Forget the usual cutlery and conventional table manners. A new six-course dining experience at The Pot Luck Club in Cape Town is inviting diners to get hands-on with their food, with dishes designed to be picked up, torn apart and enjoyed in unexpected ways.
Taking place on 13 and 14 November 2026, Hands On brings together chefs Jason Kosmas and Ivor Jones for a limited two-night collaboration that combines bold flavours, inventive techniques and interactive dining. Think sashimi served with leaves instead of chopsticks, braaied South Coast rock lobster paired with a liquorice skewer, and coconut roti for scooping up a rich beef shin Panang curry.
Created exclusively for the event, the six-course menu will not be repeated in the same form, making this a distinctive addition to Cape Town’s dining calendar.
A shared passion for bold flavours and creative cooking
Although their culinary influences differ, Kosmas and Jones share an interest in flavour, technique and the way diners experience a dish.
Kosmas, whose love of fishing began during childhood on a Greek island, has spent years learning about fish and how to get the most out of each species. That interest has informed his approach in the kitchen, including the dry-ageing of fish, a technique that can develop its flavour and change its texture when carefully controlled.
For Hands On, he plans to bring together several species sourced from local coastlines in a dry-aged sashimi dish. Rather than reaching for chopsticks, guests will use large leaves to pick up each mouthful, tasting the differences between the fish.
Jones, meanwhile, launched Chefs Warehouse Beau Constantia with Liam Tomlin a decade ago. Known for his bold, playful approach to cooking, he draws particular inspiration from Southeast Asian cuisine, using fresh aromatics, layered spices and contrasting textures to build complex flavours.
His contribution to the collaboration includes a beef shin Panang curry, slowly cooked with spices to develop a rich sauce and tender meat. Served with coconut roti and fresh pickles, the dish is designed to be eaten by hand. The roti is torn and used to scoop up the curry, while the pickles provide a sharp, fresh contrast.
What is on the six-course menu?
The menu begins with a Royal Thai shrimp salad, followed by a barbecue chicken skewer marinated with rum and peanut and served with cashew nut satay.
The dry-aged sashimi follows, showcasing different fish species from local coastlines. South Coast rock lobster is next, braaied and served in its shell. To eat it, diners will use a liquorice skewer to pull the lobster through a miso, lemon and popcorn foam.
The beef shin Panang curry brings the savoury courses to a close, accompanied by coconut roti and fresh pickles.
For dessert, the chefs take inspiration from mango sticky rice. Sticky rice pudding is paired with crisp, sweet taco shells, mango and a yuzu and white chocolate sabayon. A fragrant nitrogen snow featuring lemongrass, lime leaf and citrus notes provides a fresh finish.
Even the welcome cocktail is being developed specifically for the event. Kosmas is considering cachaça as its base, with tropical and South Asian-inspired aromatics including coconut, lime leaf, lemongrass, galangal and ginger.
When and where to book Hands On
The Hands On collaboration takes place at The Pot Luck Club in Cape Town on Friday, 13 November, and Saturday, 14 November 2026.
There are two seatings each evening, from 18:00 to 21:00 and from 21:00 until close. The six-course dinner costs R1,950 per person and includes a welcome cocktail. Guests can also opt for a drinks pairing at an additional R795 per person.
For diners who enjoy inventive menus, bold flavours and a more interactive approach to eating out, the collaboration offers an opportunity to experience the culinary styles of Jason Kosmas and Ivor Jones in one meal.
Reservations and further information are available at The Pot Luck Club.
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