Haute Grandeur focuses on hotels that do not want to win the average award.
Richard Hatter, General Manager, Spa ICON, Hong Kong
This Award guarantees guests our establishment has attained the highest achievement
Erich Friedl, General Manager, The Naka Island, Phuket
Haute Grandeur will set a new standard in recognising exceptional experiences
Mart van Berkum, Proprietor & GM, Netherlands
To receive an award from Haute Grandeur Global Spa Awards is a big honour
Choo Li Loo , General Manager, W Hong Kong, China
This Award will bring about an added value to the Wyndham Grand Regency Doha brand
Ayman Lotfy, General Manager, Qatar
We are indeed very happy to be shortlisted
Wajeed Bagwan, General Manager, Suba Spa Dubai, United Arab Emirates
The international exposure we have seen so far has been exceptional we are thrilled
Steven Gargano, General Manager, ADGE Spa, Sydney, Australia
The highest industry Award we can hope to receive we are proud to be shortlisted
Thomas Fehlbier, General Manager, Banana Island Resort Doha by Anantara , Qatar
We are truly honoured to be associated with the most transparent Awards organisation
Marco den Ouden, General Manager, Alila Villas Soori, Bali, Indonesia
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Grub & Vine
Cape Town, South Africa
Grub & Vine serves refined bistro-style fare, in a relaxed, contemporary space. The seasonal menu changes regularly and the wine list features some of South Africa’s most respected producers. Grub & Vine was founded by Chef Patron, Matt Manning, in December 2018.
Chef Matt perfected his trade in London’s finest Michelin-starred restaurants under the tutelage of some of the best in the business, including Gordon Ramsay, Marcus Wareing and Alyn Williams. Upon relocating to South Africa, Matt worked at La Colombe, before his inherent entrepreneurial spirit saw him embarking on a career as a private chef, before ultimately founding Grub & Vine.
Located on Bree Street, Grub & Vine is a buzzing bistro that showcases both Chef Matt’s technical skills and passion for non-fussy fare – elegantly prepared – where the ingredients and flavours are the stars. Guests choose between a two, three and five course menu, or five courses each paired with wine. Grub & Vine’s in-house sommelier is also on hand to assist guests in finding the perfect vintage to pair with their dishes.
“No-nonsense, good tasty food. Beautiful produce and honest cooking.” – Chef Matt Manning