Chefs PJ Vadas and Eric Bulpitt, both schooled in classic European cuisine, offer contemporary dishes that combine this European background with a distinctly South African character. They are constantly looking to revive forgotten South African ingredients and recipes and incorporate them into the menu in a modern way.
The sourcing of ingredients is an extension of this locality – by actively sourcing the best artisanal produce that local producers have to offer, and using these ingredients in a style that is true to nature.
Every plate is created with the aim of layering flavours and textural experiences, while preserving the authenticity of flavour of the natural product.
