Terrarium, the contemporary fine-dining destination at the Queen Victoria Hotel, proudly unveils its newly launched à la carte menu. Guided by Chef Patron Chris Erasmus and Head Chef Anlou Erasmus, this inspired new offering channels Terrarium’s signature creative spirit in a more personal and flexible way. Rooted in seasonal, low-waste cooking and infused with the chefs’ cherished childhood nostalgia, the menu reimagines beloved South African flavours through Terrarium’s distinctive lens. Guests can discover plates such as Steak and Caesar with anchovy dressing, Braaied Lambs Tail reminiscent of family gatherings, and West Coast Catch elevated with a fish-bone-based potato purée. For a sweet ending, the indulgent Ocoa Chocolate Cremeux with rooibos-and-chai ice cream delights the palate. Founded on a farm-to-table ethos, Terrarium celebrates seasonal, hyperlocal ingredients, creative techniques, and indigenous flavours. Diners can now explore the à la carte selection alongside Terrarium’s existing eight-course Fauna or Flora tasting menus. With its contemporary, edgy spin on sustainable dining in the urban landscape, Terrarium continues to redefine fine dining in Cape Town.

A stone’s throw from the water’s edge with a spectacular view of Table Mountain, GINJA offers guests a versatile, contemporary menu with South African flavours and a focus on local ingredients.