Epice
South Africa
Épice takes its name from the French word for spice, and the idea runs through the tasting menus at this intimate Franschhoek restaurant. Head chef Charné Sampson uses spice to build layers of flavour, moving between culinary traditions within a single meal. The Spice Journey menu can draw together Cape Malay snoek, a Kerala-influenced fish course and a lamb thali with saffron, tamarind and coriander. The combinations give local ingredients a wider frame of reference without losing the menu’s central theme. Vegetarian menus follow a parallel route, with vegetables and other ingredients receiving their own interpretation of the same spice-led ideas. Desserts continue the journey through ingredients such as tropical fruit, peppercorn and cinnamon. Épice is well suited to diners who enjoy tasting menus with a clear organising idea. It offers an engaging counterpoint to a day in the winelands, with enough variety to make the meal a destination in its own right.