You eat at The Chefs' Table in uMhlanga, where the kitchen works in full view of the dining room. The menu changes with what local suppliers bring in — expect fresh fish from the KwaZulu-Natal coast, shellfish, and handmade pasta, a staple from the executive chef's Italian heritage. Dishes go out on handcrafted ceramic plates.

The wine cellar holds South African vintages alongside French and New Zealand bottles, some available by request. The space uses raw materials and natural textures, with the open kitchen as its focal point.

Since opening in 2016, the restaurant has run events like winter date nights and food-and-wine pairings with guest vintners. A private dining room takes bookings for groups, and the kitchen caters offsite for weddings and corporate events.

The chef trained in Colorado before returning to South Africa, where he worked with local producers at Hartford House before taking over here in 2020.