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Bertus Basson is a chef long ennobled for his ardent celebration of South African heritage cuisine. As he’s done it successfully at many of his other haunts, most notably Overture, it’s no surprise that Eike’s menu is also a resounding homage to local fare.
The 10-course menu begins with a bread course (which includes pillowy mosbolletjies), followed by a series of canapés, each of which delve deeper into nostalgic South African flavours than the last. This theme crescendos at the arrival of the moreish ‘souttert’, a jazzed up local kombuis version of a quiche Lorraine.
The dishes are presented with an anecdote from either chef Bertus or chef Kyle du Plooy, making the nostalgic inspiration behind the dishes all the more heart-melting and a nice way to connect with diners who may not be familiar with local specialities such as bokkoms, opsitkers, amasi and the famous bobotie.
An elevated take at Moir’s instant pudding is presented in the form of a pre-dessert of sorrel jelly and rose pudding – a delicious morsel with a sense of humour.
While there’s something for everyone, including some international options, Eike’s philosophy is still unmissable – there’s the evident celebration of local productions once again, from wines to spirits and craft beers.
Sublime. Servers are attentive and incredibly well-versed in the intricate details of the dishes and accompanying wines.
Hidden in the corner of the courtyard, Eike is housed inside a renovated heritage building. Muted tones are accented by plush emerald green velvet chairs and the oh-so-gorgeous geometric tiled feature wall. The acoustics may get loud at times, but this merely adds to the gees.
An intimate gathering with a partner, family or friends.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.