Palm House Boutique Hotel, following a dynamic redesign of its interiors, is set to establish itself as a premier culinary hotspot in Cape Town’s southern suburbs.

At the forefront of this culinary transformation is the renowned Executive Chef Gregory Henderson, whose vast experience and dedication to sustainable practices significantly elevate the dining experience at Palm House Boutique Hotel and Spa. The establishment invites both locals and hotel guests to savor its two unique dining options: the laid-back, all-day service at Palm Terrace, and the artistically refined dinner ambiance at de Tafel room.

The gastronomic adventure kicks off with a creative breakfast menu at Palm Terrace, featuring standout dishes such as the light and fluffy omelette soufflé and the luxurious Eggs Benedict. Chef Henderson’s menu continues to impress throughout the day with a mix of fashionable small plates and well-loved traditional dishes suitable for the whole family.

“People appreciate having options,” says Henderson. “That’s why we’ve designed our menu to offer diners the flexibility to enjoy their meals exactly how they want, whether they’re gearing up for a busy day, relaxing on vacation, or enjoying a catch-up with friends over exquisite dishes.”

At Palm Terrace, guests can indulge in an array of small plates like the in-house prepared tender lobster cappelini or the caul-wrapped lamb rack on freshly chopped ratatouille. The house burger is reimagined with a patty of hand-ground short-rib served on a homemade brioche bun. Guests can choose to enjoy a single dish or mix and match several plates to share, all while experiencing a menu filled with creative Cape-inspired dishes.

The hotel has also introduced an Afternoon Tea service at Palm Terrace, available daily from 2pm to 5pm. Guests can enjoy a lavish three-tiered étagère of both savory and sweet treats, accompanied by a selection of fine teas and coffees, or perhaps a glass of champagne for an added touch of luxury.

For evening dining, de Tafel offers a more sophisticated setting focused on fine dining. The evening begins in the cozy bar and lounge with an aperitif or a bespoke cocktail, prepared by a skilled mixologist, with the fire crackling in the background. Guests are then treated to a multi-course menu that showcases the native flora and flavors of the Cape, emphasizing sustainable practices—a testament to Henderson’s role as an ambassador for the World Wildlife Fund’s South African Sustainable Seafood Initiative (SASSI).