Restaurant Week is back with these Durban restaurant specials!
It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
Chef’s Table
Since opening in 2016, The Chefs’ Table has earned its place as one of the more sophisticated dining experiences in Durban, while remaining contemporary and approachable. Beautifully designed, with luxurious detail The Chefs’ Table offers gracious hospitality, located in the heart of the Umhlanga village.
Award winning executive Chef Kayla-Ann Osborn presents a modern, seasonal menu inspired by the best fresh, seasonal ingredients that Kwa-Zulu Natal has to offer. The open plan kitchen is at the heart of the restaurant, allowing diners to watch the chefs at work and feel the connection to the food and the beautifully plated dishes being prepared.
A world class wine cellar, stocked with unique, vintage wines from South Africa, as well as a selection of International wines, specifically French and New Zealand wines, rank among the noteworthy highlights of the restaurants wine programme, headed by manager of the programme, George Dzubinsky.
How to book?
From 27 September – 3 November 2024, The Chef’s Table will be offering a fantastic two course lunch menu for R365 or a three course dinner menu for only R465 per person.
Book your table now!
Restaurant Week Menu:
STARTER
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NEW SEASON ARTICHOKE
trule emulsion, aged Grana Padano,
herb salad, porcini dust
WEST COAST MUSSELS
coconut masala, cauliflower cous cous,
smoked cashew, purple cabbage, squid ink shells
CRISPY OCTOPUS DUMPLINGS
squid tentacles, mango chutney,
tom yum, chilli oil, peanuts
SHIITAKE GYOZA
carrot XO, confit shiitake, fried nori,
mushroom broth (vegetarian)
AGED BEEF TARTARE
coal oil dressing, smoked egg yolk,
kohlrabi & mustard leaf, garlic naan
CRISPY SQUID
moong dhal, lemon atchar, curry leaf,
cumin labneh, crispy wonton
GOURMET GREEK HALLOUMI
basil pesto, mint labneh, apricot chutney, granola,
micro herb, orange segments (vegetarian)
SLOW BRAISED BEEF TONGUE
IPA mustard, pickled red cabbage,
mustard greens
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MAIN
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TRUFFLED POTATO GNOCCHI
spinach, exotic mushroom, crispy onion,
granola, Grana Padano (vegetarian)
FRESH MARKET FISH
smoked mussels & sweetcorn succotash,
cashew butter, tom yum, bok choy
MISO ROASTED AUBERGINE
pickled berry gel, mixed berries, miso, strained yoghurt,
granola, cashew & herb cream (vegetarian)
WOODFIRED 32 DAY DRY BEEF FILLET
cardamom & carrot, heritage carrots, Pommes Anna,
fermented mustard, horseradish crème
MIDLANDS PORK BELLY
sherry & maple glaze, pomme purée, blueberry chutney,
brûlée onion, macadamia, crispy pork skin
DEBONED & SOUS VIDE CHICKEN THIGHS
black trule risotto, exotic mushroom,
peach chutney, smoked cashew, jus
TANDOORI CAULIFLOWER
minted labneh, sultana, salsa verde,
crisp kale, pickled red cabbage (vegetarian)
MIDLANDS BEEF TASTING
hay-smoked short rib, beef fillet, confit beef dumpling,
brûlée onion, tenderstem broccoli, mushroom ketchup
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DESSERT
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CHOCOLATE SYMPHONY
Chocolate genoise, vanilla ganache, namelaka,
chocolate feuilletine, spiced pear
STRAWBERRIES & CREAM
vanilla panna cotta, meringue, confit strawberries,
amaretti biscuits, milk foam, mint
HUMBLE APPLE
pu pastry, pressed apple, caramel ganache,
orange gel, spiced ice cream
