Enjoy food straight from the farm to the table. Weigh-your-own dishes can get pricey, but there’s no mistaking the quality and freshness of the seasonal produce, such as veg from Spier’s biodynamic garden and award-winning chickens and eggs. Great for lunch with the family. (EO mag 2014)
‘Farm-to-table’ cuisine is the mantra on a menu where every ingredient tells a story of its origin. Good food starts with natural raw ingredients sourced close to the soil - with herbs, salads and vegetables harvested fresh from Spier’s own biodynamic vegetable farm. Chef Lolli Heyns’ country kitchen creates a daily blackboard menu with wholesome soups, healthy salads, country pie (from pasture-fed Spier chickens), double-baked soufflé and golden scones made using Spier’s free-range eggs laid by happy hens.
Try one of Spier’s acclaimed wines (perhaps the new Organic Sauvignon Blanc) - or a healthy vegetable and fruit smoothie.
As fresh and natural as the fare - with a holistic knowledge of food at the forefront of the new organic wave.
Light and sunny on the terrace or in the arty interior with eco-décor of 14 000 plastic flowers and chic white light shades recycled from plastic cartons.
A good energy flow exudes ‘the heavenly heart’ of the first restaurant in the country designed along authentic feng shui principles. (GH, September 2010)
Great setting (especially for families with children). Great food but oh my word, terrible service. Sunday was a beautiful day in Stellenbosch and we were very pleased to get an outside table, however from the word go it felt as if we were asking and chasing whether it be to get drinks, clear the table, order food etc. Once we had ordered the food it took forever to come out. The staff seemed to be clueless as to what was going on and the manager was absent as they normally are when the day is not going so well. I must note however that the food was great. The Trout starter and the Lamb Chop mains were superb. I think some work could be done on the kids menu. Please sort this out as you have a stunning restaurnat in a stunning location.
Eight is a farm-to-table eating experience. Like its name, the restaurant is an expression of balance, cycles, harmony, infinity and abundance. The produce used at Eight is either grown on the farm or sourced from nearby farmers. Natural and organic ingredients are preferred, creatively combined to create nourishing, healthy, and delicious food.
Eight’s menu changes seasonally, depending on what is available from their vegetable garden, where greens and fresh veggies are grown without the use of chemical fertilisers, pesticides or artificial chemicals.
Thefillet, sirloin and sausages come from grass-fed cattle reared on Spier’s pastures by their very own Farmer Angus who also supplies them with delicious eggs laid by happy hens that scratch around freely in the fields. Both the chickens and cattle are raised biodynamically, without the use of antibiotics or hormones.
Brunch is an a la carte menu featuring signature dishes such as the Caesar’s Breakfast, which combines a quintessential Caesar salad with our famous eggs benedict. Afternoon tea is a treat with special home-baked cakes and scones. A children’s menu is also available to be enjoyed by kids after they’ve played on the rolling lawns and wooden jungle gym outside or discovered the secret bamboo ‘forest’ nearby.