Venues

Culinary Table Restaurant, Deli & Bakery

Culinary Table Restaurant, Deli & Bakery
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  • Phone Number 011 701 2200
  • Location Shop 1, Lanseria Centre, Pelindaba Road (R512), Lanseria, Johannesburg
  • email table@culinary.co.za
  • Website URL http://www.culinarytable.co.za/
  • Opening Hours

    Breakfast: Monday to Friday; Saturday to Sunday and Public Holidays 9am - 11.30am; 9am - 11.30pm

    Lunch: Monday to Friday; Saturday to Sunday 12noon - 3pm; 12noon - 2pm

Cost
R150
Ambience
Comfy & casual, Family friendly
Food
Coffee, Health food, Light meals, Steak
Payment
Diners, Mastercard, Snapscan, Visa

Critic's review

Hennie Fisher

Food
Chef Daniela Guttstadt designs a new menu every day according to what was harvested from the garden – the result is that dishes change frequently. This harmonious synergy between the garden and the kitchen allows you to savour the freshness right there on the plate. White bean and kale bruschetta is an innovative new way of getting all of us to enjoy kale; the gnocchi gorgonzola should make many an Italian happy, and smoked duck salad is flavoursome and light.

Main courses are generous and dishes such as the perfectly cooked fresh mussels and frites with mayo should satisfy anyone’s desire for this classic French dish. The lamb curry has flavoursome meat (on the bone) in a deep, rich and delicious curry sauce. The Chateaubriand with veggies and roast potatoes (for two to share) is grilled to perfection, and free-range chickens are roasted in the Josper oven with herb butter.

Drinks
Cocktails include a number of long-time favourites such as a bloody Mary, mimosa or margarita; Black Horse Brewery IPA and La Trappe beers are available on tap, and bottled beers include Copperlake and Boston Breweries. The wine list is carefully compiled and the small but unusual array of wines should offer something for everyone.

Service
The staff – all elegantly dressed in black trousers, grey shirts and burgundy aprons – are efficient, courteous and competent. The restaurant’s ‘family feast’ – which allows the head of the household to ceremoniously carve a roasted lamb shoulder served on large platters with gnocchi (or linguine Napoletana); mixed vegetables and green salad – represents great value for money.

Ambience
For those who love food and cooking, being able to enjoy a great meal and salivate about high-end cooking equipment should be heavenly. The restaurant forms an integral part of the Culinary Equipment Company store, meaning that you could dine and shop almost simultaneously.

The restaurant is divided into four distinct areas: an arrivals area where the open view kitchen is situated, a further part where the beverage and liquor counter is, a beautiful veranda and the walled garden area. Comfortable wooden tables are simply set, while comfy chairs make one feel as if you have gone for lunch at a friend’s house.

And…
Although restaurants with their own kitchen gardens abound in the Cape, in Gauteng they are still somewhat of a rarity. The owners are particularly enthusiastic about their extensive garden, overlooked by the expansive veranda which can easily seat 40 or 50 guests. Looking out over the Magaliesberg in the distance, enjoying the soft scents drifting in from the garden, it's hard to remember imagine that you are basically inside a large industrial warehouse right on the edge of a busy airport.

(September 2016)

Eat Out reviewers dine anonymously and pay for their meals in full. Click here to read our editorial policy.

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  • Food
  • Marie-Lais Emond

    If you’re looking for exceedingly delicious edibles made from responsibly sourced and organic ingredients, you can find it all at Culinary Table near Lanseria Airport. Extraordinarily good food is the ultimate goal – and it’s a bonus that you can shop for high-end equipment in the business alongside, Culinary Equipment Company, a warehouse of tools that is any cook’s dream.

    Food
    If you’re looking for exceedingly delicious edibles made from responsibly sourced and organic ingredients, you can find it all at Culinary Table near Lanseria Airport. Extraordinarily good food is the ultimate goal – and it’s a bonus that you can shop for high-end equipment in the business alongside, Culinary Equipment Company, a warehouse of tools that is any cook’s dream.

