The Pot Luck Club & Gallery

01/06/2026

01/06/2026

The Winter Feast menu is officially in full swing and we’ve paired our fluffy Japanese Cheesecake with strawberries gently poached in a blend of Brut Rosé and hibiscus. Topped with a beautifully squidgy, slow-cooked quince purée.

It’s the perfect hit of fresh, winter fruit flavours to cut through the indulgence, so that you end the feast on a high note.

27/05/2026

You can’t beat the smell of steaming hot bread, fresh out the oven. Add the aroma of rosemary, and you are immediately hooked.

Our take on South African Braaibroodjies features swirls of semi-dried tomato, fresh garlic, red onion and herbs. We serve them alongside whipped feta, white anchovies, crispy fried capers and marinated olives.

It’s the ultimate way to kickstart your foodie adventure at The Pot Luck Club.

25/05/2026

Oooooh these Prawn Tacos on our Winter Feast Menu are the bomb! The butter poached prawns are big and juicy and we’ve paired with a Cape Malay pickle and a tamarind chilli sambal for the perfect level of spiciness. The pineapple might seem like a surprising element but it brings tartness and freshness and the combo is just such a winner.

19/05/2026

Even though it’s winter, let’s not neglect the cocktails. Our Cucumber Firefly has just enough heat to keep you fired up.

We muddle fresh strawberries and crisp cucumber, shake it up with Gin and add a house-made mint and jalapeño syrup for a perfect balance of freshness and warmth. Finished with a splash of lime, it’s vibrant, easy-drinking and the perfect way to start your meal.

12/05/2026

The wind is howling and the rain is hitting the windows, but inside PLC? It’s pure comfort.

Our Winter Feast Menu is officially here to keep you “snug as a bug in a rug” while the storm passes. If you’re looking for the ultimate culinary warmth, look no further than our Tonkatsu: Golden panko-crusted pork, served with a crisp, shredded cabbage & radish slaw, to dip into our signature PLC Tonkatsu sauce.

It’s crispy, it’s juicy and it’s exactly what a rainy day in Cape Town calls for. ⛈️➡️🍱


Pork

09/05/2026

We kick off our lunch time Winter Feast with the ultimate comfort duo: pillowy-soft steamed buns paired with our house-made cultured miso butter. The warm, melted butter soaks into the delicate buns for an umami flavour explosion in every bite.

04/05/2026

Warm up your winter from today until 31 October with our brand-new Winter Feast sharing experience. The menu is a curated 3-course journey, designed for sharing. A highlight from our 4-dish main course is the Kingklip Tobanyaki.

A piping hot ceramic dish arrives at your table and as the lid is lifted, a cloud of steam reveals tender Kingklip nestled with shiitake mushrooms, bok choy, spring onions and baby corn. It’s all resting in a broth so delicious, you’ll be looking for anything to dip into it! 🥣

Lunch bookings only so book your table now: www.thepotluckclub.co.za

29/04/2026

Our lunch time Winter Feast menu is available from Monday, 4th May. Gather around for a gorgeous Asian-inspired set menu, thoughtfully designed for sharing across the table.

Save room for the finale: a light and fluffy Japanese Cheesecake paired with poached strawberries, quince gel, and roasted sesame ice cream on a toasted crumb.

Book your spot for lunch from Mon - Sat via Dineplan or www.thepotluckclub.co.za

24/04/2026

Luke: “For me, this style of eating is all about connection, it’s communal, it’s generous, and it brings a real sense of comfort, which is exactly what you want in the winter months. Some of my earliest and most inspiring experiences were in Asia, particularly Korea, where food is deeply rooted in sharing and seasonality. I’ve always been drawn to the balance, the respect for ingredients, and the way a meal brings people together around the table, that’s something I’m incredibly passionate about, and it’s what we wanted to capture with the PLC Winter Feast.” 

21/04/2026

The PLC Winter Feast will be available from the 4th of May and is 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. It’s a sharing menu with a wide variety of dishes and this is the Sichuan beer-braised duck, served as part of the mains.

