I’ve loved Tashas since my early twenties. Back then, it was our go-to spot to catch up at Gateway in Durban. The buzz of clinking cutlery, fresh flowers on each table, and generous plates of food made it feel like a little luxury. That Gateway branch has since closed, but now that I’m based in Johannesburg, my go-to’s are Tashas Rosebank and the ever-stunning LXX.
I even had the pleasure of reviewing the beautiful LXX space a few months ago, a true testament to the evolving spirit of the Tashas brand. And what a full-circle moment it was to meet the phenomenal Natasha Sideris herself at the LXX launch, warm, grounded, and deeply passionate about her craft.
Now, the group has taken a reflective step with an exciting update to their Classic Menu, something I’ve been anticipating since the whispers first started. “We’ve gone back to basics,” says Jill Okkers, Culinary Director for the Tashas Group. “We’re focusing on dishes that are simple to prepare yet rich in quality ingredients. Think uncomplicated, delicious, and nostalgic. The goal is to create timeless, comforting dishes that feel both familiar and elevated.”
With café classics at its heart and nearly two decades of experience, Natasha and her team continue to innovate while staying true to the brand’s soul. The new menu draws from local and global influences and is rooted in the way the Tashas culinary team genuinely loves to cook, intentionally and with love.
From a single store in Atholl in 2005, Natasha has grown Tashas into a lifestyle brand with 15 locations in South Africa, six in Dubai, and a recently opened spot in London. At every location, you’ll find two menus: the Classic Menu, consistent across all branches, and the Inspired By Menu, tailored to the vibe of each specific store.
“The classic menu remains the cornerstone of our approach,” says Sasha Basson, Group Chef and Training Manager. “We focus on quality ingredients, simple preparation and making dishes fresh on order, pushing this philosophy as far as possible.”
And it shows. Nothing is pre-cut or pre-made. Each ingredient is treated with respect, ensuring vibrant, fresh flavors in every bite. I’ve personally tried a few of the new additions and I’m already looking forward to trying more when I’m in Cape Town in a few weeks.
Here are some highlights from the new Classic Menu:
B.L.T Sarmie A twist on the classic with crispy streaky bacon, butter lettuce, tomato, mayo, and a rich red pepper and tomato relish on toasted village bread. Add egg mayo if you’re feeling indulgent.
Butternut Sage Pasta A warming vegetarian dish with roasted butternut, sage, kale, gorgonzola, and sun-dried tomatoes, finished with a toasted rye crumb.
Restyled Salmon Trout Fish Cakes A blend of fresh and smoked salmon trout with dill and chives, served alongside a fennel and baby potato salad and lemon parsley mayo.
Restyled Panko Hake Golden crumbed hake with classic sides: tartar sauce, fries, peas, and a hit of fresh lemon and parsley.
Spanakopita Scramble A breakfast dream of herb scrambled eggs on grilled bread with whipped green feta ricotta, baby spinach, and a zesty red pepper relish.
The Steak Dip Juicy rump steak on ciabatta with rocket and pickled onions, paired with grilled onions, mozzarella, and a bold Portuguese steak sauce for dipping.
Tomato, Avo & Feta Toast A beautiful open toast layered with heirloom tomatoes, green tahini avo, lemon basil dressing, and creamed feta.
The Waldorf A fresh take on a classic salad, featuring grapes, apple, celery, gem lettuce, and candied pecans, with a gorgonzola buttermilk dressing and honey white balsamic vinaigrette. Add a boiled egg for an extra protein boost.
Creating these dishes was no simple task. The team went through a thorough research and testing phase, preparing and refining each dish until Natasha herself gave the final nod. Once approved, Sasha trains teams across locations in person, reinforcing the value of technique, flavor, and presentation.
Whether you’re a long-time Tashas fan like me or discovering it for the first time, this new era is something special. It’s not just about food, it’s about feeling — comfort, connection, and coming home to dishes that are as beautifully made as they are delicious.
Now, bring on Cape Town. I already know what I’m ordering.
Written by Nokuthula Khwela for Timeless Trends Follow along for more culinary journeys, reviews, and behind-the-scenes stories across South Africa and beyond.
