PLANT-BASED
Vegan & Vegetarian Catering That Isn't an Afterthought
The Cape Floral Kingdom is a plant-based pantry. Our vegan menus are built around it — not around substitutes.
Vegan and vegetarian private chef catering in Cape Town starts from R850 per person for groups of ten or more — full plant-based menus designed with the chef at the consult stage, never a meat menu with the protein removed. Mixed groups are handled at no extra charge. from R850 pp per person · Min invoice R3,900.
Plant-based, from the ground up
Vegan and vegetarian private chef catering in Cape Town starts from R850 per person for groups of ten or more — full plant-based menus designed with the chef at the consult stage, never a meat menu with the protein removed. Mixed groups are handled at no extra charge.
Cape Town has a mature plant-based dining scene, and private cheffing is where it shows best: a menu built around what the markets have that week, cooked in your kitchen, plated like it matters.
Vegetarian menus follow the same design discipline, with the Cape's dairy and eggs in supporting roles — think wood-fired vegetables with whipped feta, or a mushroom tart that meat-eaters order by mistake. The point is never restriction; it is a menu you would choose anyway.
The plant-based menu family
Three starting points — a classic private chef dinner, a five-course tasting, and the full fynbos tasting menu. Every one of them runs fully vegan or vegetarian, at the same published price, with no surcharge for choosing plants.
Private chef dinner (10+ guests)
fromR850pp
Min invoice R3,900
Tasting menu, 5-course
fromR1 200pp
Min 4 guests
Fynbos tasting menu (7 courses)
fromR1 600pp
Min 4 guests
The fynbos differentiator
Nowhere else on earth has this pantry. Rooibos, buchu, honeybush, waterblommetjies, num-nums, sour figs — indigenous Cape ingredients that give plant-based cooking a flavour vocabulary most cuisines simply do not have. Our fynbos tasting menu is seven courses built entirely on that vocabulary, and it is the clearest proof that plant-based here is abundance, not restriction.
Seasonality drives everything: waterblommetjie season in spring, stone fruit through summer, citrus and roots in winter. The menu consult starts with what the Oranjezicht market and our suppliers actually have, which is why no two plant-based menus we run are quite the same.
This is also why we do not publish a fixed vegan menu PDF. A printed list would be a promise to cook out of season; a consult-built menu is a promise to cook at the market's best. Guests consistently prefer the second promise.
Mixed groups: one table, two menus
Most of our plant-based bookings are actually mixed tables — one or two vegans among omnivores. The standard is parity: the plant-based guest gets dishes built with the same care, the same course count and the same pacing as everyone else. Nobody eats the 'vegan option' while the table feasts.
Where it works, we design the whole menu plant-forward with a protein add-on for the omnivores — often the most elegant solution, and usually the one the table ends up preferring anyway.
For fully vegan events — retreats, wellness weekends, plant-based celebrations — the same menu family scales to multi-day formats with our villa chef service, planned as one continuous menu so the produce drives every meal.
Questions, answered.
We update this guide annually — figures re-verified October 2026.
Related guides & services
Get an exact quote.
We handle everything else — menu, shopping, cooking, service, cleanup. Guaranteed.
Replacement-or-refund · Fixed itemised quote · Published cancellation tiers