Tambourine Restaurant

This small-plates restaurant has not been open that long but is already making waves on the local dining scene. With its focus on provenance (pasture-raised meat, line- or wild-caught fish and veggies at its own regenerative farming project in Khayelitsha), it’s no surprise that the same amount of care and attention went into the creation of the menu. The latter, with its local and seasonal focus, changes regularly but may include treats such as Atlantic gamefish ceviche with fermented pineapple and nasturtium oil, or harissa lamb loin with chakalaka verde and wild coriander butter. Vegetarians and vegans will be very happy here, thanks to a whole plant-based menu built around the harvest from the farm. A considered wine list with good options by the glass and inventive cocktails with a local twist round out the menu. Service is very attentive and the setting is as stylish. This is one to bookmark.

Don't leave without trying:
The made-to-order madeleines.