This winter, The Silo Hotel introduces a vibrant new culinary experience at The Willaston Bar: a refined thali-style menu that brings together bold spices, rich textures, and global flair — all served with the signature elegance the hotel is known for.
Launching in July 2025, the menu invites guests to indulge in a curated selection of four small plates for R350, with dishes designed to be shared and savoured. Drawing inspiration from the traditional thali concept, Executive Chef Veronica Canha-Hibbert reimagines the format with an elevated twist that blends Northern Indian influences, Southeast Asian spice, and beloved Cape Malay traditions.
“This isn’t about authenticity in the traditional sense,” says Canha-Hibbert. “It’s about interpreting the essence of thali – its warmth, variety and generosity – through our own lens and with flavours our guests love.”
Months in the making, the menu balances familiarity with surprise: expect spiced paratha with smoked aubergine raita; prawn croquettes paired with coconut chutney and green chilli jam; buttermilk chicken pakoras served alongside spiced spinach yoghurt; and chicken kebabs with pickled shallots. Standout larger plates include the gently spiced Kerala Fish Curry and a rich, layered Prawn Breyani — both reflecting the kitchen’s meticulous attention to flavour, freshness and balance.
Perfectly paired with The Willaston Bar’s curated wine list, local craft beers, or signature gins, this new offering invites guests to linger, explore and indulge — all while enjoying sweeping city views from one of Cape Town’s most iconic locations.
The thali menu will be available daily from 15h00, and bookings can be made via Dineplan. Non-resident guests are welcomed.
A luxurious celebration of spice, warmth, and culinary creativity — this is winter dining, The Silo way.