Urchin Restaurant at the Hyatt Regency Cape Town has entered a new era under the direction of Head Chef Marcus Gericke, who has reshaped the dining experience into a thoughtful exploration of the Western Cape. Known for his refined technique, commitment to local sourcing and celebrated global career, Gericke has reimagined Urchin as a place where terroir, heritage and storytelling converge on the plate.
“Urchin has always been about connection to source,” Gericke explains. “This season, we evolved the menu to tell a deeper story of the Western Cape through dishes that hold a sense of place, memory and the people behind every ingredient.”
Having earned titles such as Global Chef Africa & Middle East 2022–23, the Fine Dining Lovers Food for Thought prize at the San Pellegrino Young Chef Academy, and South African Chef of the Year 2024, Gericke brings a blend of world-class skill and grounded authenticity.
A 1,627-kilometre journey that shaped a menu
To create the new tasting menu - Journey - Gericke and his team travelled 1,627 kilometres across the Western Cape, from Kalk Bay’s fishing docks to the open plains of the Karoo, along the Garden Route and finally back to the Bo-Kaap. Along the way they met farmers, butchers and home cooks, gathering stories, traditions and seasonal wisdom that now form the backbone of the tasting experience.
The menu opens with Voorhappie, where snoek meets mebos and curry leaf, inspired by dawn visits to Kalk Bay and the ritual of choosing the day’s freshest catch with Aunty Ashmita. Freshly baked bread follows - served with jam, farm butter and fynbos oil—based on one of Stellenbosch’s oldest brown bread recipes and enriched by Urchin’s cherished 20-year-old sourdough starter, Pete.
Next arrives the Beginbord, featuring delicate crayfish with lemon garlic sauce, a tribute to the unspoilt shores of Paternoster. A cold starter of pickled fish, radish, flowers and Cape Malay sauce balances spice, acidity and freshness, showcasing a beloved Cape tradition.
Comfort takes centre stage with braised oxtail, served with samp and fynbos atchar - a dish that speaks to South African homes while adding brightness through spice and herb. The main course honours braai heritage: Karoo lamb chops, flame-grilled and served with onion, coriander, tomato bredie sauce and pickled onion for lift.
Before dessert, a playful interlude arrives with a bite-sized milk tart topped with vanilla and vrugte ysblokkie. The finale - a reimagined malva pudding with sago and custard - offers warmth and nostalgia. Guests are then sent off with a sweet padkos selection of peppermint crisp tart, hertzoggie and klapperys, a final nod to South African travel culture.
The Navigator Menu: a relaxed taste of the Cape
For diners seeking something more casual but still rooted in Cape identity, Urchin offers the Navigator Menu, an à la carte collection inspired by Cape towns including Kalk Bay, Paternoster, Elgin and District Six. Dishes include fragrant lemon-butter prawns, cured fish with avo and spring onion, slow-cooked egg with sweet potato and classic malva pudding with brown butter custard.
A refreshed space anchored in terroir and storytelling
Urchin’s dining room now mirrors the narrative of the Journey menu - refined yet warm, polished but never pretentious. Large-scale photographs from the team’s Western Cape road trip hang on the walls, grounding the restaurant in the landscapes that inspire its flavours. Wines are chosen with equal care, reflecting regional terroir and extending the story told on the plate.
This new chapter marks a confident evolution for Urchin. For returning guests, the refinement is palpable. For newcomers, the Journey menu offers a nuanced, beautifully crafted introduction to the Western Cape - told with clarity, craft and a deep respect for the region’s heritage.
