de Tafel
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Elemental Series - Cape Inspired
Last verified or updated by the venue on 15th Sep 2025.
The Elemental Series — De Tafel
At De Tafel, dining is a story told through the elements. Our Elemental Series tasting menus draw inspiration from the Cape’s land, sea, and botanical heritage, weaving together indigenous ingredients, foraged botanicals, and sustainable sourcing. Each menu is a journey — immersive, poetic, and deeply rooted in place.
Land & Air
A celebration of the earth and veld, where fire and flame meet ethically sourced game and indigenous herbs. Expect flavours of ash, smoke, and memory — springbok tartare, cured duck, quail, and the resilience of wild roots.
Sea and Salt
An ode to the ocean, reimagined. Traceable seafood, coastal botanicals, and Khoi heritage flavours awaken the senses with oysters, abalone, silverfish, and the essence of tide and wind.
Forest and Field
A journey into forest and soil — where mushrooms, roots, and wild grains take centre stage. Plant-based creativity and foraged ingredients capture the legacy of living earth and botanical abundance.
Cape Inspired
An eight-course symphony that unites all three elemental menus — Land & Air, Sea and Salt, and Field and Forest — into one unforgettable exploration of Cape terroir.
- THE ELEMENTAL SERIES - CAPE INSPIRED MENUS
- Sea and Salt - 5 Course Menu
- Land and Air - 5 Course Menu
- Field and Forest - 5 Course Menu
- Cape Inspired - 8 Course Experience
- Foragers Basket - 8 Course Experience - Plant Based
CAPE INSPIRED EXPERIENCE
LAND AND AIR - 5 COURSE JOURNEY
This menu is rooted in fire—where our ancestors gathered, cooked, and remembered. Every cut is chosen with care, every flame honoured. We work with ethically sourced game and indigenous herbs to bring the spirit of the veld to the plate.
Long before roads etched the mountains and fences crossed the veld, the people of the Cape cooked by fire under open skies. Flame was not just for heat—it was for ceremony, for smoke-kissed meat that honoured the animal and the earth it grazed.
This menu is rooted in those ancestral flames, drawing from the Nguni cattle that roamed the land and the wisdom of cooking with time and patience. We char kudu over coals, press marrow into wild potato, and infuse broths with veld herbs once used by Khoi healers.
Prelude — The Landscape
A portrait of the veld, raw and untamed.
Springbok Tartare · Tobacco Onions · Smoked Mayo
Sustainable Karoo Foie Gras · Biltong · Tapioca
Langside Bitterballen · Mpumalanga Truffle Caviar
________________________________________
Harvest — Foraging Grains
Grains of survival, nurtured by land and hand.
Sous Vide African Quail · Confit Leg · Sorghum · Elderflower Dressing · Cucumelon Pickle
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Unity and Survival
Fire, patience, and the spirit of the Cape gathered on the plate.
Seven-Day Cured Duck Breast with Buchu and Suikerbossie · Confit Roots · Duck Fat Pressed Potato · Duck Skin Biscuit · Almond Water Napkin · Cape Southern Slopes Truffle Jus
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honeybush Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is the taste of earth, ash, and memory.
OR
SALT AND SEA - 5 COURSE JOURNEY
The Cape coast is wild, generous, and ever-changing.
Our seafood dishes celebrate traceable, sustainable catch and ocean-foraged ingredients—from bokkoms to kelp. Each bite is a tide-pulled story of place and respect.
Before there were cities, the tide told time. The sea gave more than fish—it offered rituals, legends, and a rhythm that shaped coastal life. Here, in the Cape, where warm and cold currents kiss, the ocean feeds not just the body, but the soul.
This menu walks the tide line. We begin with Saldanha oysters, touched by a bokkom mayo kissed with garlic buchu, and dive into fish caught through Abalobi traceable systems. We use sea lettuce, kelp, and samphire as seasoning and sustenance, not garnish.
This is not just seafood—it’s a song carried by waves.
Prelude — The Awakening
Where sea and spice first meet.
Pani Puri — Wild Oyster, Yuzu Buchu Pearls, Ocean Water Masala Tea
Wild Settlers Fennel Macaron · Gerookte Snoek Mousse
Abalone Pannacotta · Cape Sea Lettuce Bread
________________________________________
Essence — Khoi-Heritage Essence
Ancestral flavours carried on tide and wind.
