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Wednesday 06:00 - 10:00 Thursday 06:00 - 10:00 Friday 06:00 - 10:00 Saturday 06:00 - 10:00 Sunday 06:00 - 10:00

De Tafel Restaurant by Gregory Henderson

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De Tafel Restaurant by Gregory Henderson

Here, every dish is more than food; it is a narrative of intricate, curated, and consider

De Tafel by Gregory Henderson

De Tafel is the fine dining experience at Palm House Boutique Hotel in Cape Town, created by Chef Gregory Henderson — The Forage Chef.

11/09/2026

As winter gives way to spring, so too does our 54 Degree Cape Bream which is a WWF SASSI Green Listed species.

Inspired by the changing landscape, the dish welcomes new beginnings with the addition of spring blooms.

Responsibly sourced through Abalobi, the Cape Bream is seasoned entirely by the sea, with absolutely no added salt.

Brown kelp fronds bring natural salinity and depth to our layered potato, while green cape sea lettuce wraps the fish as it gently cooks at a low temperature. Together, these seaweeds layer the dish with natural mineral flavour and salinity.

A celebration of the ocean, the changing seasons and nature's ability to provide everything we need.

09/09/2026

The Beginning of the Hive

Our Honey Buchu Lollipop is a tribute to one of the most important inhabitants of our natural landscape, the bee.

Made with Honey Buchu, Agathosma lanceolata, this ice cream creation is carefully shaped to resemble a beehive, paying homage to the wild bee hives found throughout the fynbos.

Nestled amongst kolkol, the presentation reflects the natural environment and landscapes that inspire our cooking.

The beehive also represents the beginning of something extraordinary.

It is the home where new life begins, where bees are born and where the remarkable journey towards the production of honey starts.

For Chef Gregory, this course holds a particularly personal meaning. As a beekeeper, he has developed a deep appreciation and respect for the vital role bees play within our ecosystem.

This lollipop is his homage to them.

A celebration of new life, the fynbos, the beginning of the hive and the remarkable creatures that help sustain our natural world.

07/09/2026

The People Behind the Plate: Purpose, Passion and Zero Waste

Behind every dish at De Tafel is a team of passionate individuals who understand that excellence is found in the smallest details.

Chef Idrees, our Junior Sous Chef and Chef Gregory's right-hand man, plays an integral role in bringing the vision and philosophy of our kitchen to life. He is responsible for ensuring that the standards, consistency and values we believe in are maintained throughout the team and reflected in every plate that leaves the kitchen.

His commitment to our philosophy of zero waste and sustainability ensures that we continue to respect every ingredient and find purpose in every element we work with.

The Fish Bone Chawanmushi is a perfect reflection of this philosophy.

Served as a prelude to our 54 Degree Cape Bream, the course begins with the preparation of our fish stock for the sauces. Once the stock has been made, the remaining fish meat is carefully flaked from the bones and transformed into a silky Fish Bone Chawanmushi.

The delicate cheeks are made into a bon bon and served on a fish paste biscuit, ensuring that 100% of the fish is thoughtfully utilised.

Our commitment does not end in the kitchen. Once every usable element has been used, the remaining bones are buried in our garden, returning valuable nutrients back into the soil.

This is more than a dish. It is a reflection of our people, our philosophy and our belief that every ingredient deserves respect.

05/09/2026

The Golden Egg

Before the arrival of our 7-Day Dry-Aged Duck, we begin the experience with something truly special, our Golden Egg Prelude.

Crafted from the confit leg of the duck and delicately combined with mebos, the egg is a celebration of flavour, creativity and intentionality. It is dipped in an almond napkin, finished with delicate gold leaf, and plated to resemble an egg resting in its nest.

The presentation is inspired by the beginning of life, the egg as the starting point of the journey, creating a meaningful connection to the duck course that follows.

At the heart of this dish is our belief in a zero-waste philosophy, respecting every ingredient and finding purposeful and exciting ways to utilise every element of the duck.

The Golden Egg is more than just a prelude. It is designed to awaken the palate, create anticipation and set the stage for the main event, our beautifully prepared 7-Day Dry-Aged Duck.

Intentional ingredients. Zero waste. Exceptional flavour.

03/09/2026

Intertidal

As part of our Confluence Menu, the Intertidal course is a celebration of the meeting point between land and sea, showcasing the flavours and memories found along our coastline.

The course features a squid ink macaron, a Cape rock oyster bubble, and a Knysna brown crab lollipop.

Prepared and served by our Senior Chef de Partie, Rinus, this course reflects his exceptional attention to detail and meticulous technique. As a classically trained fine artist, Rinus brings his artistic understanding and precision into the kitchen, ensuring that every element is carefully considered and beautifully executed.

