TWO SIBLINGS IN ONE HOUSE: STELLENBOSCH FINE-DINING RESTAURANT DUSK TO OFFER BOTH À LA CARTE AND TASTING MENUS

South Africa, Stellenbosch, 30 June 2026; Championing gastronomy for the next generation, Stellenbosch avant garde restaurant DUSK is ushering in a new era of choice when it comes to fine dining. From 1 July, it will offer its guests the ultimate in dining flexibility: both an à la carte menu of classical dishes as well as its Signature Tasting Experience, the 10-course tasting menu that has established its reputation as a destination for an exceptional culinary journey. 

Think Alain Ducasse at the Dorchester in London, Le Bernardin in New York, Le Gabriel in Paris, Quince in San Francisco. All three-star Michelin restaurants which offer varied experiences to their guests: tasting menus and à la carte dining, all with the same excellent standards.

With tasting menus dominating the South African fine dining scene for the past decade, it’s easy to forget that the origins of fine dining are à la carte. Both styles certainly have their merits in today’s culinary world. It is this kind of reflection that has inspired DUSK co-founders and business partners Callan Austin and Darren Badenhorst to take a new two-pronged approach.

“We believe that offering two equally interesting pathways through a restaurant fosters an even greater sense of place, further enmeshing it within its own community and as a destination for global travellers,” says Badenhorst. “It’s also a huge bonus for our team, who are thrilled to dive into this second offering, similar in ethos but with its own identity.”

Austin is the Executive Chef of DUSK and is highly regarded by the industry for his dynamism, creativity and thoughtfulness. Recently named the Eat Out Woolworths Urban Green Star Award winner for 2026, he along with Badenhorst have led the restaurant with sustainability as a major goal. 

OPENING THE DOOR TO AN ERA OF CHOICE

Like equal DUSK siblings, the two offerings will sit side by side, both delivered with exceptional wine service and warm professional hospitality. More choice for diners, who can opt for an exceptional multiple course tasting journey over an exceptional dinner experience without the need to decide what to order, or book more spontaneously and choose from a thoughtful menu of culinary classics, with either a glass or bottle of wine or a pairing recommended by the sommelier.

“From Day One, our intention has been to open up fine dining, which has been so steeped in fussiness and snobbery, into something that speaks to the rising younger generation of diners, who want a more fun, personal and relaxed experience,” explains Austin. “What we’ve realised is that we can do this even more with the addition of another channel alongside our tasting menu.”

“An à la carte menu provides us with the opportunity to cook classics that demand a high level of skill and execution – dishes like Beef Wellington, Duck à l’Orange and Chocolate Marquise – as a less structured alternative to our tasting menu, and our kitchen and front of house teams couldn’t be more excited about bringing these together in one house.”

The offering launches with a concise menu of four welcome bites, five starters, four main courses and five desserts, comprising a hybrid of classical European dishes along with some of the greatest hits of DUSK. Guests can choose any item, and there is the option of a pre-fixe menu too (three courses with choice of one starter, one main and one dessert, and four courses with choice of one welcome bite, one starter, one main and one dessert).

The menu items are a nod to the legacy of seasoned European restaurants with a bevy of classics that when done exceptionally well, anchor an eatery as a destination for quality and service. That said, each dish has sustainable thinking behind it, and is locally linked in seasonality and produce, whether fresh, foraged or preserved. Like the Venison Carpaccio, with seasonal venison hunted by Callan himself. It’s crusted in smoked peppercorns, sliced thinly and served with foraged porcini mushroom custard, Tokara olive oil and wild mustard. 

While the Crayfish Ravioli may remind guests of a succulent lobster stuffed pasta they enjoyed on the Amalfi Coast, the DUSK version is made with West Coast crayfish mousseline, uses hens’ yolks from nearby Neighbours Farm and swims in a pomodoro bisque many hours in the making.

It takes a skilled chef to produce an exceptional Wellington, and the Wagyu Wellington main is an illustration of the DUSK kitchen’s prowess. It’s classically prepared with morel porcini mushroom farce, spinach crèpe, prosciutto and puff pastry, and finished with smoked Bordelaise sauce. Lamb en Crepinette – a Karoo lamb loin with steamed and pan-roasted veal sweetbreads and served with pommes dauphinoise au gratin – and a spicy Duck à l’Orange – dry-aged whole for 14 days – are mains that might make you feel you were dining in the 8th Arrondissement, were it not for the carefully sourced Western Cape ingredients and deep dive into fermentation.

Between the classics, which feel delicately presented but abundant, those who’ve dined at DUSK before may recognise a few dishes that are consistent favourites; like A Man’s Best Friend. Born out of collaboration with the Animal Welfare Society in Stellenbosch, each portion of this dish, which is an aged and lightly smoked wagyu tartare bound with foraged porcini mushroom custard – is served in a ceramic dog bowl hand-painted by the restaurant team at nearby Clay Café Paarl. 

DUSK’s exceptional bread course, which has been wowing diners for years, also steps across from the tasting menu as a stand-alone a la carte choice. The current version lives up to its reputation: a 48-hour fermented sourdough loaf brushed with smoked lamb fat alongside Japanese milk bread with fermented honey-garlic glaze, smoked Diablo butter and San Gabriel Dairy cultured butter. For dessert, the playful DUSK signature Wash Your Mouth Out With Soap makes an appearance. Drawing inspiration from the days when this was a mother’s punishment, the updated riff is far more tasty, vibrant and sweet: it’s comprised of grapefruit sherbet, served on a ceramic soap dish with lemon and lime coconut crémeux, vanilla malto-snow and house limoncello.

While plating for these dishes comes straight from the DUSK Signature Tasting Menu, the presentation of the new classics is intentionally more old school, with fine white gold-rimmed crockery, the traditional carrier that frames classical cuisine so well.  

FOR THE CHEFS BY THE CHEFS

Although the demands of running a kitchen with an intricate multiple-course tasting menu like DUSK are sky-high, the underpinning of predictability that comes with every guest having the same meal contributes to keeping prep and service at an even keel. But there’s more to maintaining that intensely high level of engagement for a chef than a job well done. 

 “Let’s face it, chefs are driven not only by the satisfaction of a perfect service, but also by adrenaline,” explains Austin.  “Our team is so excited about this hybrid situation, which will insert an element of the unknown into our daily equation, namely what will guests order. We will also have more freedom to make changes on the à la carte menu. With our tasting menu, this is far more complicated, as we need to maintain a proper balance of courses in order for the diner’s experience to be a harmonious one.”

Not only will this balancing act contribute to the daily energy in the kitchen and dining room, which is so vital to running a flourishing restaurant, but it opens up opportunities for the entire team to contribute more in the way of ideas and dish development. This is a form of future-fitness: keeping your team motivated and in motion over time, and Callan believes it will add to the restaurant’s long-term sustainability.

“The human aspect of sustainability has always been a pillar at DUSK; yet I don’t think either Darren or I imagined how introducing this menu would captivate our staff in the way it has,” says Austin. “It’s thrilling to see how they’ve taken this idea and are making it their own; revelling in this new energy, which I think is evident on the plate.”

To reserve your DUSK table and dining experience, book online via www.duskrestaurant.co.za or Whatsapp to: +27 71 942 3724.

For press and media assistance contact Ian and Lise Manley of Manley Communications Atelier via premierbrands@publicity.co.za