Journey - Urchin Restaurant at Hyatt Regency Cape Town Menu

‘Beginbord’ Bread, Jam, Farm Butter, Fynbos Oil - Inspired by the oldest recorded brown bread recipe from Stellenbosch. Baked with Pete, my 21-year-old sourdough starter, carrying years of quiet care and repetition. Warm, grounding, and familiar ike something remembered rather than discovered. Honey butter, set in an urchin, closes the circle. _____________________________________________________________________________________________________ ‘Cold Starter’ Springbok Tar-Tar - Biltong is woven into the fabric of South African food culture, but instead of preserving, we wanted to showcase the purity of it, a new way to see biltong, bridging the gap between past and present, and honoring a classic without removing its soul – tradition that can transcend generations. ___________________________________________________________________________________________________________ ‘Warm Starter’ Crayfish and Lemon Butter - The beautiful shores of Paternoster really inspired us, to keep it simple and elegant. Bringing along some of the local fynbos. _______________________________________________________________________________________________________________ ‘Main’ 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. ___________________________________________________________________________________________________________________ ‘Dessert’ Peppermint Crisp meets Millionaires 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.

Bar Experience and Bread – (Gluten, Dairy, Egg) It all began in a bar, where he crafted a cocktail so memorable it felt like the start of something special. One drink turned into a moment—full of energy, curiosity, and connection. Today, we invite you to relive that feeling with us. 56Welcome to the Western Cape experience, where Devan’s signature hospitality sets the tone for everything that follows, served with our classic bread with Pete our 21 year old sourdough starter. Ubuntu - I am because we are Bread-Relish-Butter and a drink of your choice. _________________________________________________________________________________________________________________________________ Pickled Fish (Seafood, Egg & Dairy) A cherished annual tradition of the Western Cape. Inspired by time spent in Kalk Bay with Aunty Ferial, a true custodian of Western Cape tradition. Our fish is hand-selected at the harbor, prepared with deep respect for local ritual and coastal life. This interpretation celebrates the meeting of cultures, honoring traditions, celebrating Cape heritage and embracing connection. Pickled fish – Radish – curry mayo - avocado. _______________________________________________________________________________________________________________________________________________ Lamb belly (Dairy) A braai tradition, Inspired by long afternoons around the fire, we have cooked it for you to enjoy .Karoo Lamb need no introduction with a really interesting ingredient - peppadews (a South African sweet piquanté pepper) Lamb – Peppadews – crispy onions. ______________________________________________________________________________________________________________________________________________ Springbok tar-tar (Seafood & Dairy) Biltong is woven into the fabric of South African food culture, but instead of preserving, we wanted to showcase the purity of it, a new way to see biltong, bridging the gap between past and present, and honoring a classic without removing its soul – tradition that can transcend generations Venison - Balsamic gel - Beetroot. _____________________________________________________________________________________________________________________ Tomato Tart (Dairy & eggs) The Braai’brodtjie, a traditional fireside classic sandwich, we have kept the flavour, we have kept the fire, we have simply transformed it to a tart, celebrating the same comforting flavours we all love as South Africans. Tomato – Cream cheese – homemade chutney. _______________________________________________________________________________________________________________________________________________ Kingklip re-imagined (Shellfish & Seafood) My travels, experiences and South African culture, have inspired a dish. Bringing the finest seafood together with the loving touch of our grandmothers, aunties and Gogo’s with their special apricot glaze. Kingklip – sweet potato - lemon. ______________________________________________________________________________________________________ Short rib Potjie (Dairy) A local favourite, built on patience, fire and the joy of sharing. cooked for hours over fire, with African carrots in abundance to showcase its versatility, these are humble ingredients reaching new heights Beef – Carrots – Pap. _____________________________________________________________________________________________________________________________________ Milk Tart (Dairy, Egg & Gluten) Bringing the puzzle piece of all of our cultures, experiences and tastes into one piece. ___________________________________________________________________________________________________________________________ Melkkos redefined (Dairy, Egg and Gluten) Few dishes evoke childhood memories like this, simple, comforting and always with a motherly figure present. We want to honor nostalgia, while showing how the melkkos has grown and earned its place at the table. ___________________________________________________________________________________________________________________________________________ Padkos - A South African gift for the road (Dairy, Egg and Gluten) Before you hit the road.

Balsamic | burnt butter.

Meebos mignonette | citrus | pepper.

Lemon mayo | coriander pesto.

Avocado | radish.

Crispy onions | sun-dried tomato.

Beetroot | garlic | coriander.

Lemon | pepper | kelp salt.

Cape Malay curry | fragrant rice.

Triple-fried fries | coleslaw.

Triple fried fries.

Traditional butter chicken | fragrant rice | poppadoms.

Coriander pesto | African carrots. Add: another chop for I R 100

Pearl barley | tomato | lemon.

Lentil dahl | peas | spinach.

Potatoes | onion | tomato.

Traditional gravy | onion purée | potatoes.

Lamb chop | beef | chicken sosatie.

Seafood | rice | mushroom.

Crayfish | beef | triple-cooked chips balsamic pearls. The best burger in South Africa.

Seasonal ice-cream scoops.

Cinnamon | vanilla.

Rooibos ice-cream | coconut gel | toasted coconut.

Custard | homemade preserved fruit.

Peppermint | vanilla.

Selection of cheeses | preserves | bread.