CONTACT
 
KATIE WONNACOTT
katie@tableseven.co.za  
(+27) 079 286 1811
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ADDRESS
 
THE SALT ORCHARD​
UNIT C5 
CORNER OF BRIAR & YEW STREET
SALT RIVER

SARAH & PETERS WEDDING

Sarah and Peters's wedding was held at the incredible newly renovated Argyle in Woodstock.

 

The approach to the menu was natural, elegant and packed full of flavour. Everything from the style of the food to the crockery and serving gear was designed to fit in line with the beautiful decor of the event and the venue. 

 

Guests entered the courtyard and were welcomed with light canapes, poke bowls and a harvest table packed with homemade pates, pickles, cheese, and an array of mezze. Guests were then lead to the main dining room where tables were laid out with whole lamb shoulders, octopus cocktails, and beautiful salads. 

SALDANHA EXPERIENCE 

Table Seven teamed up with the Blue Bay Lodge and The Oyster and Mussel Monger for a unique weekend experience showcasing Saldanha Bay in the West Coast. 

 

Table Seven hosted the Friday night dinner for 26 guests with Groote Post wines which consisted of Oysters, mussels, perlemoen and fresh local fish showcasing the best of the West Coast. 

COAST2COAST

CAPITAL

We were approached by Coast2Coast to cater for their year-end function. Our approach to the food was simple; delicious ingredients done right. 

 

We presented an informal feast with harvest table starters including cured salmon, charcuterie, mezze and duck liver parfait. The main course included a selection of salads, seafood linguine and whole roasted ribeye on the bone with balsamic caper and parsley vinaigrette. The meal was completed with a decadent dessert table.

OSSIANO

Ossiano is the flagship fine dining restaurant of Atlantis the Palm Dubai and Luke's first position as Chef de Cuisine.The menu he had in place was simple, but revolved around the best produce he could source.

 

Product and execution was the motto and words we still live by. Hand-dived Loch Fyne scallops, milk-fed Dutch veal, Brittany sea bass, French Gillardeau oysters and Japanese beef, were just some of the amazing products found on the menu. The results were impressive and under Luke's leadership Ossiano was voted Best restaurant for 3 consecutive years by Hotelier Middle East, amongst other prestigious accolades. 

COAST2COAST

CAPITAL

We were approached by Coast2Coast to cater for their year-end function. Our approach to the food was simple; delicious ingredients done right. 

 

We presented an informal feast with harvest table starters including cured salmon, charcuterie, mezze and duck liver parfait. The main course included a selection of salads, seafood linguine and whole roasted ribeye on the bone with balsamic caper and parsley vinaigrette. The meal was completed with a decadent dessert table.

COAST2COAST

CAPITAL

We were approached by Coast2Coast to cater for their year-end function. Our approach to the food was simple; delicious ingredients done right. 

 

We presented an informal feast with harvest table starters including cured salmon, charcuterie, mezze and duck liver parfait. The main course included a selection of salads, seafood linguine and whole roasted ribeye on the bone with balsamic caper and parsley vinaigrette. The meal was completed with a decadent dessert table.

PRIVATE

CHEFFING

Whether it be a simple family dinner or a big party, we always ensure we deliver the best and most ethically sourced products, prepared with love and respect.

If you are looking for a top restaurant experience or a chilled potjie on the beach, you can be sure it will be special.

THE MESS

Luke was approached by owner Carlene de Gouveia to create a menu based on her favourite foods from around the world in a shared tapas style environment.

 

We kept the menu small and uncomplicated, ensuring that the quality is maintained and consistent.

 

We don't complicate flavours, but rather celebrate their individuality, taste and quality.

LOTHIAN VINEYARD

We joined forces with Lothian vineyard and master winemaker Richard Kershaw to produce a Chardonnay pairing for the Elgin Valley Chardonnay Colloquium.

 

The menu included West Coast oysters, beetroot cured salmon, tarragon butter poached chicken, roast chicken and brown toast veloute. A perfect pairing rounded off with aged Dutch Beemster Gouda and local apple and fennel jam.

NIALL AND HEIDI WEDDING

Niall and Heidi, a lovely couple from Cape Town celebrated their wedding with 100 of there closest friends and family at Lothian Vineyards in the beautiful valleys of Elgin. 

 

Niall and Heidi both love their food so we designed a menu with some of there favourite ingredients. The wind howled like mad, but it couldn't stop the party!

 

DAPPER

Dapper coffee is an expression of simplistic quality. Set in a classic car showroom, the aim was to deliver delicious, healthy and substantial meals using quality ingredients. A coffee shop with a special setting and a special menu.

ITALIAN SUMMER FEAST

For Brian's almost 58th birthday party, he wanted a beautiful Italian-inspired feast. We created 2 long tables covered in colourful bowls, platters and delicious food.

 

The table was surrounded by his closest friends and family, with the food being shared and passed around as it should.

 

We included some of Brian's favourites like octopus, ox tongue salad, mozzarella, homemade pasta and whole roast lamb shoulder.

MAZE

Gordon Ramsay's first and only restaurant in South Africa. Luke worked under Michelin chef Phil Carmichael. It was here where he truly started to understand flavour and technique, whilst working under extreme pressure.

 

A life changing experience not just professionally, but personally. This is where Luke and Katie met.

HEALTH

FOOD

TAKE-AWAY

An idea still being developed, based on quality health food options at affordable prices, appealing to a wide local audience.