1 Apr 2026 Restaurant Week has become a much-anticipated highlight on Cape Town’s culinary calendar, a time when food lovers across the city come together to explore exceptional dining experiences at outstanding value. This year, from 27 March to 3 May, a selection of the V&A Waterfront’s restaurants are proud to be part of this citywide celebration, offering specially curated menus that showcase the diversity, creativity and quality of our neighbourhood’s food scene. From refined fine dining to vibrant, flavour-filled experiences, Restaurant Week presents the perfect opportunity to explore new favourites or revisit much-loved destinations, all within the unique setting of the V&A Waterfront. Make the most of Restaurant Week at the V&A with our participating restaurants: Marble Celebrated for its signature live-fire cooking by acclaimed chef David Higgs, Marble Cape Town combines bold, flame-grilled flavours with a sophisticated yet relaxed atmosphere, making it a favourite among locals and visitors alike. 3-Course Lunch Menu – R495.00 Starters (choice of one): Smoked game tartare, onion relish, beetroot ketchup, and sweet potato crisps Wood-fired calamari with chilli crisp and creamy avocado Mains (choice of one): Coal-roasted sirloin with sweet potato, braised leek, and rich jus Wood-fired line fish with roasted tomato and basil, potato gnocchi, and prawn salsa Desserts (choice of one): Key lime pie with lime crème, apple and elderflower compote, vanilla meringue drops, lime jelly, and lime sorbet Hazelnut chocolate torte, white chocolate mousse, Amarena cherry gel, Karen Dudley’s famous podi, cherry frozen yoghurt, and chocolate ganache. 2-Course Lunch Menu – R395.00 (lunch only) Choice of starter and main, or main and dessert from the same menu. Book here: Marble Cape Town – Cape Town | Restaurant Week TANG Cape Town Bringing the refined art of Japanese haute cuisine to Cape Town, TANG offers an elevated dining experience rooted in centuries of tradition. Each dish is a harmonious expression of flavour, artistry, and seasonality. 5-Course Kaiseki Experience – R525 (lunch only) Sakizuke: Edamame Futamono: Miso soup Yakimono: Dynamite shrimp Hassun: Spicy tenderloin Gohan: Egg fried rice Book here: TANG Cape Town – Cape Town | Restaurant Week Terrarium at Queen Victoria Hotel Recently awarded Eat Out One star, along with the Eat Out Woolworths Emerging Green Star Award, Terrarium is known for its innovative approach to fine dining. Showcasing seasonal ingredients and creative culinary techniques, the restaurant creates unforgettable tasting experiences in an intimate setting. 8-Course Tasting Menu – R700 (dinner only) Melon and seaweed with winter melon, seaweed mignonette, herb oil, and radish Bone and yeast with fire-roasted beef bone marrow butter, Parmesan corn flakes, and sourdough Tomato with tomato tartare, peach atchar, whey vinaigrette, and chilli oil Ceviche with linefish, kombucha dashi, miso, and red onion Leek with charred leek, textures of onion, vadouvan, and turmeric Seasonal garden sorbet Duck with roasted duck breast, beetroot pavé, black garlic, and blackberry Tanzanie dark chocolate with dark chocolate crémeux, cranberry, dulce de leche, and chai Book here: Terrarium – Cape Town | Restaurant Week The Waterside Restaurant Recently awarded two-stars at the Eat Out Awards, The Waterside is where award-winning fine dining meets breathtaking harbour views. Known for its playful yet sophisticated approach to cuisine, The Waterside delivers memorable dining experiences that celebrate both local and international flavours. Award-winning 6-Course Dinner Menu – R1,295 Bread stack and “prawn toast” Yellowfin tuna with ponzu, avocado, and Thai broth OR Pork belly with tamarind, kimchi, and langoustine “Cactus Garden” – a refreshing interlude Linefish with chorizo, mussel, and fennel OR Lamb with celeriac and tarragon Macaé with raspberry, hazelnut, and cacao nib Bonbon chest 3-Course Lunch Menu – R595 Bread course Yellowfin tuna with ponzu, avocado, and Thai broth OR Pork belly with tamarind, kimchi, and langoustine Linefish with chorizo, mussel, and fennel OR Lamb with celeriac and tarragon Book here: The Waterside Restaurant – Cape Town | Restaurant Week PIER Restaurant Ocean-inspired fine dining takes centre stage at PIER, where fresh seafood and seasonal ingredients shine. With stunning views and a sophisticated atmosphere, PIER has earned recognition as one of Cape Town’s premier dining destinations, with numerous accolades to its name — most recently receiving a Three-Star rating at the Eat Out Awards for its ocean-inspired tasting menu and continued leadership in fine dining. 