You eat at Culinary Table from a menu that changes weekly with the harvest from its organic kitchen garden in Lanseria. The restaurant grows vegetables, herbs, and fruit on-site, composting all organic waste back into the soil. Chef Daniela Gutstadt, trained in New York, oversees the kitchen, butchery, and bakery — the team receives whole animals from farmers and breaks them down nose-to-tail.

The adjoining food market stocks over four thousand products, including sourdough bread baked daily and vegetables picked from the garden. Rainwater collected from the roof irrigates the beds; companion planting keeps pests away without pesticides. Glass jars are sterilized and reused for produce; cardboard and paper become compost through carbon regeneration.

The space began as a demo kitchen for Culinary Equipment Company, where staff meals evolved into this restaurant. Now it serves breakfast and lunch in a converted industrial building, with a private room for events. The market sells ready-made meals like lasagne and curry alongside spices and international ingredients.