With lemon, pepper and kelp salt

With lemon mayonnaise, crispy squid and peri-peri spice.

With cucumber, radish and avocado.

Fresh, with heat notes and citrus.

With sweet potato, meebos and coriander.

With lemon, pepper and kelp salt.

With triple-fried fries

Traditional curry with fragrant rice and poppadums.

With a Cape Malay curry and rice.

With pearl barley, tomato and lemon.

With potatoes, onion and tomato.

With potatoes, onion and tomato.

Lamb chop, beef rib-eye and chicken sosatie.

Crayfish, beef and triple cooked chips and balsamic pearls.

Seared lamb rack (1 rib), coriander pesto and African carrots.

Seared lamb rack (2 ribs), coriander pesto and African carrots.

Seared lamb rack (3 ribs), coriander pesto and African carrots.

Seafood with rice and mushrooms.

With cinnamon and vanilla.

With custard, sago and fruit.

With peppermint and vanilla.

A selection of cheeses, preserves and bread.

First Course - Voorslukkie (Bo-Kaap)
Bar and Snack experience
It began with a single pour at a bar, a cocktail that lingered long after the last sip, sparking something unexpected. What followed was more than a drink; it was a moment shaped by curiosity, energy, and connection.

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Second Course - Voorhappie (Kalk Bay)
Snoek, Sultana, Curry leaf
Inspired by time spent in Kalk Bay with Aunty Ferial, a true custodian of Western Cape tradition. Our snoek is hand selected at the harbour, prepared with deep respect for the local ritual and coastal life. This dish brings two cultures together, celebrating Cape heritage alongisde the character and refinement of local vineyard expressions.

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Third Course - Bread (Stellenbosch)
Bread, Jam, Farm Butter, Fynos oil
Inspired by the oldest recorded brown bread recipe from Stellenbosch. Baked with Pete, my 21 year old sourdough started, carrying years of quiet care and repetition. Warm, grounding, and familiar, like something remembered rather than discovered. Honey butter, set in an urchin, closes the circle.

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Fourth Course - Kook en Geniet (Robertson)
Venison, Meebos, Sweet potato
This is personal, and made the way I was taught.

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Fifth Course - Cold Starter (Langebaan)
Pickled fish, Radish, Flowerrs, Cape Malay sauce
A yearly traditional dish that we went 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.

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Sixth Course - Warm Starter (Leipoldtville)
Pumpkin starter
Every grandmother's specialty, elevated to the stage it always deserved, guided by a culinary vision every mother held for her children.

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Seventh Course - A Familiar Lull (Paternoster)
Crayfish
The beautiful shores of Paternoster really inspired us, to keep it simple and elegant. Brining along some of the local fynbos.

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Eighth Course - Main (Prince Albert)
Braised Oxtail, Samp and Mango Atchar
A local favourite, a braised stew which finds its way in many South African homes, all year round, which we would love to showcase in its purest form, with a touch of freshness.

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Ninth Course - Pre-Dessert (George)
Milk Tart, Vanilla, Cinnamon
Bringing the puzzle pieces of all our cultures, experiences and tastes into one piece.

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Tenth Course - Dessert (Gansbaai)
Peppermint Crisp Meets Millionaire's Shortbread
Born of origin, refined by ambition, and elevated to influence. A flavour crafted in the place where Peppermint grew, learned, and flourished, inspired by South Africa's stature as a force of prosperity on the African continent.

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Eleventh Course - Padkos (Matroosfontein)
A South African Gift For The Road
"Before you hit the road. The Farewell Ritual"
Every great journey deserves padkos. Padkos is a South African word for road food, the provisions you pack when setting out on a long drive. At the close of the Journey menu, each guest receives a small parcel to carry with them. It is the kind of detail that cruise passengers bring back to the ship and talk about at dinner. The kind of story that ends up in forum posts and told to friends booking future voyages.

The experience does not end when you leave the table. It travels with you.

‘Beginbord’

Bread, Jam, Farm Butter, Fynbos Oil - Inspired by the oldest recorded brown bread recipe from Stellenbosch. Baked with Pete, my 21-year-old sourdough starter, carrying years of quiet care and repetition. Warm, grounding, and familiar ike something remembered rather than discovered. Honey butter, set in an urchin, closes the circle.

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‘Cold Starter’

Springbok Tar-Tar - Biltong is woven into the fabric of South African food culture, but instead of preserving, we wanted to showcase the purity of it, a new way to see biltong, bridging the gap between past and present, and honoring a classic without removing its soul – tradition that can transcend generations.

