Est 2009

Café Frank is a fast-casual eatery that offers fresh, wholesome food, prepared daily, using sustainable, locally sourced, seasonal produce.

At Café Frank, our approach is to strip down traditional restaurant dining to offer something more honest. Our food is fresh, fast, simple, responsible and fuss-free. Our space is an upmarket canteen, offering fast-casual dining in a cosy and beautiful café environment.

The menu is determined by the weather and what is good to eat now. We source our produce from local suppliers with sustainable practices. We encourage you to look at the food on display, make your choice then sit down and enjoy. Café Frank is open for breakfast, lunch, private functions and catering. We also do bicycle deliveries to the surrounding offices and offer take-home supper options.

Some of our suppliers include:-

Hopefield Raised Chickens

Usana pasture-reared eggs
Happy chickens lay good eggs. The chickens roam free on the farm pastures, living off bugs and grass. At night they roost in mobile caravans that are moved from pasture to pasture as required. The family that runs the farm are some of the nicest, friendliest people who also make great wine.

Ryan Boon speciality meats
A specialty butcher supplying pasture-reared, sustainably-sourced meat to the restaurant industry. And we really love his biltong.

Green Home – compostable packaging

Montagu Cheese – a non-certified organic dairy which supplies us with all our cheese, and sometimes with fruit, olive oil and vegetables from other local farmers when in season.

Richard Bosman Meats
Our bacon, ham and other cured meat products are sourced from Richard who uses organic, pasture-reared pigs.

Our favourite organic wineries include Noble Hill; Usana; Lowerland and Iona