The Queen Victoria Hotel at V&A Waterfront will soon welcome Terrarium, a new fine-dining restaurant focused on sustainability and hyperlocal sourcing. Spearheaded by chef Chris Erasmus, known for his award-winning restaurant Foliage in Franschhoek, Terrarium aims to celebrate nature through regenerative, eco-conscious cuisine.
Erasmus describes Terrarium as “a space built around the concept of regeneration and staying close to nature.” He will lead the restaurant alongside head chef Anlou Erasmus, transforming the space previously occupied by Dash Restaurant.
A Commitment to Sustainability and Local Sourcing
Terrarium will offer an eight-course Fauna or Flora menu, featuring either hyperlocal seafood and meat dishes or plant-based options. A lighter à la carte menu will also be available for lunch and in the bar during the evenings. The restaurant prioritizes sustainability by sourcing unusual meat cuts from small, family-owned butcheries and partnering with local suppliers, including beekeepers and smokers, to minimize its eco footprint.
The commitment to sustainability extends to the wine list, curated by Newmark’s Group Sommelier Marlvin Gwese, featuring wines from bespoke winemakers and producers of natural wines. In addition to its eco-conscious food and drink offerings, the restaurant will showcase works from emerging South African artists across various mediums, including wood carvings and paintings, to further support local talent.
Terrarium will also feature live music, with performances from folk, blues, and jukebox-style singers, adding to the restaurant’s unique atmosphere. Chef Chris Erasmus expressed his excitement about bringing a contemporary take on sustainable dining to this urban setting.
Part of Newmark Hotels & Reserves, Terrarium will officially open on November 1, offering an innovative dining experience that blends sustainability, art, and live entertainment.
