It’s not often that a meal manages to remind us of where food truly comes from, but at Culinary Table, just off Pelindaba Road in Lanseria, that’s exactly what happened. This garden-to-table restaurant is more than a pitstop – it’s a living, growing culinary destination. We were drawn in by the promise of fresh, sustainably grown produce and a seasonal menu built around what’s thriving in their on-site urban farm. What we didn’t expect was just how deeply the experience would root itself in our senses.

When we arrived at Culinary Table, it felt as if we had entered a calm, curated world where food is not just prepared but nurtured. From the first look, the space is inviting—open and light-filled, with an unpretentious charm that feels at once sophisticated and grounded. The scent of garden herbs drifts from the kitchen to the patio, and the distant clink of cutlery mingles with the breeze rustling through citrus trees nearby. It’s easy to forget that you’re just a short drive from the city.

We began our meal with a starter that set the tone for what was to come. The chicken livers bruschetta came beautifully layered on buttery puff pastry toast, crisp at the edges, pillowy at the centre. Topped with free-range grilled chicken livers, cultured peri peri butter, dehydrated peppers, and just enough pickled red onion to cut through the richness, the dish delivered warmth, depth, and just the right bite of spice. The balance between indulgence and freshness is what really stood out. We could tell the ingredients hadn’t travelled far—most likely picked just a few metres from our table.

Alongside this, we shared a classic margherita base dressed with a generous selection of toppings: chorizo, grilled chicken, beef sausage, and mushrooms. There’s something so satisfying about a proper woodfired pizza, and this one was the kind you remember long after it’s gone. The crust was blistered and chewy, holding up well under the load of toppings without turning soggy. The tomato sauce tasted sun-ripened and honest, and the chorizo in particular packed a wonderful smoky depth that played off the creaminess of the mozzarella.

Between courses, we sipped on a pair of freshly pressed juices that felt like a bit of a reset for the palate. The green juice—made with celery, kale, ginger, apple, and cucumber—was clean and sharp, a true garden sipper with enough ginger to wake the senses without overwhelming them. The roots and fruit juice was a little heartier, thanks to the earthy sweetness of beetroot and carrot, lifted beautifully by the brightness of pineapple, pear, and apple. These juices weren’t just filler between plates; they were carefully made and carried the farm-to-glass philosophy just as well as anything on the menu.

For mains, we dived into a plate of seven Mozambican prawns, grilled to perfection in the Josper oven and drenched in a paprika, garlic, and garden lemon butter. There was something incredibly moreish about the prawns, the way the shells locked in the buttery flavours. They arrived resting on a savoury bed of Spanish rice and beans, which offered a slightly nutty, toothsome counterpoint to the briny richness of the seafood. Each forkful spoke of sunshine and spice and soil.

We also had the slow-cooked, roasted free-range lamb shoulder, which turned out to be one of the highlights of the afternoon. Fall-apart tender and full of flavour, the lamb was steeped in a rich bay leaf gravy that soaked into every bite. It was comforting in all the right ways, the sort of dish that speaks of patience and attention to detail. There’s a depth in the gravy—earthy, herby, and soulful—that clings to the lamb without overwhelming it. It’s the kind of plate you want to savour slowly, in good company.

Dessert, though we were full, was impossible to resist. We shared a baked lemon cheesecake with a vanilla ice cream on the side. The cheesecake had the right amount of tang, the lemon shining through without being too assertive. It was baked just so, soft and creamy inside with a delicate golden top. The scoop of house-made vanilla ice cream brought the meal to a quietly satisfying close.

What makes Culinary Table such a standout is not just the food, or even the setting, but the philosophy that runs through every part of the experience. Founded by father-and-daughter duo Wehrner and Daniela Gutstadt, this place is a tribute to growing thoughtfully and cooking with intention. Their urban farm, free of pesticides or sprays, produces everything from Swiss chard to turmeric, multiple types of citrus, and hardy herbs like oregano and parsley. These ingredients aren’t just added for effect—they’re the heart of every dish. You can taste their freshness, see their vibrancy, and feel the effort that goes into cultivating them.

For us, Culinary Table isn’t just a restaurant—it’s an immersion into something slower, greener, and more considered. Whether you’re popping in for a loaf of bread from the bakery, or sitting down to a meal that tells the story of the land it grew from, there’s a sense that everything here has purpose. And in a world where food is often fast and forgettable, that kind of intention is worth travelling for.