Terrarium, the acclaimed fine-dining restaurant at Cape Town’s Queen Victoria Hotel in the V&A Waterfront, unveils its new à la carte menu, marking an exciting evolution in its culinary journey. Led by Chef Patron Chris Erasmus and Head Chef Anlou Erasmus, the menu reflects a blend of their extensive expertise and deeply personal inspirations drawn from South African nostalgia.
This new offering builds on Terrarium’s commitment to seasonal, sustainable, and low-waste dining. It presents familiar South African flavours reimagined with creativity and care, allowing guests a more flexible way to engage with the restaurant’s celebrated cuisine beyond the traditional tasting menu format.
The à la carte selection features dishes that evoke cherished memories and a strong sense of place. Highlights include the Steak and Caesar, a nod to Chris’s childhood love of grilled meat paired with anchovy dressing and spring onions; Braaied Lambs Tail, capturing the essence of family braais with its rich, flame-finished edges; and a Mushroom dish that innovatively uses mushroom offcuts with tiger’s milk for earthy depth. Other standout dishes include Beef Tataki, smoked over the braai and complemented by oak-smoked mayonnaise and mustard; the West Coast Catch with caramelised fennel sauce and a potato purée made from fish bones, showcasing Terrarium’s dedication to flavour and sustainability; and a refined Ocoa Chocolate Cremeux featuring rooibos-and-chai ice cream and a cranberry-rose purée.
Priced to be approachable, the menu offers guests the choice of individual plates or the option to enjoy the full eight-course Fauna or Flora set menus with wine pairings. The restaurant’s inviting atmosphere, complete with artful interiors, mellow music, and a cozy fireplace, enhances the dining experience, encouraging guests to relax and savour every moment.
https://www.theterrarium.co.za