Arlecchino by tashas introduces a new culinary destination to Sea Point.
Shaped by a Mediterranean appetite and the culture that has defined the tashas brand for nearly two decades. The menu, created by Tashas Group Culinary Director Jill Okkers, draws on the flavours, rhythms, and generosity of Italy – not through strict regional replication, but through a modern interpretation designed for Cape Town’s coastal energy.
Founder and CEO of Tashas Group, Natasha Sideris, describes the food philosophy of this latest brand extension as “Mediterranean at heart but guided by instinct rather than rules. We wanted a menu that feels abundant, generous, and deeply pleasurable – something that encourages people to linger, share, and return.”
The offering reflects the group’s long-standing commitment to all-day dining: adaptable, ingredient‑driven, and shaped around real human rhythms. From antipasti, salads, pasta and seafood to desserts that balance nostalgia with a sense of theatre.
Breakfast: Virtuous to Decadent
Breakfast at Arlecchino (8:00am–12:00pm) spans light, fruit‑forward bowls to indulgent Italian‑inflected classics. The Chia & Acai Bowl layers mixed berry and acai sorbet with yoghurt, chia, frozen blackberries, sweet cherries, and a granola tuile. The Panettone French Toast, served with mascarpone and crème anglaise, offers a more decadent start. The Italian Scramble – eggs with feta, tomato, peppers, bacon, spring onion, and salsiccia – anchors the savoury selection.
“Breakfast is where people decide how they want their day to feel,” says Jill. “We wanted options that are both comforting and uplifting, without ever feeling predictable.”
Mediterranean Plates: Antipasti, Insalata, Pasta
The all‑day menu moves through a series of Mediterranean‑inspired dishes designed for sharing. Antipasti and salads highlight freshness and texture, including the Verde Salad with rocket, parmesan, fennel, dill, and crispy artichokes.
Pasta dishes lean into comfort and craft. The Amalfi Lemon balances sharp citrus with silky richness, while the Genovese takes the long route: slow‑cooked beef sauce with calamarata pasta.
“We wanted pastas that feel familiar but still have a point of view,” Jill adds. “Nothing overly complicated – just honest, well‑executed food.”
Dinner is bold, indulgent and leisurely. Seafood plays a central role, reflecting both Mediterranean tradition and Cape Town’s coastal setting. Bazaruto Prawns arrive in a spiced cherry tomato and lemon butter sauce with shoestring fries. The Branzino – 500g line fish served with either Salsa Fuoco Di Mare or olive oil and oregano salt – encourages communal dining.
Desserts balance nostalgia with playful sophistication. The table‑side Tiramisu layers dulce de leche, mascarpone cream, lady finger sponge madeleine, and espresso for a moment of performance. The Campari Jelly – candied pistachios, vanilla custard, citrus jelly, and negroni syrup – offers a grown‑up take on a childhood classic.
“Dessert should feel like a reward,” says Natasha. “A little drama, a little indulgence – something that makes the meal memorable.”
Aperitivo Culture
The beverage programme, led by Tashas Group Beverage Director Krystian Hordejuk, draws from Italian aperitivo traditions. Signature serves include the Arlecchino Spritz – served on tap for precision and consistency – and the Martini Minatura, a two‑sip martini selection, designed for a quick, elegant hit. The wine list highlights standout South African and Italian producers.
Arlecchino by tashas brings a new expression of Mediterranean café dining to Cape Town – one that blends generosity, craft, and a sense of occasion. “At its core, Arlecchino is about pleasure,” says Natasha. “Good food, good company, and the kind of atmosphere that makes you want to stay just a little longer.”
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