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 29 March – 5 May 2024, The Chef’s Table will be offering a fantastic two course lunch menu for R355 or a three course dinner menu for only R455 per person.
Book your table now!
Restaurant Week Menu:
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STARTER
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PICKLED & CRISPY SQUID
plum, candied walnut, fried brie,
lemon atchar, nam jim mixed herb salad
AGED BEEF TARTARE
coal oil dressing, smoked egg yolk,
mustard leaf, flat bread
WEST COAST MUSSELS
cauliflower & blue cheese velouté,
cauliflower cous-cous, squid ink shells
SHIITAKE GYOZA
carrot XO, confit shiitake, fried nori,
mushroom broth (vegetarian)
CONFIT DUCK DUMPLINGS
mango chutney, black garlic, chilli oil,
peanuts, tom yum, pickled onion
CAPE YELLOWFIN TUNA
ginger & lime dressing, avocado,
wasabi, pickled daikon radish
HAMHOCK & CHICKEN TERRINE
smoked cashew, seasonal chutney,
fermented mustard, sourdough
OCTOPUS TORTELLINI
gremolata, candied lemon, brie custard,
biltong floss, crispy squid
GOURMET GREEK HALLOUMI
basil pesto, mint labneh, apricot chutney, granola,
summer micro herbs, orange segments (vegetarian)
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MAIN
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SPINACH & RICOTTA TORTELLINI
exotic mushrooms, walnuts, sage beurre noisette,
shaved grano Padano
FRESH MARKET FISH
smoked cashew and sweetcorn succotash, tom yum, bok choi
ADD 3 WOODFIRED PRAWNS R89
MISO AUBERGINE
pickled berry gel, blackberry, miso, goats’ cheese,
peanut & pistachio (vegetarian)
BEEF RAGU AGNOLOTTI
egg tay, cherry chutney, smoked napoli, gremolata,
candied pecan, parmesan crisp
MIDLAND’S PORK NECK
sherry & maple glaze, pomme purée, cranberry chutney,
brûlée onion, macadamia, crispy pork skin
WOODFIRED 28 DAY AGED 180G BEEF FILLET
cardamon, heritage carrots,
fermented mustard, pomme dauphine
KAROO LAMB RUMP
confit lamb belly, artichoke, haricot beans, salsa verde
BROAD ACRES CHICKEN
porcini molasses, peach, confit king oyster mushroom,
thyme and sherry jus
HAY SMOKED BEEF SHORTRIB
100g beef fillet, brûlée onion, tenderstem,
mushroom ketchup, bone marrow jus
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DESSERT
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CHOCOLATE SYMPHONY
chocolate genoise, vanilla ganache, namelaka,
chocolate feuilletine, spiced pear
STRAWBERRIES & CREAM
vanilla pannacotta, sumac meringue,
confit strawberries, amaretti biscuits, milk foam
MANGO & LITCHI
mango mousse, variation of litchi,
frozen yoghurt, mango, yoghurt crisp
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TWO COURSE LUNCH MENU (Choice of any two courses) – R355 per person
THREE COURSE DINNER MENU R455 per person