The highly acclaimed Chris Erasmas brings creativity and sustainable spin with fresh and sophisticated flavours to the opening of fine-dining restaurant, Terrarium located in the V&A Waterfront’s five star Queen Victoria Hotel.
Redefining the space of the previous Dash restaurant, Terrarium invites the hotel and public guests to enjoy a rejuvenated restaurant brand.
Inspired by the teaching of his international exposure and years of experience Chef Chris showcases a deep understanding of the latest culinary trends internationally and has creatively curated this into Terrariums menu and dining experience offering a unique restaurant in the Waterfront area with a price point that is a value for money.
Each dish at Terrarium is immaculately prepared with precision combining a range of exciting flavours made with thoughtfully selected ingredients that are sure to delight the senses and give each patron a memorable experience.
One of the highlights is the dinnertime offering, giving patrons the option of an eight-course Fauna or Flora menu, featuring either hyperlocal seafood and meat dishes or plant-based dishes, respectively. For those who desire a lighter option, the restaurant also serves a small plates à la carte menu in the bar area in the evenings and as the standard menu during lunch service.
Chef Chris, who is well known for his work in spearheading one of South Africa’s top 10 restaurants, Franschhoek-based, Foliage, shares: “My passion for celebrating organic food, from farm and forest to plate, runs deep. True to its namesake, Terrarium is a space that is built around the concept of regeneration and the commitment to remain close to nature. I am thrilled at the opportunity to introduce a contemporary spin on sustainable dining in this urban landscape.”
In line with its ethos, Terrarium’s menus incorporate seasonal ingredients and unusual cuts of meat, lowering the demand on prime cuts, but not compromising on flavour. The team is also focused on supporting the local community, helping them to grow vegetables and herbs, using fresh and forest-foraged ingredients, and local produce from small, family-owned fisheries, butcheries, smokers and beekeepers. Moreover, the restaurant’s wine list is personally curated by Newmark’s Group Sommelier, Marlvin Gwese, and it supports small, bespoke wine makers and producers of natural wines.
For further information or to make a reservation:
Phone: +27 21 419 6677
Email: [email protected]
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Feature image: Supplied
