What are the opening hours?

Tuesday 12:00 - 15:00 18:00 - 20:00 Wednesday 12:00 - 15:00 17:00 - 20:00 Thursday 12:00 - 15:00 17:00 - 20:00 Friday 12:00 - 15:00 17:00 - 21:00 Saturday 12:00 - 21:00 Sunday 12:00 - 16:00

Sepial's kitchen

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Sepial's kitchen

Welcome to Sepial's Kitchen. We hope this place if for everyone, every day.

12/10/2023

Mini corndogs ✨
We are serving mini corndogs from Constantia Uitsig. This is only for takeaways though.

While you are waiting for the famous ice cream from the next door or playing with kids on the beautiful lawn in front us, this will comfort you 💕

It is also available from UberEats now 🛵💨

10/10/2023

Something exciting is coming AGAIN✨
Do you know Specialty Coffee Expo is happening 27-29 October, 2023 at ?
As a part of Makers Landing community, we are making special editions of coffee Kombucha, one with ‘s finest Ethiopian Suke Quto medium roast and the other with “retired today but still good” coffee grounds from Rosetta at Silo district, V&A Waterfront.
We make cold brew first and ferment with our ever growing SCOBY.

Some of you might remember that we used to serve coffee kombucha when we were at Salt River and it was also made with coffee from Suke Quto, Ethiopia. Good old days ☺️

Anyway, we will host a small batch tasting during the coffee expo. I heard the tickets are already selling fast from www.ticketlink.co.za

Who bought the tickets? Please come say hello 👋 at

09/10/2023

The very first perilla shoot this season🌱

들깻잎 Deulkke, perilla is so unique in flavour and not easily available in Cape Town. and some Korean, Chinese families grow it. It was R250 per kg last year. Yes much more expensive than wagu beef 😂 It is very easy to grow but the harvest timing is very short in this Cape Town weather. Even in Korea, it is grown in green houses to extend the availability.

Anyway, I set a daily reminder of watering this baby. I don’t really trust myself when it comes to farming, especially during the busy season 😂
Let’s see how much I can grow and make preserves this year. 🤞🤞🤞🤞🤞

The prilla preserve we made last season is available at Sepial’s Uitsig but we don’t have a lot. So come taste it when possible.

06/10/2023

Kombucha is the second popular drink at Sepial’s in Constantia Uitsig and the demand is growing so fast that I am ordering another 60 litre fermenter soon.

The ingredients are very simple. Water, sugar, organic rooibos tea and some love. Then all I need to do is to make SCOBY happy. To keep the temperature steady in this weather I sometimes use my electric blanket during the cold night. There is a more accurate thermometer inside the jacket of the fermenter. I check the sugar level and acidity regularly to achieve something similar to white wine without alcohol.

If you visit us at Uitsig during this weekend, please try our Kombucha and see if you like my style.

It is made at

05/10/2023

I have a mom in Cape Town. Her name is Hélène. You probably met her in THE Diagon Alley of Food,
She is not just very knowledgeable in food, but also the most talented in encouraging/healing/growing people like her own mother .
That is why I call her my mother.

We have been joking about having our own “TV show” as we both love chatting with one another and the “mother” wants to share that chatting with the world. Of course we know TV show is not just about talking what we like, but it could be a great excuse to set dates to meet each other, cook something simple and share with many.

We set the first date on 10th of October at 7pm. We will discuss about what stories we would love to share in this series. Yes we dream big.

I am thinking of cooking some kimchi fried rice in front of camera for the very first show. Very casual, very unprofessional 😝 How fun it will be!

Now, we need your help. Any suggestion for
1. The title
2. Topics for the future
3. Guests we can invite ( you can nominate yourself 🌟)
4. Food you want me to show how to cook
5. Things you want to ask/share with my mother Hélène. As I said, she is very good at back patting
6. Anything you want to add

We are thinking of sharing live video on Instagram if nothing stops us 😊

21/09/2023

Vacuum packed & fermented kimchi will be available from Oranjezight market this week.
Kimchi fermentation is basically anaerobic. So it has definite pros vacuum packed. However it is hard to check and adjust the flavour during the process. That is one of the huge cons for us. Every batch of cabbages, onions , spring onions and other ingredients taste different and it is hard to predict the final result when we pack away.

Anyway it was a fun trial. This batch is a little more sparkly than others as it has been fermented in lower temperature, undisturbed.

See you at the market ☀️

13/09/2023

Bulgogi and rice is served with side sauerkraut and garlic scape which are made at
Cabbage, swiss chard(spinach) and garlic are all very common ingredients, but they are not just boring veggies. Like a typical simple Korean table setting, I tried to add one heated veggie, one uncooked and one preserved. You are more than welcome to add a side Kimchi for more authentic experience.

I wish you enjoy this wholesome dish as much as our Korean Fried Chicken at Constantia Uitsig. Reservation is recommended.

07/09/2023

Wolfgat, Paternoster fine-tuned me yesterday.

Chef Kobus puts all the spotlights on the mother nature and elegantly and modestly arranges everything to support it. As there are so many articles and reviews explaining the details of the food and service there, I would rather write about what I felt a little.

We are okay to live with not so bad food, but good and delicious food makes us happy and the society be more livable. On top of that, great food like the one of Wolfgat takes you somewhere like the story of the movie, Interstellar. It could be to the chef’s mind or his/her time. It could be also to your subconsciousness or your past and future at the same time. So many questions in life were asked and answered in many ways.

Thank you .oden.daal and for being with me there. Thank you and for your super warm hugs.

01/09/2023

When the weather is beautiful like this ✨💕

31/08/2023

Sauerkraut is available from this week from
Just cabbage, salt, elbow grease and some love inside 💕 It is quite crunchy type of sauerkraut as I like.
R100 per 500ml jar.

If you are a chilli shy so you cannot take our kimchi, but love to have something good, this is it. Well fermented veggies have lots of good microbes and their food as well. Your gut feeling will be better ✨💪

I like it with braai, burgers and mash & banger kind of meals.

30/08/2023

Green plum also known as Ume in Japanese

Some of you might know that & made wonderful umeshu, sweet plum liquor. André asked me if we can utilise leftover plums. Of course we can💪
We got 70kg ume busy processing. I feel quite drunken without drinking any today 👻

Some will be preserved in gochujang, some in salt, some in sugar. Some will be chopped and some blended.
We are making savory side dishes, drinks, jam, ice rollies and you name it.

Good to be a part of community 🤝

27/08/2023

Candied kumquat on naartjie-makgeoli(Korean rice beer) sorbet, a sweet small something to wrap up this week.

Thank you so much for everyone who supported us at Feastival at Makers Landing, Constantia Uitsig and Oranjezight market this week.
See you next week ☺️✨❤️

Address

Constantia Uitsig Wine Estate, Spaanschemat River Road, Constantia
Cape Town
7806

Opening Hours

Tuesday	12:00 - 15:00
	18:00 - 20:00
Wednesday	12:00 - 15:00
	17:00 - 20:00
Thursday	12:00 - 15:00
	17:00 - 20:00
Friday	12:00 - 15:00
	17:00 - 21:00
Saturday	12:00 - 21:00
Sunday	12:00 - 16:00

Website

http://sepialskitchen.com/

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