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‘Warm Starter’

Crayfish and Lemon Butter - The beautiful shores of Paternoster really inspired us, to keep it simple and elegant. Bringing along some of the local fynbos.

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‘Main’

Braised Oxtail, Samp and Mango Atchar - A local favourite, a braised stew which finds its way in many South African homes, all year round, which we would love to showcase in its purest form, with a touch of freshness.

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‘Dessert’

Peppermint Crisp meets Millionaires Shortbread - Born of origin, refined by ambition, and elevated to influence. A flavour crafted in the place where Peppermint grew, learned, and flourished inspired by South Africa’s stature as a force of prosperity on the African continent.

Bar Experience and Bread – (Gluten, Dairy, Egg)



It all began in a bar, where he crafted a cocktail so memorable it felt like the start of something special. One drink turned into a moment—full of energy, curiosity, and connection. Today, we invite you to relive that feeling with us. 56Welcome to the Western Cape experience, where Devan’s signature hospitality sets the tone for everything that follows, served with our classic bread with Pete our 21 year old sourdough starter. Ubuntu - I am because we are Bread-Relish-Butter and a drink of your choice.

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Pickled Fish (Seafood, Egg & Dairy)



A cherished annual tradition of the Western Cape. Inspired by time spent in Kalk Bay with Aunty Ferial, a true custodian of Western Cape tradition. Our fish is hand-selected at the harbor, prepared with deep respect for local ritual and coastal life. This interpretation celebrates the meeting of cultures, honoring traditions, celebrating Cape heritage and embracing connection. Pickled fish – Radish – curry mayo - avocado.

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Lamb belly (Dairy)



A braai tradition, Inspired by long afternoons around the fire, we have cooked it for you to enjoy .Karoo Lamb need no introduction with a really interesting ingredient - peppadews (a South African sweet piquanté pepper) Lamb – Peppadews – crispy onions.

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Springbok tar-tar (Seafood & Dairy)



Biltong is woven into the fabric of South African food culture, but instead of preserving, we wanted to showcase the purity of it, a new way to see biltong, bridging the gap between past and present, and honoring a classic without removing its soul – tradition that can transcend generations Venison - Balsamic gel - Beetroot.

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Tomato Tart (Dairy & eggs)



The Braai’brodtjie, a traditional fireside classic sandwich, we have kept the flavour, we have kept the fire, we have simply transformed it to a tart, celebrating the same comforting flavours we all love as South Africans. Tomato – Cream cheese – homemade chutney.

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Kingklip re-imagined (Shellfish & Seafood)



My travels, experiences and South African culture, have inspired a dish. Bringing the finest seafood together with the loving touch of our grandmothers, aunties and Gogo’s with their special apricot glaze. Kingklip – sweet potato - lemon.

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Short rib Potjie (Dairy)



A local favourite, built on patience, fire and the joy of sharing. cooked for hours over fire, with African carrots in abundance to showcase its versatility, these are humble ingredients reaching new heights Beef – Carrots – Pap.

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Milk Tart (Dairy, Egg & Gluten)



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

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Melkkos redefined (Dairy, Egg and Gluten)



Few dishes evoke childhood memories like this, simple, comforting and always with a motherly figure present. We want to honor nostalgia, while showing how the melkkos has grown and earned its place at the table.

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Padkos - A South African gift for the road (Dairy, Egg and Gluten)

Before you hit the road.

Balsamic | burnt butter.

Meebos mignonette | citrus | pepper.

Lemon mayo | coriander pesto.

Avocado | radish.

Crispy onions | sun-dried tomato.

Beetroot | garlic | coriander.

Lemon | pepper | kelp salt.

Cape Malay curry | fragrant rice.

Triple-fried fries | coleslaw.

Triple fried fries.

Traditional butter chicken | fragrant rice | poppadoms.

Coriander pesto | African carrots.

Add: another chop for I R 100

Pearl barley | tomato | lemon.

Lentil dahl | peas | spinach.

Potatoes | onion | tomato.

Traditional gravy | onion purée | potatoes.

Lamb chop | beef | chicken sosatie.

Seafood | rice | mushroom.

Crayfish | beef | triple-cooked chips balsamic pearls.

The best burger in South Africa.

Seasonal ice-cream scoops.

Cinnamon | vanilla.

Rooibos ice-cream | coconut gel | toasted coconut.

Custard | homemade preserved fruit.

Peppermint | vanilla.

Selection of cheeses | preserves | bread.