top of page

Muse Restaurant

Muse, which opened in November 2015 is owned and run by married couple Allan and Simone Bezuidenhout. Muse offers Nouvelle cuisine which means the aim is on serving the best and freshest ingredients available with emphasis on presentation.

About Muse Restaurant

Muse prides itself on making everything they serve in house from pasta, sauces, bread and cakes. We strive to leave a green foot print as far as possible. Using local, seasonal and sustainable produce.

We welcome any enquiries regarding external catering opportunities, and

love to work with the organisers of various functions and events to bring that

special element to the table. Please contact us to discuss your

requirements further.


Simone studied at Capsicum Culinary studio in Port Elizabeth where she got her diploma in food preparation, pastry and management. During that time she also furthered her knowledge by doing chocolate courses at the Lindt studio in Cape Town.

She started working at the Boardwalk Hotel as part of the opening team of the 5 star property. She started off as a commis chef and in 3 years there worked herself up to Pastry Sous chef.

Simone says her passion is definitely Pastry but Muse has taught her the importance of being a good all-round chef. She loves how much she has grown in this aspect since they started Muse.


After Allan left school he did a very short stint studying Accounting, and very quickly realized that it was definitely not for him. He then decided to travel the UK and started working at the Angel Hotel as a barman. He did a couple of extra shifts as a sculler in the kitchen. Allan says, I fell in love with the craziness, from there on out I wanted to be a chef. From sculler he became a commis chef.

After returning to South Africa he worked at some small properties and worked my way up to Head chef. While working he studied part time at Capsicum Culinary Studio to get his diploma in food preparation.

Allan was also part of the opening team for the Boardwalk Hotel. He started as a Sous Chef and worked himself up to Executive Sous chef before him and Simone decided to open their own restaurant.

Allan believes that as a chef/restauranteur you have a responsibility towards nature and that you should leave a green foot print as far as possible.

Contact Us

T: 073 991 5011


bottom of page