Basque-inspired tapas from the Chefs Warehouse group, built around a communal table with pavement seating spilling onto Church Street. No reservations, shared plates and a lively room.
Chefs Warehouse brought its Cape Town instincts to Church Street and left most of the formality behind. Cantina is built around a communal table under bright lemon tiles, with a handful of two-tops and pavement seating that fills as soon as the afternoon cools. The reference point is a Basque pintxos bar: small plates that arrive when they are ready, a Spanish-leaning soundtrack, and a room that gets loud in a way that feels like the point rather than a problem.
The food does the talking. Tortilla layered with potato and oozing manchego, fire-grilled mushrooms with egg yolk, garlic prawns, carne asada with chimichurri — all of it built to be shared, and the wine list deliberately global rather than parochial. There are no reservations, which is either the best or the worst thing about it depending on how hungry you already are. Arrive early, or arrive willing to wait in the doorway with a glass of something.
Highlights
- Currently branded by the operator as Le Grand Domaine Cantina by Chefs Warehouse
- Basque-inspired small plates and paella meant to be passed around
- All-day dining, Monday to Sunday, with last orders at 21:00
- No reservations