There’s a new wine bar on Harrington Street that doesn’t quite look like a wine bar at all. No bowls of corks, no dusty old bottles on display, and no fatiguing talk of terroir. In fact, if you walked past Lunacy, you might not even realise what it is, until you hear that special kind of energy. That kind energy only wine can give people. It’s like a blend of pinging glassware, laughing, minor disagreements, and over-confidence! It truly is such a beautiful thing. However, it could also be a super random Nickleback track that’s blaring in the background that obnoxiously grabs your attention!
That’s no joke. Order one of their infamous Picklebacks (bourbon chased with pickle juice), and the sound system erupts into a Nickelback chorus!
Lunacy is the brainchild of Tomas Ferreira (owner of Tommy’s Chop Shop, Just Like Papa, and whose family own the world renowned Tokara Wine Estate), and Bryan Judd, whose family owns a renewable energy company, as well as Cape Town’s favorite hangout spot, Judd’s Local. The two met through the Cape Town nightlife circuit, bonding over their shared love of wine, spirits, and the cultural role alcohol plays in South Africa. Their friendship began with some slurry banter, and grew through bar hopping, solidifying the day Bryan rocked up to Tommy’s with a Judd’s glass in hand – which is still the only glass he drinks from there! It’s these small things that carry so much weight behind them.
When the space on Harrington Street became available, they moved quickly. There was no drawn-out business plan. It was an action inspired through instinct, mutual trust, and the want to do something different. The only condition was that they had to do it together.
The result is a moody, fascinating space with a slightly darker energy than your general bright, colourful and flashy wine bar. Designed by Bryan’s sister, interior designer Candice Judd, Lunacy most definitely leans more towards the mysterious! The wine list reflects the same kind of ethos, a mix of old-school charm and contemporary curiosity.
Tomas believes there’s a global shift in wine culture, especially when it comes to the new world. He believes that younger drinkers/enthusiasts are being overly exposed to the trendy, weird and wilder styles of wines (skin-contact, biodynamic, minimal intervention etc.). Of course, these styles are exciting, and increasingly popular, however he felt something was missing…a respect, and appreciation for the classics. Therefore, Lunacy doesn’t just pour what’s trending, Lunacy offers a space to legacy producers, the so-called “foundation-layers” of the South African (and international) wine industry.
That said, the menu isn’t stuck in the past. For example, on the list you’ll find a wine which left a lasting impression on Bryan, the seriously funky Cinsault from Koueberg Wine (carbonic maceration, which gives the wine unique flavours such as bubblegum, banana, strawberry, and sour cherry, and leads to a softer, less tannic structure). The wine is super expressive, delicious, and has been completely bought up by the Lunacy team! “We got a little carried away. There were only X cases available, and, well, we bought them all! So, if you want a taste, there’s only one place to find it, right here at Lunacy,” say Tomas and Bryan, having an absolute laugh! Other than the Cinsault (and many other amazing wines) perhaps you’ll sip on the Kershaw Wines Clonal Selection Chardonnay, which, to quote Tomas, “just bangs”!
The list isn’t built to impress (even though it does – without even trying that hard), it’s built to enjoy. Together. The way wine was always intended to be drunk. Mostly South African wines, with a subtle representation of a few international gems. I asked what the deciding factor is before officially listing a wine. Their answer was one which makes utter and total sense. “If we wouldn’t drink it ourselves, why would we want to pour it? They followed up with, “If you’re spending 85% of your time at the workplace, at least surround yourself with delicious juice”.
Lunacy isn’t interested in the traditional food and wine pairing we’ve all become so accustomed to. Instead, they’ve created a kitchen that serves a menu of mouth-watering small plates, designed for sharing. Bryan describes their menu offering as, “elevated bistro”. Tomas rolled his eyes and asked if Bryan was drunk. These two are so great together! Back to the menu, think seasonal, smart, and generous. The menu offers enough structure to play with the wine offering, but not so over-the-top that it needs an explanation. It’s food that works with whatever you’re drinking. If it doesn’t, order something else. Get busy, and get exploring with all the many different flavours Lunacy has on offer!
When it comes to pricing, the goal is to be fair, and the pricing reflects quality and effort without taking anyone for a ride. As Tomas said, “you have to be fair…you can’t be leaving a sour taste in someone’s mouth before they’ve even ordered anything”.
Occasionally, they stumble upon pairings that really shouldn’t work, but somehow do. For example, the La Vierge Pinot Noir with the chicken liver parfait! Who would have thought? At Lunacy, you’re encouraged to explore beyond the expected. Both Bryan and Tomas make this very clear, and I’m absolutely here for it!
A huge part of what makes Lunacy work is the vibe. Tomas and Bryan have taken their time in building the inhouse team, choosing staff (nearly) as carefully as they select wine. The team is made up of unique individuals they genuinely want to be around, because that energy ultimately trickles down to the guests. The crowd they attract is just as special. Tomas describes their crowd as curious, open, and always up for a good time. No wine snobs allowed…unless they’re buying a round!
There’s also a strong sense of local loyalty. Everything from the plants to the crockery has been sourced through community connections. In return, fellow Harrington Street businesses, such as the team from Belly of the Beast, pop in after service for a glass or two. It’s a community, rather than competition. Everyone doing their part to keep the wonderful culture of wine and food thriving in the mother city. Quietly making an impact, without even realising it.
The Lunacy owners said that finding a venue in Harrington Street is like winning the lotto. It’s once in a lifetime – if you’re even that lucky. “Once you’re in,” says Tomas, “you’re in for life”!
Events aren’t a massive focus, but Lunacy is considering First and Last Thursday bar takeovers, pop-up tastings, and collaborative dinners. Their dream is to become a creative wine and food hub, drawing in chefs, winemakers, and industry innovators to keep things fresh, and exciting.
Their socials are the best way to stay in the loop, but chances are, the most memorable evenings are the ones that aren’t ever advertised! I’m pretty sure we can all vouch for that.
After the last glass is poured, the Lunacy team relax by embracing a bit of the chaos themselves. If you imagined them ending the night with an expensive Burgundy and foie gras, you’re completely wrong. It’s Picklebacks, and a “quick” pit stop at SurfaRosa to hit back a few ice cold brandy and cokes. That’s what makes Lunacy so legit. It’s a great venue, with a unique edge, run by passionate people who have years of industry knowledge. Shoutout to Cam, the venue manager who kindly showed me their super impressive cellar after the interview.
In conclusion, if you’re after something a little less polished, but you’re still looking for quality, pay Lunacy a visit. It’s this feeling of people not taking things too seriously, mixed with clever curation and an instinctively cool edge that makes this venue a standout addition to Cape Town’s thriving food and wine scene.
There’s nothing quite like it in Cape Town right now, that’s for sure.
Find the venue here.
WINE, FOOD, AND EVERYTHING THAT'S GOOD! 
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