Restaurant Week
Exquisite fine-dining 2-course menu
R365
Would you like to enjoy an unforgettable and culinary lunch during the Restaurant Week?
The Chefs' Table serves an exquisite fine-dining 2-course menu during Restaurant Week.
Don't miss this chance to discover The Chefs' Table and try their delicious lunch menu for only R365.
Book your table now!
Please note: Seats are limited. Only online bookings will be accepted.
Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
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Restaurant Week Lunch 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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TRUFFLED POTATO GNOCCHI
spinach, exotic mushroom, crsipy onion, granola, 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
MIDLANDS PORK
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) - R365 per person
Reserve a table Reserve a table
Restaurant Week
Exquisite fine-dining 3-course menu
R465
Would you like to enjoy an unforgettable and culinary dinner during the Restaurant Week?
The Chefs' Table serves an exquisite fine-dining 3-course menu during Restaurant Week.
Don't miss this chance to discover The Chefs' Table and try their delicious dinner menu for only R465.
Book your table now!
Please note: Seats are limited. Only online bookings will be accepted.
Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
_____
Restaurant Week Dinner Menu:
_____
STARTER
_____
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)
_____
MAIN
_____
TRUFFLED POTATO GNOCCHI
spinach, exotic mushroom, crsipy onion, granola, 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
MIDLANDS PORK
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
_____
DESSERT
_____
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
_____
THREE COURSE DINNER MENU R465 per person
Reserve a table Reserve a tableWhat 278 people say about The Chefs' Table
Food | |
Service | |
Atmosphere |
Absolutely beautiful night dining at the chefs table. Fine dining at its best. Food and service cannot be faulted
Food was great ! Service was excellent !
The food, ambience and service was excellent, cannot wait to come back
A week ago I had the privilege of visiting the Plush and gorgeous restaurant The village table. After seeing numerous reviews and wanting to try it out for myself i went in on a Saturday , during lunch time to check it out and obviously try their exciting cuisine .The restaurant is set up in a beautiful rich and lux...
Read full reviewA week ago I had the privilege of visiting the Plush and gorgeous restaurant The village table. After seeing numerous reviews and wanting to try it out for myself i went in on a Saturday , during lunch time to check it out and obviously try their exciting cuisine .The restaurant is set up in a beautiful rich and luxurious dining space that has you thinking you’re New York , it was no less. The ambiance of the entire space is classy, stylish and screams sophistication. Nothing short of exquisite . The wine cellar was something that stood out for me as I always want to expand my knowledge regarding certain wines and varietals. I love fine dining so this definitely did tick all of the boxes . I ordered a DRUMMOND HALF BABY CHICKEN
soubise, burnt lemon, radish, exotic mushroom, basil, wild garlic crepe. Doesn’t that sound tantalising. The overall taste of the dish was magnificent, flavourful and cohesive. The maître d' welcomed me with such curtesy and was extremely polite and friendly throughout my experience. The restaurant is strict on covid protocol so i was extremely satisfied with what i saw in terms of social distancing and the sanitising of areas patrons were seated at. I’ll definitely be back Xoxo 💋 @thechefstableza
Fantastic service and great food....been here many times and every time it is a new surprise, it is getting better and better.
Thank you to the sommelier who always has it spot on !
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About The Chefs' Table
Cuisine: Fine Dining, Vegetarian
THE CHEFS' 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 Head Chef Mathew Armbruster 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.