Located on Harrington Street in the heart of the bustling CBD, Tambourine offers a curated range of small plates that aim to tell a story. Inspired by the rich tapestry of cultures and flavours of South Africa, diners can expect dishes that showcase a layered and thoughtful approach to culinary artistry.
What's on the menu?
Dishes on the menu include smoked hay butter risotto, a hearty dish with Jerusalem artichoke and pistachio, alongside other delicious bites such as chicken wings stuffed with sticky bacon jam and glazed in bourbon and peri peri for that spicy kick. For drinks, the cocktail menu features a range of innovative drinks inspired by local flavours and seasonality, such as the Mari's Tea Garden, an infusion of Marigolds from the farm and Rooibos.
Thought cabbage was bland? Think again. Once you have tried the charred baby cabbage with chestnut, date and chive breadcrumbs, it will have you rethinking the humble stereotypes associated with this cruciferous vegetable. For meat lovers, the chicken wings stuffed with bacon jam are a winner. Staying true to their local approach, and as a homage to braai culture, the Fat Boy cocktail, made with biltong fat wash and brandy base, is a must.
How do you get there?
It is best to opt for an e-hailing ride, given that there is only off-street parking available and it's a busy main road in Cape Town CBD. A secondary option would be to take the MyCity if you live near a stop, the closest stop to the restaurant is the Roeland bus stop, and this is on the 101 Vredehoek - Civic Centre (clockwise) route.
Why go?
Led by a dynamic and talented chef duo, executive chef Kyle Du Ploy and Head chef Keane Munro, the restaurant's underpinning ethos is rooted in food with purpose. Sourcing fresh produce from their regenerative farming project in Khayelitsha at Moya We Khaya, and opting to use pasture-raised meat and line-caught fish, there is a considered approach to all ingredients used at the restaurant. With a passion for supporting sustainable systems and small-scale farmers, each dish is prepared from scratch over an open flame. And the restaurant doesn't just talk the talk, as all food waste is composted back into the soil at their regenerative farm.
Time Out Insider Info:
Working alongside local artisans, each element of the interior of the restaurant has been produced locally, from lights to tables.