South Africa, Cape Town, 25 June 2026: The Pot Luck Club’s PLC Winter Feast, priced at R695 per person, has become one of Cape Town’s most compelling winter dining experiences, and will now also be available for dinner following its strong popularity as a lunch offering. The multi-course sharing menu is designed for long, lingering meals centred on comfort, flavour and generosity. It is available for lunch from Monday to Saturday until the end of October, and for dinner from Monday to Thursday during July and August 2026.

Food arrives in waves, moving from lighter opening plates to richer winter dishes and finishing on something sweet. Guests are encouraged to settle in, pass plates around and let the table fill as the evening unfolds. Served in Japanese crockery, including specially imported toban ceramic dishes, the experience is designed for sharing from the very first bite to the last.

Executed by Executive Chef Jason Kosmas and his team, the feast opens with bread dumplings inspired by dombolo and served with cultured miso butter, alongside Yucatán style fish tacos and a Japanese vegetable salad. The middle course brings deeper winter comfort with tonkatsu, Sichuan beer braised duck and kingklip tobanyaki served with Koshihikari rice. Dessert arrives as Japanese cheesecake with poached strawberries and roasted sesame ice cream.

Winter in Cape Town is made for gathering around a table, sharing great food, ordering another round of cocktails and settling in for the evening. This season, The Pot Luck Club, one of Cape Town’s most iconic restaurants and a fixture on the city’s dining scene since opening in 2012, brings that idea to life with the PLC Winter Feast.

More than a decade on, The Pot Luck Club continues to draw locals and visitors with its energetic atmosphere, bold flavours and ever evolving menu. The Winter Feast reflects that same spirit, inspired by Luke Dale Roberts’ early travels through Asia, particularly Korea, where meals are built around connection, rhythm and sharing.

“For me, this style of eating is all about connection. It’s communal, it’s generous and it brings a real sense of comfort, which is exactly what you want in the winter months,” says Luke Dale Roberts.

“Some of my earliest and most inspiring experiences were in Asia, particularly Korea, where food is deeply rooted in sharing and seasonality. I’ve always been drawn to the balance, the respect for ingredients and the way a meal brings people together around the table. That’s what we wanted to capture with the PLC Winter Feast.”

No visit to The Pot Luck Club is complete without its cocktail programme, which has become a destination in its own right.

The Thai Green Curry Martini leads the list, a signature that reflects the restaurant’s playful approach to flavour. It is joined by the Ginger Lemongrass and Passionfruit Sake, Tom Yum, PLC Smoked Ice Tea, Bumbu Sour and Umami Sour, alongside Smooth Operator, Lost In Thyme, African Sunrise and the Citrus Margarita. Together they form a cocktail offering that has helped define The Pot Luck Club as one of Cape Town’s most distinctive drinking destinations.

Together, the feast and cocktails create the kind of night The Pot Luck Club is known for. Vibrant, flavour driven and unhurried. The sort of evening that begins with a reservation and ends hours later with empty plates, one last drink and plans already being made for a return visit.

The PLC Winter Feast is available for lunch from Monday to Saturday until the end of October and for dinner from Monday to Thursday during July and August 2026.

Reservations at https://thepotluckclub.co.za/contact/

Winter feast menu can be viewed here https://thepotluckclub.co.za/winter-feast/

NOTES TO EDITORS

Sunday Brunch Winter Extravaganza

For those looking to extend the weekend, The Pot Luck Club’s Sunday Brunch Winter Extravaganza remains one of Cape Town’s most in demand culinary experiences.

Running from 10 May until the end of October, the brunch offers exceptional value at R1 390 per person, combining a ten course menu, bottomless bubbles, a DIY Bloody Mary station featuring house infused vodkas and an extensive selection of garnishes, alongside live jazz throughout the afternoon.

Guests experience a full progression of dishes including smoked oysters with passion fruit Nước Chấm, crayfish tacos, brioche with quail egg, porcini hollandaise and mushroom duxelles, venison tartare with raisin and hazelnut XO, an Arnold Bennett inspired baked smoked haddock omelette, Mediterranean salad, roast duck with foie gras and stone fruit, and a dessert selection including rum canelé with passion fruit ganache, fresh strawberries and cream, and PLC sweets.

“The brunch is about long, relaxed Sundays,” says Jason Kosmas, Executive Chef. “Guests settle in, enjoy the pace, the flavours, the music and the atmosphere. It’s lively, social and entirely memorable.”

About the Luke Dale Roberts Group

Helmed by one of Africa’s most celebrated chefs, Luke Dale Roberts, the group is known for pushing culinary boundaries and consistently receivinginternational recognition. Its portfolio includes SALON, The Pot Luck Club (Cape Town & Johannesburg), and The Test Kitchen Fledgelings, each delivering distinct yet equally memorable dining experiences.

Reservations and full menus available at www.lukedaleroberts.com

For media enquiries contact Lise Manley | Manley Communications Atelier, call +27 (0)82 828 5168 or email lise@publicity.co.za.