• Culinary Table | Lanseria restaurant

    Honest garden-to-table cuisine
    made from scratch...

    At Culinary Table, we believe in creating our food from scratch. Where possible our meat is free range and sourced directly from the producers, and our vegetables are from our very own organic garden.


We believe in creating our food
from scratch

Culinary Table Restaurant & Deli is an owner-run business, lead by father-daughter team; Wehrner & Daniela Gutstadt. Their philosophy for high quality ingredients, simple preparations and feel-good food is shared with patrons who discover this ultimate foodie destination.



Culinary Table started off in a small section in the middle of the showroom of Culinary Equipment Company, where a collection of kitchen equipment was arranged and installed. This demo kitchen was created to visually simulate a professional kitchen environment and the equipment was used to demonstrate capability and ease of use to potential buyers.



Culinary Table hosts special events with an enduring theme of showcasing quality cooking methods and creating dynamic & unique dining experiences for each function of the event.



Fresh vegetables, herbs & fruit are harvested daily from our organic kitchen garden. Our in-house butchery offers a full selection of artisan items made with free range meats; both used on the menu and available for you to buy and cook at home.



The Food

"Daniela has her own butchery on the property (so she knows the pedigree of everything that enters it) and her own bakery, too, from which naturally fermented goodies and pastries emerge every day. A large and organic fresh produce plantation is a scissor snip’s distance from the kitchen, and the chef designs her menu around what is fruiting or producing. Everything is reused and recycled where possible, using nose-to-tail and leaf-tip-to-root philosophies. What doesn’t go into the dishes of the day is cured, fermented, pickled or otherwise preserved for an impressively stocked deli, or used to make organic fertilizer ..."

by Marie-Lais Emond

Our menu >>

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