A fave among Capetonian oenophiles, Publik is a local wine bar for new-wave South African bottles worth knowing. They focus on locally produced, sustainably farmed, minimally handled wines poured by a knowledgeable team in an easygoing, unpretentious space.
Add to that the best burrata and rigatoni this side of Roma, a sharp soundtrack and a rotating wine list that includes a fine edit of European labels & you have an experience that ranks among the best in Cape Town.
Andrew, you are an amazing chef! How did you learn your craft?
I learned primarily through in-house training, hands-on experience, and a lot of experimentation driven by passion. I worked closely under Chef Emma Hofmans at Hallelujah and later at the original Publik, which played a huge role in shaping my approach to food. Over the years, I’ve also been part of numerous food pop-ups and collaborations with some of Cape Town’s top chefs, which really helped refine my skills. It’s a continuous learning process, and I genuinely enjoy the journey of discovery and improvement.
Is there a chef who inspires you, and what keeps you motivated and consistent day after day?
Chef Ollie is a big inspiration for me — not only an excellent chef, but also a genuinely good person. What motivates me every day is my passion for food and the opportunity to keep learning and growing, both personally and professionally. The challenges, the constant development of new skills, and knowing that I’m making a positive impact through what I do all help keep things fresh and exciting. That’s how I avoid the monotony.
When did you join the Publik team, and what has made you stay all these years?
I joined Publik in 2018 when it moved to Kloof Nek Road, after previously working at Hallelujah. As for why I’ve stayed — loyalty and commitment play a big role. There’s something special about the open kitchen, the incredible customers, and the sense of family at Publik. Even as the bar has changed hands over the years, that core feeling has remained.
What do you enjoy most about being a bar chef, and what’s the most challenging part?
The best part is definitely interacting with our amazing customers, especially the regulars. I also love having full responsibility for running the kitchen on my own — it’s incredibly rewarding. That said, doing everything solo comes with its challenges, but that’s all part of what makes the job fulfilling.
Who created the Publik bar menu, and what’s the story behind the dishes that have stood the test of time?
Chef Emma Hofmans and I created the original Publik menu together. Over the years, we’ve tweaked a few things and added some new items, but ultimately the customers decided what stayed — and we listened. As for the whisper-thin melba toast: today’s sourdough becomes tomorrow’s melba, which means zero bread wastage. And yes, the meat slicer definitely helps with those paper-thin slices.
Lastly, what do you love about Cape Town, and what do you love most about Publik?
Cape Town is beautiful, but it’s also where my biggest learning curve happened. I love getting to meet and cook for so many international guests. As for Publik — it’s the people. The team, the atmosphere, the good vibes, and the unique experience we offer are what keep people coming back, and that’s something I’m really proud to be part of.
