COVID-19 Protocols – We have implemented strict hygiene practices and safety protocols throughout the kitchen and restaurant to ensure the safety of our guests and staff. To find out more, please feel free to contact us.
*Please note that anyone showing the related symptoms including a higher than acceptable temperature will not be allowed in the restaurant. *


The Restaurant

Hari is a popular southern African clay pot used in cooking traditional cuisine. Afro fusion is cuisine consists of ingredients that grew up with then the fusion comes with use the modern cooking techniques and equipment.


Wine Paring’s
Chocolate and wine pairing R125
Chef and Sommelier’s Food and Wine pairing experience R145

Sharing plate
Tuna tartar, buchu and mustard aioli elements of citrus. R115
Sommelier’s suggestion; Rosé 2017 90

Pulled pork croquettes, pea and mint puree, toasted coriander. R95
Sommelier’s suggestion; Syrah 2016 R60

Saffron mushroom arancini, mozzarella string carrot and black cardamom (V) R90
Sommelier’s suggestion; Chardonnay 2016 R70

Hot smoked free range Chicken Taco, roasted pepper, red cabbage slaw. R95
Sommelier’s suggestion; Innocence 2017 60

Mushroom and garden Pea risotto, BBQ Chicken, toasted coriander. R165
Sommelier’s suggestion; Chassagne Montrachet 2017

Seared Kingklip, seasonal vegetable, cauliflower and coconut volute. R175
Sommelier’s suggestion; Chardonnay 2017 R60

12 hour braised Guinea fowl, sunflower seed risotto, textures of corn, red wine Jus. R195
Sommelier’s suggestion; 1er Cru Morgeot 2017 R90

Confit Pork belly, smoked pommes, braised carrot and confit potatoes R180
Sommelier’s suggestion; 1Cru Chaumées Clos Saint-Abdon 2017 R130

Trio of chocolate, vanilla sponge, frozen berries, salt caramel, ice cream. R120
Artisanal selection of 3 local cheese, Beef biltong and Estate preserves. R265


Chef & Sommelier

Sommelier turned Chef from the love of food and wine. I have always loved cooking ever since childhood l would always be around my grandma in the kitchen and by working hand in hand and rubbing shoulder with the best chef’s in the culinary scene l learn a lot of techniques and methods of modern cuisine
This inspired me to take the ingredients l am familiar with from my background and use them in a modern way to create the afro fusion cuisine


Afro fusion cuisine this used the ingredients that are familiar with African cuisine with a twist of modern touch without loosing their origins
By celebrating these ingredients cuisine with an African flair was born

Open Daily Lunch
12:00 to 16 :00

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