Mulberry & Prince may be located on Pepper Street in Cape Town, but its inspiration comes from the streets of New York. “Cynthia and I met at the corner of Mulberry and Prince in midtown,” says Cornel Mostert.
“This later became our hangout of choice for the duration of our studies at The Culinary Institute of America.” Mostert is one half of the duo behind Mulberry
& Prince — Cape Town’s prettiest contemporary chic café — the other being US-born Cynthia Rivera.
To introduce New American cuisine to our shores, Mulberry & Prince specialises in reimagining approachable modern classics, such as the beef tartar with caper berries and crispy potatoes, and slow cooked pork with charred leeks and cucumbers in a brodo.
Ingredients such as lovage in the stracciatella, lovage, and charred bread, and a 63° egg in the asparagus and romesco dish offer a measured nod to modern cooking philosophies the duo has amassed during their training at Michelin-star kitchens.
Mostert and Rivera spent time at restaurants Alinea in Chicago, The Modern in New York, and Noma in Copenhagen. Their high-profile stints and varied backgrounds have given the two young chefs the confidence to design a menu that is unapologetically modern in its approach to clever cooking and picture-perfect presentation.
The immaculate interior gains inspiration from the food: daringly plush décor of dusty pink velvet chairs, white marble table tops, and swatches of copper in the oh-so-very Vogue Living custom furniture by Atelier Interiors. For a sweet, sweet ending, dig into the much-talked-about chocolate cake, guanaja, and
whipped cream — it is nothing short of a triumph.