Ochre
Ochre
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About Ochre
REIMAGINED
Head chef Chris Mare creates a unique menu of re-imagined local cuisine, adding his own interpretation to favourites such as Bobotie and West Coast Mussels. For local diners this means a nuance of “tuisgemaakde” nostalgia; and for visitors an exploration of South Africa on a plate.
INSPIRED BY AFRICAN SUNSETS
Ochre is inspired by the rich colours found in spices like turmeric, cinnamon and paprika that are used in traditional Cape Malay cuisine. These colours are threaded through the décor and experience, summoning the warm earth tones found in our unforgettable African sunsets.
ON THE MENU
Starters include Buchu Cured Gemsbok with sour figs, and Cape Octopus with West Coast mussels. Mains offer South African favourites, including Pulled Lamb Bobotie and Pens and Pootjies with braised pork belly, trotter skilpadjies, marogo, pampoen pofferties and malay curry sauce.