These unprecedented times have certainly changed the meaning of how we enjoy and share good food. It has forced us to be creative - to consider how we can deliver our food to you, if you can't get to us. This exciting challenge inspired us to create the Janse at Home dining experience. Our Janse & Co values remain essential in creating these special dishes and products for you to enjoy at home. The emphasis, as always, is on seasonal, local Cape ingredients, provided by local suppliers and farmers who share our beliefs. Our menu will change every week, so keep popping back to our ordering platform to see what's new and follow our Facebook page for updates. Our Artisanal Bags are filled with our house-made preserves, sauces, pickles, spices, pâté and freshly baked bread. You can add our house-made charcuteries, Afrikoa chocolate and Gluten-Free Bread. These products will add inspiration and flavour to your home cooking, and give you a taste of Janse, at home. You can also add to your order a Janse at Home Farm Produce Vegetable Box. A unique, seasonal veggie box with produce from the farmers we work with like Meuse, Umthunzi and Streetscapes. Don't expect your average vegetables - you’ll be surprised by some truly special and unusual ingredients. So, why not leave dinner to us one evening, and enjoy a truly Capetonian Restaurant at home.
'uncomplicated, pure and provident' An eye-catching floral mural on the wall welcomes you as you enter from busy Kloof Street. The dark hues of steel and gun-metal grey, leather and wood provide a clean yet cheerful backdrop for casual fine dining. This modern, sassy and stylish restaurant is calm and cool – innovative table settings like cutlery in boxes and the herbs hanging from the kitchen ceiling add charm. A gracious, dignified welcome is also part of the charm. Chef Arno Janse van Rensburg and his team are ably assisted by his wife Liezl Odendaal, who runs the cold kitchen with a deft hand and ensures that the behind-the-scenes is run smoothly. He has made the move from the village of Franschhoek to inner city with aplomb, his journey of discovering new local ingredients a delight. "We offer guests a tasting dinner menu or a more relaxed lunch in our courtyard with a smaller menu. It reflects what is in season and the best quality ingredients available to us," says Arno. The menu is original and trendy, demonstrating Arno's ability and love of foraging on Table Mountain for mushrooms and sunchokes, and the sourcing of seasonal ingredients from his own hydroponic garden in the courtyard. Perfect plating and balance of ingredients are other talents. Expect aubergine paired with black sesame and shiitake mushrooms or manganji peppers with lardo and pangrattato. Combinations are intriguing, like sunchoke cocoa with sunflower and wild mushrooms with celeriac and nasturtium. The mains of suckling pig with cabbage and the lamb with paprika, red onion and chive may sound standard, but know that they are anything but average. Staff are friendly, knowledgeable and attentive. Their harvest table which seats up to 18, gives a good view of their house-made charcuterie, and wines. Wine pairings are ably recommended, from boutique wineries and winemakers of the Western Cape. "Each dish is thoughtfully curated to bring out the best in each ingredient." Chef Arno Janse van Rensburg