Local sustainable grilled fish, lemon and saffron veloute with smoked mussel aioli at The Shortmarket Club
Within 2 years of it's opening The Shortmarket Club has become one of the top dining destinations in Cape Town’s vibrant inner  city, whether for a sophisticated business lunch or a languid dinner.

The Shortmarket Club is a partnership venture between internationally acclaimed and award- winning chef Luke Dale Roberts, his wife Sandalene, chef Wesley Randles and manager Simon  Widdison.

Chef Wesley Randles & manager Simon Widdison from The Shortmarket Club
The Prix Fixe Winter Lunch Menu is available weekdays and consists of 3 courses which  change on a regular basis. It can be ordered with or without a carafe of wine from Paul Cluver,  which perfectly pairs with the dishes on the menu and offers exceptional quality at a good price.

The menu boasts exciting new dishes, such as a starter of fig leaf baked ricotta with creamy gorgonzola, wild honey and lemon. Another starter of raw fig and smoked burnt aubergine, roasted hazelnuts and bitter leaves hit all the right notes.

Marinated lamb saddle, lamb porchetta, Ras el Hanout carrot and chermoula at The Shortmarket Club
On the seafood side of the menu, the delicate flavour of a grilled fish dish is counter-balanced perfectly with a tangy lemon and tarragon velouté and the addition of smoked mussel aïoli.

Winter also heralds the appearance of venison on the menu, along with duck breast and roast lamb.

Duck breast, burnt leek and fresh stracciatella at The Shortmarket Club
A perfect winter lunch venue, T he Shortmarket Club boasts an opulent old-world aesthetic, with wood and leather elements enhancing the club atmosphere. Dark colours set the mood while the open kitchen is a dramatic  focal point.

Bookings should be made online or  reserved telephonically on (27) (21) 447 2874.