White Mussel Cream · Honeybush & Rose Geranium Cappuccino Foam · Marsh Samphire · Cape Wild Nori Lavash
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Kaapenaar
A coastal harvest of fish, field, and tide.
Silverfish (ABALOBI) · Seaweed Candy · Fish Bone Potato · Strandveld Oil · Amasi & Cornsilk Cream
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honey Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is the ocean, reimagined on your plate.
OR
FIELD AND FOREST - 5 COURSE JOURNEY
This plant-based journey draws from ancient wisdom and indigenous abundance—where wild herbs, roots, and fruits offer flavour beyond the familiar. Foraged with care and cooked with intent, this menu respects the land’s quiet gifts.
Beneath the fynbos canopy and in the red soils of the Cape Flats, ancient ingredients wait for rediscovery. Long before colonists brought wheat and sugar, the land offered sorrel, num num, kiesieberries, and bitterboontjies to those who knew where—and how—to look.
This is a journey through forgotten abundance. Each course is a story of edible knowledge passed through hands, not books. It honours the resilience of plants that grow through drought, fire, and season. It honours the hands that once foraged with purpose.
This is not just plant-based—it’s a communion with place.
________________________________________
Prelude — Whispers of the Wild
An awakening of forest, field, and tide.
Pani Puri — Boletus Aureus Mushroom, Yuzu Buchu Pearls, Ocean Water Masala Tea
Wild Settlers Fennel Macaron · Bambara Mousse
Abalone Mushroom · Cape Sea Lettuce Bread
________________________________________
Essence — Gathering Roots
Stories carried deep within the soil.
Wild Almond Root Terrine Kaapse · Suuring · Wild Garlic & Nutmeg Geranium Foam · Rooibos Tuile
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Grounded in Our Roots
Root to leaf, coal to flame — the forest remembered.
Coal-Baked Celeriac · Wild Rosemary · Red Millet Textures · Dune Spinach Crispies · Wild Forest Mushroom Pâté
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honeybush Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is a celebration of living soil and botanical legacy.
This menu is rooted in fire—where our ancestors gathered, cooked, and remembered. Every cut is chosen with care, every flame honoured. We work with ethically sourced game and indigenous herbs to bring the spirit of the veld to the plate.
Long before roads etched the mountains and fences crossed the veld, the people of the Cape cooked by fire under open skies. Flame was not just for heat—it was for ceremony, for smoke-kissed meat that honoured the animal and the earth it grazed.
This menu is rooted in those ancestral flames, drawing from the Nguni cattle that roamed the land and the wisdom of cooking with time and patience. We char kudu over coals, press marrow into wild potato, and infuse broths with veld herbs once used by Khoi healers.
Prelude — The Landscape
A portrait of the veld, raw and untamed.
Springbok Tartare · Tobacco Onions · Smoked Mayo
Sustainable Karoo Foie Gras · Biltong · Tapioca
Langside Bitterballen · Mpumalanga Truffle Caviar
________________________________________
Harvest — Foraging Grains
Grains of survival, nurtured by land and hand.
Sous Vide African Quail · Confit Leg · Sorghum · Elderflower Dressing · Cucumelon Pickle
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Unity and Survival
Fire, patience, and the spirit of the Cape gathered on the plate.
Seven-Day Cured Duck Breast with Buchu and Suikerbossie · Confit Roots · Duck Fat Pressed Potato · Duck Skin Biscuit · Almond Water Napkin · Cape Southern Slopes Truffle Jus
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honeybush Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is the taste of earth, ash, and memory.
OR
SALT AND SEA - 5 COURSE JOURNEY
The Cape coast is wild, generous, and ever-changing.
Our seafood dishes celebrate traceable, sustainable catch and ocean-foraged ingredients—from bokkoms to kelp. Each bite is a tide-pulled story of place and respect.
Before there were cities, the tide told time. The sea gave more than fish—it offered rituals, legends, and a rhythm that shaped coastal life. Here, in the Cape, where warm and cold currents kiss, the ocean feeds not just the body, but the soul.
This menu walks the tide line. We begin with Saldanha oysters, touched by a bokkom mayo kissed with garlic buchu, and dive into fish caught through Abalobi traceable systems. We use sea lettuce, kelp, and samphire as seasoning and sustenance, not garnish.
This is not just seafood—it’s a song carried by waves.
Prelude — The Awakening
Where sea and spice first meet.