7-Course Tasting Dinner – R1,495 Yuzu dashi with crayfish Sourdough with curried hake, lemon atchar, toasted yeast, and cultured butter Yellowfin tuna with teriyaki, miso, and furikake OR Tandoori quail with langoustine, coriander, and date Agave and lime Lamb with wild garlic and chimichurri Guava with blood orange and macadamia Petit four 5-Course Tasting Lunch – R1,195 Yuzu dashi with crayfish Sourdough with curried hake, lemon atchar, toasted yeast, and cultured butter Yellowfin tuna with teriyaki, miso, and furikake OR Tandoori quail with langoustine, coriander, and date Lamb with wild garlic and chimichurri Guava with blood orange and macadamia Book here: PIER Restaurant – Cape Town | Restaurant Week Sevruga Restaurant A beloved neighbourhood favourite, Sevruga offers a relaxed yet refined dining experience. Known for its fresh seafood, quality meats, and signature sushi, the restaurant combines Asian and European influences with harbour-side charm. 3-Course Dining Experience – R495 (lunch and dinner) Starters (choice of one): Beef tataki with seared matured beef sirloin, Japanese mayo, teriyaki, daikon, cucumber, Asian gremolata, and freshly grated horseradish Crispy calamari marinated in olive oil, garlic, chilli, lemon, deep-fried with fresh herbs, green tartar sauce, and lemon The sushi (4 prawn fashion sandwiches) Mains (choice of one): Fresh line fish with sautéed crushed baby potatoes, fresh dill, sautéed leeks, red onion, pickled cucumber, capers, black seaweed caviar, crème fraîche, and ceviche dressing Sirloin 250g with 28-day matured beef, charcoal flame-grilled, herb-infused tallow, roasted bone marrow, truffle-infused béarnaise sauce, and chips Signature 4×4 (8) – four triangle rolls and four rock shrimp rolls with spicy tuna roll topped with tempura prawn, sweet chilli mayo, spring onion, seven spice, sesame oil, and sesame seeds Truffle and parmesan gnocchi with homemade gnocchi, light Parmesan truffle cream, roasted vegetables, and crispy sage Chicken Niçoise with free-range chicken fillet, baby potatoes, green beans, marinated olives, herbed cherry tomatoes, wild rocket, paprika mayo, basil pesto, and green oil Desserts (choice of one): Tonka bean infused crème brûlée with fresh berries and mint Panna cotta with Amaretto-infused yoghurt, champagne berry coulis, and fresh berries Book here: Sevruga Restaurant – Cape Town | Restaurant Week The Granary Café at The Silo Hotel Nestled within the iconic Silo Hotel, The Granary Café offers contemporary dining with a focus on fresh, locally sourced ingredients. The elegant yet comfortable setting makes it ideal for leisurely lunches with views of the working harbour. 3-Course Experience – R495.00 (lunch only) Starters (choice of one): Beef tartare with gentleman’s relish and hand-cut chips Green salad with gem lettuce, avocado, green vegetables, herb dressing, and green goddess hummus Mains (choice of one): Coconut poached kingklip with lemongrass rice, coconut yoghurt, and garlic and ginger crunch Steak frites with onion and thyme butter and red wine jus Mushroom potsticker with tenderstem broccoli, spring onion, pak choi, and five-spice broth Desserts (choice of one): Chocolate with Manjari mousse, cardamom caramel, and roast banana ice cream Tropical pavlova with mango and passionfruit semifreddo, pistachio dacquoise, and crème fraîche sorbet 2-Course Experience – R395 (lunch only). Choice of starter and main, or main and dessert from the same menu. Book here: The Granary Cafe at The Silo Hotel – Cape Town | Restaurant Week Beluga Vibrant and welcoming, Beluga is a waterfront favourite known for its diverse menu that caters to every taste, from fresh sushi and seafood to flame-grilled steaks and vegetarian options. 