The Break Room
Irrefutable proof that nourishing, plant-based food doesn’t have to be boring.
Chef-owner Lee Hankey studied under KZN culinary legend Christina Martin and has spent over two decades honing his craft – and it shows in every plate that leaves The Break Room's kitchen. What started as Lee’s interest in small-batch, dairy-free ice cream has grown into the popular eatery you see today, where Lee spends his time proving that plant-based, vegetarian and gluten-free meals can be just as delicious, nuanced and exciting as those made using animal products. (There are some non-vegan options on the menu, too.) The food here is as beautiful as it is tasty: colourful, layered and almost too pretty to eat. Perhaps Lee's greatest invention is his famous SushiDogg™ (sushi flavours in hot-dog form), which has earned the restaurant a devoted following well beyond the Midlands. The menu changes frequently but the creativity never ceases.
Don't leave without trying:
That SushiDogg, of course – although you won’t go wrong with a breakfast bowl or poké bowl, either.
The views expressed reflect the independent opinions of the person who nominated the establishment and not those of Eat Out, and are correct at the time of nomination. Menu items and prices are subject to change.