    Chef Daniela Gutstadt, only 26, was cooking at her parents’ Guest House during holidays in Hermanus from a young age and then completed a Grande Diplome in Classic Culinary Arts at the International Culinary Centre, New York. The fact that the remarkably fine food can only be eaten at breakfasts and lunches seems a pity, but private evening functions are often hosted here, featuring Michelin-starred guest chefs from around the world and some of SA’s big names, too.

    Daniela has her own butchery on the property (so she knows the pedigree of everything that enters it) and her own bakery, too, from which naturally fermented goodies and pastries emerge every day. At the time of writing, renowned Parisian master pastry chef Romain Lassiaille is in residence, updating the pastry team and producing his specialities.

    A large and organic fresh produce plantation is a scissor snip’s distance from the kitchen, and the chef designs her menu around what is fruiting or producing. Everything is reused and recycled where possible, using nose-to-tail and leaf-tip-to-root philosophies. What doesn’t go into the dishes of the day is cured, fermented, pickled or otherwise preserved for an impressively stocked deli, or used to make organic fertiliser.

    Businessmen flying into the nearby airport look forward to the breakfasts. Daniela’s tasty confit of tomatoes often features in dishes of eggs with crispy pork belly, homemade sausage and fresh toast. A lighter delight is French toast made from homemade pain de mie, with fresh berry compote, cream and honey.

    Despite excelling at flashier dishes like scallops with miso and shiitake dust, Daniela’s major innovations are improving the taste of sometimes simple ingredients. What other chefs would name, as the dishes she is most proud of, homely hake and a roast chicken?

    Her hake might be your best yet, gloriously finished with crisped skin to contrast with its velvety, creamy interior. The fish hails from a trusty Port Elizabeth supplier, and shares the plate with a dense roasted red-pepper purée, baby greens from the garden and golden potatoes. Daniela may not turn out quail stuffed with foie gras with a seasoned foam, but don’t miss the best roast chicken, which you can watch on the rotisserie from your seat. The skin has been plumped with the bird’s own fats mixed with thyme to produce the ultimate, heavenly, crisp-skinned roast chicken, its own gravy pooling onto a textured mash. Also try the fondue of Bertrand Père & Fils au lait cru camembert with fresh herbs, honey and vermouth, bubbling and begging for a fresh baguette, or her tuna fishcakes with radish salad and freshly whipped mayonnaise and green papaya salsa.

    Daniela’s art as a chef is creating everything from scratch and showcasing the ingredients, not detracting from them. Plating is another of her arts and it works exquisitely for the desserts, as shown in her strawberries and cream done as a strawberry granita with mint cream and seeded vanilla ice cream on homemade pâté sablée. 

    A suggestion during the week is to order the very reasonable two- or three- course prix fixe of the day. It could be a garden salad starter with a homemade vinaigrette and then a tenderly grilled venison loin with just-picked veggies, followed by an outright amazing lavender crème brûlée, with the perfect glass of wine.

    Drinks
    Choose your wine from the temperature-controlled glass cabinets or the great wine list handpicked by Daniela’s father, Wehner Gutstadt. He will happily play sommelier, although the waiters are all knowledgeable too. Waterford and Creation labels appear, but the wine, like the food, is quite accessibly priced. If you’re feeling daring at breakfast, ditch the mimosa or bloody Mary and try the delicious homemade pink citrus-aid, spiked with limoncello and fresh mint.

    Service
    Server Isaac Zulu makes suggestions, remembers your favourites and updates them with daily alternatives. The friendly feeling of the restaurant reflects Daniela’s ethos of the genuine.

    Ambience
    The space features crisp cream linen napkins, lovely tableware, fine glassware and bare blonde tables. It’s sunny and airy, with a view of the kitchen garden. With an open-plan kitchen surrounded by the deli and wine, the spacious room makes it easy to focus on enjoying your food or having conversations or meetings.

    And…
    A fabulous feature of Culinary Table is its visitor-chef dinners. Keep an eye on Facebook or get onto their mailing list.

