Events At Dusk
Restaurant Week at DUSK
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Restaurant Week returns to DUSK

Restaurant Week South Africa is a nationwide dining initiative that brings together the country’s top restaurants for a limited period each year. Participating restaurants create special menus at a set price, giving diners a chance to experience some of South Africa’s best kitchens at real value.

From 25 September to 1 November, Dusk is taking part once again.

Since the last edition, we’ve introduced an à la carte menu. For Restaurant Week, you can select from these dishes to build your own three or five course experience, or choose our eight course Signature Tasting Menu.

The DUSK Signature Experience

Curated from DUSK’s à la carte menu, the experience invites you to create your own journey through the kitchen’s distinctive style. 

DUSK Signature 3-Course Experience · R795 per person
One starter, one main, one dessert. Includes a glass of bubbly on arrival.

Optional wine pairing available for R495.

DUSK Signature 5-Course Journey · R1,195 per person
One snack, two starters, one main, one dessert. Includes a glass of bubbly on arrival.

Optional wine pairing available for R795.

Book Your Table

Signature Experience Menu

Snacks

(five course only, choose one)

  • A man’s best friend — aged wagyu tartare, toasted brioche, black garlic and balsamic emulsion, porcini mushroom, pork fat roasted macadamia (add shaved truffle +R195)
  • Little corn bite — sweetcorn, oak smoked Stanford Catalan, crispy rosette cracker, pickled jalapeño, Malay popcorn dust
  • Spicy tuna beignets — crispy potato beignets, yellowfin tuna, berbere aioli, scallions, toasted sesame seeds, togarashi
  • Scallops and sabayon — pan-roasted scallops, cauliflower and vanilla sabayon (add caviar +R245)

Starters

  • Game fish crudo — hibiscus tiger’s milk, crispy ginger, fresh green apple, basil
  • Langoustine agnolotti — smoked and aerated pomodoro bisque, roasted parmesan rind foam, basil
  • Coal-roasted line fish — nasturtium coconut curry, scallion salad, Mauritian pickled chilli
  • Lamb sweetbreads — fried and glazed in lamb jus, smoked cream, confit leek, roasted mushrooms
  • Broad bean barigoule — minted potato gnocchi, 18 month Comté vichyssoise, roasted asparagus, black truffle

Mains

  • Wagyu Wellington — sauce au poivre, bone marrow pomme purée, chives (add shaved truffle +R195)
  • Roast petit poussin — Parma ham and corn croquette, thyme sausage stuffing, Chardonnay cream, chicken jus (add shaved truffle +R195)
  • Truffle risotto — roasted parmesan rind stock, shaved winter truffle, parmesan foam
  • Rolled lamb saddle — nettle and black olive stuffing, glazed lamb belly, gratinated cos lettuce, Caesar dressing emulsion, pommes dauphinoise, caper lamb jus
  • Paella de marisco — saffron and shellfish rice, steamed mussels, squid, langoustine, classic socarrat

Desserts

  • Black Forest Alaska — mascarpone mousse, macerated black cherries, chocolate jaconde sponge, brûlée vanilla meringue, flambé cognac
  • Pistachio Paris-Brest — cardamom and tonka bean craquelin, pistachio cream, praline

Signature 8-Course Tasting Experience With bubbly – R1,495 per person

For those who want the full expression of the kitchen, Dusk presents its Signature Tasting Menu: an eight course progression through the restaurant’s Epicurean style, opened with a glass of bubbly on arrival. Tables for this experience are limited, and early reservations are recommended.

    Menu

    • Amuse bouche: clarified spring gazpacho (Graham Beck Cap Classique NV)
    • Snacks: spiced tuna beignets, scallop and caviar with white chocolate sabayon (Tokara Blanc de Blancs 2012)
    • Poached langoustine: broad bean barigoule, roasted asparagus, gnocchi, parmesan foam, shaved winter truffle (Rustenberg Chardonnay 2022)
    • Coal-roasted bream: nasturtium and coconut curry, scallion salad, Mauritian chilli vinegar (Matthew van Heerden Pinot Noir 2018)
    • Palate cleanser: blood orange sherbet, ginger jellies
    • Karoo lamb: rolled loin, glazed belly and sweetbreads, smoked aerated cream, mushroom tarte tatin (Rust en Vrede Syrah 2015)
    • Black Forest Alaska: port-macerated cherries, chocolate jaconde sponge, flambé cognac (Thelema Noble Late Harvest 2012)
    • Petit fours: Earl Grey jelly, coconut bon bon

    Menu – R1,495 per person

    Sommelier’s selection wine pairing – R1,095 per person

    Pandora’s Box wine pairing – R1,995 per person

    Book Your Table

    Availability

    Available Tuesday to Saturday throughout Restaurant Week.

    Lunch seatings are available Friday and Saturday at 12:00, 12:30 and 13:00 (last seating), for the à la carte menus only. Lunch reservations are limited to a two hour seating.

    Bookings

    Restaurant Week bookings open to the public on 18 September, with early access available to our VIP subscribers beforehand. All reservations are made through the official Restaurant Week booking portal.

    Book your table at DUSK

    A deposit of R800 per person is required to confirm your booking. The deposit link expires within 48 hours, and any booking not confirmed in that time will be automatically cancelled. The deposit is deducted from your final bill. A 13% gratuity is added to the final bill.

    AT DUSK | WE DINE.