The doors to a new food and wine emporium have opened Stellenbosch. Off The Menu will be led by one of South Africa’s most respected culinary figures, chef Richard Carstens, and offers diners a space where honest food, friendly service, and local ingredients come together to reflect the spirit of Stellenbosch.
“I am incredibly proud to be leading the team at Off The Menu in Stellenbosch,” says Richard. “This is a region that celebrates food and wine unlike anywhere else. At Off The Menu we’re blurring the lines between boutique deli and food and wine hall.”
Off The Menu Stellenbosch is the third chef-led concept in a growing portfolio by Food Concepts 360, a boutique restaurant design consultancy founded by chef and CEO Conrad Gallagher. This opening marks the brand’s fifth anniversary and its latest evolution: the first Off The Menu launched in Gqeberha in December 2020 under chef Chantelle du Randt, followed by a second location in St Francis Bay in April 2021, led by chef Julie Wessels.
“The project will showcase Richard’s cuisine, as well as introduce a vibrant food hall in early 2026. The deli will feature a selection of local and international cured meats and cheeses – over 100 varieties in total,” explains Bradley Quirk, Director of Restaurants for Food Concepts 360. “This extensive retail offering will include locally sourced artisanal products from the winelands, alongside premium Spanish, Italian, French, and Asian specialties. Combined with our wine emporium and tasting room, this will bring the full wine farm experience into the heart of Stellenbosch.”
Known for his avant-garde approach and meticulous plating, Carstens’ career spans decades of boundary-pushing excellence, from earning “Chef of the Year” at Lynton Hall to mentoring a generation of chefs drawn to his philosophy of food as art, science, and storytelling.
“With Off The Menu, there’s an opportunity here to serve flavour-driven cuisine in a relaxed environment,” Richard adds. “My approach is all about flavour, texture, and seasonality. I love food that feels simple but has depth. Our menu reflects that philosophy, offering dishes that are fresh and grounded in local produce.”
The relaxed menu includes tempura line fish with spiced lemon emulsion, succulent braised lamb, and cured rainbow trout. Additionally, there are daily blackboard specials featuring dishes that highlight seasonal ingredients and specials. The drinks offering includes boutique wines and curated cocktails, as well as beautiful non-alcoholic options – all designed to complement the menu.
The space will open in three distinct phases – the restaurant is phase one, phase two opens in January 2026 and will introduce Off The Menu Café, a relaxed spot for coffee, matcha, and light bites, complemented by a deli offering freshly prepared foods and artisanal treats. Phase three is a food hall and wine emporium and will be added in February 2026. It will allow guests to shop chef-grade pantry staples and boutique wines alongside the restaurant’s laid-back dining atmosphere.
While Richard and his team source produce from local farmers and suppliers for their menu, they’ll also be using their own store shelves as a pantry. So, if diners like what’s on the menu, they can also grab a few items to cook at home. Think sustainably caught seafood, Karoo lamb, artisanal meats, and locally cultivated mushrooms.
“Our commitment is not only to great service and cuisine but also to supporting local talent and suppliers. This is as much about community as it is about food,” Bradley adds. “We want every visit to feel easy and enjoyable, whether you’re stopping in for a coffee, a long lunch, or a glass of wine at sunset.”
With its thoughtful design, approachable atmosphere, and emphasis on seasonal flavours, Off The Menu Stellenbosch offers the ideal place to unwind, meet friends, and enjoy something delicious this festive season.
Off The Menu is located 16 Dennesig Road, Stellenbosch and is open seven days a week from 12h00 to 21h00 for lunch and dinner. Reservations recommended, via Dineplan.
