Summary: The Tangram at Durbanville Hills is offering a Winelands 3-Course Experience for R345 per person during Restaurant Week South Africa 2026. Valid until 1 November 2026, the experience includes a choice of small plate, speciality dish and dessert, with options ranging from Springbok Carpaccio and Chalmar Beef Fillet to Malva Pudding and Chocolate Fondant. Book your table now!
What is happening at The Tangram at Durbanville Hills for Restaurant Week?
Restaurant Week South Africa is giving diners another reason to head for the hills, quite literally, with The Tangram at Durbanville Hills offering a three-course Winelands experience for R345 per person.
From 25 September to 1 November 2026, more than 200 restaurants around South Africa are serving exclusive Restaurant Week menus, with two-course lunches from R195 and three-course dinners from R295.
- Each venue has its own set menu, and The Tangram’s comes in at R345. Bookings can be made via https://restaurantweek.co.za, with VIP bookings opening from 14 September 2026. The setting is part of the attraction. The Tangram at Durbanville Hills sits among the vineyards with panoramic views towards Table Mountain and Table Bay, while its contemporary dining space features a double-volume ceiling, wood finishes, earthy tones and South African décor.
For Restaurant Week, Chef Tamzyn Ehlers has put together a menu that moves between familiar South African flavours, fresh ingredients and more contemporary combinations. The three-course experience allows guests to choose one dish from the Small Plates selection, one Speciality Dish and one dessert.
Small Plate choices include Tomato Tartare, a vegan option with basil pesto, crispy pap and basil oil; Boerewors Spring Roll with tomato relish and pickled cucumber salad; Pulled Pork with crispy pap cake, Dijon mustard aioli, pickled ginger and cabbage salad; Chicken Satay with chilli peanut sauce, cucumber salad and peanut crumb; and vegetarian Rosemary Polenta with garlic butter wild mushrooms, Parmesan crisp and herb oil.
There is also Springbok Carpaccio with smoked Parmesan mousse, capers and potato, as well as West Coast Mussels with smoked chilli oil, black olive crumb and Parmesan. The Fish Taco rounds out the selection with soy-marinated fish, crispy taco shell, salsa, sriracha aioli, guacamole and sesame seeds.
The Speciality Dishes continue the variety. The vegan Cauliflower & Tofu combines cauliflower tempura, smoked tofu, red chilli and coconut curry sauce, sesame seeds and coriander oil. Gnocchi, a vegetarian choice, comes with creamy chakalaka, crispy baby spinach and Grana Padano.
For meat and seafood options, there is Bobotie-spiced Chicken Supreme with creamy roasted red pepper purée, fondant leeks and baby potatoes; Line Fish with paprika butter, bacon and leek soubise, garlic and thyme potatoes and crispy vermicelli; and Pork Belly with apple and fennel purée, honey-roasted vegetables, crackling and cider jus.
Guests can also choose Chalmar Beef Sirloin with biltong and mushroom risotto and chimichurri, Chalmar Beef Fillet with buttered carrot and pumpkin purée, Cabernet Sauvignon candied baby onions, potato dauphinoise and coffee jus, or Chalmar Lamb Rump with garlic and thyme, bean and chorizo cassoulet, parmentier potatoes, green beans and tomato jus.
Dessert offers another choice of six. Apple Cake, a vegan option, is served with coconut Chantilly, pecan nut crumb and salted caramel. Malva Pudding comes with Milo ice cream, meringue fluff and pecan nuts, while Crème Brûlée features burnt honey and thyme, shortbread crumb and orange zest.
For chocolate lovers, Chocolate Fondant is paired with sweet basil ice cream, toasted hazelnuts and whiskey caramel. Guests should allow approximately 20 minutes baking time for the fondant. There is also a Cheese Selection with biscuits, preserves and fruit, with guests invited to enquire about the selection of local cheeses, or Ice Creams in vanilla pod, chocolate and basil.
The menu also includes wine suggestions alongside many dishes, from Cape Mist Sauvignon Blanc and Cape Garden Chenin Blanc to Promenade Pinotage, Lighthouse Merlot, Cableway Chardonnay, Castle of Good Hope Cabernet Sauvignon and High Noon Shiraz. The dessert selection includes pairings such as Brandy, Noble Late Harvest, Lighthouse Merlot and Promenade Pinotage.
The Restaurant Week deal is valid until 1 November 2026, and guests should indicate dietary preferences on the reservation form. Book your table now!
Quick details
- Venue: The Tangram at Durbanville Hills
- Location: Tygerberg Valley Road, Cape Farms, Cape Town, 7550
- Experience: Winelands 3-Course Experience
- Price: R345 per person
- Restaurant Week: 25 September to 1 November 2026
- Valid until: 1 November 2026
- VIP bookings: From 14 September 2026
- Booking: https://restaurantweek.co.za
FAQs
How much does The Tangram Restaurant Week experience cost?
The Winelands 3-Course Experience costs R345 per person.
What is included?
Guests choose one Small Plate, one Speciality Dish and one Dessert.
What are some of the main course choices?
Options include Chalmar Beef Fillet, Chalmar Beef Sirloin, Chalmar Lamb Rump, Pork Belly, Line Fish, Chicken, Gnocchi and vegan Cauliflower & Tofu.
What desserts are available?
Choices include Malva Pudding, Chocolate Fondant, Crème Brûlée, Apple Cake, Cheese Selection and Ice Creams.
When is the Restaurant Week menu available?
The deal is valid until 1 November 2026.
Where is The Tangram located?
It is at Durbanville Hills, Tygerberg Valley Road, Cape Farms, Cape Town, 7550.
How can guests book?
