smak is a Cape Town based delicatessen and restaurant that was founded by two young, highly-trained chefs, Katia Scherf and Devin Hogan.
They have combined their local and global cheffing experiences to create a warm and welcoming environment for all guests.
Every item on the menu is made-to-order, including the handmade pasta.
smak delicatessen brews fresh coffee every day, using their own brand Uber Coffee.
Guests can enjoy anything from a traditional cappuccino to a more ‘hip’ flat white.
Also available are iced coffee frappes, macchiatos, espressos and americanos.
smak delicatessen was founded on the belief that great food doesn’t have to be complicated.
Katia and Devin pride themselves on serving consistent, fresh and simple dishes using only the freshest ingredients Cape Town has to offer.
The seasonal menu changes often, with firm favourites available all year round.
On the menu at smak, you’ll find a variety of breakfast and lunch options as well as delicious pastries and cakes in our deli window.
Our “salted butter caramel cheesecake” is a famed favourite and we encourage you to try it!
For guests in a hurry, we serve up made-to-order sandwiches from our deli, filling our fresh bread rolls with your personalised choice of fillings.
You can be as creative as you like. Smak is also known for their cakes and pastries, some of which are available in the deli window every day.
Should you need something for a special occasion, chef Katia will create a bespoke cake just for you.
The options are endless.
Most of our meals are available for takeaway and we are UberEATS and OrderIn partners as well so you can get your ‘smak-fix’ without ever leaving home or the office.
What makes smak different is that you can, during any visit, expect to see Katia and Devin in the kitchen, taking orders, making coffee or speaking to guests.
They are intrinsically involved in the business which they believe is very important to ensure that every guest has the experience that they deserve.
Pop in for lunch, breakfast or enjoy some coffee and cake - we are looking forward to serving you.
And feel free to bring along your furry friend, we are pet-friendly!
super bowl (vegan) (GF) desiccated coconut, mixed nuts, goji berries, cocoa nibs, sunflower & pumpkin seeds, dates, banana, maple syrup and peanut butter served with your choice of coconut milk or almond milk
french toast (n)(v)french toast, almond halva, maple glazed strawberries, almond flakes, vanilla crème fraiche and white chocolate | add bacon +R18
granny’s granola (n)(vegan)homemade vegan granola, selection of fruit, toasted seeds, dates, and maple syrup served with coconut milk
mushrooms on toast (v)pan-fried exotic mushrooms, poached eggs, roasted baby tomatoes served on your choice of rye or ciabatta toast and finished with hollandaise | add bacon +R18 | add smoked trout +R30
bangers and beanseggs of your choice, pork bangers, tomato & paprika beans, grilled tomato, sautéed mushrooms served with toasted rye or ciabatta
the good ol’ scramble (v)cream cheese, balsamic caramelised onions, scrambled eggs, pan-fried mushrooms & parmesan served on toasted ciabatta or rye | add bacon +R18. **we will donate R2 to charity every time this dish is sold
arnold bennet **not for take awaysoft scrambled egg, smoked trout, béchamel & hollandaise finished with parmesan & grilled. served with toasted rye or ciabatta
the green double zero (n)(v)handmade tagliatelle pasta, basil & pistachio pesto, broccoli, spinach & fine beans, finished with parmesan | gluten free pasta add +R15 and allow extra cooking time
mediterranean double zero (n)(v)handmade tagliatelle pasta, roasted marinated peppers, red onion, cashew nuts, olives, baby spinach & mushrooms finished with parmesan & lime zest | gluten free pasta add +R15 and allow extra cooking time
lamb double zerohandmade tagliatelle pasta, cured roasted lamb leg with caramelised tomato finished with parmesan | gluten free pasta add +R15 and allow extra cooking time
bacon double zerohandmade tagliatelle pasta, creamy bacon & mushroom sauce, parsley, finished with parmesan | gluten free pasta add +R15 and allow extra cooking time
smak burgerfree range mince, creamy mushrooms, balsamic caramelised onions, boerenkaas cheese served with chips or side salad | add bacon +R18 | add egg +R8 | add a patty +R40
wild mushroom risotto (v)(GF)creamy mushroom risotto finished with truffle oil and mushroom powder
butternut soup (v)roasted butternut & sweet potato soup finished with a dash of cream, served with your choice of rye or ciabatta
vegetable bowl (vegan)(GF)baby spinach, broccoli, green beans, zucchini ribbons, brown mushroom, sautéed baby tomatoes & roasted sweet potato
tuna sashimi saladtuna sashimi served on a bed of Asian style green salad with red cabbage, julienne carrots, avocado (seasonal), coriander, sesame seeds & pickled ginger finished with wasabi soya dressing
butternut salad (n)(v)(GF)spinach, roasted butternut, sunflower & pumpkin seeds, homemade sprouts, avocado (seasonal), marinated peppers served with your choice of feta or gorgonzola |add chicken breast +R35 **we will donate R2 to charity every time this dish is sold
“crustless” quiche (GF)“crustless” quiche served with a rocket, baby tomato & feta salad - ask your waitron about the daily flavour
smashed avo (v) subject to availability smashed avo (seasonal) with lemon juice & poached eggs served on toasted rye or ciabatta | add bacon +R18 | add smoked trout +R30
the heart stoppera classic french “croque monsieur” | add an egg +R8 | add chips +R20 | add side salad +R25
bacon buttya brit’s favourite bacon roll | add an egg +R8 | add extra bacon +R18 | add chips +R20 | add cheese +R10
I come from a German and Italian family. It’s no secret that food and drink formed a major part of my upbringing, I’ve written about some of my history here and here before. There are some ingredients that have stuck in my memory more than others and asparagus is definitely ...
One of my favourite ingredients has to be the tomato. It’s delicious, extremely versatile and also happens to be really good for you! Few people know that the tomato is a fruit, although we tend to treat it as a vegetable when cooking because it’s more savoury than sweet.
I really love cooking with seasonal ingredients, not just because I am a chef or a food purist at heart, but because they just taste better. I’m always so grateful that I can take a walk down to the Oranjezicht market on a Saturday (when I am not working at smak that is) and come home with fruits and vegetables that grew less than 20km away.
smak is open 6 days a week for breakfast and lunch.