– Acclaimed chef, Chris Erasmus is bringing fresh, sophisticated flavours with a creative spin and a focus on sustainability to the V&A Waterfront with the opening of a fine-dining restaurant, Terrarium, at the five-star Queen Victoria Hotel on 1 November 2024.
Terrarium has redefined the space that was previously the beloved Dash restaurant, inviting both hotel guests and the public to enjoy the completely rejuvenated restaurant brand.
Drawing on his international exposure, vast experience and a deep understanding of the latest trends in the culinary world, Chef Chris has infused creativity and ingenuity into the Terrarium menu and dining experience to present an offering unlike another in the Waterfront precinct and further afield, at a price point that offers value for money.
Each dish is immaculately prepared and combines thoughtfully selected ingredients and exciting flavour combinations, delighting the senses and offering patrons a memorable experience. The restaurant is led by Chef Chris as Chef Patron, together with Terrarium’s newly appointed Head Chef, Anlou Erasmus.
One of the highlights is the dinnertime offering, giving patrons the option of an eight-course Fauna or Flora menu, featuring either hyperlocal seafood and meat dishes or plant-based dishes, respectively. For those who desire a lighter option, the restaurant also serves a small plates à la carte menu in the bar area in the evenings and as the standard menu during lunch service.
Chef Chris, who is well known for his work in spearheading one of South Africa’s top 10 restaurants, Franschhoek-based, Foliage, shares: “My passion for celebrating organic food, from farm and forest to plate, runs deep. True to its namesake, Terrarium is a space that is built around the concept of regeneration and the commitment to remain close to nature. I am thrilled at the opportunity to introduce a contemporary spin on sustainable dining in this urban landscape.”
In line with its ethos, Terrarium’s menus incorporate seasonal ingredients and unusual cuts of meat, lowering the demand on prime cuts, but not compromising on flavour. The team is also focused on supporting the local community, helping them to grow vegetables and herbs, using fresh and forest-foraged ingredients, and local produce from small, family-owned fisheries, butcheries, smokers and beekeepers. Moreover, the restaurant’s wine list is personally curated by Newmark’s Group Sommelier, Marlvin Gwese, and it supports small, bespoke wine makers and producers of natural wines.
There is also great emphasis on art and music at Terrarium. Working together with an art curator, Chef Chris and his team aim to showcase up-and-coming South African artists’ work, from wood carvings to paintings made with natural African clay pigments. They will also incorporate a live music programme including folk and blues performances, as well as postmodern jukebox-style singers accompanied by the hotel’s grand piano.
