When two well-known South African talented chefs combine their talent in the culinary industry, the result is a high-end dining experience that questions the norm of fine dining. Chefs and Dusk co-owners, Darren Badenhorst and Callan Austin has built an environment where their creativity can thrive together. The space comes alive with unique dishes, mastered to perfection. Diners witness the magic first hand, up and close on a plate.
Fine dining is described as a sophisticated and upscale form of restaurant experience. It emphasizes world-class cuisine and attentive service in an elegant atmosphere. It’s not just about eating; it’s about creating a memorable and indulgent culinary journey for the customer.
Dusk in Stellenbosch goes a step above with superb, meticulous service and fine dining dishes that can only be described as culinary masterpieces. The setting is one of a private restaurant with intimate lightning and no windows in a unique fine dining scene.
Experienced Management
Badenhorst and Austin, highly accredited chefs, have known each other and worked together for over ten years. Their journey began when Austin worked under Badenhorst, who was head chef at a restaurant on a wine farm at the time.
Badenhorst has over 20 years in the industry. He has opened and owned eleven restaurants and was Franschoek based for a long period of time. Austin came on board at the Le coin Français Restaurant in Franschoek as a business partner. The restaurant is now eight years old, and the duo has since worked together in five restaurants in Franschoek. They sold a couple off and moved to Stellenbosch where Dusk and Dawn was established and is thriving under their experienced management.
Not unlike Badenhorst, Austin also has a vast culinary experience. He worked through a bunch of different fine dining restaurants and even Woolworths before he went back to work for and then with Badenhorst.
“When Darren found this space I agreed,” says Austin. With absolute trust in his business partner he did not even have to see the space beforehand.
Both Austin and Badenhorst believes in a strong foundation of training to ensure staff zone in on the small components of the service aspect that other spaces may overlook.
Austin says they are committed and focused on hiring the right people for their positions. “It is a big deal for us to have committed staff. We encourage them to grow and offer opportunities for third party training to improve their knowledge as well.”
They train often and allow staff to train each other. The staff has embraced their training aspects on wholeheartedly and proves that exceptional service has become second nature to them, operating with a service level that flows effortlessly. The combination of these things creates an amazing picture.
Dusk Heroes the Food
Every detail at Dusk is operated with a refined, controlled and professional precision and patrons can expect a service delivery by a team that is expertly trained at an attentive and impeccably professional level.
Dusk moved away from the traditional, hidden kitchen and rather showcases the creativity happening in the kitchen with an open kitchen. This setup gives the restaurant a theatre feel and a focus point where patrons can see and experience outside of their table. Badenhorst says that patrons appreciate the creative activity in the kitchen, and they, “wanted to showcase that.” He adds that, from an operations point, it makes it easier to look out in dining area, notice a problem and find a solution quickly.
“It is about the food and the interactions. We encourage patrons to come and have a look, to ask questions and be part of the process,” Badenhorst explains. He goes on to say that Dusk operates like, “an orchestra where everything fits and flows.”
The mandate at Dusk is to always find the weird and wonderful ingredients with the aim to highlight them in unique dishes. As part of their creative process, they play around with many different ingredients and change the menu up to four times a month. Since opening the menu has seen 280+ unique dishes, with the use of fermentation doing a lot to guide the menu changes.
Austin explains that the menu changes according to the season and what is going on with the fermentation and preservation of the ingredients. “The profiles change depending on how long it has been active,” he goes on to say, adding that, “there is more than four seasons, more like eight. We have seasons within seasons!”
Fermentation Library
Badenhorst says that this fermentation library, a focus from Austin’s side is part of the process. The fermentation library is open for the same reason the wine cellar and kitchen are open, to initiate engagement and interaction from patrons.
Austin’s eyes light up as he talks about new fungi and fresh herbs emerging. “That is something I really enjoy,” he says, “I do a lot of foraging, I love finding local and new ingredients that I find interesting.”
Nature is a big influence for both Austin and Badenhorst and they make a point of getting their feet out into nature. “Inspiration can come from any place,” Badenhorst shares. “Callan is a big advocate for books and learning.”
Austin says that Badenhorst often comes back with mushrooms that he collected from Franschoek and, “that is inspiring, he spent two or three hours looking for these mushrooms and you can’t just let them go to waste. From a fermentation point of view, you can do a lot with them.”
Meaningful Conversations at Dawn
The setting at Dusk is not ideal for bigger groups or functions and the need for a larger format table outside of Dusk was identified. Dawn is the newest edition to the group and honors interactive, private dining for up to 24 people, offering a sense of exclusivity and comfort.
The unique corporate setting of Dawn allows for a dynamic space where collaborative events can be hosted. Patrons can expect an experience curated to their taste with an open plan, development kitchen, featuring a suspended mirror on top. Not unlike a culinary lesson, patrons and see what the chef is busy doing, allowing them to interact while the chef is creating a masterpiece dish.
Dawn is a great and ideal space to sit and share knowledge, connect and have meaningful conversations whilst allowing the chefs to showcase their skillsets. It is also here, at Dawn, that patrons can admire Austin’s fermentation library.
Conclusion
A fresh feel on fine dining, different, a hint of playfulness and a showcase of culinary art. There is no set dress code script when dining at Dusk. Patrons are free from the constraints of a dress code and are encouraged to enjoy their fine dining experience comfortably.
“That is the beauty of Dusk,” says Austin, “to be disruptors in the industry, we cannot enforce a dress code. We want people to feel comfortable, in the restaurant and with our staff.” He adds that it is an opportunity to dress up, “so go all out, or come in slops.”
Badenhorst adds says in conclusion. “We felt that the fine dining scene stagnated a bit after COVID. Felt like there was a gap to do something different, and that is why we have certain courses like the fun pallet cleanser.”
If the service and space setting does not give you an idea of what to expect, the menu, sealed with wax surely will. The Dusk experience is one that keeps on giving, from making your booking to receiving your bill in a special box with yet another delicate treat.
Dusk is situated in an alley way, much like the exclusive restaurants of New York City and with Dawn situated directly opposite and together the duo form a culinary landmark representing refined cuisine.
