"At AtholPlace Restaurant we have a seasonal approach to our menu, using locally sourced produce to create modern South African cuisine with a Asian/French twist."
Menus 550 ZAR s.n.i. 10%
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
AtholPlace is actively working to reduce its energy consumption, build a local network of suppliers for the restaurant and be involved in local development actions.
The renovation of the facility in 2013 provided an opportunity to improve its energy performance by integrating various technological innovations. AtholPlace now relies entirely on renewable electricity through the installation of solar panels and with the help of a green energy supplier. As for the restaurant, Chef Willy Malherbe favours local suppliers, nearly a third of which are organic producers. Half of all fishery products are certified by various labels guaranteeing sustainable fishing practices. AtholPlace is also involved in various environmental and social development initiatives via the Good Will Foundation, like preventing poaching in natural parks.