What 22 people say about Dusk Restaurant
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| Service | |
| Atmosphere |
Dusk is special; situated on a main drag of Stellie, underground parking is provided negating the need to find a parking space on a Friday night. Upon entering, you know it’s special, the interior design and lighting is what you’d expect in London, or NYC. The dining room is dark, black paint and tiles adorn the wal...
Read full reviewDusk is special; situated on a main drag of Stellie, underground parking is provided negating the need to find a parking space on a Friday night. Upon entering, you know it’s special, the interior design and lighting is what you’d expect in London, or NYC. The dining room is dark, black paint and tiles adorn the walls, however, a low slung pin sharp light sits just above the table, no problems reading the menu here! We are booked for a Restaurant Week special menu, 9 courses, with a glass of Graham Beck fizz, for R995. Service is impeccable as we receive, over 3 hours, some of the best food we’ve had living and dining on the Western Cape for seven years. My wife is a veggie, she described three of her courses as world class. Head Chef, Callum Austin introduced a beetroot dish to the menu for this service, my wife being it’s first recipient. It has to become a signature dish, it had everything, she was speechless. The lighting adds shadow to any dishes with height, it’s very effective. A real treat, Dusk is special!
Such an amazing experience from the moment of entering the door. The atmosphere that the create compliments the food experience so well, and all of the dishes were delicious. We did the food with drink pairing, and it was amazing.
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About Dusk Restaurant
Cuisine: Fine Dining
Internationally awarded chefs Darren Badenhorst and Callan Austin have brought their thought-provoking restaurant concept, Dusk, to life. Having first met over a decade ago, the duo has embarked on a journey to challenge and ultimately push aside the boundaries of the fine dining industry.
Their vision for Dusk is to create a space where only the highest quality produce farmed through ethical techniques and harvested at the height of their season is showcased, with a focus on incorporating each supplier's story and educating guests on important topics relating to the food industry. Through their exploration, they have discovered fascinating indigenous ingredients such as Kalahari truffles, wild pigs, and a variety of medicinal plants.
Dusk's dark and mysterious dining room features only table-hung lights, keeping the focus on the food and wine. In addition to their unique ingredients, the team experiments with an array of lacto-fermented ingredients, garums, shoyus, pickles, vinegars, misos, cured meats, homemade cheeses, and even their own wine and alcoholic concoctions.
Beyond their culinary offerings, Dusk sets a precedent for a working environment that encourages growth in career opportunities and personal development, with a focus on staff well-being and connection to the creative concepts."
