Discover innovation at its finest with a 12-seat private dining experience where classical elegance meets intimate dining

Within the quiet, refined walls of the Queen Victoria Hotel at Cape Town’s V&A Waterfront, Terrarium continues to evolve. Known for its hyper-seasonal Fauna and Flora tasting menus, the restaurant’s latest chapter opens a new dimension – one defined by choice, intimacy, and creative freedom.

The addition of an à la carte menu and the unveiling of the Victoria Room, an elegant private dining space designed for just twelve guests, reflect the next step in Terrarium’s journey. For Chef Patron Chris Erasmus and Head Chef Anlou Erasmus, it’s a natural progression of the same regenerative philosophy that has shaped Terrarium since its inception: low-waste, locally rooted, and led by intuition.

“The à la carte gives us space to play,” says Anlou. “It’s less structured than the tasting menu – more spontaneous, more personal. Guests can experience the same depth of flavour and philosophy, but at their own rhythm.”

The À La Carte Experience

If the tasting menus at Terrarium are symphonies, the à la carte is jazz – still precise, but delightfully improvisational. Each dish is a conversation between memory, landscape, and modern technique.

Beef Tataki is a fine example: seared over oak wood for a South African braai note, it’s paired with smoky mayonnaise, tamarind acidity, and crisp curry leaf. The result is bold yet balanced – a dish that moves between sweet, salty, and tangy with effortless grace.

The Mushroom course, meanwhile, is pure Terrarium: a study in zero waste and whole-ingredient cooking. Portabello offcuts become milk, emulsion, and mayonnaise; textures shift from silken to crisp, and a house-made tiger’s milk adds brightness to the earthy base.

The West Coast Line Fish pays tribute to classical cookery, pairing flaky local catch with caramelised fennel, potato purée made from fish broth, and a drizzle of herb oil. It’s a dish that tastes of coastal air and winter comfort – subtle, soulful, and deeply satisfying.

“We love that each plate feels familiar but still surprises you,” says Chris. “That’s the balance we chase – comfort and curiosity, in the same bite.”

A New Setting for Intimacy

Located within the Queen Victoria Hotel, the Victoria Room extends Terrarium’s story into a new kind of space. The 12-seater room offers an atmosphere of tailored exclusivity. Designed by François du Plessis, it balances classical detailing with modern restraint – soft lighting, refined materials, and an understated warmth that mirrors Terrarium’s own aesthetic.

Here, private dining becomes more than an occasion; it becomes a dialogue between food, space, and experience. Whether hosting an intimate celebration or a curated dinner, guests can reserve the room for exclusive use, enjoying Terrarium’s full menu – tasting or à la carte – in a setting that feels deeply personal.

Rooted in Philosophy

Even as Terrarium introduces new ways to dine, its identity remains unmistakable. The restaurant’s approach – regenerative, seasonal, and endlessly inventive – still defines everything from the garden foraging to the in-house fermentation library.

Newmark Group Sommelier Marlvin Gwese’s wine pairings continue to echo this balance, with small-scale, sustainably-made wines that complement the food’s natural rhythm. Structured whites meet earthy mushrooms; mineral reds find harmony with roasted roots and veld herbs.

As the seasons turn and new menus take shape, Terrarium’s story continues. Every dish, every space, every choice adds another layer to its living ecosystem.

“We don’t follow trends,” Chris reflects. “We follow nature. Everything else flows from there.”

Reservations:
Phone: +27 21 419 6677
Email: terrarium@queenvictoriahotel.co.za

Dineplan: https://www.dineplan.com/restaurants/terrarium