Lunch & Dinner Specials at Chef’s Table this Restaurant Week

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 1 April – 1 May 2022, The Chef’s Table will be offering a fantastic two course lunch menu for R295 or a three course dinner menu for only R395 per person.

Starter

KACHCHA LOCAL FISH
lemon atchar, emulsified curry leaf, Tiger’s milk, turmeric potato
WOODFIRED BEEF TATAKI
fermented yeast, smoked date, cured egg, baby leaf, pickled red onion, pumpkin seed, burnt coriander ponzu
SMOKED GOURMET GREEK HALLOUMI
molé rojo, compressed daikon radish, coriander, sunflower seed (vegetarian)
BUTTER ROASTED PRAWN RISOTTO
chermoula, coconut, pancetta, confit tomato
BEEF TONGUE
lemon atchar, pickled cabbage, mustard, Granny Smith apple, quail egg
CONFIT DUCK DUMPLING
labneh, coriander, olive, sesame, onion
BRAISED LEEK FAGOTTINI
gochujang cucumber, fermented orange, peanut, tenderstem, mushroom tea (vegetarian)
CRISPY SQUID
romesco, mint, Gourmet Greek yoghurt, lemongrass
_____

Main

MISO CAULIFLOWER
soy egg, serrouda, daikon radish, Gourmet Greek boursin, spiced granola (vegetarian)
LOCAL CAUGHT MARKET FISH
tenderstem, mangetout, masala pineapple, yellow pepper
WOODFIRED AGED BEEF
Thys chip, smoked carrot, charred leek, green romesco, cured egg yolk
28 DAY WET-AGED DIRK MEAT’S 250G FILLET
32 DAY DRY-AGED KAROO KITCHEN 350G SIRLOIN
KAROO LAMB
red pepper, heirloom carrot, Puy lentil, labneh, stonefruit
DRUMMOND HALF BABY CHICKEN
soubise, naartjie, radish, exotic mushroom, basil, wild garlic crêpe
WOOD FIRED KING TRUMPET
green leek gnocchi, parmesan rind custard, sugar bean curry, sour cherry, sago papadam (vegetarian)
MIDLANDS PORK DUO
sweetcorn, peach, variations of baby onion, mielie pap, nasturtium
_____

Dessert

LATE SUMMER CITRUS
mantecada, grapefruit sable, mint, lemon curd ice-cream
54% CALLEBAUT CHOCOLATE MARQUISE
hazelnut, granadilla, malt
TCT ETON MESS
strawberry, balsamic, basil
_____

Book your seats now!

 

Written by Marvin

Founder of many things but FoodBlogJHB FoodBlogCT, FoodBlogDBN being my biggest project to date. UCT marketing graduate, Star Wars geek and Arsenal & Dortmund supporter. That's me!

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