Under the guidance of our head chef, Catharina’s on 15 is a culinary experience in the ‘field to fork’ philosophy. Our menus are seasonal, utilising the best local ingredients from our gardens. Our style is South African modern contemporary with simple local twists on traditional dishes.

The hospitality and dining experience are the sum total of senses coming together in art, commitment, dedication, culture, colour, taste, history, passion and knowledge, which resulted in Catharina’s on 15 winning the Chef of the Year competition in the High Tea category. These creations feature weekly on the High Tea spreads which are open to guests and public alike.

At Catharina’s on 15 you can expect to taste the likes of East Coast Oysters served on crushed ice with lemon, caviart and flavoured vinegars, Slow Roasted Pork Belly with caramelised apple, cinnamon jus, potato puree and marinated raisin compote, and Citrus Canvass, which consists of Lemon curd, lemon cheesecake crémeaux, salted white chocolate and coconut bark.