17/04/2026

We’re introducing our PLC Winter Feast, a new lunch concept inspired by Luke’s early experiences in Asia, particularly Korea. It’s a set menu, served sharing-style in Japanese crockery including toban ceramic dishes specially imported for the season.

It’s available from 4 May - 31 October for Monday - Saturday lunch. The price for the Winter Feast menu is R695 per person. Book via our website www.thepotluckclub.co.za

16/04/2026

Our Sunday Brunch is an extravagant ten-course set menu accompanied by a welcome Mimosa. There’s the option to add on bottomless bubbles and the DIY Bloody Mary station with house-infused vodkas and an array of garnishes. Live jazz music creates a relaxed and vibey feel. This is how the best memories are made.

Book now via our website www.thepotluckclub.co.za to secure your seat.

14/04/2026

Watch this space…. We have something new in development and we can’t wait to share the details with you.

10/04/2026

We have a spectacular dish running as a chef’s special at the moment.

We’re firing up the open flames for plump, delicate scallops and pairing them with the crunch of deep-fried sweetbreads. This Surf and Turf remix is topped with a pine nut XO and smothered in fresh, vibrant green pea foam, all finished with a truffle and poultry jus vinaigrette and crispy bacon spears. It’s decadent, luxurious and pure eye candy.

07/04/2026

02/04/2026

This Salted Chocolate Caramel is the star of our sweetie plate. Rich, chewy, and perfectly balanced with a hit of sea salt—it’s a perfect mouthful.

30/03/2026

Preparing our Octopus & Mussel Saganaki requires patience. The octopus alone is a multi-step process: first it’s blanched in a red wine reduction, then gently sous vide for 4 hrs, before being finished off over hot coals for a bit of char. Accompanied by mussels, baby leeks and shaved fennel crudité. It’s served with fresh basil leaves and a shaving of dried Jersey feta. On the side, a toasted garlic and sourdough purée and a lively tomato escabeche.

27/03/2026

Fridays mean cocktails, or at least in our book they do! Our Umami Sour is the perfect combination of smooth blended with a salty sweet miso caramel and a house made rooibos syrup. Finished with a foamy white cap and a sprinkle of bitters. Be careful - it’s moreish!!

24/03/2026

We find ourselves in amazing company today, having been awarded two stars at the Eat Out Woolworths 2026 Restaurant Awards. 🥂 Being recognised alongside such incredible talent is truly an honour and we want to send a huge congratulations to all our fellow winners.

This recognition is a celebration of our entire team—their commitment and creativity shine through on every plate, in every cocktail, and during every single service. We are beyond proud of the quality and camaraderie we’ve built here.

To our incredible guests who have supported us for so many years: thank you. We are deeply grateful, humbled and can’t wait to see you at our next service.

20/03/2026

We are delighted to be participating in Restaurant Week again and we’re bringing you a taste of Pot Luck Club magic. From 27 March to 3 May, we’re serving up a 6-plate sharing menu featuring our most-loved dishes. This is the ultimate way to experience our kitchen’s boldest flavours.

The Menu
* Taco 2.0
* Peruvian Ceviche
* Fish Sliders
* Smoked Beef Fillet with Black Pepper & Truffle Café au Lait
* Chickpea & Parmesan Fries
* PLC Sweets

The Details
* Price: R595 per person
* When: Lunch only | Monday – Saturday
* Format: Designed for 2 guests to share
* Dates: 27 March – 3 May

🔗 Link in bio to book your table via the Restaurant Week portal.

19/03/2026

Our Tandoori Linefish is served with a house-made coconut roti and these mouthwatering Indian-inspired sides - a vibrant coriander and cashew chutney, and a tangy mango & papaya atchar. Together with the pickled pear and preserved limes served atop the dish, the sides bring balance to the warm Indian spices.

18/03/2026

16/03/2026

Ash-roasted beetroot tartare with hoisin dressing and crispy sweet potato.

13/03/2026

The flavours of our Tandoori Line Fish are enhanced by the addition of an Indian-style pickled pear salad together with intensely citrusy preserved limes. Luscious drops of coriander and mustard oil round out the flavour profile. We recommend you get a little bit of everything in each bite, wrapped in the grilled coconut roti.