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291 Specials and Events in Western Cape
Restaurant Week at Hacienda - 28 March - 04 May
Restaurant Week at Hacienda - 28 March - 04 May
Enjoy an exclusive 4-course feast with fresh totopos (Available for lunch and dinner)
Please note that at Hacienda there is a two-hour time limit per table.
Please note: This is a shared 4-course menu priced at R445 per person.
With freshly made totopos on arrival.
ON ARRIVAL
FRESHLY MADE TOTOPOS
SERVED ALONG WITH OUR THREE MOTHER SAUCES
1ST COURSE
TOMATES CRIOLLOS
CHARRED HERITAGE TOMATOES, SALSA VERDE FOAM, PERSILLA CONSUME
KINGKLIP CEVICHE
LIME CURED KINGKLIP, LECHE DE TIGRE, AVOCADO CREMA, SALMON ROE, PICO DE GALLO
2ND COURSE
BAJA LANGOSTA
TEMPURA LOBSTER, FENNEL TAJIN SALSA, POMEGRANATE AIOLI, DRIED GRAPEFRUIT
3RD COURSE
DICHA DE BARBACOA
SOUS VIDE CHICKEN THIGH, BBQ SAUCE, CRISPY GARLIC PISTACHIO
FRIJOL NEGRO
BLACK BEAN WITH FRIJOL NEGRO SAUCE, MUSHROOM SOFRITO, PICKLED ONION, PECORINO
4TH COURSE
CANDY FLOSS

Restaurant Week at Nikkei - 10-Course Omakase Experience 28 March - 04 May
Restaurant Week at Nikkei - 10-Course Omakase Experience 28 March - 04 May
Experience a 10-Course Omakase Experience for just R545.00!
Restaurant Week Menu | Available for lunch only
Please note that the 10-Course Omakase Experience is a shared menu for 2 persons so the total price of the menu is R1090 and price per person is R545
ENCOUNTER NIKKEI ‒ 10-Course Omakase Experience
Edamame | Flaked Salt (V)
Crispy Squid | Togorashi | Lime | Micro Coriander | Squid Ink Aioli
NIKKEI OMAKASE 6-PIECE SUSHI SELECTION
A chef’s selection of handcrafted Nigiri & Gunkan sushi, served on a platter
Counts as a 6-course experience within the 10-course Omakase journey
Selection:
Salmon Belly Nigiri | Akama Tuna Nigiri | Seabass Nigiri | Yellowtail Nigiri | Red Roman Nigiri | Gunkan Toro with Spring Onion
Lamb Anticuchos | 7 spice | Roasted Garlic | Gochujang
Fire Cooked Chicken Thigh | Black Bean Mole | Pickled Shimeji | Sesame Leaf

Restaurant Week at Tjing Tjing Torii
Restaurant Week at Tjing Tjing Torii
Enjoy a delightful afternoon at Tjing Tjing Torii, specially curated for Restaurant Week 2025: a Restaurant Week Exclusive Torii Teishoku Menu for just R330.00.
For a limited time only during Restaurant Week South Africa (28 March – 4 May), Torii presents an exclusive Autumn 4-Course Torii Teishoku menu, available solely for Restaurant Week guests. This special dining experience cannot be booked as a standard reservation and is not available for walk-ins, ensuring an intimate and truly unique culinary adventure.
Please note: This exclusive menu is available only at Tjing Tjing Torii, located on the ground floor of Tjing Tjing House.
Indulge in a bold fusion of flavors in an inviting setting, where expertly crafted dishes come to life. Expect a dining experience that is as unforgettable as it is exclusive at Tjing Tjing Torii.
Limited seats available—once they’re gone, they’re gone. Secure your place now and enjoy a one-of-a-kind dining experience.
Book your exclusive table at Tjing Tjing Torii now.
Restaurant Week Exclusive Autumn 4-Course Torii Teishoku Menu | Available for lunch only | 12 PM – 4 PM
Pan-Fried Dumplings (4 per portion) | Choice of:
- Chicken and togarashi
- Mushroom and sesame
- Pork and chive
- Smokey sweet potato
Cucumber Salad
Crunchy cucumber, buchu-pickled ginger, sweet soy, and sesame dressing
Donburi (Rice Bowl) | Choice of:
- Butadon (pork belly)
- Gyu don (beef)
- Chirashi don (assorted sashimi)
- Kinoko gohan (mushroom rice)
- Ochazuke (brothy rice)
-
Cauli katsu don (crispy cauliflower)
Mochi
Seasonal fruit daifuku mochi

