That’s exactly why Matt Manning, chef patron at Grub & Vine/The Chef’s Studio, collaborated with wine maestro Chris Groenewald, to inject new life into the beloved Bree Street in the form of a sophisticated, yet welcoming wine bar dubbed Culture Wine Bar.
Deriving its name from Cape Town’s famous wine culture, the bar - which is adjacent to Manning’s bistro Grub & Vine and shares the same address - will house a curated selection of fine wines from the country’s most respected names, cult classics, hidden gems, natural wines and special imports from across the globe.
Says Manning: “The great thing about wine is that it brings people together. We wanted to offer an inclusive space that is welcoming to people from all walks of life, and of all ages, backgrounds and professions - who have one thing in common; they appreciate good wine.
We want to inspire our customers to explore varietals or styles that they may not be familiar with, and possibly discover something new that they love.Given that Culture shares a kitchen with Grub & Vine, we were delighted that we weren’t greeted with simply salted peanuts or bowls of potato chips at the launch evening. With various wine tasting stations and platters of charcuterie and other mouth-watering snacks floating around, we got a sneak peek into what patrons can expect from this stunning new spot.
“The menu will change regularly and will feature satiating snacks such as a Richard Bosman charcuterie, artisanal cheese, pork pies and more. Culture will follow the same ethos as that of our bistro: simple, honest and delicious fare that works beautifully with wine,” explains Manning.
Housed in a 200-year old heritage building with yellow wood floors and an exposed brick wall that extends down one side of the space, Culture’s elegant interiors make you feel like you are chilling in New York or Milan. Manning explains that he wanted the space to feel warm and welcoming, as well as both modern and timeless.
Upstairs you’ll find the Wine Library; a hub for winemakers, reps and enthusiasts alike. “For a monthly fee, wine farms will have access to a conveniently central hub where they will be able to store stock in a temperature-controlled facility, host tastings and network,” notes Manning.
This year has inspired us to innovate so that we can now offer a number of unique experiences to our guests all under one roof - creating a food and wine destination,” he concludes.www.culturewinebar.com
