Cicchetti-Style Three-Course Experience | R545

Enjoy a Cicchetti-style three-course experience at Baccō for R545 per person, featuring a playful selection of Italian-inspired and contemporary dishes.

Available for lunch only.

STARTERS: Choice of:
Tomato Tartare (V)
Whipped goat’s cheese • boozy basil consommé • rye crisps
OR
Tom Yum Crab Mille Feuille
Spicy coconut cream • pineapple salsa • coriander powder
OR
Steak Frites Risotto
Medium-rare fillet • shoestring fries • Café de Paris butter

MAINS: Choice of:
White Asparagus & Duck Egg (V)
Nasturtium hollandaise • sourdough soldiers
Add home-smoked salmon – R100 extra
OR
Braai Boerie Raviolo
Smoked tomato smoor • chakalaka • Parmesan • pap chips
OR
Chicken & Waffles
Gorgonzola cream • burnt pear & walnut salad • chipotle maple

DESSERTS: Choice of:
The Coffee Bean
Boozy soaked savoiardi biscuits • mascarpone cream • espresso ice cream
OR
The Pistachio
Pistachio mousse • pistachio & kataifi pastry filling • chocolate shell

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

We’ve put the braai where it belongs. On the beach.

Heritage Day at Grand means fires lit from lunch, sharing plates, something cold in hand and a South African sunset tunes.

Braai. Pizza. Live SA music. Bare feet encouraged.

24 September | From 12PM | Grand Africa Café & Beach

Heritage Day, but make it Grand

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

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

We’re taking part in Restaurant Week, from 25 September to 1 November.

Join us for a seasonal menu inspired by familiar South African flavours, with a choice of three starters, three main courses and two desserts.

Two courses | R385 per person
Three courses | R495 per person

The Restaurant Week menu will be available Tuesday to Saturday for lunch and dinner.

Menu:

STARTERS

Potato & Leek Vichyssoise
Crispy potato • Dill oil • Crème fraîche • Sourdough
OR
Snoek Cruller
Pickled cucumber • Dill
OR
Herb Arancini
Tarragon mayo • Sundried tomato pesto

MAINS

Slow-Roasted Lamb Rib Roll
Caponata • Aubergine chutney • Potato galette • Tempura anchovy
OR
Pan Fried Linefish
Pea velouté • Wilted spinach • Roasted corn & chilli salsa • Dill oil
OR
Lemon & Ricotta Ravioli
Jerusalem artichoke purée

DESSERTS

Malva Pudding
Cinnamon anglaise • Rooibos syrup • Vanilla bean ice cream
OR
Chocolate Brownie
Fudge sauce • Chocolate tuile
 

Book your table via Restaurant Week.

Gather your people and come hungry.