‘Voorhappie’ - Snoek, Meebos, Curry Leaf

A trip to Kalk Bay always excites me as we get to spend time with Aunty Ashmita. Selecting our own snoek is a highlight for our daily prep. Sea to table, the freshest available.



Bread - Bread, Jam, Farm Butter, Fynbos Oil

The oldest recorded recipe for brown bread is from Stellenbosch (so we were told on our road trip by a local), and naturally our butter partner, San Gabriel, came to mind for this course. A staple and basic developed with Chef Marcus’s sourdough starter, Pete, who is now 20 years old. It’s an emotional and comforting experience.



‘Beginbord’ - Crayfish

The beautiful shores of Paternoster really inspired us to keep it simple and elegant.



Cold Starter - Pickled Fish, Radish, Flowers, Cape Malay Sauce

A yearly traditional dish that we want to showcase on a global scale, using a local recipe for inspiration, spicy, acidic and fresh, everything needed to create a really balanced dish from start to finish.



Warm Starter - Braised Oxtail, Samp and Fynbos Atchar

A local favourite, a braised stew which finds its way into many South African homes all year round, which we would love to showcase in its purest form, with a touch of freshness.



Main - Lamb Chops, Onion, Coriander, Tomato Bredie Sauce

Over the flame as a traditional braai should be. Bringing together not only a classic pairing of Karoo lamb and tomato bredie, but also finding balance in the pickled onions and freshness of the coriander.



Pre-Dessert - Milk Tart, Vanilla, Vrugte Ysblokkie

Bringing the puzzle pieces of all of our cultures, experiences and tastes into one piece.



Dessert - Malva Pudding, Sago, Custard

A stalwart dessert in Western Cape, warm, hearty and comforting, embodied in a new light.



‘Padkos’ - Peppermint Crisp Tart, Hertzoggie, Klapperys

Before you hit the road.

with avocado, spring onion avocado and spring onion

with sweet potato and meebos

with rice, and a Cape Malay curry

with beetroot and coffee

with sweet potato and spring onion

with feta and walnut

with barley and lemon butter

with samp and butternut

with amasi and spinach

with potatoes and gravy

with amasi and chive oil

with brown butter and custard

with cinnamon and honey

with karak tea and cocoa

with crackers, bread and homemade preserves