Executive Chef Kayla-Ann Osborn and her brigade of 12 qualified chefs have crafted their menu around fresh, local and seasonal ingredients. The dishes are inspired by what is readily available on the day. Fresh produce from local, organic farmers arrives in the morning and the dishes are tweaked and arranged accordingly. The menu changes slightly every day and each season will see different ingredients and new dishes to enjoy. The open plan kitchen is at the heart of the restaurant - for the theatre of it but also for the chefs, to stay connected to the energy of the diners. Watch the chefs at work and feel the connection to the food and the beautifully plated dishes being prepared.
The uMhlanga beachfront beckons, and it is at The Chefs Table that chef Kayla-Ann Osborne has upped the culinary game in Durban. Known as a hot spot for surfers and relaxing, now there is somewhere special to dine out. Her ingredients of choice include beetroot in winter, stone fruits in summer, peas in spring and in autumn porcinis and grapes. She favours sous vide cooking and the smokiness produced by cooking on a wood fire. Inspiration is constant. Her multi-flavoured, ever-changing menu (a la carte, three-course or six-course with a wine pairing) is influenced by her travels – anchovies and the minimalism of Spain, her love affair with Italy, Londons food scene and closer to home, the Indian spices of Durban. Look out for her delicious lamb agnolotti or chicken oysters to start – a dish that has never left the menu – and the rolled Midlands quail with truffle risotto, wild mushrooms and winter greens. The Merrivale beef fillet is another dish that pays testament to her local, small and crafted suppliers. Dont leave until you have savoured the Durban beach pineapple masala dessert, conjured up from ponzu-compressed pineapple, masala meringue, atchar, saffron ice cream and a lemon creme patisserie. “I feel very privileged to have grown up like this, on a farm, surrounded by food and family. I suppose in a way I associate food with family and happiness. That translates to feeding guests, it makes me happy to feed them good food,” says Kayla. “I have eaten at some of the best restaurants in the world, although all different, they have one thing in common: warm hospitality.” Chef Kayla-Ann Osborne