Summary: The Chefs’ Table in Umhlanga is offering a special 3-Course Dining Experience for Restaurant Week South Africa 2026 at R495 per person. Available for dinner from Monday to Sunday until 1 November 2026, the experience includes a choice of seven starters, nine mains and three desserts, with dishes ranging from coal roasted prawns and Karoo lamb to Chocolate & Hazelnut. Book your table!
What is happening at The Chefs’ Table for Restaurant Week?
Restaurant Week South Africa 2026 is giving diners a particularly good reason to book a table at The Chefs’ Table in Umhlanga, with a three-course dining experience priced at R495 per person.
The Chefs’ Table is known for contemporary, seasonal cooking and an open-plan kitchen that puts the chefs and the food at the centre of the dining experience.
- For Restaurant Week, the restaurant has put together a dinner-only menu that leans into the kitchen’s adventurous style, giving diners plenty of room to make their own choices across all three courses. The offer is available Monday to Sunday and is valid until 1 November 2026. Book your table now!
The starter selection is almost enough to make choosing one feel like the hardest part of dinner. Options include Southern Style Crispy Squid with buttermilk dressing, preserved lemon and stone fruit chutney; Coal Roasted Prawns with citrus orzo, chilli crunch bok choy and shellfish foam; and Ox Tongue with lager mustard, pickled purple cabbage and bone sauce.
There are also Italian Artichoke with black truffle, Grana Padano, herb salad and porcini dust; Pork Belly Dumplings with smoked chilli crunch, apricot chutney, black garlic, crispy leeks, peanut and coconut tom yum; Mushroom Tortelli with black truffle, smoked aioli, pickled shimeji, crisp madumbe and garlic bread; and Tuna Otoro Crudo with charred naartjie, candied ginger, tandoori oil and spring onion.
The mains continue the global flavour combinations. The Coal Roasted Petit Poussin comes with gochujang glaze, sweet piquanté romesco, radish, garden herbs and bone reduction, while the East Coast Market Fish pairs tempura mussel, edamame and spring pea with Cape Malay velouté. Guests can add three king prawns to the fish for R109.
For meat lovers, the choices include Wood-Fired Dry Aged Sirloin with heritage carrot, Thys chip, horseradish crème and beef jus; Coal-Fired Aged Fillet with wild mushroom orzo, salsa verde, baby carrot and peppercorn jus; and Karoo Lamb, served as rack and braised shoulder with salsa verde, minted labneh, polenta and spiced jus.
There is also Braai’d Pork Belly with Cornish pasty, sour apple, baby onion and whipped pommes, alongside Pumpkin Gnocchi with squash textures, labneh, pumpkin seed, basil and Parmesan crisp. Vegetarian-friendly choices include Masala Cauliflower with strained yoghurt, mint, sultanas, pickled red cabbage and sev, plus Hand Rolled Tagliatelle with heirloom tomato sugo, aged Grana Padano, giganti olive, crispy capers, basil and confit lemon olive oil.
Dessert offers three distinct ways to finish. Chocolate & Hazelnut combines Callebaut 54.5%, namelaka, hazelnut, crumb, mousse and ice cream. P.S I Love You features blond crémeux, wafer tuile, shortbread crumb and Madagascan vanilla ice cream, while The Tropics brings together mango variations, passionfruit custard, Swiss sponge and seeded caramelised white chocolate.
Restaurant Week South Africa runs from 25 September to 1 November 2026, with VIP bookings opening from 14 September. More than 200 restaurants are participating nationally, with each restaurant setting its own menu and price. Restaurant Week South Africa
The Chefs’ Table experience is specifically available for dinner, giving diners an opportunity to settle in for three courses and explore a menu that moves comfortably between local ingredients, international techniques and playful flavour combinations.
Guests should indicate their dietary preferences on the reservation form, and the restaurant asks diners to inform their server of any food allergies or dietary restrictions. The menu is a sample and is subject to change without notice. Bookings are encouraged, with the Restaurant Week offer allowing free cancellation up to 24 hours before the reservation.
Quick details
- Venue: The Chefs’ Table
- Location: 25/28 First Floor, Protea Mall, 1 Chartwell Drive, Umhlanga Rocks, Durban, South Africa
- The Chefs’ Table
- Experience: The Chefs’ Table 3-Course Dining Experience
- Campaign: Restaurant Week South Africa 2026
- Price: R495 per person
- Available: Monday to Sunday
- Meal: Dinner only
- Valid until: 1 November 2026
- Restaurant Week bookings!
FAQs
How much is The Chefs’ Table Restaurant Week menu?
The three-course dining experience costs R495 per person.
When is the Restaurant Week experience available?
It is available Monday to Sunday and is valid until 1 November 2026.
Is The Chefs’ Table Restaurant Week menu available for lunch?
No. This special menu is available for dinner only.
What can diners choose for their starter?
There are seven choices, including Southern Style Crispy Squid, Coal Roasted Prawns, Ox Tongue, Pork Belly Dumplings, Mushroom Tortelli and Tuna Otoro Crudo.
What are the main course options?
The nine choices include Coal Roasted Petit Poussin, East Coast Market Fish, Wood-Fired Dry Aged Sirloin, Coal-Fired Aged Fillet, Karoo Lamb, Braai’d Pork Belly, Pumpkin Gnocchi, Masala Cauliflower and Hand Rolled Tagliatelle.
Can dietary requirements be accommodated?
Guests should indicate their dietary preferences on the reservation form and inform their server of any food allergies or dietary restrictions.
Where is The Chefs’ Table located?
The restaurant is at 25/28 First Floor, Protea Mall, 1 Chartwell Drive, Umhlanga Rocks.
Can a Restaurant Week reservation be cancelled?
Yes. The offer includes free cancellation up to 24 hours before the reservation.
