De Tafel at Palm House Launches New Terroir-Driven Tasting Menu — A Review
Inspired by South Africa’s nine unique biomes, De Tafel at Palm House Boutique Hotel and Spa’s new tasting menu is a celebration of edible ecosystems. Refined, sensory, and contemporary, the Living Landscape Series is a seasonal, terroir-driven experience rooted in sustainability and foraging. The experience, which has been carefully curated by executive chef, Gregory Henderson, combines culinary theatre with sensory enchantment for an unforgettable night.
“The Living Landscape Series is inspired by over two decades of exploring South Africa’s diverse biomes and deepening my understanding of its indigenous food knowledge. Through foraging and working with native ingredients, I’ve seen how land, water and biodiversity shape truly local flavour. This menu brings that journey to life. It is a tasting experience rooted in sustainability, heritage and terroir.”
A culinary triptych
Chef Gregory Henderson’s Living Landscapes dinner experience unfurls in a three-part journey.
To start, Confluence explores the meeting of waters, drawing on both fresh and saltwater ingredients. Next, Refugia elevates fauna showcasing game, beef, C3 lamb, and duck. Lastly, Botanica, is a plant-led expression of South Africa’s diverse flora and biomes.
“Together, these elements connect land, culture, and cuisine into a cohesive, ecosystem-inspired dining experience,” says Henderson.
Signature dishes include White Mussel Pave with strandspinasie, sugar bush radish petal, and wild fennel blossoms; 54°C Cape Bream Sous Vide with dune spinach, sea urchin, and bokkoms crumble; Venison dombolo with amaasi espuma and heritage corn; and the seven-day dry-aged smoked mountain sage duck with chestnut milk tart and tallow confit leg terrine.
In Botanica, plant-led dishes feature Bambara, Marula Nuts, Monkey Orange, and Danawa, highlighting indigenous crops and biodiversity.
Memorable flavours
The menu is a triumph in exploring locally available ingredients and flavours, with bold choices creating memorable bites in every course. A highlight of our meal was the visually astounding East Coast Rock Lobster (Waterblommrtjir Kerrie, Lobster crème, and 365 day fermented Cape Pondweed Blossoms). With its surprising flavour combinations this dish was something truly special to enjoy.
I also loved the 7 Day Dry Aged Smoked Mountain Sage Duck (Chest Nut Milk Tart, Invasive Peppercorn and Cape Bramble, Tallow confit Duck Leg and Mebos, Root Vegetable Candy). Sour and sweet flavours came together on the plate for a memorable duck dish.
But it was The Cape Honey Bee dessert that really stood out for me. Honeybush Pannacotta, Fynbos Sponge, Wild Flower Caviar, Honey Comb, Heuningboegoe Crème Glacee, Bee Pollen, and Fallen Nuts coalesced to create a dish that was nothing short of a masterpiece.
If it grows together, it goes together
The menu is complemented by both wine and non-alcoholic pairings designed to reflect the terroir and narrative of the dishes.
For the wine pairing, crisp, mineral-driven whites from coastal regions highlight aquatic dishes in Confluence, while structured reds from inland vineyards and boutique producers enhance the depth of game and heritage meats in Refugia. For the Botanica segment, lighter, aromatic whites or rosés, as well as naturally fermented wines, are chosen to mirror the delicate flavours of indigenous plants and nuts.
The non-alcoholic uses botanically infused tonics, fermented teas like honeybush or rooibos, and herbal elixirs made from indigenous fruits such as marula, monkey orange, and danawa.
Whichever pairing you choose, the result is a fully immersive dining experience that is flavourful, balanced, and cohesive.
Thoughtful pairings
I chose the non-alcoholic drinks pairing with my dinning experience and was delighted to discover how much care had gone into selecting these drinks options for teetotalling guests. A virgin Cape Malay Pina Colada accompanied the East Coast Rock Lobster, a delightful pairing indeed. While a seemingly surprising choice, the familiar Cape Malay spices in the cocktail created a familiar symphony of flavours on the palate when paired with the crayfish.
The natural coffee and chocolate flavours of the Moringa Mesquite tea paired with Dry Aged Duck was another inspired choice. The playful cup of the wonders of Africa is a beautiful blend of green leafy moringa and sweet caramel flavours that perfectly complemented the fattiness of the duck and the sweet-sour of its accompaniments.
Focus on sustainability
At its core, the Living Landscape Series embodies a holistic approach to sustainability, biodiversity and ethical stewardship — extending beyond sourcing to embrace the interconnectedness of ecosystems, communities and culinary practice.
Seafood is carefully selected to protect marine ecosystems, while game, heritage livestock, and plant-based crops celebrate species that are resilient and ecologically appropriate.
This approach also supports communities, such as women in the Greater Kruger region who harvest and process marula nuts, preserving indigenous knowledge, sustaining livelihoods, and creating a circular, resilient food economy.
“By designing the menu around South Africa’s nine unique biomes, we educate diners on these food systems, highlighting how a shift toward regenerative agriculture can restore indigenous landscapes rather than degrade them through monoculture,” Gregory concludes.
Book online now for the fine dinning Living Landscape Series experience.
