the menu, and not very much of it, necessitating more sauce, which was pink when Etienne brought us more. We were surprised at the generous Chinchilla Greens salad, and were impressed with how well the unusual wooden salad bowl matched the earthy decor theme. The salad contained hard-boiled eggs, feta cheese, carrots, cucumber, red cabbage, a variety of salad leaves, and sesame and sunflower
seeds (R95). No dressing was added, Olive Oil and balsamic vinegar being available to us. The tomatoes from the salad were presented in a separate bowl with a herb aioli, which I ate as Bella does not eat tomatoes. The menu, glued onto a bamboo board, is divided into various sections:
# Light Bites include three oysters at R80; a cold poached shellfish plate charged by SQ; Bouillabaisse with prawns, monkfish, mussels , fennel, saffron, costing R180 for two; beef carpaccio (R180); healthy fresh vegetable crudités and a salad cream (R85); and Caprese salad (R80)
# Sandwiches, made with pastrami (R80) and grilled chicken (R75)
# Mains, including prawns (charged by SQ); lobster (SQ); grilled tuna niçoise (R200); white fish (R165); black mussels (R120); monkfish goujons (R155); salmon (SQ); steak béarnaise with fries (R220); beef burger with aged cheddar, mustard pink sauce and more (R120); chicken breast R110); and linguine with mussels, clams, and white fish (R140).
# Desserts offered are ice cream and Bar One chocolate sauce (R60); a seasonal fruit plate (R90); vanilla Crème brûlée (R65); and chocolate brownie with vanilla ice cream and chocolate sauce (R75).
On Friday late afternoon I made a last-minute arrangement to meet my German swallow friend Annette Kreuck and her family and a friend at Chinchilla. I was lucky to find a table for our group, but the teenage (under 18 years) children in our party were not allowed into the venue, meaning that Annette’s husband had to entertain them on the beach with ice creams. DJ Tess was in the house, and the venue was full, with a wonderful vibe, even with owner Paul spotted. The drinks service was good, and once again Etienne was service-orientated, making sure that everything was to our satisfaction.
Signature Cocktails offered include White Peach Fizz made with Tanqueray gin and peach syrup (R85); sorbet ice lollies with sparkling wine (R130); Yuzu Jasmine Sours with Ketel One vodka (R110); Watermelon Mint G&T with 
Tanqueray No. TEN Gin, Ginger, and Tonic (R150); and Peach Rosé Sangria shared by four costs R320. Classic cocktails range in price from R65 for Margarita, Whiskey Sours, Mango Dacquiri, and Martini, to R110 for a Classic Bellini. Louis Roederer, Dom Pérignon, Moët & Chandon, and Veuve Clicquot champagnes are offered, up to R7500 a bottle. Louis Roederer is offered by the glass too, R380 for the Non Vintage and R475 for the Rosé. Local MCCs cost R110 per glass for Graham Beck Brut and Boschendal Brut Rosé, and R85 for Villiera Tradition Brut, while the bottle price ranges from R330 to R420. The wine list is neatly presented in a red leather A5 folder, with branding in gold.
Chinchilla is a perfect venue for a light meal, a coffee, or a drink, especially on a perfect summer’s day, when the venue shows off its best side. It is removed from the touristy Camps Bay, a classy oasis with a superb view and vibe.
Chinchilla Rooftop Café and Bar, The Promenade, Camps Bay, Cape Town, above Bilboa. Tel (021) 286-5075 www.kovecollection.co.za www.chinchillarooftop.co.za Twitter: @chinchillacpt @kovecollection Instagram: @Chinchillacpt Chinchilla open daily from 12h00 to 22h00
Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com/blog Tel 082 55 11 323 Twitter: @Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chris_Ulmenstein