Elysium Eatery

05/10/2026

Elysium is now on WhatsApp 📱

You can message us on **065 610 3751** with enquiries or to preorder food for collection.

We also have a couple of things on the way.

**Duck evenings** are in the planning, with a full announcement coming soon. We’ll also soon be selling **loaves of our house Hokkaido milk bread**, so you can take some home.

If you’d like to hear as soon as either becomes available, send us a WhatsApp message saying **“duck”, “bread” or “both”**, and we’ll let you know when we’re ready.

We’ll share the announcements on Instagram and Facebook too.

The bread is preparing for life outside the restaurant. We think it’s ready.

**WhatsApp: 065 610 3751**

03/10/2026

A little change to our dinner days at Elysium.

From next week, we’re moving our Saturday dinner service to Thursday evenings. Dinner will now be **Thursday and Friday from 5 pm**, starting Thursday, 8 October.

Join us for a sando, steak frites or an evening where someone else does the cooking.

And if you’re not hungry, you’re just as welcome to settle in with a cocktail. Somewhere to sit, unwind a little and let the day finish at its own pace.

Thursday has been promoted. We hope it handles the responsibility.

Thank you to everyone who has joined us for dinner so far. We look forward to seeing you on our new evenings.

30/09/2026

A little look at how our Denver steak has evolved.

The Denver is a cut we love and one we think more people should try. These two photos show a bit of its journey at Elysium, from our earlier steak plate to the steak frites we serve today.

Our 250 g Angus Denver now sits over a pile of thin chips, with bourbon BBQ glaze and your choice of Café de Paris butter or pepper sauce. The pepper sauce is the newer addition, pictured here with a final scattering of chives.

One of our favourite things about serving it this way is how the steak juices and sauce find their way into the chips underneath. A chip placed beneath a steak has been entrusted with a higher purpose.

It is a small progression, but these are the details we enjoy working on as Elysium takes shape. Keeping the things we love and finding ways to make the whole plate work better together.

Come and try it and let us know what you think. Are you going with Café de Paris butter or pepper sauce?

30/09/2026

A heads up to fellow small businesses in Somerset West.

We recently received a suspicious proof of payment for a catering order and thought the experience was worth sharing.

The document had several inconsistencies, including a spelling mistake, and had not been sent directly from the bank. We also checked the PDF’s metadata, which indicated that it had been created using Microsoft Word. That raised another question about a document presented as a bank generated payment confirmation.

When we asked for confirmation to be sent through the bank, the person refused, saying it would be difficult. When we questioned the inconsistencies, they replied “ok” and blocked us.

We held the order while the payment remained unverified. Their response gave us further reason to be concerned.

We are concerned that they may try the same thing with other businesses, which is why we wanted to share a heads up with Somerset West and the wider Helderberg.

For a small business, an order means ingredients, stock, preparation and staff time. Losing those costs to a potentially false payment can hurt.

A few things to look out for:

• Spelling mistakes, unusual formatting or incorrect details on a proof of payment.
• Reluctance to provide payment confirmation through the bank.
• Pressure to prepare or release an order before payment can be verified.
• Evasive answers, or contact suddenly ending when you ask reasonable questions.
• Inconsistent PDF metadata. Check the document properties in a PDF reader or use a trusted metadata tool. Software such as Microsoft Word appearing as the creator of a supposedly bank generated document is worth questioning.

Metadata can provide clues, but it cannot prove that a payment is genuine or false. Missing metadata does not establish authenticity either.

A professional looking PDF is still just a document. Check your own account and, if anything seems wrong, verify the payment independently using official bank contact details.

Asking for confirmation is a normal part of doing business. You have every right to protect the time, money and effort that goes into an order.

Please share this with another local business owner. Looking out for each other could save someone a costly experience.

28/09/2026

26/09/2026

A little look at the cocktail side of Elysium.

This is our Citrus & Gin Sour. Gin, citrus and a little sweetness, shaken and finished with bitters.

Gin and citrus are a combination we keep coming back to. We like that balance of bright citrus and gentle sweetness, with the gin still coming through. The bitters add a little something at the end that helps bring it all together.

It is the sort of drink we like to settle in with while deciding what to eat. There is no particular need to rush that decision.

We gave this one a moment in the light. Its shadow has since requested its own table.

