Terrarium Launches New À La Carte Menu Inspired by South African Nostalgia
Posted on: 1 July 2025 Written by: Newmark Hotels & Reserves
Terrarium, the contemporary fine-dining restaurant at the Queen Victoria Hotel in Cape Town’s V&A Waterfront, proudly launches its new à la carte menu today. Led by Chef Patron Chris Erasmus and Head Chef Anlou Erasmus, this fresh offering brings Terrarium’s celebrated, creative approach to fine dining to guests in a more personal and flexible way.
Building on Terrarium’s ethos of seasonal, low-waste dining, the new à la carte menu is a deeply personal collaboration between Chris and Anlou. It combines their decades of professional skill with cherished childhood memories, reimagining familiar South African flavours through the restaurant’s creative lens.
“The à la carte menu lets guests experience our cooking style on their own terms,” says Chef Chris Erasmus. “It makes Terrarium’s food more accessible and gives people a reason to come back, with the freedom to explore a wider range of dishes beyond a full tasting menu.”
Neil Markovitz, CEO of Newmark Hotels & Reserves, adds: “Terrarium continues to redefine what contemporary South African fine dining can be. This new à la carte menu celebrates nostalgia and local identity while staying true to the thoughtful cooking and storytelling that has made Terrarium so distinctive. We’re proud to support Chris and Anlou in bringing this vision to life for our guests.”
Dishes on the new menu celebrate a sense of place and nostalgia. Highlights include:
- Steak and Caesar, inspired by Chef Chris’s childhood love of grilled meat, served with anchovy dressing and spring onions.
- Braaied Lambs Tail, evoking family braais with rich, sweet, flame-finished edges.
- Mushroom, an inventive, sustainable plate using mushroom offcuts and tiger’s milk to deliver deep earthy flavours.
- Beef Tataki, seared over the braai for a distinctive South African smokiness, paired with oak-smoked mayonnaise and spicy mustard.
- West Coast Catch, served with caramelised fennel sauce and a fish-bone-based potato purée that maximises flavour while minimising waste.
- Ocoa Chocolate Cremeux, a sophisticated local twist featuring rooibos-and-chai ice cream, dark chocolate, caramel, and a cranberry-rose purée.
The à la carte menu is priced to remain approachable, with dining options now ranging from single-plate dinners to the full eight-course Fauna or Flora set menus, accompanied by optional wine pairings.
Beyond the menu, Terrarium offers an immersive, welcoming environment. The restaurant’s artfully designed interiors, mellow music, fireplace and lounge-style atmosphere create a warm and sophisticated space where guests can connect, unwind, and linger.
About Terrarium
Located within Newmark Hotels & Reserves’ Queen Victoria Hotel at the V&A Waterfront, Terrarium is helmed by award-winning Chef Chris Erasmus, renowned for championing local, seasonal and sustainable cuisine. Inspired by the concept of a self-sustaining ecosystem, Terrarium’s culinary philosophy celebrates regenerative cooking, community-driven sourcing, and a commitment to low-waste dining. Since its opening, Terrarium has earned acclaim for its hyper-seasonal tasting menus and refined yet approachable South African-inspired dining.
