Fine Dining Archives - World Luxury Restaurant Awards

Located in the industrial area of Salt River, Cape Town, lies a tucked-away culinary oasis. This hidden gem showcases incredible and creative artistry in its food. Accompanied by warm South African hospitality and holding the distinction of being South Africa’s first fully halal fine-dining restaurant, The Happy Uncles is truly not to be missed.

The layout of the restaurant sparks curiosity, almost inviting you to peek into the kitchen. It’s no surprise that many patrons personally compliment the chef before leaving, reflecting the personable atmosphere cultivated here. When visiting The Happy Uncles, you can choose from 4-, 6-, or 8-course set menus, with the current menu featuring a Cape Malay theme. We were treated to a delightful variety as Chef Anwar presented an eight-course feast.

After our complimentary welcome drinks, we were served the first ‘snack.’ Beautifully presented on a bed of leaves and shells shrouded in billowing mist, adding an element of drama, the dish included a cheddar cookie with North African crab and a beignet with smoked aubergine and tamarind chutney, lightly dusted with parmesan. The flavours perfectly complemented one another, creating anticipation for what was to come.

The second course was a surprise. We enjoyed a quince tartlet topped with gorgonzola cream and uzum, accompanied by celery and basil. Quince is rarely seen in traditional restaurants and often reminds me of home-cooked meals. I was pleasantly surprised, as it is one of my favourite fruits. The dish was the most beautifully presented of the night – laid in ceramic hands, as if beckoning you to take a bite, while the gorgonzola cream added a rich depth of flavour.

Fresh bread is always a winner, and course three did not disappoint. Fresh out of the oven and still steaming, we were presented with a smoked milk bun paired with apricot butter and homemade fish paste. The fish paste came with a charming note, warning that it contained “lots of love, passion, awesomeness and barakat” — an Arabic word meaning blessings. The charming note was a lovely personal touch, adding to the overall experience. The smoky undertones of the fish paste paired beautifully with the apricot butter, which melted effortlessly into the warm, freshly baked bread.

The fourth course was a standout for me. Presented on beautiful dinnerware, it featured Cape salmon alongside coconut and spinach crème garnished with caviar. This was accompanied by Cape Malay potato pudding, crispy waterblommetjies – edible flowers native to the Western Cape – seasoned squid, and smoked mussel aioli. Having never tried waterblommetjies before, I was impressed by how they added an entirely different flavour profile to the course.

Throughout the service, Head Chef Anwar checked in periodically, sharing with a broad smile that he “couldn’t help himself.” His joy and passion made the experience unique, as if we were personal friends sharing in his culinary art.

The fifth course featured tender giblets accompanied by silky chicken liver parfait, butterchicken mole, and diced avocado topped with red onion and vibrant mango atchar – a traditional South African condiment. Unsure of what to expect from the giblets, I was impressed by how harmoniously all elements came together to create a balanced and flavourful dish.

Course six was a treat for mushroom lovers. Featuring mushroom spätzle and puffed quinoa with shiitake and shimeji mushrooms, topped with dehydrated spring onion and edible flowers, this dish carried earthy undertones that did not disappoint. The craftsmanship and creativity in showcasing variations of a single ingredient were fully appreciated.

Inspired by the cuisine of my home province Kwa-Zulu Natal, course seven presented lamb prepared two ways – lamb shoulder and lamb loin. The lamb was cooked to perfection, with the shoulder offering rich flavour and the loin melting in your mouth thanks to a perfectly rendered thin layer of fat. Accompanied by an aromatic jus, yellow potato and lentil curry, and breyani crackers that added lovely texture, this dish transported me back home.

Last, but certainly not least, was the eighth course. At first confused by the presentation of an entire lemon, I soon discovered a buchu madeira loaf shaped like a lemon with yuzu and persimmon concealed inside. Accompanied by rooibos white chocolate crémeaux and flask tea ice cream, this dessert was a perfect finale, embodying both sweet and savoury notes.

The Happy Uncles offers a truly unique dining experience where creativity, passion, and South African culinary culture come together beautifully. Each dish tells a story, showcasing thoughtful craftsmanship and a deep respect for local flavours, all served with heartfelt hospitality. Whether you’re a local or visiting Cape Town, this innovative restaurant is a must-visit for anyone seeking an inspired culinary journey that delights both the palate and the soul.

Reviewed by World Luxury Awards Representative, Carla Botha

To book your dining experience at The Happy Uncles, visit thehappyuncles.com

Tucked into Plein Street in the heart of Stellenbosch, Dusk offers a captivating dining experience in an ambient, low-lit setting. Designed to immerse diners in a space of mystery and refinement, the sleek, modern décor and dramatic lighting create an atmosphere that feels both intimate and exploratory. From the moment you step inside, you know you’re in for something entirely different.

