Mahā Café

A self-described adventurer in the kitchen, chef Rowan Larkin is dedicated to fresh, overlooked local ingredients sourced from small-scale KZN farmers and fishermen, nurtured into dishes that lean confidently towards Asian influence. A breakfast here could be anything from pan-fried porcini mushrooms in a thyme-sage and dashi-cream sauce, to apple-crumble oats, a “bacon butty”, or a steak breakfast. House-made sourdough (with cultured butter) and custom charcuterie boards set the tone for lunch. After that, order the likes of truffle mac and cheese or duck tortellini (with hoisin, fennel candy, ginger, spring onion and chilli) from the regularly changing à la carte. Exposed concrete and panelled walls make for a handsome and intimate interior, especially cosy during the wine-pairing and set-menu nights.

Don't leave without trying:
The fried chicken thigh burger with kimchi slaw, chilli crunch and Japanese mayo on a house-made potato bun with tallow-fried fries, or the mushroom kimchi.