The takeaway counter serves fresh pastries and sandwiches from 7am daily and, apart from afternoon tea, the menu is laden with lush breakfasts, high-end crustacean options, salads, soups, sandwiches and warm specialities such as seared tuna, steak tartare and a savoury soufflé.
Twenty-five-year-old head chef Jacques Grové previously worked at Chefs Warehouse Beau Constantia, Foxcroft and La Colombe before being promoted from senior sous chef at Chefs Warehouse Tintswalo Atlantic to take up the reins at The Bailey.
So popular is the Confit Chicken Leg that I had to try it. Served with carrots, leeks, baby onions and a hearty jus gras, it is melt-off-the-bone tender. I also had a taste of the chef’s special for the day, a succulent pork belly with the crispiest crackling — executed with perfection and served with delightful elements of apple.
The final flourish was one of my favourites: the perfect serving of crème brûlée. Rich without being overbearing, it was bursting with notes of vanilla and the daintiest caramelised crust.
Trained in classical French cuisine and drawing from a time when restaurants were owned by a maître d’, Tomlin wanted to put the glamour and theatre back into restaurants with the Brasserie on the first floor.
Open for lunch and dinner, the menu consists of continental dishes finished with a helping from the crepe suzette, cake and cheese trolleys. In time, you can come to expect waiters to cook at your table.