The.Happy.Uncles

The.Happy.Uncles South Africa's 1st Halaal fine dining restaurant. Experience the taste of refinement.

09/06/2026

Where the sea meets heritage and spice. Winters taste different here.

Where the lights soften, the glasses fill, and time slows down. Weekend fine dining awaits.
05/06/2026

Where the lights soften, the glasses fill, and time slows down. Weekend fine dining awaits.

02/06/2026

Most people think it’s the plating. It isn’t. It starts with exceptional produce and respect for it.

26/05/2026

From the first course to the final bite. A glimpse into the current menu.

Winter is settling in, but behind these walls, things are heating up. Chef Anwar, Yolani, and the team have been deep in...
22/05/2026

Winter is settling in, but behind these walls, things are heating up. Chef Anwar, Yolani, and the team have been deep in creation. While something exciting quietly bubbles beneath the surface, our winter special is almost ready to make its entrance this June.

For now, we warmly invite you to settle in with us and enjoy the menu while it lasts.

A little Friday element elegance from Mavrou.
15/05/2026

A little Friday element elegance from Mavrou.

13/05/2026

An extended month for the dessert and menu everyone keeps coming back for.

08/05/2026

Due to popular demand and incredible feedback, Chef Anwar and Yolani’s current menu has been extended for another month.

A few exciting things are taking shape behind the scenes, but until then, this menu remains on the table a little longer.

Book while it’s still here.



Behind the scenes, it’s all movement. Chefs Anwar & Yolani side by side with the team refining, adjusting and perfecting...
05/05/2026

Behind the scenes, it’s all movement. Chefs Anwar & Yolani side by side with the team refining, adjusting and perfecting, whilst something else entirely is taking shape.. stay tuned.

29/04/2026

Precision in every layer. Join us for the finished experience.

Not one pair of hands. Never just one. From our kitchen to your table, it takes a carefully coordinated team to move wit...
22/04/2026

Not one pair of hands. Never just one. From our kitchen to your table, it takes a carefully coordinated team to move with precision, so the experience arrives to you as something effortless. The work IS the pleasure.

20/04/2026

It starts like a samoosa…and ends somewhere else entirely. Cape Malay at its core, but elevated.

Some evenings find their way here. The rest… you book via the link in our Bio.
17/04/2026

Some evenings find their way here. The rest… you book via the link in our Bio.

Honoured too 👌🏽✨ thank you!
10/04/2026

Honoured too 👌🏽✨ thank you!

10/04/2026

What looks effortless is built on years of discipline, repetition, and intention. That’s the real craft.


08/04/2026

Warm spices. Sea air. Magic on a plate.



A continuation of a classic. Malay milk tart at its centre, brought together with Ivoire chocolate, blackberry, fermente...
31/03/2026

A continuation of a classic. Malay milk tart at its centre, brought together with Ivoire chocolate, blackberry, fermented strawberry jelly, sablé biscuit and milk & honey ice cream.

Inspired by the beloved Cape Malay milk tart, a dessert rooted in generations of Cape kitchens. Ivoire chocolate, blackb...
31/03/2026

Inspired by the beloved Cape Malay milk tart, a dessert rooted in generations of Cape kitchens. Ivoire chocolate, blackberry and fermented strawberry jelly, with milk & honey ice cream alongside a quiet, refined tribute to the original.

A carrot cake posset with confit carrot, grilled halloumi and spiced nuts. Naartjie and amasi bring brightness with ging...
31/03/2026

A carrot cake posset with confit carrot, grilled halloumi and spiced nuts. Naartjie and amasi bring brightness with gingerbread and a herbed crunch crumble beneath. Finished with butterpips and crispy sage.

A seasonal tart of the “private school” samoosa. Chilli, cheese and corn, with charred corn, caramelised onion and gentl...
26/03/2026

A seasonal tart of the “private school” samoosa. Chilli, cheese and corn, with charred corn, caramelised onion and gentle spice balanced by mature cheddar mousse and cotton candy grapes, layered with Klein River Gruberg and finished with Vietnamese micro coriander. Cape Malay at its core.

A seasonal tart, rooted in something familiar. Chilli, cheese and corn at the heart of the “private school” samoosa laye...
26/03/2026

A seasonal tart, rooted in something familiar. Chilli, cheese and corn at the heart of the “private school” samoosa layered with charred corn, caramelised onion and subtle sweetness from blatjang. Lifted with mature cheddar mousse and cotton candy grapes, brought together with Klein River Gruberg and Vietnamese micro coriander. A quiet nod to home.

A seasonal tart, built on memory. The “private school” chilli, cheese and corn samoosa with charred corn, caramelised on...
26/03/2026

A seasonal tart, built on memory. The “private school” chilli, cheese and corn samoosa with charred corn, caramelised onion and a touch of blatjang. Balanced by mature cheddar mousse and cotton candy grapes,
with a delicate Klein River Gruberg cracker and finished with Vietnamese micro coriander.

Familiar in form, entirely redefined. A savoury éclair of mushroom parfait, parsnip and Adam’s fig, layered with Malaysi...
23/03/2026

Familiar in form, entirely redefined. A savoury éclair of mushroom parfait, parsnip and Adam’s fig, layered with Malaysian sticky glaze jelly, dried ahemiji and citrus notes of orange marmalade, finished with silver leaf.
Composed with restraint, rooted in quiet craftsmanship.

A continuation of the season, long after it has passed.

Beneath the surface, layers unfold. Exotic mushroom parfait and parsnip bring warmth and softness, while Adam’s fig and ...
23/03/2026

Beneath the surface, layers unfold. Exotic mushroom parfait and parsnip bring warmth and softness, while Adam’s fig and orange marmalade offer a gentle, lingering sweetness. Malaysian sticky glaze jelly and dried ahemiji add depth and contrast.

Echoes of Ramadan, still present at the table.

A reimagining of the familiar. Savoury éclair layered with exotic mushroom parfait, parsnip and Adam’s fig, lifted with ...
23/03/2026

A reimagining of the familiar. Savoury éclair layered with exotic mushroom parfait, parsnip and Adam’s fig, lifted with Malaysian sticky glaze jelly, dried ahemiji and a touch of orange marmalade. Finished with silver leaf, in quiet balance.

Inspired by a season of reflection, carried beyond it.

Address

The Spice Yard. 100 Voortrekker Road, Salt River
Cape Town

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