Zest: Local and Fresh at its Best!
Utopia co-owner and Zest owner and operator Chef Pavel Dimitrov views the brand new wood-fired Grill at Zest as a highlight of his new kitchen. The coals of the Kameeldoring wood give a wood-smoked aroma to the meat, fish and vegetables. He believes that Fresh is best, and that Less is more. He does not use smoke, gels, foams, or smears in his dishes.
Chef Pavel has appointed Executive Chef Scott Melvin at Zest, originally from Scotland, working at Gordon Ramsay’s Michelin-star maze in London, and then following Chef Jason Atherton to Shanghai for most of his career, recently moving to Cape Town. Chef Pavel has surrounded himself with staff that have worked with him at previous restaurants, including GM Nelson Ferreira.
Enjoy a glass of bubbly with oysters from our Oyster & Cure Bar, on our terrace facing the Atlantic Ocean, with its ever-changing seaview and sunsets.
The chefs work behind the open plan kitchen, with its wood-fired grill, and can be seen whilst creating the delectable dishes. Diners can interact with them over the kitchen counter.
The Menu is unique, offering dishes in a Small plate or Large plate size, and which can be shared. Central to the design of the menu is the focus on freshness, and the wood-fired grill. Zest is Halaal-friendly.
Zest offers a private dining room seating up to 40 persons, for events, conferences, workshops, and meetings. Special hotel rates are available for diners wishing to stay over after dinner.
Zest Restaurant is located in the recently refurbished 4 star newkings boutique hotel in the Piazza da Luz in Sea Point.