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The Living Landscape Series
Last verified or updated by the venue on 23rd Apr 2026.
  • REFUGIA - 7 COURSE MENU
  • CONFLUENCE- 7 COURSE MENU
  • BOTANICA - 7 COURSE MENU
  • LIVING LANDSCAPES - 9 COURSE MENU
REFUGIA - 7 COURSE MENU

REFUGIA - 7 COURSE MENU

This menu is shaped by refugia — the quiet places where life endures. Across South Africa’s nine biomes, from fynbos slopes to arid plains, forest edges to grassland valleys, species have adapted, survived, and carried memory through time. These landscapes are not separate — they are living systems, connected by migration, season, and resilience.

Here, we cook from those intersections. Game moves across terrain, feeding on diverse flora, shaped by climate and place. Indigenous herbs, grains, and botanicals speak of soil, rain, fire, and wind — each plate a reflection of an ecosystem that has learned to persist.

This is a menu of survival and belonging.
Of land remembered, and life sustained.
REFUGIA - 7 COURSE MENU
ANCESTRAL
Fynbos and Savannah

Pressed Quail Terrine
Scotch Quail Egg in a Nest, Shoots, Wormwood Essence

Venison Dombolo
Amaasi Espume, Heritage Corn

Denningvleis
African Cranberry Gel, Turmeric Napkin, Puffed Sorghum

MOUNTAINS

West Coast Springbok No. 65
White Sorghum, Smoked Nightshade & Agathosma, Marula Nuts

C3 Anysbos Lamb
Kapokbos Millet, Ouma onder die Komberse, Burnt Leek, Strandveld Potato, Danawa

REFUGIA

7-Day Dry-Aged Smoked Mountain Sage Duck
Chestnut Milk Tart, Invasive Peppercorn & Cape Bramble,
Tallow-Confit Duck Leg & Mebos, Root Vegetable Candy

BIOCLIMATE

The Cape Honey Bee
Honeybush Panna Cotta, Fynbos Sponge, Wildflower Caviar, Honeycomb,
Heuningboegoe Crème Glacée, Bee Pollen, Fallen Nuts
R 745.00
CONFLUENCE- 7 COURSE MENU

CONFLUENCE- 7 COURSE MENU

This menu is shaped by confluence — where ocean, tide, and freshwater meet and give life. Along the Cape coast, these shifting waters create ecosystems rich in movement, salinity, and exchange.

We work with traceable seafood and ocean-foraged ingredients, guided by the rhythms of current, season, and shore.

This is the meeting of waters, reimagined on your plate.
CONFLUENCE - 7 COURSE MENU
INTERTIDAL

Wild Settlers Fennel Macaron
with Gerookte Snoek Mousse

Cape Rock Oyster
Agathosma lancelata Caviar, Smoked Tulbaghia Mayo,
Coastal Pickings Salsa Verde

Knysna Brown Crab Lollipop
Daikon, Pelargonium crispum Sabayon

SUB TIDAL

White Mussel Pavé
Strandspinasie (Prenia vanrensburgii), Sugar Bush Radish Petal,
Cape Nori & Shell Essence, Wild Fennel Blossoms

East Coast Rock Lobster
Waterblommetjie Kerrie, Lobster Crème,
365-Day Fermented Cape Pondweed Blossoms

ESTUARINE
Coastal Migration

54°C Cape Bream Sous Vide
Dune Spinach, Amaasi Dashi Cream,
Ecklonia maxima Potato, Bokkoms Crumble

BIOCLIMATE

The Cape Honey Bee
Honeybush Panna Cotta, Fynbos Sponge, Wildflower Caviar, Honeycomb,
Heuningboegoe Crème Glacée, Bee Pollen, Fallen Nuts
R 745.00
BOTANICA - 7 COURSE MENU

BOTANICA - 7 COURSE MENU

This menu is inspired by Botanica — a celebration of the wild, edible landscapes that thrive across South Africa’s diverse biomes. From root to flower, leaf to seed, each ingredient tells a story of growth, resilience, and renewal.

We cook from the earth’s quiet abundance, where indigenous plants, herbs, and botanicals shape every plate.