We were warmly greeted by wait staff Siya and Jason, and welcomed with a glass of Graham Beck Brut, poured by their award-winning sommelier, George Young. This initial gesture set the tone for a night full of thoughtful detail and elevated hospitality.

Our evening began with “Your Choice,” a playful and mysterious palate starter that involved selecting between two “Dusk Pills”, the one red and the other orange. The orange pill featured peach and plum flavours, while the red had strawberry notes. Though we weren’t told the flavours in advance, this early choice determined the flavour profile of a dessert course we would encounter later in the evening.

Next came “Breaking Bread,” a pillowy-soft Japanese milk bread glazed with honey garlic and served with richly smoked Diablo butter, named after the restaurant’s charcoal-fired oven. Comforting and indulgent, it offered a warm and memorable beginning.

Following this was the “Little Corn Bite,” a crisp, golden morsel with a punchy chilli centre, topped with a piped swirl of smoked sweetcorn Catalan and a touch of caviar. The contrast between the crunchy base, the velvety sweetness of the corn, and the salty pop of the caviar made this bite both playful and luxurious. It was paired with a duck liver dome, decadently glazed in orange and thyme marmalade. The combination was rich, silky, and beautifully balanced in both flavour and texture.

Between courses, we were presented with warm lemongrass-scented hand towels, a refreshing reset for the senses.

We then moved into the more structured elements of the tasting menu. “Freshness” brought together Scottish salmon gravlax with horseradish panna cotta, curry extraction jelly, a vibrant carrot and tamarind broth, and smoked konbu oil. The layers of flavour were clean, savoury, and bright, showcasing the kitchen’s modernist flair.

Next came “Modesty”, featuring glazed sweetbreads paired with amadumbe gnocchi, Diablo crème, trail mix, and oyster mushrooms, finished with delicate drops of truffle-infused oil. The dish delivered a deeply savoury profile, where the smokiness of the Diablo crème met the earthiness of the mushrooms and the gentle sweetness of the amadumbe. The gnocchi’s texture was outstanding, pillowy yet structured, and the interplay of creamy, crispy, and umami elements made this the standout dish of the evening and was my personal favourite.

“Culture” featured coal-fired line fish, spiced dhania relish, cashew nut curry, apricot emulsion, coconut oil, crispy curry leaves, and slangetjies. The result was an exciting mix of texture and bold South African and Indian-inspired flavours, all anchored by the smokiness of the fish.

One of the most playful and unexpected moments of the evening came with “Wash Your Mouth Out With Soap”, a palate cleanser crafted to resemble a bar of soap, humorously etched with the word “f*ck.” A cheeky nod to the old parental warning, this dish featured a grapefruit and rose sorbet, resting on lemon snow with ginger and honey foam to mimic soap suds. It was finished with a pipette of limoncello, aged in-house since 2015. The result was as witty as it was refreshing, offering a moment of levity that still delighted the palate.

The main course, “Weekly Cut,” featured a pepper-spiced venison loin accompanied by charred and braised stuffed cabbage, creamy polenta, a rich venison and port jus, and a touch of fermented honey mustard. The meat was cooked to perfection, offering remarkable tenderness; it sliced effortlessly and melted on the palate with deep, concentrated flavour. The supporting elements brought warmth, earthiness, and contrast, grounding the dish in bold, comforting notes while still feeling refined.

Then came “Breakfast for Dinner,” a dessert tied to our earlier Dusk Pill selection. I received the plum and peach variation, which appeared to be a panna cotta layered with granola, a banana bread round, and a vibrant lemon sorbet. My dining partner was served the strawberry version. To accompany this, George poured a glass of Graham Beck Nectar Bliss, which perfectly complemented the fruity and refreshing dessert.

“Nostalgia” concluded the main dessert segment with banana ice cream, a dark chocolate semifreddo, peanut ganache, and rum and raisin drops. A cardamom saffron cake brought warmth and perfume to the plate, tying together comfort and elegance in one expressive dish.

Finally, the experience ended with petit fours — delicate whisky-filled chocolates and crisp puff pastry bites.

Dusk is a refined and immersive dining experience that reimagines the traditional tasting menu. Each course is carefully composed to surprise and engage, with bold technique and thoughtful storytelling woven throughout. From the opening sip to the final bite, the evening unfolds with precision, guided by a polished team. Set in the heart of Stellenbosch, Dusk offers a memorable evening for those looking to explore a more modern, conceptual approach to fine dining.

Reviewed by World Luxury Awards Representative, Jade van Niekerk

To book your dining experience at Dusk, visit duskrestaurant.co.za.