Modern classics flavoured with a touch of Cape inspiration. That's the taste experience new Executive Chef Uwe Grote, has created at Quay West Restaurant at Cape Grace on Cape Town's V & A Waterfront.

Uwe, who has a proud track record of working in some of the world's leading 5-star hotels, has created a new winter menu at Quay West that merges classic dishes with flavours indigenous to the Cape such as biltong, venison and Cape Malay spices. His signature dish is undoubtedly his sumptuous double baked biltong and feta cheese soufflé served as a starter with a light whisky cream sauce.

Uwe, who trained in Berlin, has worked in top 5-star establishments in Germany, Saudi Arabia, Mozambique, South Africa and the Seychelles over the past two decades. Being part of the opening team of the first luxury Sheraton Hotel in Pretoria in 1998 was one of his major achievements.

Before joining Cape Grace, Uwe worked as Executive Chef on Fregate Island, the millionaires' playground in the Seychelles. Here he worked around the clock looking after the rich and famous including ex-Beatle drummer Ringo Starr. Whilst seafood and spicy Creole dishes were the preferred cuisine in the Seychelles, Uwe prefers lighter, flavourful food with every dish having its own distinctive character, colour and taste. Presentation is also very important to Uwe who wants to wow the guests with every plate of food that is brought to the table.