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The Eat Out team blog about their food loves and pet peeves. From a love letter to avocados, to some fairly conclusive evidence that bananas might just be the worst, this is a safe space for food fanatics to share their foibles.
Who makes the best sushi in Cape Town? Does Willoughby’s technical precision make up for their ...
Abigail takes off her fine dining judging hat to list her choice of down-to-earth, delicious food ...
In celebration of our favourite month, we hired eight of the toughest critics we’ve ever employed ...
Find yourself starving while stuck in a shopping centre? In this month’s guest blog Gwynne ...
Sure Tahitan vanilla and 70% chocolate are pretty great – but how about Japanese salt plum or ...
When it comes to eating carbs, one should either go big or go home. Online editor Katharine Jacobs ...
A visit to the holiday town of her youth always means a whirlwind of spices, flavours and happy ...
In the spirit of sharing, online editor Katharine Jacobs details her five most triumphant food and ...
Move over macaroon, says Abigail. We’re ready to revel in a new sweet ...
Abigail discovers a crazy new coffee-peanut-chocolate drink and anticipates the premier of a new TV ...
Chef Nicolene Barrow worked at Le Gavroche, Michel Roux’s famous London restaurant, and obviously used her time there well. This is French cooking without...
Experience a lavish Table d’hôte menu at our latest restaurant; with flavours and inspiration from all over the world, their extremely talented Chef Stefan and...
Founded in 2000, Yamitsuki introduced the concept of Japanese style cuisine, presented to customers via a unique conveyor belt system. The experience was fun and...
Our café is open 6 days a week for breakfast & lunch and you can sit down inside or outside and order from our café menu. No table bookings, walk-ins only. We are...
At Sejour, modern fine dining is infused with travel and exploration in dishes such as the West Coast oysters with forbidden rice dressing, Wagyu steak and...
Chef Fabio Daniel’s ingenuity lies in his ability to put his Italian-Brazilian heart on a plate using fresh South African ingredients and classic French...
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