Where South African craft, Cape Malay flavour and fine wine meet.
Marble is giving cheese its long-overdue moment in the spotlight. Not as an afterthought or a polite finale, but as a full-bodied, flavour-forward experience – one that celebrates South African craft, cultural memory and the pleasure of lingering at the table just a little longer.
At the heart of this revival is a striking tableside cheese trolley curated by Karen Dudley, one of South Africa’s most respected culinary voices. A chef, author, and creative force, Karen is celebrated for her instinctive, ingredient-led cooking and her deep reverence for local food culture. Her work has long bridged tradition and modernity, drawing on heritage, place and personal memory to create food that feels soulful yet quietly sophisticated.
Here, she brings that sensibility to cheese – reframing it not as a formal ritual, but as something generous, expressive, and joyfully interactive. The trolley showcases South Africa’s finest artisanal cheeses, layered with preserves and pickles inspired by Cape Malay flavour traditions. Think sour fig konfyt, naartjie spoon sweets, and pineapple mostarda dusted with Tajín – each element a nod to a cuisine defined by ingenuity, warmth, and boldness.
“Cape Malay cuisine has always been about generosity, ingenuity and bold flavour,” says Karen. “We’re honouring that spirit – while having a little fun.”
Guests are invited to do just that. The experience unfolds tableside, allowing diners to build their own bespoke cheese plate, guided by curiosity and appetite. Standout pairings include Langbaken Karoo Crumble with cauliflower pickle and cherry mustard; Dalewood Huguenot paired with waterblommetjie pickle and guava gochujang jam; and Belnori Forest Phantom offset by watermelon konfyt and green fig preserve.
Seasonal touches round out the offering: membrillo, peanut chutney podi, and chaat masala crisps sit alongside fresh fruit, oat biscuits, and ultra-seedy crisps. Karen is already developing new additions – melon preserve and apricot spoon sweet – ensuring the trolley evolves with the seasons.
A Curated Journey in Wine
For those seeking a more guided exploration, Marble’s sommelier and pastry teams have created three curated cheese-and-wine tastings. Each pairing marries artisanal cheese, preserve, and cracker with rare South African wines seldom poured by the glass – thoughtful, once-in-a-season selections designed to surprise and delight.
A Dalewood Fromage Huguenot with sour fig konfyt and oat cracker is paired with a 1988 Tinta Barocca Cape Vintage from Overgaauw. Belnori Farms’ Amboseli meets guava gochujang and a dehydrated mango atchar crisp, elevated by a skin-macerated 2024 Muscat d’Alexandrie from Citrusdal Mountain. Klein River Farms’ Gruberg Vintage finds harmony with pear and rosemary jelly, fresh apple, and pecan Florentine cracker, alongside a 2016 Boekenhoutskloof Semillon Noble Late Harvest from Franschhoek.
Together, the cheese trolley and the curated tastings offer two distinct ways to explore Marble’s evolving cheese culture: spontaneous and personalised at the table, or refined and contemplative at the bar, terrace, or patio, particularly alluring at sunset or as a post-dinner indulgence.
This isn’t just cheese. It’s a celebration of South African tradition and taste, where the artistry of preserves meets the elegance of wine, and Marble once again proves its talent for turning heritage into something thrillingly current.
Marble Restaurant, V&A Waterfront
www.capetown.marble.restaurant