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Voucher Partner An intimate and immersive fine dining experience in the heart of Stellenbosch, conceptualised by Chefs Darren Badenhorst & Callan Austin.
Since opening in September 2022, our vision has been to create a space where culinary boundaries are pushed, and creativity thrives. With Callan at the helm, Dusk delivers a multi-course tasting menu that blends innovation, storytelling, and flavour. Complemented by a world-class wine list and thoughtfully curated beverage pairings, we invite our guests to embark on a memorable journey through modern gastronomy.
Seasonality and locality are at the heart of everything we do. Our menu is a carefully curated expression of bold flavors, innovative techniques, and thoughtful craftsmanship. With a focus on fermentation and preservation, we create layers of depth and complexity—from house-made misos and garums to delicate lacto-ferments, cured meats, and artisanal cheeses. Each element is designed to highlight the finest ingredients sourced from local producers, ensuring a dining experience that is both refined and memorable
More than just a restaurant, Dusk reflects Chef’s Callan and Darren’s values and vision—a space where creativity, collaboration, and mental well-being are celebrated. We are committed to fostering a positive work culture for our team and creating an atmosphere where guests can connect, share, and savor unforgettable moments. Through our dedication to sustainability, hospitality, and innovation, we aim to redefine modern fine dining while staying true to our roots and passion for exceptional food.
Gourmet Guide Description
Hidden in Stellenbosch’s bustling Plein Street, a sophisticated epicurean crusade awaits 30 diners after dark. At their vibey Nocturne bar next door, you can savour a classic welcome cocktail – and maybe head back for more after dining at DUSK. You’ll want the adventure to last forever…
Light is centred discreetly on a white-clad table. The dark, intimate interior is the perfect backdrop for DUSK’s concept of all-encompassing, experimental dining. It’s a result of the expansive minds of restaurateur Darren Badenhorst and executive chef Callan Austin. Callan has channeled his technical expertise into creating exceptional dishes in the 16-course epicurean tasting menu (the odyssey menu is six courses with choices), divided into a prelude, interlude and epilogue.
From the start, the amuse bouche of three bite-sized creations reveals evidence of an alchemist at work with premium ingredients. An ultimate treat of perfectly pan-fried Scottish scallop with cauliflower, raisin, and blue cheese butter tortellini is a coup. It’s married with a black garlic emulsion, a delicate Parma ham and cauliflower floss, aerated lemon hollandaise, local KZN winter truffle, and caviar from Madagascar.
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