Giles and Nicolas, two French restaurateurs and hoteliers who have already managed a number of world-class establishments overseas, have settled in The Mother City's Camps Bay where they aim to recreate the scene.
At The 41 you can look forward to experiencing international influences with South African products combined for a creative new food experience.
Crayfish with a vanilla cauliflower risotto and bisque de marseille, shitake mushroom croquettes with chilli con carne and citrus crème fraiche and pain perdu on an apple risotto and cinnamon crème fraiche are some of the dishes that have made an appearance on their menu.
A beautiful panoramic view of the Camps Bay Beach Front can be seen from the restaurant.
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