     (December 2015)

User reviews

  • Culinary Table: Not With a Bang but With a Whimper My friend returns to the table looking a little harassed. ‘That lady at the till told me they prefer for customers not to take photos,’ she says. I’m mildly shocked because why wouldn’t they want customers to take photos of their wonderfully unique establishment? In an age of social media, customers posting photos of a restaurant online is a good thing, surely? Culinary Table makes quite an impact as soon as you walk through the doors. It’s a culinary equipment store / deli / farm-to-table style restaurant with plenty to feast your eyes (and stomach) upon. The huge, open-plan dining area has tables scattered about surrounded by a cookbook library, a gorgeous little imported and local food store and an admirable deli (you can get fantastic, free range meat and dairy, and freshly baked bread). Outside, there is a spacious patio where you can enjoy your meal in the sun and then take a stroll through the impressive vegetable and herb garden. Even in winter, everything is in full bloom and the scent of lavender wafts invitingly through the crisp morning air. There are two goats and a scattering of chickens pecking in the dust; the owner tells us that they do use the few eggs that the chickens produce but mainly the animals are there to amuse the younger patrons of the restaurant. Breakfast on a chilly Sunday morning is a quiet affair. Myself and two friends bravely ventured out, keen for a hike out near Magaliesburg, and decided to stop off for some sustenance beforehand. The menu promised homemade hollandaise sauce with their eggs benedict, so of course I had to order it. My ‘they said I can’t take photos’ friend opted for the savoury mince on toast topped with a fried egg. And my second dining companion, who had never before tasted hollandaise sauce (?!) also chose the eggs benedict with crispy bacon and mushrooms. We sipped on (very decent) coffee while we waited, and discussed all of the things we wanted to buy from the deli (fat pork sausages, streaky bacon, strong, hard Italian cheese and a loaf of rye for me). The food impressed upon first sight: generous portions and colourful, fresh ingredients will always make a good impression! And it tasted, for the most part, as good as it looked. The hollandaise, though there wasn’t much of it, was zesty and delicious, as was the crispy bacon, perfectly poached eggs and freshly baked sourdough bread. The spinach was a little cold but well-flavoured. The savoury mince on toast was full of flavour and satisfyingly warming for a winter’s day. ‘Why don’t we stop here on our way home for lunch, too?’ Dining companion 2 posited. He had been enamoured with his breakfast: another hollandaise devotee was born. We all agreed that this was a fantastic idea and booked right away with one of the many rather unenthusiastic waiters. To be honest, the service was passable at best. We had to do the ‘drowning man wave’ to get attention more than once, and the service we did receive was lukewarm and uninspired (much like the spinach that came with the eggs benedict). However, we were impressed enough by the food and atmosphere to want to give the lunch menu a go. And oh, how I wish we hadn’t. I’ve had lunch at Culinary Table once before and it was fantastic. I’d had one of the best bowls of gnocchi of my life, and some truly delicious roast chicken. So when we saw that the roast chicken was on the menu again (a Sunday staple here, I’m assuming) we immediately put it on our list of menu items to order. We also chose a plate of spaghetti vongole (pasta with clams cooked in white wine and garlic and served with blistered cherry tomatoes), the confit duck and the moules-frites (mussels cooked in a white wine and garlic sauce and served with parmesan fries). The pasta was a dream. Al dente, with delicately flavoured clams and tomatoes bursting with flavour. We lamented our choice to share one plate of it, but we eagerly awaited our main courses. In the meantime, we polished off two baskets of heavenly olive bread spread with herbed butter and earthy, homemade hummus, and sipped on a lovely, very affordable glass of Opstal rose. Once again, the service was lacking. We couldn’t find our waitress when we wanted her, and the other waiters were loath to assist us. It also took about an hour for our main courses to arrive. The restaurant was very busy, fair enough, but I try not to use that as an excuse, especially when, I assume, the chickens are roasted in advance and the mussels should take only a few minutes to steam. Anyway, the food finally arrived (luckily we had dulled our hiking-induced hunger with the pasta and bread) and then we almost wished we had left after that last bite of pasta passed our lips. From the start, problems abounded. For R160, I got a very scrawny leg and thigh of confit duck, sorely lacking in the signature crispy skin. The accompanying lentils were truly dreadful: dry and lacking in any flavour other than a faint aftertaste of dirty dishwater. The citrus and pomegranate sauce was so sour that my mouth puckered at just a drop of it. And please, don’t get me started on the sad, wilted green beans. The roast chicken was pleasant, but the creamy mushrooms that came with it were almost ice cold, and the other trimmings (roast potatoes, roast veg) were all mediocre at best. And finally, bringing up the rear of a race comprising of thoroughly unimpressive contenders, came the moules frites. The ‘sauce’ that the mussels came in was essentially water with a faint hint of garlic and vinegar. I brought this to the attention of a manager who informed me that ‘the sauce is supposed to be a creamy white wine sauce’. I looked at him in utter confusion and replied, ‘Yes, so where is the cream or white wine?’ He couldn’t reply. The parmesan fries that came with the mussels were fine. Yes, fine, and nothing more. We decided to give Culinary Table one last chance to blow us away, or at least to puff pleasantly in our general direction. We ordered a plate of assorted little pastries that apparently came with a cup of coffee. The plate of pastries arrived with no coffee in sight, but that was the least of our problems. Before us was, essentially, a variety of soils. All five of the pastries were dry, tasteless and had the consistency of the dirt that seemed to nourish the vegetables outside so well. ‘What is this supposed to be?’ Dining companion 1 asked in reference to a very sad madeleine. ‘You don’t even want to know,’ I replied as I did the ‘drowning man wave’ one last time in an effort to acquire the lacking and much needed coffee.
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  • The eating area is spacious, light and airy, inviting and gracious. There is something reassuring about sitting next to the garden where your food is coming from, and no detail is neglected. It is an art to present mince on toast with so much flair, and anyone should at least visit once for breakfast. It is an acceptable driving distance, and a good excuse to leave early for Lanseria airport. This has become my preferred mid-way meeting point for Joburg based business. It is easy to find, suited to all tastes, affordable with no disappointing eating experiences, a good kitchen shopping spot and the parking is safe.
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  • Our family had the worse dining experience on Sunday, 21 May at this restaurant. The food was just aweful. My daughter ordered the Mushroom Risotto, which was devoid of any mushrooms or a mushroom taste. Instead it was full of very strong gorgonzola cheese which overpowered and spoiled the whole dish. My wife ordered Osubuco, which had a sour and fatty taste. Nothing of the rich beefy taste one would expect. Clearly the chef was not in the kitchen today, as no chef would allow dishes like this to leave the kitchen. Such a pity as we have had good dining experiences here before. Not coming back soon.
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  • It's quite far out but thankfully so; to divorce you from the flashy city living and puts you in a little green foodie oasis on the far edge of urbanisation. I have watched this restaurant grow, blossom and bear glorious fruits. I used to patron when they were not really open for full table service. Today, I am at their glamorous (but intimate) wine pairing events. Culinary Table is in every sense of the word: Organic. The food is elegantly simple French-inspired cuisine. Ever so often you can catch a little Spanish or a little Asian. The emphasis I make to everyone I take there is the origin of the food in your plate. The meats are free range and grass fed. The dairy and poultry is local (literally down the road) and the vegetables come from their garden- grown using organic methods and companion plants. They mill their own flour for the bakery. The menu changes based on the produce of the garden. Nothing forced, nothing manipulated, nothing cosmetic. We love going there because it is relaxing, we know the food is going to be good and good for us. The high ceilings and open terraces lets your senses breathe. The deli lets you take a little souvenir home with you. You will feel like you've had lunch in Provence. Your parents will love it and it is very very impressive for foreign guests, business luncheons and dates.
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  • Following an article on this restaurant (which I never knew existed), I booked for 4 of us, for last Sunday's lunch. Their online booking and confirmation system were very usable and efficient. We arrived for lunch and were delighted to see the setting - pretty, delightful, and unexpected. The staff were all friendly and eager to please. Unfortunately it was downhill from there. My salad was delivered well before anyone else had food. There was no salt on the table. Of the 2 steaks ordered, we returned 3 as not being over cooked! We eventually received 2 steaks cooked to our order. What wastage! We had to ask for fresh cutlery each time a steak was returned for tasting. 2 cheesecakes were saved with meringue rather that the lemon curd as ordered (more returns and wastage). Coffee was delivered with no sugar. The food that was correct was tasty and the staff did try to resolve issues (without noticing or avoiding them). We didn't receive any apology from a chef or manager. First thing Monday morning, I received an email survey asking for "valued feedback". I spent time providing honest, detailed feedback and that is the end of my story.... Guess they don't like anything other than rave reviews.
