As the summer sun graces the breathtaking landscapes of the Western Cape, it also casts a golden glow over its vibrant food scene.
From fresh seafood feasts to farm-to-table delights, the region is packed with eateries that celebrate the bountiful flavours of the season. Whether you're a local or a visitor, these must-visit restaurants offer a tantalising taste of summer that you won't want to miss.
Upper Union: a fusion of global flavours
At Upper Union, chef Amori Burger is redefining summer dining with her new menu that embraces the boldness of global spices and locally sourced produce.
"This season's focus is on balancing sweetness, acidity, and spice," says chef Amori, whose culinary journey has taken her through numerous world cuisines.
Her new chef’s sharing pasture menu invites diners to connect over shareable plates. It all begins with the warm kubaneh bread served with rich mebos and decadent Klein River Gruberg cheese.
The starters are equally enticing — a nostalgic snoek dish paired with smoky mussel, or ox tongue complemented by striking spekboom chutney.
The showstopper comes in the form of the Wild Kalahari Bavette steak — gorgeously marbled and served with charred grapes and a Thai-style nam jim jaew sauce.
On the vegetarian side, the garden menu showcases dishes such as charred beefsteak tomato with Brazil nut gunpowder. Each dish echoes the same commitment to fresh, seasonal ingredients.
For dessert, diners can indulge in a dreamy apple and dill mousse or a rich chocolate hazelnut praline.
Tryn and Bistro Sixteen82: seasonal sophistication
Curated by executive chef Kerry Kilpin, the new summer menus at Tryn and Bistro Sixteen82 unveil a celebration of local flavours beautifully blended with culinary creativity.
In the stunning Constantia Valley, these menus offer vibrant grilled items, fresh vegetables and refreshing courses, all crafted with sustainability in mind.
Patrons can savour standout dishes such as ethically sourced fish paired with lentil and butternut ragout, and a signature confit duck served with a tangy rhubarb compote.
Meanwhile, the Bistro beef tataki captures both Japanese and French culinary techniques with rich umami flavours and elegant presentation.
Brookdale Bistro: a fresh take on classics
At Brookdale Bistro, executive chef Gary Coetzee innovatively interprets classic bistro fare. Start your meal with a refreshing gazpacho or the indulgent twice-baked cheese soufflé, complemented with a Waldorf salad.
Guests can choose from an array of tartare dishes, including smoked venison and trout.
For mains, options like confit duck and miso aubergine with gingered carrot ensue, alongside wholesome side dishes that echo seasonal flair.
Those with a sweet tooth can delight in the Cape Malay koesister with kulfi ice cream or a decadent Basque cheesecake served with roasted Chenin grapes.
Salsify at the Roundhouse: a focus on sustainability
At Salsify, chef Ryan Cole and head chef Nina du Toit offer a unique culinary experience with their chef’s menu that prominently features locally sourced proteins and foraged herbs.
This intentionality not only ensures freshness but reflects a strong commitment to sustainability.
Noteworthy dishes include coal-roasted oysters with spekboom and ginger, alongside charred West Coast abalone with squid ink custard.
To conclude, the summer dessert menu showcases a delightful crumb made of Bertie’s pecan nuts, topped with preserved cherries, offering a sweet taste of summer.