Pani Puri — Wild Oyster, Yuzu Buchu Pearls, Ocean Water Masala Tea
Wild Settlers Fennel Macaron · Gerookte Snoek Mousse
Abalone Pannacotta · Cape Sea Lettuce Bread
________________________________________
Essence — Khoi-Heritage Essence
Ancestral flavours carried on tide and wind.
White Mussel Cream · Honeybush & Rose Geranium Cappuccino Foam · Marsh Samphire · Cape Wild Nori Lavash
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Kaapenaar
A coastal harvest of fish, field, and tide.
Silverfish (ABALOBI) · Seaweed Candy · Fish Bone Potato · Strandveld Oil · Amasi & Cornsilk Cream
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honey Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is the ocean, reimagined on your plate.
OR
FIELD AND FOREST - 5 COURSE JOURNEY
This plant-based journey draws from ancient wisdom and indigenous abundance—where wild herbs, roots, and fruits offer flavour beyond the familiar. Foraged with care and cooked with intent, this menu respects the land’s quiet gifts.
Beneath the fynbos canopy and in the red soils of the Cape Flats, ancient ingredients wait for rediscovery. Long before colonists brought wheat and sugar, the land offered sorrel, num num, kiesieberries, and bitterboontjies to those who knew where—and how—to look.
This is a journey through forgotten abundance. Each course is a story of edible knowledge passed through hands, not books. It honours the resilience of plants that grow through drought, fire, and season. It honours the hands that once foraged with purpose.
This is not just plant-based—it’s a communion with place.
________________________________________
Prelude — Whispers of the Wild
An awakening of forest, field, and tide.
Pani Puri — Boletus Aureus Mushroom, Yuzu Buchu Pearls, Ocean Water Masala Tea
Wild Settlers Fennel Macaron · Bambara Mousse
Abalone Mushroom · Cape Sea Lettuce Bread
________________________________________
Essence — Gathering Roots
Stories carried deep within the soil.
Wild Almond Root Terrine Kaapse · Suuring · Wild Garlic & Nutmeg Geranium Foam · Rooibos Tuile
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Grounded in Our Roots
Root to leaf, coal to flame — the forest remembered.
Coal-Baked Celeriac · Wild Rosemary · Red Millet Textures · Dune Spinach Crispies · Wild Forest Mushroom Pâté
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honeybush Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is a celebration of living soil and botanical legacy.
From R 645.00
Sea and Salt - 5 Course Menu
SALT AND SEA
The Cape coast is wild, generous, and ever-changing.
Our seafood dishes celebrate traceable, sustainable catch and ocean-foraged ingredients—from bokkoms to kelp. Each bite is a tide-pulled story of place and respect.
Before there were cities, the tide told time. The sea gave more than fish—it offered rituals, legends, and a rhythm that shaped coastal life. Here, in the Cape, where warm and cold currents kiss, the ocean feeds not just the body, but the soul.
This menu walks the tide line. We begin with Saldanha oysters, touched by a bokkom mayo kissed with garlic buchu, and dive into fish caught through Abalobi traceable systems. We use sea lettuce, kelp, and samphire as seasoning and sustenance, not garnish.
This is not just seafood—it’s a song carried by waves.
Prelude — The Awakening
Where sea and spice first meet.
Pani Puri — Wild Oyster, Yuzu Buchu Pearls, Ocean Water Masala Tea
Wild Settlers Fennel Macaron · Gerookte Snoek Mousse
Abalone Pannacotta · Cape Sea Lettuce Bread
________________________________________
Essence — Khoi-Heritage Essence
Ancestral flavours carried on tide and wind.
White Mussel Cream · Honeybush & Rose Geranium Cappuccino Foam · Marsh Samphire · Cape Wild Nori Lavash
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Kaapenaar
A coastal harvest of fish, field, and tide.
Silverfish (ABALOBI) · Seaweed Candy · Fish Bone Potato · Strandveld Oil · Amasi & Cornsilk Cream
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honey Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is the ocean, reimagined on your plate.
The Cape coast is wild, generous, and ever-changing.
Our seafood dishes celebrate traceable, sustainable catch and ocean-foraged ingredients—from bokkoms to kelp. Each bite is a tide-pulled story of place and respect.
Before there were cities, the tide told time. The sea gave more than fish—it offered rituals, legends, and a rhythm that shaped coastal life. Here, in the Cape, where warm and cold currents kiss, the ocean feeds not just the body, but the soul.
