Luxury dining in Umhlanga recently got a breath of fresh air at The Chefs’ Table. Building on the already exceptional quality synonymous with the restaurant, they have revamped the interior and introduced a whole new bar menu, amongst other additions and improvements.
When The Chefs’ Table opened in 2016, the original concept was to create a theatrical experience around an open-plan kitchen where qualified chefs would wow patrons, displaying the art of cooking. Staying true to that concept, the chefs curated the original menu around seasonal meals, using fresh local ingredients. While keeping that vision, they have recreated and extended their menu offering without compromising the initial design.
Executive Chef Mathew Armbruster explains how he expanded the main menu and introduced the bar menu, which still uses the techniques and quality the restaurant is known for. Steak lovers will be pleased to know that the offering has expanded, with premium, dry-aged cuts sourced directly from trusted local farmers. Chef Mathew has built personal relationships with each of them, working closely to ensure the produce reflects the restaurant’s vision and standards.
This farm-to-table approach is something they take seriously. Every ingredient on the menu is local and seasonal, and that commitment is reflected in every plate. With a steady supply of fresh seafood, the menu has also grown to include elevated coastal dishes—think whole rock-cod, crayfish, and of course, the signature octopus. A curated range of sides and refined sauces enhances the overall dining experience, offering greater variety and appeal to a wider range of patrons.
They have expanded but haven’t changed the quality of ingredients and attention to detail in every dish, which sets them apart in the Umhlanga food scene. An especially unique element they have introduced is finishing food in the wood-burning oven, giving creations like the octopus an amazing aroma and caramelisation all kissed by wood and flame for that unmistakable depth of flavour. The sophisticated fine dining options are still available, curated with garnishes that complement the main ingredients and add more finesse, dishes and experiences The Chefs’ Table is well-known for.
Interior and décor-wise, the restaurant aesthetics have been softened, making the space lighter and great for lunch dates or business meetings during the day. At night, the new table accents make it an elegant setting for dinner and special celebrations. A beautifully appointed Private Dining Room also offers guests a more intimate setting—ideal for special celebrations or discreet business meetings. One of the most noticeable physical changes to the restaurant has been in the bar area. They have created an inside-outside setting with couches and cocktail tables offering a relaxing social atmosphere to enjoy the Umhlanga nightlife while sipping on delicious cocktails. The guest experience is further elevated by an award-winning wine list, with their knowledgeable sommelier, Karl Rohlandt, ready to guide guests through thoughtful pairings. A resident mixologist, Shaun Cooper, adds another layer to the experience, crafting cocktails that highlight seasonal ingredients and premium spirits with the same care and creativity found in the kitchen.
The Chefs’ Table may look different, but it remains the same beloved restaurant we’ve all come to love. Through the newly revamped space, the restaurant conveys an air of welcome for its loyal patrons and for those looking to try something new. Whether you are looking for a romantic dinner space or a light-hearted lunch with friends, The Chefs’ Table invites you to step inside and experience their amazing food and excellent service.
http://www.thechefstable.co.za
Words: Cristina Govender