Issue link: http://digital.canadawide.com/i/566324
28 w e s t w o r l d | f a l l 2 0 1 5 As the days flit by, I find myself back at the Old Biscuit Mill. is is Mandela's Rain- bow Nation, and that cultural mix of Cape Malay, Xhosa and Afrikaans flavours mingle in the countr y 's kitchens and backyard braais. But it's Cape Town's top restaurants that have gained international attention of late. For a taste of this scene, my hotel con- cierge snags me an early seating at The Pot Luck Club on the sixth floor of the Biscuit Mill's old silo. Once seated, I experience that surge of travel joy that one feels when you've found your way into a buzzing place in a for- eign city. Around me, two young after-work couples kiss in greeting and a child still in bal- let clothes sits patiently with a large family group. After an earlier heavy rain, the sun blasts in from the wall of windows. e chefs in the open kitchen are a quiet contrast to the conversation. And the dishes, divine: crispy pig's tail; smoked beef fillet with truffle café au lait sauce; citrusy mushrooms on soft brioche toast. It's one of those indulgent can't-eat- another-pig-tail nights out. But, as I look out at the darkening sky, I know Cape Town has left me with an appetite for more. W (clockwise from left) The Pot Luck Club chef Luke Dale-Roberts; home-decor shop O.live Chemistry of Living; children play on the beach in Camps Bay.