New Thali Tapas-Style Menu at The Silo Hotel

Moments Made for Sharing

The Willaston Bar on the sixth floor of The Silo Hotel is a popular spot with its pillowed-glass windows and stunning harbour and Table Mountain views. It’s perfect for a quick drink and a bite before heading out, but with their delicious new thali menu, you might just find yourself settling in for the evening instead.

Small plates made for sharing have always been The Willaston Bar’s calling card, but The Silo Hotel’s Executive Chef, Veronica Canha-Hibbert, has taken a new approach with North Indian-inspired thali tapas-style dishes.

She says, “I was quite nervous starting out because I realised we were going in a totally different direction from what we have done before, but it was based on how well our current menu was received – people really enjoy the thali.”

The thali comes on a copper tray with four dishes, and diners can mix and match menu items as they please. Veronica points out that the menu has been designed purely around enjoyment, which mirrors the playful spirit of the venue.

“We’re not trying to educate people about thali, and I’m not trying to educate Capetonians about authentic Indian food. We are borrowing from the thali service style because I think it’s a fun and different way to invite guests to enjoy dishes,” she says.

The menu is a feast for both the palate and the eyes, and Veronica and her team at The Silo Hotel spent many months getting the flavours, textures, spices and combinations just right.

Strong on Flavour, Full of Indulgence

There’s Paratha served with Smoked Aubergine Raita, Prawn Croquettes with Coconut Chutney and Green Chilli Jam, and you can have Buttermilk Chicken Pakoras with Spiced Spinach Yoghurt, Chicken Kebabs with Pickled Shallots, or Chilli Paneer with Coriander and Walnut Chutney.

Because some diners might want a bit more sustenance, Veronica created a selection of main dishes offering the ultimate in comfort food on a wintery Cape Town day – there’s Kerala Fish Curry, Spiced Lamb Shank, Methi Chicken, Paneer Korma and Prawn Biryani.

She has her own personal favourites on the menu: “I enjoy all the Pakoras and the Croquettes are really good, and I love the different flavours in the Prawn Biryani. With the Fish Curry you can taste the delicate sea bass and the sauce isn’t spicy – it’s layered.”

When it comes to flavour, Veronica has tweaked certain original recipes to make sure they suit the palate of regular guests, and of course pair perfectly with the delicious wines, gins and craft beers on offer.

Sides, Snacks and Sweet Moments

Side dishes were also created to complement the menu selection and are ordered separately – including Pilau Rice, a delicious selection of Flatbreads, and Green Beans with Ginger and Swiss Chard taken to the next level with Chilli and Roasted Almonds. And for those who want to pop in for a quick drink, the snack menu includes Chaat Masala Cashews, Onion Pakoras with Coriander Chutney, or Ram Ladoo (crispy fritters) with Mint Chutney.

Ending things on a sweet note has been the task of Bianca Schreuder, Head Pastry Chef at The Silo Hotel, who created just two delectable desserts as the perfect ending to the meal. There’s Matcha & Almond Delice with Toasted Rice Ice Cream, or Baked Yoghurt with Saffron & Pineapple Compote and Pistachio Crumble as the perfect palate cleanser.

Veronica says she has been deliberate in providing a choice of options. “Guests might want to order an additional thali, or go back to the snacks – it’s flexible, it’s all about enjoyment and personal choice.”

You can book a spot at The Willaston Bar through Click here to learn more about The Silo Hotel’s website – non-hotel guests are welcome. The Thali menu will launch in July 2025 and will be served daily from 15h00 in the Willaston Bar.