This small eatery in the city serves an array of droolworthy breakfast, lunch and dinner dishes that are as appetising as its boho interiors.
This extremely Instagrammable café in Cape Town’s East City is a food lover’s dream! Started by young entrepreneur Karla Hart and chef David Mac Donald, along with four others, Seed & Circus is a small spot whose array of droolworthy breakfast, lunch and dinner dishes are as aesthetically appealing as its neutral-hued decor.
“Seed & Circus is a playful paradox that reflects our food philosophy,” explains Karla. “Seed speaks to the food we serve – connected to its source, nutritious, wholesome, grown and prepared while being mindful of the earth. Circus speaks to how we like to serve it – playful, colourful, with fun and in balance.”
The curated menu comprises sumptuous all-day brunch on weekends, lunch and dinner options created by executive chef David Mac Donald (previously Bertus Basson’s sous chef at Spek & Bone), using the finest locally sourced organic produce.
Each dish is plated to perfection that – were it not for the lovely, laidback and pooch-friendly atmosphere – we might’ve mistaken it for a fine-dining experience. (If you’re lucky, Karla’s playful Jack Russell pup, Gigi, might make a guest appearance.)
Classics done beautifully
The ever-changing menu includes a handful of classics that are beautifully prepared: avo toast, fruit and granola, Turkish eggs, and pancakes for breakfast; and burgers, fresh salads, miso bowls, falafel and pasta for lunch.
But it’s the delectable dinner menu (with its accompanying curated local winelist) that had us in foodie heaven.
Dinner of our dreams
Our mouthwatering dinner menu started with the bread plate of the day: organic sourdough and focaccia made with Lowerland stone-ground flour (by The Bread Bar down the road) paired with spicy bean purée and smoked rosemary butter.
This was accompanied by the Medley of Beetroot (organic, heirloom beets roasted, smoked, pickled, raw and puréed) served with goat’s chevre and wild foraged herbs, which we enjoyed before tucking into lightly dusted local artichokes with lemon aioli and hand-rolled spinach and ricotta ravioli (on a kale and spinach purée, topped with Parmesan crème, sourdough and almond crumb).
For mains I had the line-caught hake and prawn dish (with lightly pan-fried with broccoli, spinach and butter-braised leek in a shallow butter broth), and my partner enjoyed every mouthful of the melt-in-your-mouth Karoo lamb rump – on carrot purée with roast carrots, slow-roasted onion, kale, pickled mustard seeds, almonds and jus.
The Seed & Circus ethos is one of sustainability: ingredients available on our doorstep are celebrated and used to produce something truly unforgettable. Karla and her team believe in keeping things simple – serving uncomplicated meals that have been consciously conceived and created with the utmost consideration.
“We want to make food that’s accessible and undoubtedly delectable to anybody who tastes it,” says Karla. “We want to provoke people to question where their meat, wheat (or anything they consume for that matter) comes from, what its impact is, and perhaps only consume it when they can really cherish it.”
Seed & Circus is one of those unexpected gems that leave you feeling inspired and excited about our city’s creatives.
Good to know The eatery also offers bespoke catering and events.
View the menu
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