The Club House at Claremont Cricket Club
The Claremont Cricket Club, a Constantia landmark, is the perfect place for a family-style eatery, with its spectacular views of Table Mountain across the cricket fields. The Clubhouse takes full advantage of this beautiful and convenient location.
With its casual atmosphere and great service, The Clubhouse is the perfect venue for unwinding with friends and family. Sports fans will enjoy gathering around the TV screens when there’s a game on or taking in live cricket action on the outside fields. Enjoy a delicious variety of great food and drinks with wholesome choices from the menu’s seasonal mix of ingredients and flavours. In the chilly winter months you can cosy up to the indoor fireplace while indulging in options like delicious chicken pie, hearty lamb shank, lamb Ragu or the signature Clubhouse burger. To complement sunny days and the spectacular scenery, dine al fresco on the wooden deck with the lighter, fresh summer menu that will be available.
Children are more than welcome and will be entertained while parents relax and enjoy the surroundings, food and wine. They can play on the jumping castle, run freely and play sport on the cricket fields. The special kids’ menu includes favourites like fish and chips, a burger, pizzas and spaghetti & meatballs, finished off with Mini Magnum or King Cone treats.
The Clubhouse is an ideal venue for hosting special and varied functions with its stylish décor, indoor-outdoor flow and canapé and menu options. Make use of the extensive outdoor space and play area for a tailor-made children’s birthday party.
Chef Ami Vicars (written by Ami)
My journey into the hospitality industry began way back when…..
I began as a waitress at a tiny establishment called “the Ant” in Melville 7th Street Johannesburg. I was then poached by the neighbouring restaurant and left to go and work with them, a restaurant called “Cafe Mezzaluna”, where I grew from strength to strength. I was originally employed as a waitress and after a month or so I became front of house manager and learnt as much as i could from my mentor and then owner Ashley Callie (who has unfortunately passed on). I then took a keen interest in the kitchen where I was taken under wing by a chef Elsu Gericke, who is a graduate of Prue Leith. What a treat!
“Cafe mezzaluna” sold and so I moved on to Parktown North of Johannesburg, where I worked as head Chef and General Manager for the Adamo Family. Alongside Ralph Adamo well know for their previous family restaurant “Cortina” and I learnt how to cook like an Italian.
It was at this stage I was driven to work for Theresa Beukes who was an inspiration to me. She was in the process of opening a new restaurant in Parktown north called “Fino Bar and Restaurant’
I was employed by Theresa as her front of house manageress and it was at Fino that I learnt a major portion of what I know today.
At “Fino” I worked behind the bar and learnt how to make some of the best cocktails ever. I also learnt a lot about Spanish cuisine, which added to my culinary skills.
Theresa decided to sell and so I decided to venture and open up my own business, ” Sweety bonbon” in 7th Street Melville. This was a huge challenge for me and I ran a successful, imported sweets emporium and tiny bistro for two years. I then decided to take time out and travel and experience the international waters.
For the next two years, I travelled extensively, learning and absorbing as much as I could, working odd jobs here and there.
Upon my return from overseas, when I was holidaying in Cape Town, I bumped into Theresa Beukes, who proposed that I move to Cape Town as she was opening a restaurant and wanted me to assist her in this venture.
After thinking long and hard I accepted and trekked to the Beautiful Cape Town from Johannesburg where together Theresa and I opened the Wonderful “Duchess of Wisbeach” where I worked in the kitchen running it like clockwork, as well as managed the establishment.
After this, I was introduced to Janis Ross, (Hylton Ross Travel) who owned ” Maremoto Restaurant and hotel in Long Street.
I worked alongside Mrs Ross who taught me all about the hotel and travel business.
Here I was general manager and Head Chef, co-coordinating the Function room we had a 100 seater restaurant and hotel restaurant.
This was a challenge I thoroughly enjoyed.
Janis too sold the business and I was kindly handed over the Nic and Geoff, and this is where I am today…………………………..