Food
An immensely satisfying culinary experience awaits you here. Whether you opt for the 4- or 6-course set dinner menu, beautifully presented food will appear at your table as you move from one taste sensation to the next. You may start with the butter-roasted organic beets with chickpea and goat’s feta salad, followed by risotto of tiger prawn, a mild Cape Malay curry with a pawpaw and cashew salsa, and the pièce de résistance – smoked and grilled springbok, polenta and mascarpone cream and orangeglazed turnips.

Wine
Sommelier Neil Grant takes you on a journey of his expertly crafted international list.

Service
The excellently trained waiters go flawlessly through their paces and guests feel thorougly pampered.

Ambience
The original cellar, a national monument, has been converted into a stylish and elegant dining room, with the open kitchen in the centre of the room – allowing chef David Higgs to greet each of his guests while they watch him and his energetic young chefs in action.

And...
Enjoy the

Wine
maker’s Lunch in the wine cellar and experience the tranquillity and beauty of this historic farm during daytime. (CV)