Journey - Urchin Restaurant at Hyatt Regency Cape Town Menu

With lemon, pepper and kelp salt

With lemon mayonnaise, crispy squid and peri-peri spice.

With cucumber, radish and avocado.

Fresh, with heat notes and citrus.

With sweet potato, meebos and coriander.

With lemon, pepper and kelp salt.

With triple-fried fries

Traditional curry with fragrant rice and poppadums.

With a Cape Malay curry and rice.

With pearl barley, tomato and lemon.

With potatoes, onion and tomato.

With potatoes, onion and tomato.

Lamb chop, beef rib-eye and chicken sosatie.

Crayfish, beef and triple cooked chips and balsamic pearls.

Seared lamb rack (1 rib), coriander pesto and African carrots.

Seared lamb rack (2 ribs), coriander pesto and African carrots.

Seared lamb rack (3 ribs), coriander pesto and African carrots.

Seafood with rice and mushrooms.

With cinnamon and vanilla.

With custard, sago and fruit.

With peppermint and vanilla.

A selection of cheeses, preserves and bread.

First Course - Voorslukkie (Bo-Kaap) Bar and Snack experience It began with a single pour at a bar, a cocktail that lingered long after the last sip, sparking something unexpected. What followed was more than a drink; it was a moment shaped by curiosity, energy, and connection. --------------------------------------------------------------------- Second Course - Voorhappie (Kalk Bay) Snoek, Sultana, Curry leaf Inspired by time spent in Kalk Bay with Aunty Ferial, a true custodian of Western Cape tradition. Our snoek is hand selected at the harbour, prepared with deep respect for the local ritual and coastal life. This dish brings two cultures together, celebrating Cape heritage alongisde the character and refinement of local vineyard expressions. --------------------------------------------------------------------- Third Course - Bread (Stellenbosch) Bread, Jam, Farm Butter, Fynos oil Inspired by the oldest recorded brown bread recipe from Stellenbosch. Baked with Pete, my 21 year old sourdough started, carrying years of quiet care and repetition. Warm, grounding, and familiar, like something remembered rather than discovered. Honey butter, set in an urchin, closes the circle. --------------------------------------------------------------------- Fourth Course - Kook en Geniet (Robertson) Venison, Meebos, Sweet potato This is personal, and made the way I was taught. --------------------------------------------------------------------- Fifth Course - Cold Starter (Langebaan) Pickled fish, Radish, Flowerrs, Cape Malay sauce A yearly traditional dish that we went to showcase on a global scale, using a local recipe for inspiration, spicy, acidic and fresh, everything needed to create a really balanced dish from start to finish. --------------------------------------------------------------------- Sixth Course - Warm Starter (Leipoldtville) Pumpkin starter Every grandmother's specialty, elevated to the stage it always deserved, guided by a culinary vision every mother held for her children. --------------------------------------------------------------------- Seventh Course - A Familiar Lull (Paternoster) Crayfish The beautiful shores of Paternoster really inspired us, to keep it simple and elegant. Brining along some of the local fynbos. --------------------------------------------------------------------- Eighth Course - Main (Prince Albert) Braised Oxtail, Samp and Mango Atchar A local favourite, a braised stew which finds its way in many South African homes, all year round, which we would love to showcase in its purest form, with a touch of freshness. --------------------------------------------------------------------- Ninth Course - Pre-Dessert (George) Milk Tart, Vanilla, Cinnamon Bringing the puzzle pieces of all our cultures, experiences and tastes into one piece. --------------------------------------------------------------------- Tenth Course - Dessert (Gansbaai) Peppermint Crisp Meets Millionaire's Shortbread Born of origin, refined by ambition, and elevated to influence. A flavour crafted in the place where Peppermint grew, learned, and flourished, inspired by South Africa's stature as a force of prosperity on the African continent. --------------------------------------------------------------------- Eleventh Course - Padkos (Matroosfontein) A South African Gift For The Road "Before you hit the road. The Farewell Ritual" Every great journey deserves padkos. Padkos is a South African word for road food, the provisions you pack when setting out on a long drive. At the close of the Journey menu, each guest receives a small parcel to carry with them. It is the kind of detail that cruise passengers bring back to the ship and talk about at dinner. The kind of story that ends up in forum posts and told to friends booking future voyages. The experience does not end when you leave the table. It travels with you.