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  • Everything was super amazing, from the way their kitchen is designed to the kitchen garden that's right outside the restaurant!. My friends kept going on about how fresh the salads were, the most amazing part is the Chefs personally hand pick each ingredient from the garden. The waiter was easy going, friendly and professional. Being a foodie, I enjoyed browsing through their deli and their Sous-vide packed fridge. Culinary is my new Fav!
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  • I've driven past the restaurant a few times and never really even knew that it was there. Imagine our surprise when we finally discovered what I consider as the best kept secret in Gauteng! The place is astounding and I spent nearly 30mins just walking around in the deli and looking at all the good produce. The assistant told me that everything that is sold in the deli is what the restaurant uses in their production, which I think is great. The food was fresh, the portions huge and the atmosphere was great - it felt like I was on holiday! Also, I really like restaurants with an open plan kitchen, because I was able to watch the kitchen staff prepare our meal. Not only am I recommending Culinary Table to all my friends, I'm taking them there myself! Well done!
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  • Discovering this little gem has literally been life changing. Everything from the food right down to the coffee and juices are made from scratch in the restaurant itself. I frequent the restaurant and always have the steak, the combination of the meat being cooked on the famous Josper charcoal oven and the fact that it is 100% free range meat makes it the best steak to eat period. Taking a therapeutical walk in the kitchen garden is simply a must, you can even buy the organic produce that they grow for the restaurant. Right beside the garden are a number of free range chickens that can keep you company. It seems like the deli section was recently updated and all sorts of goodies can be found there. Everything from organic spices to imported meats and cheeses and premium balsamic vinegar. To sum it all up. . . Must Visit Restaurant!
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  • My attention was only just drawn to the review by ms roux. I must admit I was hugely surprised. As a general rule lamb curry is not made from cubed, boneless meat. It is always made from bone in meat. We have had the lamb curry on many occasions over the last few years and the quality has consistently been excellent and flavorful. Our experience is in common with our friends and colleagues who have eaten at Culinary. We have on many occasions bought the remaining product at the end of a Sunday lunch to prepare at home and we have consistently enjoyed a wonderful meal.
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  • We have been to your restaurant before and had wonderful food. But today 22nd May 2016 what a very disappointing lunch we had. All the other tables got bread for the table and we didn’t. We asked for 3 Lamb Curry’s and what terrible curry it was. The plates were ice cold and the rice. There’s about 3kg’s of bones in the plate and it takes you about a half hour to get the bones out of your plate before you start eating. By the time you get to the food you’ve got 500g of meat left and your food is ice cold before you start eating. The meat was tasteless and not a hint of curry whatsoever. There’s no vegetables or sambles or chutney served with the curry. The waiter didn’t even ask us how the food was or if we need anything but when he eventually got to the table we told him to get the manager to tell the chef that you cannot give the customers this curry. The meat consists of ribs which was very fatty and no meat whatsoever. You can only make curry of lamb cutlets (CUT INTO SQUARES WITHOUT BONES). Maybe the chef who decided on making the shit curry should sit down and test it and see if they can eat it before serving it to the customers. ALWAYS TASTE YOUR FOOD. When they took everything away and told us if we want to eat anything else we couldn’t find anything else. So we decided on just having coffee and desert which one Lavender Crème Brule was short and was served after the coffee and not with the coffee. We were still drinking our wine and that isn’t the way to serve people.
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Facilities

  • Accepts credit cards
  • Alfresco
  • Beer served
  • Breakfast
  • Child friendly
  • Eat Out reviewed
  • Food
  • Functions
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • Takeaways
  • WiFi

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