This menu walks the tide line. We begin with Saldanha oysters, touched by a bokkom mayo kissed with garlic buchu, and dive into fish caught through Abalobi traceable systems. We use sea lettuce, kelp, and samphire as seasoning and sustenance, not garnish.
This is not just seafood—it’s a song carried by waves.
Prelude — The Awakening
Where sea and spice first meet.
Pani Puri — Wild Oyster, Yuzu Buchu Pearls, Ocean Water Masala Tea
Wild Settlers Fennel Macaron · Gerookte Snoek Mousse
Abalone Pannacotta · Cape Sea Lettuce Bread
________________________________________
Essence — Khoi-Heritage Essence
Ancestral flavours carried on tide and wind.
White Mussel Cream · Honeybush & Rose Geranium Cappuccino Foam · Marsh Samphire · Cape Wild Nori Lavash
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Kaapenaar
A coastal harvest of fish, field, and tide.
Silverfish (ABALOBI) · Seaweed Candy · Fish Bone Potato · Strandveld Oil · Amasi & Cornsilk Cream
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honey Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is the ocean, reimagined on your plate.
R 645.00
Land and Air - 5 Course Menu
LAND AND AIR
This menu is rooted in fire—where our ancestors gathered, cooked, and remembered. Every cut is chosen with care, every flame honoured. We work with ethically sourced game and indigenous herbs to bring the spirit of the veld to the plate.
Long before roads etched the mountains and fences crossed the veld, the people of the Cape cooked by fire under open skies. Flame was not just for heat—it was for ceremony, for smoke-kissed meat that honoured the animal and the earth it grazed.
This menu is rooted in those ancestral flames, drawing from the Nguni cattle that roamed the land and the wisdom of cooking with time and patience. We char kudu over coals, press marrow into wild potato, and infuse broths with veld herbs once used by Khoi healers.
________________________________________
Prelude — The Landscape
A portrait of the veld, raw and untamed.
Springbok Tartare · Tobacco Onions · Smoked Mayo
Sustainable Karoo Foie Gras · Biltong · Tapioca
Langside Bitterballen · Mpumalanga Truffle Caviar
________________________________________
Harvest — Foraging Grains
Grains of survival, nurtured by land and hand.
Sous Vide African Quail · Confit Leg · Sorghum · Elderflower Dressing · Cucumelon Pickle
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Unity and Survival
Fire, patience, and the spirit of the Cape gathered on the plate.
Seven-Day Cured Duck Breast with Buchu and Suikerbossie · Confit Roots · Duck Fat Pressed Potato · Duck Skin Biscuit · Almond Water Napkin · Cape Southern Slopes Truffle Jus
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honeybush Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is the taste of earth, ash, and memory.
This menu is rooted in fire—where our ancestors gathered, cooked, and remembered. Every cut is chosen with care, every flame honoured. We work with ethically sourced game and indigenous herbs to bring the spirit of the veld to the plate.
Long before roads etched the mountains and fences crossed the veld, the people of the Cape cooked by fire under open skies. Flame was not just for heat—it was for ceremony, for smoke-kissed meat that honoured the animal and the earth it grazed.
This menu is rooted in those ancestral flames, drawing from the Nguni cattle that roamed the land and the wisdom of cooking with time and patience. We char kudu over coals, press marrow into wild potato, and infuse broths with veld herbs once used by Khoi healers.
________________________________________
Prelude — The Landscape
A portrait of the veld, raw and untamed.
Springbok Tartare · Tobacco Onions · Smoked Mayo
Sustainable Karoo Foie Gras · Biltong · Tapioca
Langside Bitterballen · Mpumalanga Truffle Caviar
________________________________________
Harvest — Foraging Grains
Grains of survival, nurtured by land and hand.
Sous Vide African Quail · Confit Leg · Sorghum · Elderflower Dressing · Cucumelon Pickle
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Unity and Survival
Fire, patience, and the spirit of the Cape gathered on the plate.
Seven-Day Cured Duck Breast with Buchu and Suikerbossie · Confit Roots · Duck Fat Pressed Potato · Duck Skin Biscuit · Almond Water Napkin · Cape Southern Slopes Truffle Jus
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honeybush Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is the taste of earth, ash, and memory.
R 645.00
Field and Forest - 5 Course Menu
FIELD AND FOREST
This plant-based journey draws from ancient wisdom and indigenous abundance—where wild herbs, roots, and fruits offer flavour beyond the familiar. Foraged with care and cooked with intent, this menu respects the land’s quiet gifts.
