As a holder of an Eat Out star after this year’s awards, we’re excited to get a taste of the new winter menu at Terrarium
Winter in Cape Town calls for slower evenings, layered flavours, and spaces designed for lingering. At Terrarium, located within the Queen Victoria Hotel at the V&A Waterfront, the arrival of the season is marked by the launch of a new winter menu – a five-course experience shaped by seasonality, sustainability, and ingredients at their peak.

Under the direction of Newmark Culinary Director Chef Chris Erasmus and Terrarium Head Chef Anlou Erasmus, Terrarium has steadily established itself as one of Cape Town’s most innovative dining destinations. The restaurant’s approach is rooted in ingredient-led cooking, where produce, preservation, foraging, fire, fermentation, and seasonality all play an equal role in shaping the experience.

Chef Chris Erasmus’ cooking philosophy has long been guided by a close connection to the land. Drawing inspiration from surrounding landscapes, changing seasons, and traditional methods of preparation, his menus are shaped around sustainability and a respect for ingredients in their purest form.

The courses

The experience opens with Yeast & Spread, a signature Terrarium course that immediately sets the tone for what follows. House sourdough is served with a choice of beef bone marrow butter with Parmesan corn flakes, porcini mushroom butter featuring artichoke and mushroom dust, or whipped virgin butter with mustard and curried oil. The course balances richness with restraint. Earthy flavours are layered with texture and umami, while subtle acidity and spice keep the palate lifted throughout.

Kingklip follows, paired with charred leek, textures of onion, vadouvan, and turmeric. The dish leans into warmth and depth without losing the delicacy of the fish itself. Gentle smokiness from the leek sits alongside the aromatic spice of vadouvan, while turmeric brings an earthy richness to the plate.

A garden sorbet tells the story of the shift of the seasons, showcasing ingredients ending their peak season, as well as those entering the new season.

The menu then moves into roasted venison loin served with beetroot, black garlic, and plum. This course captures much of what defines winter cooking at Terrarium: depth, precision, balance, and layered flavour. Sweetness from the plum moves against the savoury richness of the venison, while black garlic and beetroot introduce earthiness, acidity, and subtle sweetness in equal measure.

Dessert closes the experience with dark chocolate – a blend of Criollo and Trinitario cocoa beans grown in Tanzania near Lake Malawi, crafted with 100% pure cocoa butter – as well as cranberry, dulce de leche, and chai. Warm spice, bitterness, sweetness, and tartness come together as a distinctive indulgence – a fitting end to the menu and the season it represents.

Book now
Terrarium’s winter menu is now available at R695 per person. To reserve a table, book here or contact the restaurant directly.

Tanzanie takes its name from a blend of Criollo and Trinitario cocoa beans grown in Tanzania near Lake Malawi, and is crafted using 100% pure cocoa butter.