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.
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.
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.
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.
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.
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.
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