Delectable 7-course spice journey
Would you like to enjoy a culinary and unforgettable dinner during the Restaurant Week?
Epice serves a delectable 7-course spice journey during Restaurant Week.
Don't miss this chance to discover Epice and try their delicious dinner menu for only R595.
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 Menu:
Anise & Sweet Potato
beef drippings | coriander | cumin
Wagyu Short Rib
roti | chilli | ginger
avocado | cumin | mustard
squid | mussel | coriander | fenugreek
Grass - Fed Beef
romanesco | smoked tomato | cayenne pepper
croissant | pear | mustard | cumin
mango | madras | vanilla
7-Course Spice Journey – R595
Please note a discretionary 12.5% service charge will be added to all tables
What 28 people say about Epice
Amazing dance of spices and tastes.
Exceptional attention to detail.
This was an absolute fantastic experience. I cannot fault this restaurant, the food was superb and the service was excellent. I’ve add Epice in my favorite restaurant list.
Great flavour explosions, especially the oxtail taco!
This is definitely been added to one of my top dining experiences ever. Starting from walking into the restaurant, to the end of the service, everything is flawless. Besides the each dishes are beautifully presented, it was added a few touches that makes our lunch quite unique, such as the interactive petit four, the spiced spread for the bread service. I would definitely go back again.
Cuisine: Fine Dining
Inspired by spices
The latest venture from the team behind La Colombe, La Petite Colombe, Foxcroft and Protégé.
Epice - derived from the French word Épice meaning spice (and is pronounced eh-peace) - is an intimate fine dining restaurant located at Le Quartier Français, Franschhoek.
Serving an array of delectably curated dishes, the fine-dining restaurant is headed by chef Charné Sampson (previously sous chef at La Colombe), and features a flavour-packed menu inspired by the team’s culinary expedition to India, as well as memories of travels through Spain, Japan, Mexico, Denmark and the US.