The Knysna brown crab lollipop holds a particularly personal connection. Inspired by Chef Gregory's childhood memories of playing in the vleis and rivers, catching crabs as a young boy, it brings together nostalgia, storytelling and flavour on a single plate.

Intertidal is a reflection of place, memory and craftsmanship, where every element tells a story and every detail matters.

22/08/2026

7 Day Aged Duck | The Art of Patience

Some flavours cannot be rushed.

Our 7 Day Aged Duck is a celebration of time, technique and transformation. Over seven days, the duck is carefully aged, allowing its natural flavours to deepen and intensify while developing the character and texture that make the final dish so distinctive.

At De Tafel, we look beyond the ingredient itself to the landscape and the process behind it. Ageing is a simple act of patience, but one that rewards us with complexity, concentration and a deeper expression of the ingredient.

We honour the duck through whole-animal cooking, using every part with purpose and allowing nothing to go to waste.

Seven days. One ingredient. A journey from fresh to deeply expressive.

This is our interpretation of patience on a plate.

19/08/2026

Josh | The Quiet Precision Behind the Pass

At De Tafel, every plate is built on precision, discipline and teamwork. Behind the scenes, our Senior Chef de Partie, Josh, plays an important role in bringing that vision to life.

Running the sauce and garnish section, Josh is responsible for the details that bring balance, texture and refinement to every dish leaving the kitchen. It is a section that demands consistency, timing and an instinctive understanding of flavour.

Josh approaches his craft with focus and commitment, working quietly behind the scenes to ensure that every element arrives at the pass exactly as it should.

For us, great cooking is never about one person. It is about a team moving together, each person understanding their role and taking pride in the part they play.

Josh is one of the people who lives that journey every day.

Our food tells the story of the landscape, but our people bring that story to life.

18/08/2026

54° Cape Bream | A Story from the Sea

There is a story behind every fish that reaches our kitchen.

Our Cape Bream is responsibly sourced through ABALOBI, connecting us directly to small-scale fishing communities and the coastal waters they depend on. This traceability allows us to understand not only where our fish comes from, but also the people and livelihoods behind it.

We cook the Cape Bream gently at 54°C, preserving its delicate texture, natural oils and clean flavour.

Around it, we build a landscape of the coast, seaweed, briny flavours and the succulent leaves of Mesembryanthemum crystallinum, bringing the character of the shoreline onto the plate.

For us, sustainability is about connection: connecting chef to fisher, plate to place and food to the people who make it possible.

This is Confluence where waters, people and landscapes meet.

07/08/2026

Where fresh water meets the sea, stories begin.

Our East Coast Rock Lobster is the centrepiece of Confluence, a celebration of the waters, people, and ecosystems that shape South Africa's coastline.

The East Coast Rock Lobster is the only Green Listed species of spiny lobster in South Africa, recognised as a responsible seafood choice.

Hand-harvested by local fishing communities along the Transkei coastline through the Abalobi programme, every lobster is fully traceable from ocean to plate, supporting both sustainable fisheries and coastal livelihoods.

We pair its naturally sweet meat with a fragrant waterblommetjie kerrie, a velvety lobster crème, and 365-day fermented Cape pondweed blossoms, creating a dish that reflects the meeting of river, estuary, and sea.

This is more than a crayfish course.

It is a celebration of responsible sourcing, traditional harvesting, and the extraordinary biodiversity of South Africa's waters.

05/08/2026

A tribute to one of nature's smallest, yet most important guardians.

Our Bio Climate dessert celebrates the Cape Honey Bee, a remarkable pollinator that sustains the biodiversity of the Cape Floral Kingdom and the ecosystems that inspire our cuisine.

Honeybush panna cotta is layered with fynbos sponge, wild flower caviar, honeycomb, Heuningboegoe crème glacée, bee pollen, and fallen nuts, each element reflecting the bee's journey through our indigenous landscapes.

Delicate, floral, and deeply rooted in place, this dessert is more than a sweet finale.

It is a reminder that every flower, every harvest, and every ecosystem begins with the quiet work of the Cape Honey Bee.

A celebration of biodiversity, conservation, and the sweetness of South Africa.

Address

10 Oxford Street, Wynberg
Cape Town
7800

Opening Hours

Wednesday	06:00 - 10:00
Thursday	06:00 - 10:00
Friday	06:00 - 10:00
Saturday	06:00 - 10:00
Sunday	06:00 - 10:00

Website

https://www.palmhouse.co.za/

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