[category]
[title]
If there is one thing that makes Cape Town’s rainy winter weather a little easier to embrace, it is the arrival of seasonal menu changes.
The Pot Luck Club’s Sunday Brunch Winter Extravaganza returns from 10 May until the end of October, once again offering one of Cape Town’s most sought-after weekend dining experiences. As part of the original Luke Dale Roberts restaurant collection, it has become something of a seasonal institution for those who like their Sundays leisurely and indulgent.
The latest edition of the PLC brunch features a ten-course menu paired with bottomless bubbles, along with a DIY Bloody Mary station with house-infused vodkas, all priced at R1390 per person (which is slightly cheaper than last year's bubbly inclusion)
Guests can expect a flavour-packed Asian menu, with Executive Chef Jason Kosmas and the PLC team clearly having fun keeping things light yet hearty, from smoked oysters topped with passion fruit Nước Chấm to the classic Arnold Bennett baked smoked haddock omelette.
Morish inclusions are the brioche topped with a quail egg, porcini hollandaise, and mushroom duxelles, alongside the roast duck with foie gras. You'll have to pace yourself with these 10 courses, which include desserts, sticky rice pudding, tropical fruit, and a selection of sweets.
The sweeping city views overlooking Woodstock from The Pot Luck Club, paired with live jazz and a lively social atmosphere, set the tone for a relaxed Sunday well spent.
ALSO SEE: The 28 best breakfast and brunch spots in Cape Town
Flavour-packed selection at Old Biscuit Mill
The Old Biscuit Mill precinct in Woodstock remains the flavour-packed playground of Luke Dale Roberts’ restaurant group, despite the surprise closure of Salon under executive chef Carla Schulze, who now takes the reins at the group's latest addition at Tswalu, in the Northern Cape's Kalahari Reserve.
Alongside brunch, The Pot Luck Club is also introducing its new PLC Winter Feast, a lunch concept inspired by Luke Dale Roberts’ early experiences in Asia, particularly Korea. Served in Japanese crockery, the communal-style menu includes bread dumplings inspired by dombolo with burnt yuzu and miso butter, Malay-style prawn tacos, Japanese vegetable salad, tonkatsu, Sichuan beer-braised duck, and kingklip tobanyaki with Koshihikari rice. Priced at R695 per person, it is a winter menu built around comfort and connection.
The Test Kitchen Fledgelings
At The Test Kitchen Fledgelings, winter takes on a more street-food-inspired approach. The à la carte menu, geared for a shared dining experience, includes lamb and kingklip kebabs, mushrooms on toast, bone marrow on brioche, as well as favourites like the Korean fried chicken and signature beef slider. With dishes ranging from R70 to R275, the format offers flexibility for anything from lighter lunches to family-style dinners with friends.
If you are planning to book, advanced reservations are highly recommended. Dishes are also subject to seasonal availability, so it is worth keeping an eye on their website for the latest updates.