REVOLUTIONARY IMMERSIVE captivating UNIQUE
Dusk is a thought provoking restaurant concept conceived by chefs Darren Badenhorst and Callan Austin. The pair first met over a decade ago, when Callan walked through the doors as an intern at one of Darren’s kitchens in the Cape Winelands.
Having stayed in contact since that day, Darren extended the offer to Callan to join his team when he opened Le coin Français in 2017. As the restaurant would go on to win multiple awards, Darren’s mentorship became increasingly prevalent in Callan’s career – seeing him through to the finale of the San Pellegrino Young Chef Academy Competition 2021 in Milan where Callan became the winner of the Social Responsibility Award.
Fate, it seems, would have it that they have come full circle since Callan is now assuming his first head chef role at Dusk restaurant.
REVOLUTIONARY IMMERSIVE captivating UNIQUE DINING EXPERIENCE
Dusk is a new and thought provoking restaurant concept conceived by chefs Darren Badenhorst and Callan Austin. The pair first met over a decade ago, when Callan walked through the doors as an intern at one of Darren’s kitchens in the Cape Winelands.
Having stayed in contact since that day, Darren extended the offer to Callan to join his team when he opened Le coin Français in 2017. As the restaurant would go on to win multiple awards, Darrens mentorship became increasingly prevalent in Callan’s career – seeing him through to the finale of the San Pellegrino Young Chef Academy Competition 2021 in Milan where Callan became the winner of the Social Responsibility Award.
Fate, it seems, would have it that they have come full circle, since Callan is now assuming his first head chef role at Dusk restaurant.
The vision the two chefs share for Dusk is for the restaurant to become a space where the boundaries of the fine dining industry are challenged, and ultimately pushed aside by having a unique food and beverage offering that not only entices the palate, but also conveys a story with emotion behind each dish. The chefs will also be experimenting with various in house preparation methods such as fermentation and “whole process” cooking that will be used to drive a zero-waste policy. Diners can expect to see in-house ingredients such as miso’s, garum’s, Shoyu’s, Lacto-ferments, cured meats, cheeses, and even wine and alcohol production.
THE psychological APPROACH
As partners, Darren and Callan are also diving deeper into restaurant psychology and mental health. Focussing on how to construct a positive work culture and environment for staff and everyone connected to the industry and thereby raising the bar for what the restaurant industry currently has to offer to employees. One of the first steps in their plan to improve mental health in the industry is the employment of an in-house councillor and practising forest therapy.
BOOK YOUR DINING EXPERIENCE AT DUSK
MEET THE TEAM
Meet Demi, our hostess with the mostess! An intelligent young lady who recently completed her law degree at Stellenbosch University. Her bubbly personality and warm reception make her the perfect person to welcome our guests. As you can see, one of her favourite tasks is popping the bottle of welcome bubbly!
Meet Elroy, our restaurant manager as well as the man behind all of the admin at Dusk.
Elroy is friendly and engaging and can always be found with a smile on his face and a joke up his sleeve. We all know that the paperwork can get a bit overwhelming at times, but we’re thankful that Elroy has us covered!
Meet Nadine, the second pair of talented hands in our pastry section. Nadine has proven that sometimes hard work and dedication can quickly outperform experience. Her thirst for knowledge will inevitably grow her into an incredible chef one day. Just like our beautiful foraged garnishes, Nadine brings freshness and life to the Dusk kitchen.
proven that she is a force to be reckoned with in the kitchen! Her persistency for perfection and
bubbly demeanour are a testament to the positive work environment we encourage at Dusk. As you can see, there’s no shortage of her favourite ingredient, chocolate!
discovered on his travels and decided to move back home to pursue a career in the kitchen.
Troy is a team player and always has a fascinating story to share. We’re sure that he’ll be stoked to add having snails put on his face for a photoshoot to the list.
Meet Hano, the man behind our beloved Diablo oven. He can be found smoking anything from duck breasts and sausages to mushrooms and asparagus. Hano actually has more in
common with the Diablo than he may think. He’s sturdy, reliable, covered in charcoal (sometimes) and brings another layer of depth to our kitchen, making Dusk truly unique.
Meet James | Head Sculler by day, master barista by night. Our relationship with James stretches much further back than just Dusk. In fact, Callan and Darren have been working with James for over a decade! As cool as a cucumber, James has recently been moving out of the scullery and into the front-of-house team and has aspirations to become a barman. We support you James and look forward to watching you grow.
Meet Sisipho, the bubbly personality that helps keep Dusk looking immaculate. Thank you for all your hard work and attention to detail!
Meet Schola, one of the very talented ladies that you’ll find on the dining room floor. She is a woman of many talents having completed degrees in theology, the culinary arts, and soon to be accounting! We are privileged to have such a determined woman working alongside us.
Introducing Finn, a third-year student from Silwood who will be with us for a full year. By the end of the year, Finn will design a menu and operate his own service, drawing on experiences from the restaurants where he has worked. We eagerly anticipate seeing your growth and tasting your food later in the year.
Meet Kesia, one of our ICA first-year students. Kesia started with us two months ago and has slotted into the team as if she has been with us since the start. We are proud to see the progress she makes on a daily basis and have no doubt she is going to become a great chef!
Gourmet Guide Award 2024 - Two Plates
For exceptional dining that demands a detour
AT DUSK | WE DINE.
Tuesday – Sunday
6 pm – 8 pm (Last seating)
+27 21 023 4100
43 Plein Street, Stellenbosch, 7600
*Menu and beverage pairing subject to seasonality and chefs’ daily creative expression
Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, tree nuts, soya beans, shellfish, peanuts, and any other allergens. Please inform us of any dietary requirements upon making your booking.
Due to limited establishment size and diverse menu, a R600 deposit is required to secure your booking.
A 100% REFUND WILL BE RETURNED for any cancellation or modification made by the guest no later than 48 hours prior to your booking. Please note that if guests are 30 min late for their reservation without notice we reserve the right to cancel their booking.
*Our menu caters to various dietary preferences and restrictions. While we are unable to provide options for vegan, halal, celiac, sugar-free, and fat-free diets, we are pleased to accommodate vegetarian and pescetarian choices. Additionally, we offer alternatives for those with gluten intolerance and basic allergies, including shellfish, nuts, and eggs.
* Please note that children from age 12 and up are welcome to join us for dinner and are permitted to enjoy the tasting menus offered.
*For American Express and Amex card transactions, please note that a 4% surcharge will be applied to your total bill.
* Menu and pairing prices are subject to change at the restaurant’s discretion.