THE Luke Dale Roberts Group of Restaurants welcomes winter with a reimagined set of offerings across its portfolio, available until end October 2026. Each restaurant presents a distinct experience, reflecting Luke Dale Roberts’s travels, inspirations, and commitment to flavour-driven, approachable dining.
At The Test Kitchen Fledgelings, winter brings a playful, street food-inspired à la carte during lunch and dinner service. Guests are encouraged to order a variety of dishes and share between the table, creating a fun and casual dining experience. The menu includes vetkoek with smoked snoek pâté, oysters with dill mignonette, Korean fried chicken, lamb and kingklip kebabs, mushrooms on toast, bone marrow on brioche, and the signature beef slider.
The format is intentionally flexible, allowing guests to move seamlessly between lighter small plates and more substantial dishes, perfect for casual get-togethers, shared family-style dining, or a relaxed meal with friends. Fledgelings operates as a fully fledged, professional restaurant led by a team of highly skilled, experienced chefs, many of whom have grown within the programme and now mentor emerging talent. This creates an environment where refined, flavour-forward dishes and polished service go hand in hand with meaningful skills development. À la carte options range from R70 to R275 per item.
The Pot Luck Club Cape Town introduces the PLC Winter Feast, a new lunch concept inspired by Luke’s early experiences in Asia, particularly Korea. The idea of a table buffet is brought directly to guests, served in Japanese crockery including toban ceramic dishes specially imported for the season.
The meal unfolds in three waves: cold starters, warm mains, and dessert, creating a natural rhythm that is both generous and manageable. Guests begin with bread dumplings, inspired by dombolo, and burnt yuzu and miso butter, bringing a comforting, nostalgic element with a suble Japanese twist. Malay style prawn tacos, and Japanese vegetable salad. Heartier dishes follow, including tonkatsu, Sichuan beer-braised duck, and kingklip tobanyaki with Koshihikari rice. Dessert features Japanese cheesecake with poached strawberries and roasted sesame ice cream (pictured below).
The price for the Winter Feast menu is R695 per person.
Returning on Sunday, 10 May 2026, The Pot Luck Club’s Sunday Brunch Winter Extravaganza remains one of Cape Town’s most coveted weekend experiences. Guests enjoy a 10-course menu accompanied by bottomless bubbles and a DIY Bloody Mary station with house-infused vodkas and an array of garnishes.
The brunch begins with dishes such as smoked oysters served with passion fruit nước chấm, followed by a delicate prawn taco. Guests move on to brioche with quail egg, porcini hollandaise, and mushroom duxelles, and a punchy venison tartare with raisin and hazelnut XO. A Pot Luck interpretation of the classic Arnold Bennett baked smoked haddock omelette leads into a carrot risotto with pistachio pesto, followed by roast duck with foie gras. Dessert features a sticky rice pudding with tropical fruit, and a whimsical selection of PLC sweets. Live jazz music adds to the lively, social atmosphere, making the brunch as much about experience as it is about flavour.
Priced at R1390 per person, the brunch runs from 10 May through end October 2026. Please note that dishes are subject to change according to seasonal availailability.
“Winter is a time for comfort, but also for revisiting ideas and presenting them in new ways,” says Luke. “I’ve always drawn from my experiences working in restaurants around the world, the techniques, flavours, and approaches I’ve learned continue to influence how I create menus today. Across the group, we’ve created experiences that are familiar yet surprising, flavourful, and designed for sharing.”
Vegetarian and pescatarian options available. Vegan, alcohol-free, and allium-free menus are not available. Reservations and menus available here.