Beneath the fynbos canopy and in the red soils of the Cape Flats, ancient ingredients wait for rediscovery. Long before colonists brought wheat and sugar, the land offered sorrel, num num, kiesieberries, and bitterboontjies to those who knew where—and how—to look.
This is a journey through forgotten abundance.
Each course is a story of edible knowledge passed through hands, not books. It honours the resilience of plants that grow through drought, fire, and season. It honours the hands that once foraged with purpose.
This is not just plant-based—it’s a communion with place.
________________________________________
Prelude — Whispers of the Wild
An awakening of forest, field, and tide.
Pani Puri — Boletus Aureus Mushroom, Yuzu Buchu Pearls, Ocean Water Masala Tea
Wild Settlers Fennel Macaron · Bambara Mousse
Abalone Mushroom · Cape Sea Lettuce Bread
________________________________________
Essence — Gathering Roots
Stories carried deep within the soil.
Wild Almond Root Terrine Kaapse · Suuring · Wild Garlic & Nutmeg Geranium Foam · Rooibos Tuile
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Grounded in Our Roots
Root to leaf, coal to flame — the forest remembered.
Coal-Baked Celeriac · Wild Rosemary · Red Millet Textures · Dune Spinach Crispies · Wild Forest Mushroom Pâté
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honeybush Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is a celebration of living soil and botanical legacy.
This plant-based journey draws from ancient wisdom and indigenous abundance—where wild herbs, roots, and fruits offer flavour beyond the familiar. Foraged with care and cooked with intent, this menu respects the land’s quiet gifts.
Beneath the fynbos canopy and in the red soils of the Cape Flats, ancient ingredients wait for rediscovery. Long before colonists brought wheat and sugar, the land offered sorrel, num num, kiesieberries, and bitterboontjies to those who knew where—and how—to look.
This is a journey through forgotten abundance.
Each course is a story of edible knowledge passed through hands, not books. It honours the resilience of plants that grow through drought, fire, and season. It honours the hands that once foraged with purpose.
This is not just plant-based—it’s a communion with place.
________________________________________
Prelude — Whispers of the Wild
An awakening of forest, field, and tide.
Pani Puri — Boletus Aureus Mushroom, Yuzu Buchu Pearls, Ocean Water Masala Tea
Wild Settlers Fennel Macaron · Bambara Mousse
Abalone Mushroom · Cape Sea Lettuce Bread
________________________________________
Essence — Gathering Roots
Stories carried deep within the soil.
Wild Almond Root Terrine Kaapse · Suuring · Wild Garlic & Nutmeg Geranium Foam · Rooibos Tuile
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Grounded in Our Roots
Root to leaf, coal to flame — the forest remembered.
Coal-Baked Celeriac · Wild Rosemary · Red Millet Textures · Dune Spinach Crispies · Wild Forest Mushroom Pâté
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honeybush Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is a celebration of living soil and botanical legacy.
R 645.00
Cape Inspired - 8 Course Menu
THE CAPE INSPIRATION
This 8 Course Menu is a story told through fire, land, and tide.
From veld game and wild roots to foraged almonds and Cape botanicals, each dish recalls survival and heritage. The sea speaks in mussels, seaweed, and the Kaapenaar fish, while the forest offers almonds, honey, and pollen.
Together they weave a memory of unity, endurance, and the spirit of the Cape, one flame, one landscape, one story on the plate.
“Each flame carries a memory of the Cape its land, its sea, its people. This menu is my way of honouring them.”
________________________________________
Prelude — Choice of Beginning
The first spark of the journey.
The Landscape
• Springbok Tartare · Tobacco Onions · Smoked Mayo
• Karoo Foie Gras · Biltong · Tapioca
• Langside Bitterballen · Mpumalanga Truffle Caviar
Or
The Awakening
• Pani Puri — Wild Oyster, Yuzu Buchu Pearls, Ocean Water Masala Tea
• Wild Settlers Fennel Macaron · Gerookte Snoek Mousse
• Abalone Pannacotta · Cape Sea Lettuce Bread
________________________________________
Essence — Khoi-Heritage Essence
Ancestral flavours carried on tide and wind.
• White Mussel Cream · Honeybush & Rose Geranium Cappuccino Foam
• Marsh Samphire · Cape Wild Nori Lavash
________________________________________
Earth — Gathering Roots
Stories held in the soil, drawn from the earth.
