Father-and-daughter team Wehrner and Daniela Gutstadt have a philosophy that’s inspired by nature. All meat is free-range, sourced directly from farms and butchered in their own facilities, sauces are made from scratch, and many of the ingredients are grown in the garden on site. The menu covers salads and bowls, pasta and risotto, soup and sandwiches, gourmet burgers, and mains. If that sounds a bit straightforward, how about compost consommé with bread-and-ham dumplings and herb oil, roast lamb sandwich on home-made ciabatta, or the kabeljou tagliatelle. Meaty mains are mostly cooked in the Josper oven to lend extra-tasty smokiness and tenderness, often with heirloom vegetables appearing alongside. The short rib bibimbap, with beautifully juicy braised free-range beef, sticky rice, home-made kimchi, ribbons of cucumber, shaved radishes and a fried duck egg, is a rich and delicious taste adventure. Accompaniments to the dishes show the attention to detail here: caramelised whisky onions; home-made breads, pickles and mayo; smoked tomato relish. For dessert, the offering is no less exciting. Try your best to choose between a selection of top local cheeses, a date-butterscotch tart, home-made ice cream waffles, lavender crème brûlée or malva pudding.
A comprehensive list spans numerous wine varietals with plenty of options under each. Cocktails are made with fresh herbs such as basil and geranium. There are also craft beers, spirits, coffees and creative hot drinks, with some tipples to keep things even more interesting, such as green tea kombucha.
Professional and friendly.
The section with the bar that overlooks the terrace and garden is lighter and more bustling, but if you’re keen on seeing how things work behind the scenes (or just admiring the beautiful produce and products on offer), find a spot in the larger double-volume indoor section. Wooden tables with upholstered chairs are smart and comfortable. Before or after lunch, be sure to peruse the aisles of beautiful jars and gleaming bottles of sauces, spices and ingredients. Fridges of free-range meat and veg mean you can stock up for the week ahead. Just for a moment, indulge your dream kitchen fantasy by imagining owning the extravagantly priced mini and giant copper pots on display at the entrance.
Exciting food (and food shopping) you wouldn’t find anywhere else in the area.
Eat Out critics dine unannounced and pay their way in full. Read our editorial policy.
The Culinary Table is a family-run restaurant owned by father and daughter team Wehrner and Daniela Gutstadt. The seasonal farm-to-table menu is prepared fresh every day. Everything on the menu comes from the organic garden, the bakery or the butchery on the premises.
For breakfast, try the Big Breakfast with eggs, mushrooms, crispy bacon and sausage with toast. If this meat-filled dish isn’t for you, try the equally scrumptious vegetarian breakfast stack. The lunch menu is filled with grills, pastas, salads and sandwiches. Try the lamb burger with a spicy chunky tomato relish, served with hand-cut sweet potato chips. If you’re looking for something light but filling, go for the butternut and beetroot salad. This salad of roasted butternut and beetroot wedges, fresh goat’s cheese, home-grown lettuce, baby beetroot leaves and linseeds, herb and yoghurt dressing is both delicious and flavoursome. The three-course braai menu offers a great Saturday or Sunday lunch option.
The dessert menu is small with options to delight any sweet tooth. Try the orange and clove panna cotta, which is a creamy delight for the taste buds. If nothing on the dessert menu delights you, try choosing a dessert from the display of cakes, tarts and cupcakes on offer at the in-house bakery.
Co-owner Wehrner Gutstadt curates the drinks menu at The Culinary Table. His large selection of wines, craft beers and ciders offers both local and international options. His selection of Dutchmonk and St Louis Kriek cherry beer on tap is noteworthy. Most wines are available per glass with the Lindhorst range available in value-for-money magnums. Wehrner also conducts food pairings with the wine and beer offered at the restaurant.
The service is friendly but slow for such a busy restaurant. The waiters are well-versed on the menu and make good recommendations. They also recommend drinks to pair with your meal or dessert.
The restaurant is tastefully decorated with wooden tables and plush dining chairs. The kitchen, butchery and bakery are all exposed, creating an open-plan feel that draws you into the hustle and bustle of the food preparation area. The outside dining area overlooks the organic food garden, from where most of the produce served at the restaurant comes.
Do visit the deli section of the restaurant. It sells most of the meat, sausages,
vegetables and condiments served at the restaurant for takeaway.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.