Come and try one next time you visit Elysium and let us know what you think.

18/09/2026

Our cinnamon rolls have been getting a little obsessive lately.

Made with our Hokkaido milk bread dough, rolled with a balanced cinnamon caramel filling and baked until the edges turn sticky and deeply caramelised.

Soft, buttery, not overly sweet, and very difficult to leave alone while they’re still warm.

Freshly baked at Elysium in small batches

17/09/2026

A little look behind the scenes at a batch of Elysium Burgers coming together.

One of our main goals when developing the burger was to make something that gets finished exactly as it is served. A particular pet peeve of ours is ordering a burger and finding that the top of the bun adds so little that it ends up abandoned on the side of the plate.

We believe every part of a burger should justify its existence. The top bun cannot survive on tradition alone.

That is a big part of why we bake the Hokkaido milk buns ourselves. They are soft enough to eat comfortably, but still have enough structure to hold everything together. The bun should be part of the experience, not simply a lid placed on top.

We toast each bun until golden and add our house sauce, pickles, Angus beef, melted cheese and tallow onions. Each burger is served with seasoned chips.

It is familiar food, but made with a little more thought from beginning to end.

Come and try one this weekend. We are open for dinner on both Friday and Saturday, and we would genuinely like to know what you think.

Most importantly, did the top bun fulfil its purpose?

16/09/2026

We have put together a few Elysium specials that we plan on keeping around for a while. Each one ended up on the page for a reason.

BURGER, CHIPS & A COLD ONE • R180

There are some combinations that do not need to be reinvented. A burger and a cold b**r simply work.

We wanted to make the Elysium Burger a little more accessible, so it comes with chips and your choice of Castle L***r, Castle Lite, Heineken, Windhoek L***r or Hunter’s Dry.

HOUSE LEMONADE • R35
HARD LEMONADE • R60

House lemonade is something we have wanted to make for years. There is very little that improves a hot day quite as reliably as a proper glass of fresh lemonade served over ice.

Ours is made in the kitchen from fresh lemons. You can have it as it is, or accept that the day has already asked enough of you and add a double Smirnoff vodka.

STEAK & A LITTLE SOMETHING • R310

Our 250 g Angus Denver steak frites comes with bourbon BBQ glaze and your choice of Café de Paris butter or pepper sauce.

The Denver is a cut we genuinely love and one we think more people should try. Steak frites also feels particularly well suited to a drink that can be sipped slowly alongside it, so we paired it with two of our favourites.

Choose between a 25 ml Van Ryn’s 12 Year brandy or Jameson Select Reserve wh**ky, served neat or over ice.

A CLASSIC, POURED DOUBLE • R45

A double Gordon’s gin with Schweppes tonic, served over ice. Nothing unnecessarily complicated. Some drinks have already completed their development.

A GLASS OF RED • R50

The Spier Signature Red Blend is replacing the Idiom Rosso on our w**e list. An introductory special seemed like a good way to welcome it and give everyone a chance to try our new house red by the glass.

GUINNESS FOREIGN EXTRA STOUT • R40

This is a genuinely interesting b**r, but it is certainly not a quiet one. It is richer, stronger and more intense than the Guinness most people know, and you really do need to enjoy stout to appreciate it.

Not every b**r seeks universal approval.

We will not be restocking it, so it is available at R40 while the remaining stock lasts.

A quick practical note. Specials containing alcohol are available from 11 am in accordance with our liquor licence.

Come and try something and let us know what you think.

Family-run eatery in Somerset West. House-baked Hokkaido milk bread, sandos, burgers, steak frites, coffee & cocktails.

13/09/2026

A little look behind the scenes at the sandos we made for an Emily in Paris themed event recently.

We baked all the Hokkaido milk bread ourselves, turned most of the kitchen into one long production line, then filled, assembled and individually wrapped every sando before they headed out.

There is something particularly satisfying about seeing an entire kitchen covered from one end to the other with food you have made from scratch. For a few hours, every available surface had been claimed by bread, fillings and paper, and order had to be negotiated one sando at a time.

It may not have been the most glamorous side of Paris, but we were very grateful to be part of the event and to have such a wonderfully busy Saturday in the kitchen.

By the end, the counters were clear, the sandos were wrapped and everything had reached its intended destination. A small triumph of bread, patience and organised chaos.