This is nature in bloom, reimagined on your plate.
BOTANICA - 7 COURSE MENU
FARMLANDS — CULTIVATED EARTH

Cape to Canyons
Boletus, Yuzi Buchu Pearls, Ocean Water Masala Tea

Sewejaartjie
Marinated Beetroot Petals, Olive Bubble, Danawa Terrine, Dehydrated Leeks, Kapokbos

Bambara
Wild Settlers Fennel Macaron with Bambara Mousse

COAST TO WOODLANDS — WHERE OCEAN MEETS FOREST

“Gathering Roots”
Wild Almond Root Terrine, Kaapse Suuring, Wild Garlic & Nutmeg Geranium Foam, Rooibos Tuile

FOREST ECOSYSTEM — SHADE & UNDERGROWTH

Forest Floor
Abalone Mushrooms, Porcini Dust, Truffle Oil Snow, Popped Sorghum, Edible Soil

Grounded in Our Roots
Coal Baked Celeriac, Wild Rosemary, Red Millet Textures, Dune Spinach Crispies, Wild Forest Mushroom Pâté

BIO CLIMATE — RESILIENCE & RENEWAL

The Cape Honey Bee
Honeybush Pannacotta, Fynbos Sponge, Wild Flower Caviar, Honey Comb, Heuningboegoe Crème Glacée, Bee Pollen, Fallen Nuts
R 745.00
LIVING LANDSCAPES - 9 COURSE MENU

LIVING LANDSCAPES - 9 COURSE MENU

Introducing De Tafel’s Living Landscapes 9-Course Menu — a culinary journey through South Africa’s nine extraordinary biomes, where every course captures the essence of land, sea, fire, and heritage.

From rugged mountains and wild coastlines to ancient forests, fynbos plains, and untamed savannahs, each dish is inspired by the beauty, resilience, and soul of our landscapes.

Nine courses.
Nine biomes.
One unforgettable journey.

This is not just dinner.
This is South Africa on a plate.
LIVING LANDSCAPES - 9 COURSE JOURNEY
ANCESTRAL — ROOTS & MEMORY

Denningvleis
African Cranberry Gel, Turmeric Napkin, Puffed Sorghum

Pressed Quail Terrine
Scotch Quail Egg in a Nest, Shoots, Wormwood Essence, Pine Gel

Venison Dombolo
Amaasi Espume, Heritage Corn

“Gathering Roots”
Wild Almond Root Terrine, Kaapse Suuring, Wild Garlic & Nutmeg Geranium Foam, Rooibos Tuile

OR

INTERTIDAL — WHERE LAND MEETS SEA

Cape Rock Oyster
Agathosma Lancelatta Caviar, Smoked Tulbagia Mayo, Coastal Pickings Salsa Verde

Smoked Snoek Macaron
Smoked West Coast Snoek Mousse, Settlers Fennel Macaron

Knysna Brown Crab Lollipop
Daikon, Pelargonium Crispum Sabayon

WATERS MEET — CURRENT & CONFLUENCE

East Coast Rock Lobster
Waterblommetjie Kerrie, Lobster Crème, 365 Day Fermented Cape Pondweed Blossoms

SHORE — DUNE & ESTUARINE REFUGIA

54° Cape Bream Sous Vide
Dune Spinach, Sea Urchin, Eklonia Maxima Potato, Bokkoms Crumble, Cape Dashi

SAVANNAH — SURVIVAL & MIGRATION

West Coast Springbok No. 65
White Sorghum, Smoked Nightshade & Agathosma, Marula Nuts, Kiwano Melon

MOUNTAIN — ALTITUDE & FIRE

7 Day Dry Aged Smoked Mountain Sage Duck
Chestnut Milk Tart, Invasive Peppercorn & Cape Bramble, Tallow Confit Duck Leg & Mebos, Root Vegetable Candy

BIO CLIMATE — POLLINATION & RENEWAL

The Cape Honey Bee
Honeybush Pannacotta, Fynbos Sponge, Wild Flower Caviar, Honey Comb, Heuningboegoe Crème Glacée, Bee Pollen, Fallen Nuts
R 1,050.00
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