Winelands Three-Course Experience & Cap Classique | R575

ON ARRIVAL
Hazendal Blanc de Blanc Cap Classique

CANAPÉS
Mushroom Parfait (V)
Toasted brioche • marinated shiitake • pickled shimeji
Caprese Tartlet (V)
Fynbos-marinated tomato • bocconcini • basil

STARTER
French Gnocchi (V)
Garden peas • steamed asparagus • crispy onion • wild garlic & leek velouté
MAIN
Roasted Lamb Saddle (GF)
Baby marrow & parsley purée • parsnip pavé • spinach • apricot & wood sorrel lamb jus

DESSERT
Vanilla Custard (V | N)
Hibiscus-poached pear • strawberry • salted almond

Award-Winning Three-Course Experience | R445

Experience Tempo Luxury Restaurant’s contemporary take on South African cuisine during Restaurant Week South Africa 2026.

For Restaurant Week, enjoy a specially curated three-course African-inspired menu for R445 per person, available for lunch and dinner.

STARTERS
Smoked Chicken Hearts • Corn • Chakalaka Relish
Charcoal-smoked chicken hearts • sweetcorn purée • spicy chakalaka relish • crispy maize • coriander oil
OR
Prawn • Coconut • Curry Leaf • Mango
Butter-poached prawns • coconut curry sauce • green mango • curry leaf oil • crispy rice
OR
Cauliflower • Macadamia • Cape Malay Spice (V)
Charred cauliflower • macadamia cream • Cape Malay spice • golden raisin chutney • crispy chickpeas
MAINS
Braised Beef Short Rib • Samp • Umami Gravy
12-hour braised beef short rib • creamy Parmesan samp • roasted garlic • crispy onions • concentrated beef gravy
OR
Chicken • Mzansi BBQ • Sweet Potato
Charcoal-grilled chicken supreme • sticky Mzansi BBQ glaze • sweet potato purée • charred corn • smoked chicken jus
OR
Butter Bean & Mushroom • Truffle • Parmesan (V)
Crispy butter beans • roasted mushrooms • Parmesan cream • truffle oil • crispy leeks • herb salad
DESSERTS
Amarula • Chocolate • Macadamia
Dark chocolate crémeux • Amarula caramel • macadamia praline • chocolate soil • vanilla ice cream
OR
Malva Pudding • Passion Fruit • Vanilla
Warm mini malva pudding • passion fruit curd • vanilla crème anglaise • salted caramel • vanilla ice cream
OR
Rooibos • Peach • White Chocolate
Rooibos-poached peach • white chocolate mousse • rooibos crumble • peach gel • vanilla ice cream

A Taste of Italy at Morii | R495

Enjoy a specially curated three-course dining experience for R495 per person, inspired by the flavours and spirit of Italy.

Available for dinner only.

STARTERS

Choice of:
Szechuan Beef Tataki
Yuzu vinaigrette • shaved Grana Padano • baby pak choi
OR
Patagonian Squid
Caponata • miso bagna cauda • toasted onions • tomato fondue
OR
Charred Globe Artichokes
Ponzu • green grape salsa • almonds

MAINS
Choice of:
Braised Osso Bucco
Smoked polenta • burnt mandarin salsa verde • candied lemon rinds
OR
Sustainably Caught Line Fish
Potato noodles • Nanz buke mussels • tamarind & coconut velouté
OR
Smoked Gem Squash Risotto
Toasted pine nuts • red onion • gochujang-grilled courgettes

DESSERT
Choice of:
Lemon Crémeux
Phyllo cannoli • basil mousse • Limoncello granita • olive oil sponge • strawberry, basil & cucumber salsa
OR
Affogato Chocolate Chiffon Cake
Chocolate ganache • cardamom cream • balsamic dulce de leche gelato • coffee sphere • crystallised chocolate

Bloom: 4-Course South African Tasting Experience | R695

Experience Bloom through a four-course South African tasting experience, celebrating local ingredients, distinctive flavours and contemporary culinary expression.

Available for dinner only.

FIRST COURSE
Fermenting the Seed (V)
Askoek • amasi butter • nasturtium pesto

SECOND COURSE
Fat Root (V | GF)
Salt-baked beetroot • Elgin apple • thyme • fennel

THIRD COURSE
Fed With the Harvest (GF)
Duck & plum • charred shallot • tamarind jus

FOURTH COURSE
Forbidden Fruit (V)
PB & J • sourdough ice cream

Get ready for the Best of Cowfish.

Discover a 4-Cours Menu for only R445.

Begin with a Summer Bite, followed by your choice of starter, main course and dessert.

