SPONSORED: Seasonal menus, hyperlocal sourcing, and inventive techniques create an experience that is as ethical as it is elegant

Nestled in the five-star Queen Victoria Hotel at Cape Town’s V&A Waterfront is Terrarium, a fine-dining restaurant set to change the way we think about food and sustainability.

Helmed by award-winning chef Chris Erasmus and head chef Anlou Erasmus, the restaurant operates on a regenerative culinary philosophy – hyper-seasonal, low-waste, and rooted in local sourcing. Each dish is informed by the balance of a self-sustaining ecosystem, celebrating indigenous ingredients and inventive techniques.

Since opening, Terrarium has been defined by its Fauna and Flora tasting menus – two eight-course journeys that embody the restaurant’s ethos. Fauna focuses on hyper-local seafood and sustainable meat, while Flora is entirely plant-based, designed with equal creativity and refinement.

Both evolve with the seasons, reflecting new inspirations, shifts in local produce, and the playful potential of fermentation and foraging. While a new à la carte option is now available, the tasting menus remain the centrepiece, showcasing Terrarium’s identity in its purest form.

Fauna highlights include:

• Bone & Yeast: whipped bone marrow butter shaped to resemble marrow bone, served with parmesan corn flakes and sourdough, balanced by house-pickled mustard seeds.
• Kingklip: charred over hibachi, glazed with fermented blueberry, paired with XO sauce, velvety velouté, raw baby corn, popcorn shoots, and crisp ginger floss.
• Venison loin: sustainably sourced, paired with sweet potato pomme anna, porcini, black garlic, and a barbecue gastrique.

Flora highlights include:

• Melon & Seaweed: winter melon and cucumber with pickled kelp and herbs, reimagining the briny freshness of an oyster.
• Tomato: multiple varieties prepared fresh, charred, dried, and pickled, layered with peach atchar, whey vinaigrette, and chilli oil.
• Garden Sorbet: num-num berries, strawberries, raspberries, and pomegranate with fermented tomato oleo, appearing on both menus to showcase seasonal abundance.

Wine in harmony
Terrarium’s wine list, curated by Newmark Group sommelier Marlvin Gwese, earned Silver in the Star Wine List of the Year International Open 2025. Each bottle supports small-scale and natural producers, including rare Cape Winemakers Guild auction wines, and is selected to complement the flavours of foraged, seasonal cuisine – from structured whites to mineral reds.

An immersive setting
The dining area mirrors the culinary philosophy, balancing warmth and sophistication. Flickering firelight, mellow music, and artful design invite guests to linger. Here, dining is not just about tasting but experiencing the interplay of land, sea, and kitchen creativity.

“At Terrarium, we don’t follow the status quo – we follow seasons and ethical ingredients. We forage what nature offers, grow in our own garden, and work with suppliers who share our values,” notes Chris Erasmus.

Menu details:

• Fauna Menu: R1 095 pp, R1 795 with wine pairing
• Flora Menu: R795 pp, R1 495 with wine pairing

Make a reservation today!

Contact: 021 419 6677
Email: terrarium@queenvictoriahotel.co.za
Book via Dineplan