• Wild Almond Root Terrine
• Kaapse Suuring · Wild Garlic & Nutmeg Geranium Foam · Rooibos Tuile
________________________________________
Harvest — Foraging Grains
Grains of survival, nurtured by land and hand.
• Sous Vide African Quail · Confit Leg
• Sorghum · Elderflower Dressing · Cucumelon Pickle
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
• Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Unity and Survival
Fire, patience, and the spirit of the Cape gathered on the plate.
• Seven-Day Cured Duck Breast with Buchu and Suikerbossie
• Confit Roots · Duck Fat Pressed Potato · Duck Skin Biscuit
• Almond Water Napkin · Cape Southern Slopes Truffle Jus
________________________________________
Coast — Kaapenaar
A coastal harvest of fish, field, and tide.
• Silverfish (ABALOBI) · Seaweed Candy · Fish Bone Potato
• Strandveld Oil · Amasi & Cornsilk Cream
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
• Fynbos Honey Panna Cotta
• Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is the taste of earth, ocean, root, and memory.
________________________________________
This 8 Course Menu is a story told through fire, land, and tide.
From veld game and wild roots to foraged almonds and Cape botanicals, each dish recalls survival and heritage. The sea speaks in mussels, seaweed, and the Kaapenaar fish, while the forest offers almonds, honey, and pollen.
Together they weave a memory of unity, endurance, and the spirit of the Cape, one flame, one landscape, one story on the plate.
“Each flame carries a memory of the Cape its land, its sea, its people. This menu is my way of honouring them.”
________________________________________
Prelude — Choice of Beginning
The first spark of the journey.
The Landscape
• Springbok Tartare · Tobacco Onions · Smoked Mayo
• Karoo Foie Gras · Biltong · Tapioca
• Langside Bitterballen · Mpumalanga Truffle Caviar
Or
The Awakening
• Pani Puri — Wild Oyster, Yuzu Buchu Pearls, Ocean Water Masala Tea
• Wild Settlers Fennel Macaron · Gerookte Snoek Mousse
• Abalone Pannacotta · Cape Sea Lettuce Bread
________________________________________
Essence — Khoi-Heritage Essence
Ancestral flavours carried on tide and wind.
• White Mussel Cream · Honeybush & Rose Geranium Cappuccino Foam
• Marsh Samphire · Cape Wild Nori Lavash
________________________________________
Earth — Gathering Roots
Stories held in the soil, drawn from the earth.
• Wild Almond Root Terrine
• Kaapse Suuring · Wild Garlic & Nutmeg Geranium Foam · Rooibos Tuile
________________________________________
Harvest — Foraging Grains
Grains of survival, nurtured by land and hand.
• Sous Vide African Quail · Confit Leg
• Sorghum · Elderflower Dressing · Cucumelon Pickle
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
• Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
The Heart — Unity and Survival
Fire, patience, and the spirit of the Cape gathered on the plate.
• Seven-Day Cured Duck Breast with Buchu and Suikerbossie
• Confit Roots · Duck Fat Pressed Potato · Duck Skin Biscuit
• Almond Water Napkin · Cape Southern Slopes Truffle Jus
________________________________________
Coast — Kaapenaar
A coastal harvest of fish, field, and tide.
• Silverfish (ABALOBI) · Seaweed Candy · Fish Bone Potato
• Strandveld Oil · Amasi & Cornsilk Cream
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
• Fynbos Honey Panna Cotta
• Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is the taste of earth, ocean, root, and memory.
________________________________________
R 950.00
Foragers Basket - 8 Course Experience
THE FORAGERS BASKET
This plant-based 8 Course journey draws from ancient wisdom and indigenous abundance—where wild herbs, roots, and fruits offer flavour beyond the familiar. Foraged with care and cooked with intent, this menu respects the land’s quiet gifts.
This is a celebration of living soil and botanical legacy.
Beneath the fynbos canopy and in the red soils of the Cape Flats, ancient ingredients wait for rediscovery. Long before colonists brought wheat and sugar, the land offered sorrel, num num, kiesieberries, and bitterboontjies to those who knew where—and how—to look.
This is a journey through forgotten abundance. Each course is a story of edible knowledge passed through hands, not books. It honours the resilience of plants that grow through drought, fire, and season. It honours the hands that once foraged with purpose.
