The last four months have been a fantastic experience at our very small eatery at the heart and the soul of the engine. With only four tables and a maximum of 12 guests, it has become more than just a dinner experience. Everything from the sounds, noise, smells is unedited, it is raw. Everyday we start with a new script with no rehearsal, a blank canvass with only the raw ingredient and lots of ideas. It is all about the food and what we as chefs enjoy eating and experiencing.
The centre stage, the ingredient, respect and transparency. We do not want to hide, we want to explore.
We say five courses but the reality is that it is slightly more. As we have so many processes that happen at any given time in the kitchen it is easy to be creative, from the salmon being cured in production, the duck confit in progress in the banqueting kitchen, the slow cooked lamb neck from the klein karoo, everything ends up being displayed and enjoyed at the chef’s table. No matter where it is destined for in the hotel, it must be good enough for the chefs table experience.
We want guest to enjoy and relax, enjoy the evening with a beer or favourite wine.
Be sure to ask one of the chefs what is available in the small deli fridge where we hide home made jam, chutney, atchar and duck rillettes.
Open every night from 18:30 except Sundays
Menu costs R595 p/p
Wine pairing R995 p/p
For reservations essential | +27-21-483 1948