Ingredients are carefully sourced & menu is created by Johannes Richter, Chef & Husband.

The multi-course menu – available as a five or seven-courses – is driven by a hyper-seasonal and endemic approach to cooking. All ingredients are sourced locally, with a strong focus on sustainability and ethical farming practices. As the team only work with the freshest produce, there is a conscious and deliberate effort to create their menu with as low an impact as possible. As such a range of ancient fermentation and preservation techniques are used to stretch produce and by-products across seasons – minimising wastage and adding diversity and depth of flavour across the menu.

A proud and fervent champion of KwaZulu-Natal produce, Chef Johannes combines the ingredients of the province with his French training and love for Japanese cuisine to create a unique and exceptional culinary experience. The menu is constantly in flux and undergoes complete changes every two months in line with seasonality and the produce from their own kitchen gardens and that which is carefully sourced local suppliers.

Sustainability and seasonality are at the core of all they do at The LivingRoom. This ethos extends to the team and staff, many of whom come from the local community and are given the skills and training needed to meet The LivingRoom standard.