3-Course Signature Experience – R445 (lunch and dinner) Starters (choice of one): Roasted butternut, beetroot, and feta salad with caramelised butternut, beetroot, fresh rocket, feta, toasted pumpkin seeds, and honey-balsamic reduction Venison carpaccio with herb-crusted venison, horseradish crème fraîche, fresh herbs, orange segments, and citrus vinaigrette Asian prawns with grilled prawns (4), ramen noodles, sweet soy sauce, green vegetable stir-fry, and sesame seeds Mussel bowl with steamed black mussels, creamy lemon or garlic butter sauce, and Beluga toast Baby squid – grilled calamari tubes and tentacles with Cajun spice, seasonal salsa, and lemon aioli OR crispy tempura-coated calamari with signature spicy peanut dressing Sushi – roses (4) salmon or vegan OR California roll (4) salmon/tuna/prawn/vegetarian/vegan Mains (choice of one): Halloumi salad with grilled halloumi, baby spinach, rocket, mint, cranberries, pistachios, avocado, honey-mustard dressing, and crispy croutons Mushroom gnocchi with potato dumplings, truffle emulsion, parmesan shavings, and risotto ball (vegan option available) Beef steak with 200g rib eye, buttered mashed potatoes or salad, and rich beef jus Beluga burger with flame-grilled beef patty, Emmental, smokey tomato chutney, onion marmalade, panko onion rings, sesame roll, sriracha mayo, served with rustic fries or salad (vegetarian option available) Line fish with grilled line fish, crushed baby potatoes or salad, lemon butter or garlic butter sauce, seasonal salsa, and lemon wedge Chef’s sushi collection (10) with salmon roses (2), tuna and salmon sashimi (2), rainbow roll (2), tuna crunch (2), and tuna and salmon nigiri (2) Vegan sushi collection (10) with vegan roses (2), fiesta (4), tofu crunch (2), and vegan supreme roll (2) Desserts (choice of one): White chocolate beignets with deep-fried white chocolate balls, salted caramel sauce, and vanilla pod ice cream Persian orange and almond cake with almond cake, orange syrup, and vegan vanilla ice cream (vegan, gluten-free) Crème brûlée with classic vanilla baked custard and pistachio tuile Malva pudding with rooibos-infused malva pudding and crème anglaise Book here: Beluga – Cape Town | Restaurant Week Heirloom Restaurant Celebrating South Africa’s culinary heritage through refined dishes, Heirloom Restaurant at Cape Grace tells the story of local flavours and traditions. With a commitment to locally sourced ingredients and storytelling through food, Heirloom offers a truly authentic dining experience. Flavours of the Cape 3-Course Dinner – R795 To begin: Chef’s amuse bouche Signature artisanal breads and butter Starters (choice of one): Heirloom tomato salad with house-made burrata, balsamic caviar, Fynbos crunch, tomato consommé, and basil oil Saldanha Bay oysters (5) – natural or Heirloom infusion Beef tartare with potato waffle, Phantom Forest cream, chive dust, truffle caviar, and truffle reduction Mains (choice of one): Mauritian seabass with octopus mosaic, West Coast mussels, crispy squid, seafood broth, and crispy leeks Karoo lamb rack with braai broodjie, potato and corn salad, boerewors, chakalaka purée, and herb jus Mama’s pumpkin tortellini with pumpkin purée, crispy sage, Parmesan foam, toasted pumpkin seeds, and mojo sauce Desserts (choice of one): “Not Your Mother’s” Milk Tart with mille feuille, naartjie crème anglaise, and citrus sorbet Local artisanal cheese with Karoo Sunset, Dalewood Boland, Foxenburg Chèvre, Klein River Boerenkaas, crackers, green fig konfyt, and fruit chutney Flavours of the Cape 2-Course Lunch (lunch only). Choice of starter and main, or main and dessert from the same menu. Book here: Heirloom Restaurant – Cape Town | Restaurant Week Bascule Bar Located at the Cape Grace Hotel, Bascule Bar is renowned for its whisky collection and spectacular seafood offerings. With uninterrupted harbour views and a sophisticated yet welcoming atmosphere, it’s the perfect setting for celebrating the flavours of the coast. Seafood Sharing Experience with Cap Classique – R595 per person (lunch and dinner) A vibrant seafood sharing feast featuring: Prawn biryani rice Grilled West Coast crayfish tails Asian-style fried squid Cape Malay mussels Apricot-glazed kingklip kebabs Hand-cut fries Fresh salad Glass of Cap Classique Please note: The seafood platter is served for two guests to share (total price R1,190). Book here: Bascule Bar – Cape Town | Restaurant Week Whether you’re planning a special night out, gathering with friends or simply looking to explore something new, Restaurant Week is the perfect excuse to indulge in the V&A Waterfront’s diverse dining scene. With limited-time menus and high demand, be sure to secure your booking via the official Restaurant Week platform and confirm details directly with your restaurant of choice. Please Note: Menus, pricing and availability are subject to change. We recommend confirming details directly with the restaurant when booking via the Restaurant Week platform. Bookings are recommended.