This is not just plant-based—it’s a communion with place.
________________________________________
Prelude — Whispers of the Wild
An awakening of forest, field, and tide.
Pani Puri — Boletus Aureus Mushroom, Yuzu Buchu Pearls, Ocean Water Masala Tea
Wild Settlers Fennel Macaron · Bambara Mousse
Abalone Mushroom · Cape Sea Lettuce Bread
________________________________________
Essence — Essence of the Gatherer
Foraged treasures drawn from coast and land.
Cucamelon Pickle · Lemon & Lime Caviar · Honeybush & Rose Geranium Cappuccino Foam · Marsh Samphire · Cape Wild Nori Lavash
________________________________________
Earth — Gathering Roots
Stories held deep within the soil.
Wild Almond Root Terrine · Kaapse Suuring · Wild Garlic & Nutmeg Geranium Foam · Rooibos Tuile
________________________________________
Season — Sewejaartjie
Flavours of Cape heritage, carried by the years.
Marinated Beetroot Petals · Olive Bubble · Orange Sweet Potato Terrine · Dehydrated Leeks · Kapokbos
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
Forest — Forest Floor
The earth beneath our feet, rich with life.
Abalone Mushrooms · Porcini Dust · Truffle Oil Snow · Popped Sorghum · Edible Soil
________________________________________
The Heart — Grounded in Our Roots
Root to leaf, coal to flame — the forest remembered.
Coal-Baked Celeriac · Wild Rosemary · Red Millet Textures · Dune Spinach Crispies · Wild Forest Mushroom Pâté
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honeybush Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is a celebration of living soil and botanical legacy.
This plant-based 8 Course journey draws from ancient wisdom and indigenous abundance—where wild herbs, roots, and fruits offer flavour beyond the familiar. Foraged with care and cooked with intent, this menu respects the land’s quiet gifts.
This is a celebration of living soil and botanical legacy.
Beneath the fynbos canopy and in the red soils of the Cape Flats, ancient ingredients wait for rediscovery. Long before colonists brought wheat and sugar, the land offered sorrel, num num, kiesieberries, and bitterboontjies to those who knew where—and how—to look.
This is a journey through forgotten abundance. Each course is a story of edible knowledge passed through hands, not books. It honours the resilience of plants that grow through drought, fire, and season. It honours the hands that once foraged with purpose.
This is not just plant-based—it’s a communion with place.
________________________________________
Prelude — Whispers of the Wild
An awakening of forest, field, and tide.
Pani Puri — Boletus Aureus Mushroom, Yuzu Buchu Pearls, Ocean Water Masala Tea
Wild Settlers Fennel Macaron · Bambara Mousse
Abalone Mushroom · Cape Sea Lettuce Bread
________________________________________
Essence — Essence of the Gatherer
Foraged treasures drawn from coast and land.
Cucamelon Pickle · Lemon & Lime Caviar · Honeybush & Rose Geranium Cappuccino Foam · Marsh Samphire · Cape Wild Nori Lavash
________________________________________
Earth — Gathering Roots
Stories held deep within the soil.
Wild Almond Root Terrine · Kaapse Suuring · Wild Garlic & Nutmeg Geranium Foam · Rooibos Tuile
________________________________________
Season — Sewejaartjie
Flavours of Cape heritage, carried by the years.
Marinated Beetroot Petals · Olive Bubble · Orange Sweet Potato Terrine · Dehydrated Leeks · Kapokbos
________________________________________
Interlude — Resilience
A palate of sour fig and wild honey, a taste of endurance.
Cape Sour Fig · Confetti Bush · Wildflower Honey Sorbet
________________________________________
Forest — Forest Floor
The earth beneath our feet, rich with life.
Abalone Mushrooms · Porcini Dust · Truffle Oil Snow · Popped Sorghum · Edible Soil
________________________________________
The Heart — Grounded in Our Roots
Root to leaf, coal to flame — the forest remembered.
Coal-Baked Celeriac · Wild Rosemary · Red Millet Textures · Dune Spinach Crispies · Wild Forest Mushroom Pâté
________________________________________
Finale — Bioclimate
Sweetness of fynbos and pollen carried by the wind.
Fynbos Honeybush Panna Cotta · Honey Dew · Pollen · Heuningboegoe Crème Glacée · Fallen Nut Brittle
________________________________________
Epilogue
This is a celebration of living soil and botanical legacy.
R 950.00
Order Details
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