Tintswalo Atlantic has introduced an innovative approach to cuisine, thanks to newly appointed chef, Guy Clark, whose goal is to make this the go-to restaurant in Cape Town.

36-year-old Clark described it as a new culinary chapter for Tintswalo Lodges, and is showcasing his new eight-course Ocean & Ash tasting menu.

Based on different themes, using a variety of local ingredients and foraging as important components of the process, as well as unusual plating and presentation styles, it’s a new approach to food, says Clark.

“I would like to offer diners a new perspective on food and a unique taste experience, with dishes that are simple yet sophisticated, and beautifully presented.”  

A former MasterChef South Africa contestant, Clark has honed his skills around the world working in a variety of kitchens from New Delhi to Florida.

Asked about the new menu, Clark says the first three courses include three variations of one of his new favourites, seaweed, which, he says, makes perfect sense, seeing that it is available in abundance right on the restaurant doorstep.


Photograph Credit:  Tom Clark.

Rooibos smoked kudu, ocean water cured egg yolk and wild garlic smoked skattie cheese represents the smoke theme on the new Tintswalo Atlantic Ocean and Ash tasting menu. 

The three courses carry ‘smoke’ as a central theme and diners can expect innovative creations including springbok, snoek and pistachio ash balls and rooibos smoked kudu with wild garlic smoked ‘skattie’ cheese and ocean-water-cured egg yolk, presented over burnt wild garlic ash – which is then also used for the fourth dish, Liquid umami. The fifth course of Atlantic line fish, burnt lemon rind, scallop and seaweed velouté pays homage to Tintswalo Atlantic’s breathtaking seaside location and Cape Town’s reputation as a glorious seafood-dining destination.

This is followed by another local theme, ‘Fynbos’ which is Fynbos rabbit wrapped in a fermented goats cheese ash case and served with wild sorrel butter. The final main course comprises unique textures of six different mushrooms. The menu is completed with Buchu ice cream, ash meringue and ocean salt itakuja valrhona chocolate.

“I believe in celebrating ingredients in their purest form, using methods and techniques that enhance flavour, presentation and texture. Sourcing and utilising local, sustainable and organic is key to delivering an ethical and superior menu,” says Clark.

Photograph Credit:  Tom Clark.

An oyster, marron and mussel deliver a taste sensation as part of the new Ocean & Ash tasting menu at Tintswalo Atlantic.