Zest: Local and Fresh at its Best!
For Zest owner and operator Chef Pavel Dimitrov the wood-fired Grill at Zest is the highlight of his kitchen. The coals of the Kameeldoring wood give a wood-smoked aroma to the meat, fish and vegetables he prepares on it. 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, who is 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.
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.
Chef Pavel and his team of 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. 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 special events, conferences, workshops, and meetings. Special hotel rates are available for diners wishing to stay over after dinner.