SUMMER BITE

CRISPY FRIED SUSHI RICE

Fresh cucumber salsa • pickled ginger
 

STARTERS: Choose one

BEEF DIM SUM
4 pieces • tender beef-filled dumplings • steamed to perfection

Or

SALMON ROSES
Delicate salmon roses • Japanese mayonnaise • tobiko

Or

HALLOUMI SPRING ROLLS
Crispy spring rolls filled with halloumi cheese

Or

CHICKEN LIVERS
Tender chicken livers • creamy peri-peri sauce • warm pita bread

MAINS: Choose one

WOK CHAR BEEF
Tender fillet cubes • smoky soya glaze • creamy shiitake mushroom sauce • bok choy • wasabi mash

Or

THAI CHICKEN NOODLES
Thai egg noodles • tender chicken • cashew nuts • delicate touch of spice

Or

VEGETARIAN SUSHI PLATTER
2 Avo & Chive Nigiri • 2 Tokyo Rolls • 4 Forest Rolls

DESSERTS: Choose one

AMAKUTA ROLLS
Crispy spring rolls filled with homemade custard • Bar-One chocolate sauce • Milkybar chocolate sauce

Or

CHOCOLATE MELTDOWN
Chocolate volcano cake • vanilla ice cream

Bookings via Restaurant Week.

For Restaurant Week South Africa 2026, discover a surprise dining experience at QUARTZ, where the seasonal menu is revealed on the chalkboard only when you arrive — adding an element of discovery to your meal.

3-Course Surprise Dining Experience | R745 per person
4-Course Surprise Dining Experience | R895 per person

Enjoy a Signature Indian Experience for R595.00, with your choice of a vegetarian or non-vegetarian journey.

Restaurant Week returns to Taj Cape Town!

Lunch Set Menu at R395 per person | Two courses
Dinner Set Menu at R495 per person | Three courses

A highlight of the menu is our Burrata Salad, featuring grilled avocado, heirloom tomatoes, spiced corn, fresh arugula and balsamic — a vibrant celebration of seasonal flavours.

Bookings via Restaurant Week.

Enjoy lunch or dinner at Beluga with a specially curated three-course Signature Experience for R445 per person.

Restaurant Week Three-Course Menu

STARTERS

Roasted Butternut, Beetroot & Feta Salad (VE)
Caramelised butternut • beetroot • fresh rocket • feta • toasted pumpkin seeds • honey-balsamic reduction
Venison Carpaccio
Herb-crusted venison • horseradish crème fraîche • fresh herbs • orange segments • citrus vinaigrette
Asian Prawns
Grilled prawns (4) • ramen noodles • sweet soy sauce • green vegetable stir-fry • sesame seeds
Mussel Bowl
Steamed black mussels • creamy lemon or garlic butter sauce • Beluga toast
Baby Squid
Grilled: calamari tubes and tentacles • Cajun spice • seasonal salsa • lemon aioli
OR
Crispy (N): tempura-coated calamari • signature spicy peanut dressing
Sushi
Roses (4): salmon or vegan
OR
California Roll (4): salmon • tuna • prawn • vegetarian • vegan

MAINS

Halloumi Salad (VE)
Grilled halloumi • baby spinach • rocket • mint • cranberries • pistachios • avocado • honey-mustard dressing • crispy croutons
Mushroom Gnocchi (VE)
Potato dumplings • truffle emulsion • parmesan shavings • risotto ball
Vegan option available
Beef Steak
200g rib eye • buttered mashed potatoes or salad • rich beef jus
Beluga Burger
Flame-grilled beef patty • Emmental • smoky tomato chutney • onion marmalade • panko onion rings • sesame roll • sriracha mayo
Served with rustic fries or salad
Vegetarian option available
Line Fish
Grilled line fish • crushed baby potatoes or salad • lemon butter or garlic butter sauce • seasonal salsa • lemon wedge
Chef’s Sushi Collection (10)
Salmon roses (2) • tuna & salmon sashimi (2) • rainbow roll (2) • tuna crunch (2) • tuna & salmon nigiri (2)
Vegan Sushi Collection (10) (VG)
Vegan roses (2) • fiesta (4) • tofu crunch (2) • vegan supreme roll (2)

DESSERTS

White Chocolate Beignets
Deep-fried white chocolate balls • salted caramel sauce • vanilla pod ice cream
Persian Orange & Almond Cake (VG | GF | N)
Almond cake • orange syrup • vegan vanilla ice cream
Crème Brûlée (N)
Classic vanilla baked custard • pistachio tuile
Malva Pudding
Rooibos-infused malva pudding • crème anglaise

For Restaurant Week South Africa 2026, enjoy a specially curated three-course dining experience for R495 per person, with your choice of starter, main and dessert.

Restaurant Week Three-Course Menu

Choice of starter, main and dessert

A vegetarian and vegan three-course menu is also available for R395 per person and can be requested at the restaurant.

STARTERS

Salmon Carpaccio
Capers • avocado • shallots • chives
OR
Golden Mushroom Bites
Creamy garlic & herb
OR
Vegan Tofu Tom Yum (V)
Lemongrass • lime • shiitake • tomato • soy

MAINS

Slow-Braised Rosemary Lamb Shank
Creamy mash • roasted vegetables • mint sauce
OR
Pan-Fried Butter Kingklip
Saffron velouté • red caviar • seasonal vegetables
OR
Cape Malay Vegetable Curry (V)
Basmati • poppadums • chilli
OR
Lentil Bolognaise (V)
Seasonal vegetables • charcoal leeks

DESSERTS

Deconstructed Mixed Berry Pavlova
Crisp meringue • mixed berry flavours
OR
White Chocolate & Black Sesame Blancmange
Silky white chocolate • nutty black sesame
OR
Vegan Banana Brûlée (V)
Banana • caramelised brûlée finish

Bookings via Restaurant Week