dw eleven-13 offers a unique experience through experimental cuisine and invites diners to explore the unknown as well as interesting twists on familiar dishes.
'celebrating uniquely South African cuisine' You’ll be warmly welcomed to the pride of Dunkeld West. Décor is modern and uncluttered, the lunch atmosphere relaxed. Dinner is a more sophisticated affair, with sommelier and waitrons poised to offer you only the best culinary journey. As chef Marthinus Ferreira says, “The menu is small, but the passion is large.” The seasonal menu is packed with flavour and impact, and service is slick and unobtrusive. Having recently celebrated his 10th year, Marthinus is still committed to his craft and confident. His cooking style is going in the right direction – from humble bistro fare to experimental fine dining. He was influenced by prominent chefs like Heston Blumenthal and Gordon Ramsay with whom he worked early in his career, but Marthinus has toiled hard to establish his own style. The focus is on provenance and highlights flavour and technique. This is where his years of experience and inventiveness kick in, it’s all about perfecting the art of cooking for this award-winning chef. Patrons have a choice of two tasting menus – four courses or a full menu when you have a few hours to fully enjoy the experience. Expect little extras and elements like the willowy grissini sticks that double up as décor accents on the table. The ever-changing seasonal menu merely lists the ingredients used in each course and the waiters/chefs will explain the nuances of each dish. The idea is to be flexible when working with what’s abundantly fresh and available. Although the food is stylish, the chefs focus on maximizing only three elements. Some dishes are reminiscent of traditional SA flavours – like the maize ‘snack’ served with a chakalaka purée. Heritage food ideas appear on the plate but not in a traditional way. You’ll find ‘Cape Malay’ on the menu is the form of ‘pickled fish’ – hake that has been cured, sliced and pickled. The pastries deserve a mention – like the outstanding bread selection (including corn and a sweet potato bread) served with home-made butters and spreads. Chefs come out of the kitchen to present guests with their flavour profiles. No doubt that you will be entranced and impressed. "This is my theatre and I want you to enjoy the show…" Chef Marthinus Ferreira