Easter Sunday Lunch 2025
Easter Sunday Lunch 2025
Sunday, 20 April 2025 | 12:00 - 17:00
Savour Easter Sunday Lunch 2025 at Moody Lagoon Restaurant!
Join us for a memorable Easter Sunday Lunch at Benguela Cove Wine Estate, nestled amidst breathtaking scenery and offering a delightful dining experience for the whole family.
Indulge in a delectable Easter Sunday menu featuring fresh, locally sourced ingredients and showcasing the finest flavours of the season. Our chefs have curated a special menu for this occasion, offering a variety of dishes to tantalize your taste buds.
Harvest Table Serving: R700 per person. For the little ones, explore the Kids Menu
To ensure your spot at our Easter Sunday Lunch, please book your table in advance, dine@benguelacove.co.za.
Beyond the Feast: Things to Do this Easter:
After your meal, explore the beauty of Benguela Cove Wine Estate. Take a leisurely stroll through the vineyards, enjoy a wine tasting, or simply relax on the terrace and soak up the stunning views. Families will enjoy a day of fun with interactive elements like wine tastings for the adults, while younger guests can delight in Easter-themed events. From outdoor games to engaging experiences on the estate, there is something to keep everyone entertained.
Make Easter 2025 a truly special occasion for your family and friends. Join us at Benguela Cove Wine Estate for a memorable dining experience that combines delicious food, breathtaking scenery, and warm hospitality.
Long Weekend Accommodation Across South Africa’s Most Breathtaking Destinations:
We invite you to experience the best of South Africa with our exclusive vacation rentals. Whether you dream of waterfront elegance, city sophistication, or off-grid coastal serenity, we have a retreat designed to exceed your expectations.

Savour the season: Autumn Edition
Savour the season: Autumn Edition
Embrace the changing seasons with our exclusive ‘Savour the Season: Autumn Edition.’ As we bid farewell to the warmth of Cape Town summer and welcome the crispness of Autumn, allow our culinary delights to take you on a sensory journey like no other.
Prepare your taste buds for a symphony of flavours that celebrate the essence of colder days and heart-warming cuisine. Our talented chefs have crafted a menu that highlights the seasonal bounty of Autumn, using fresh ingredients that capture the spirit of the season.
Three-Course Dinner Menu | R 395.00 Per Person
Easter Sunday Lunch
Easter Sunday Lunch
A feast of tradition with a twist - bold flavours, classic comforts, and a sweet ending. Start with a mango atchar & prawn salad or smoked springbok Carpaccio, followed by our signature Sunday Roast with all the trimmings. End on a sweet note with Mosbolletjie Custard Pudding or Malva Pudding.
R435pp
Book now - limited seating

Restaurant Week at Yatai - 28 March - 04 May
Restaurant Week at Yatai - 28 March - 04 May
Enjoy an exclusive 6-course Japanese Sharing Experience for R445.00
Bookings via Restaurant Week.
Restaurant Week Menu | Available for lunch & dinner
WELCOME DISH
MISO SOUP BOMB • CHAWAMUSHI
CONFIT DUCK LEG DUMPLINGS
STICKY MISO • HONEY • GINGER
MISO BUTTER EGGPLANT
MISO GLAZED EGGPLANT • SESAME • BONITO
WAGYU TSUKUNE ROBATAYAKI
BEEF WAGYU 9+ MEATBALL • TARE •
CONFIT EGG YOLK • CHIVES
TORI PAITAN RAMEN
BUTTERMILK AND TOGARASHI CRISPY CHICKEN •
PAITAN CHICKEN BROTH • FISH CAKE • SHIMEJI • MARINATED EGG • CRISPY GARLIC
GOODBYE DISH
BLACK SESAME ICE CREAM • BROWN TEA BISCUIT

Restaurant Week at The Manor 28 March - 04 May
Restaurant Week at The Manor 28 March - 04 May
An award-winning dining experience awaits.
The Manor at Nederburg, last year’s Restaurant Week South Africa Champion, returns with a specially curated menu. Indulge in an exquisite two or three-course meal, expertly paired with our finest wines, all within the breathtaking surrounds of our historic estate.
Available from 28 March – 2 May | Wednesday – Sunday
2-course meal – R295 | 3-course meal – R375
Bookings via Restaurant Week.
Restaurant Week Menu | Available for lunch only
STARTER
POTATO GNOCCHI (V)
Black truffle, mushroom and white wine sauce, parmesan wafer
Pairs well with The Manor House Chardonnay
OR
PRAWN SAFFRON RISOTTO
Grilled baby marrow and lemon zest
Pairs well with The Winemasters Sauvignon Blanc
OR
SESAME LAMB AND CHICKPEA KOFTAS
Hummus, harissa, sundried tomato and olives salsa
Pairs well with The Winemasters Merlot
MAIN
MOROCCAN GRILLED FISH
Saffron, tomato, olive and spice marinade, roast butternut, caramelized onion and chickpea cous cous, dates and toasted almond sprinkle
Pairs well with The Winemasters Rosé
OR
WINE BRAISED BEEF SHORT RIBS
Bone marrow, potato puree, grilled winter vegetables
Pairs well with The Manor House Cabernet Sauvignon
OR
PARMIGIANA DI MELANZANE (V)
Aubergines baked with a white wine tomato sauce, Fior di latte mozzarella and parmesan cheese, garlic butter herb bread
Pairs well with The Manor House Shiraz
DESSERT
ORANGE AND FLAKED ALMOND CAKE
Dark chocolate ganache, Amaretti biscuit crumble, orange confit
OR
BAKED ROOIBOS CHEESECAKE
Bains whisky chocolate sauce, ginger crumble
OR
CHAI APPLE CRUMBLE
Chai apple crumble tart, sweet cinnamon whipped cream, toffee and noble late harvest sauce, apple crisp
Desserts pair well with The Winemaker Noble Late Harvest

