A story about food. Imagine the perfect dinner and cherishing every moment of it. How this can be accomplished, is the question we ask ourselves continuously.


Conveying South Africa from a culinary and lifestyle point of view is our main objective. Regional products and a sustainable approach in combination with global experience is the essence of our philosophy. In addition, we stay away from convenience products and practise an artisanal cuisine.

Homemade – from the bread to the pickles, from our garden to your plate.


Half full, half empty – but always a sure companion to guide you through the evening. You will find your perfect match with an ever changing selection of South African wines, craft beers or homemade lemonades.


Irrespective of food & drinks the most influential part of a great evening are the people we are allowed to spend it with. The best meals that we’ve been allowed to enjoy, were always those in which we shared food and conversation, in which we had a sense of home away from home.

Wednesday – Saturday

18:30 – 21:00
7 days a week for house guests

LivingRoom Menu

to start

butternut, dim sum & madras R 65

duck liver, crudites & flat bread R 75

lamb belly, peas & mint R 70

octopus, potato & tomato R 75

LM prawns, calabash & dhania R 80

the main course

old dairy cow rump, beetroot & poppy R 185

duck, sweet potato & red pepper R 215

lamb 2 ways, mushroom & baby marrow R 190

soldier, cucumber & granny smith R 165

chicken, mussels & corn R165


basil, caramelized milk & apple R 75

chocolate, caramel & fermented citrus  R 80

Relax & Taste Menu Chef’s choice

4 courses R305 incl. wine pairing R465

5 courses R 335 incl. wine pairing R535

7 courses R 410 incl. wine pairing R 655

to go

homemade sourdough bread R 4/ 100g


the menu is subject to change


please inform us about allergies & culinary preferences


vegetarian options available!


OldDairy Cow - Beetroot - Nasturtium, detail. By @livingroom_johannesrichter
Old Dairy Cow - Beetroot - Nasturtium
Successful Marigold harvest!
Harvested almost 2kgs of Marigold flowers today. 
Curious to see what chef Johannes will make with them? 🌼
Soldier - Peach - Dhania, by @livingroom_johannesrichter
Soldier - Peach - Dhania
Duck Liver - Fermented Citrus, detail.
Duck Liver - Fermented Citrus.