Location: V&A Waterfront, Cape Town
Program: Market, restaurant, urban farm
Client: Moyo and V&A Waterfront
Contractor: Cool Maintenance
Engineer: Adema Structural Consultancy
Status: completed
Area: 3500sqm

The Story of Food

The combination of a market and a restaurant presented a unique opportunity to tell the story of food across its full cycle — from growth and harvest, to trade and preparation, through to consumption and back to the earth. This narrative allowed us to weave in ideas of food security, urban farming, and sustainable technology, giving the project a depth of meaning that goes far beyond the dining experience itself.

The Restaurant Layout

As an extension of the urban farm concept, the interior walls are lined with vertical aquaponic planters that supply the restaurant with a continuous source of fresh produce.

The ground floor of Moyo's V&A restaurant unfolds across three distinct zones within the open-plan space, each narrating a chapter in the story of food — from raw ingredients processed by the butcher, to dishes prepared over open grills, and finally served at the table. The first floor offers a formal dining experience, elevated by a stage for live entertainment.