Restaurant Week at Mint Restaurant and Wood-Fired Grill - 28 March - 04 May
Restaurant Week at Mint Restaurant and Wood-Fired Grill - 28 March - 04 May
Savour Restaurant Week at Mint Restaurant & Wood-Fired Grill!
From 28 March – 4 May, enjoy our exclusive lunch and dinner set menus, crafted for an unforgettable dining experience.
Lunch – Select two dishes from our starters, mains, or desserts for R345.
Dinner – Indulge in three dishes from our starters, mains, and desserts for R425.
Experience bold flavours in a relaxed setting. Limited time only – book your table today!
Bookings via Restaurant Week.
Restaurant Week Menu:
STARTERS
BURRATA SALAD (V)
Grilled Avocado, Heirloom Tomatoes, Spiced Corn Arugula Lettuce, Balsamic
OR
PRAWNS & EGG TOAST
Marinara Sauce, Onions, Olives
OR
BIRRIA TACOS
Braised Brisket, Scallion, Cilantro, Cheese, Meat Broth
OR
KUDU CARPACCIO
Apricot Chutney, Candid Walnut, Micro green
OR
CLEAR CHICKEN AND GINGER BROTH
Rice noodle, Shiitake Mushroom
OR
TUSCAN TOMATO SOUP (V)
Cannellini Beans, Young Basil, Pepitas
MAINS
WOOD FRIED MEAT: SIRLOIN 300g
Choice of Sauce:
Ground Black Pepper / Wild Mushroom / Cape Citrus Butter / Garlic Butter / Crushed Peri-Peri
Choice of Side:
Creamed Potato / Skinny Fries / New Potatoes / Coal Veg Mélange / Basmati Rice / Side Salad
OR
SEAFOOD TAGLIATELLE (SF)
Shellfish Sauce, Mussels, Prawns, Calamari & Fish, Home Made Tagliatelle
OR
SLOW ROASTED LAMB SHANK
Olive Oil Mash, Pearl Onions, Baby Carrots, Wilted Greens
OR
VEGETABLE RISOTTO (V)
Parsnip, Broccoli, Spinach & Roasted Rainbow Tomatoes
OR
BUCATINI ALFREDO (V)
Creamy Mushroom Sauce, Scallion
OR
BABY BEEF RIBLETS
Coal Grilled Ribs, Roasted Masala Buttered Corn Ribs, Parsley Gremolata
DESSERTS
CHOCOLATE BROWNIE SUNDAE (V)
Warm Brownie, Salted Fudge Sauce, Whip Cream, Nuts, Sprinkles, Waffle Cup & Vanilla Ice Cream
OR
GLUTEN FREE DARK CHOCOLATE PASSION FRUIT Entremets (VE)
Gluten free / Sugar Free / Vegan
OR
PULL-UP TIRAMISU
Coffee Macaroons, Chocolate Sauce & Sugared Pistachio Brittle
Restaurant Week at Bombay Brasserie - 28 March - 04 May
Restaurant Week at Bombay Brasserie - 28 March - 04 May
Experience Bombay Brasserie’s exclusive Restaurant Week set menu from 28 March – 4 May.
Indulge in a journey of bold Indian flavours, from an amuse-bouche that bursts with taste to exquisite starters, hearty mains, and a sweet finale.
Choose between our curated non-vegetarian or vegetarian menu, each crafted to delight at just R545 per person.
Bookings via Restaurant Week.
AMUSE BOUCHE
Dahi Puri
Potato, semolina sphere, sweet yoghurt & tamarind chutney
STARTERS
Prawns Balchão
Prawns, coconut vinegar, tamarind, chilli
OR
Tandoori Chicken Tikka
Tandoori roasted chicken, chat masala, mint chutney
OR
Adraki Lamb Chop
Charred Karoo lamb chop, dry ginger & spices
SORBET
A refreshing interlude | To cleanse the palate
MAINS
Lamb Rogan Josh
Braised lamb cubes cooked in aromatic spices
OR
Bombay Brasserie Butter Chicken
Fenugreek in silky tomato sauce infused with a secret blend of spices
OR
Dal Makhani
Black lentil simmered overnight in authentic spices
Mains served with: Saffron rice & assorted Indian bread basket
DESSERT
Spice Mess
Gulab jamun, mango, cardamom meringue, passion fruit mousse, pistachio crumbs
