Rust-En-Vrede-2
Rust-en-Vrede-1

Rust en Vrede Restaurant

  • Location 021 881 3757
  • Phone Number Rust en Vrede Wine Estate, Annandale Road, Stellenbosch, Western Cape
  • Website URL http://www.rustenvrede.com
  • Opening Hours

    Dinner: Tuesday to Saturday 6.30pm till closing

Cost
Set menu: R620 for four courses; R750 for six courses (R1150 with wine)
Ambience
Classic elegance, Contemporary cool
Food
Fine-dining food, French, Modern
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Critic's review

Food
Everything you’ve heard about this restaurant is true: the service is excellent, the space captivating and the attention to detail unparalleled. From the magical bread course of mini Guinness loaves and goat’s butter to petits fours at meal’s end, it’s an enchanting experience. Chef John Shuttleworth  impresses with strikingly plated dishes that are cleverly put together, yet never overworked. A starter of pan-seared marron served in a Jerusalem artichoke velouté is sweet, earthy, elegant. The duck and pork terrine is a lesson in balance, with pickled romanesco, sweet raisins and smooth cubes of foie gras. The tarragon gnocchi with a foam-like cloud of smoked tomato purée, sweetbreads and parmesan is another highlight. Dessert might take the form of gingerbread soufflé with apple sorbet and Calvados crème anglaise. Don’t let the cheese trolley, with its remarkable selection and accompaniments of aged balsamic, grape preserves and truffle honey, pass you by. It’s heavenly. The final petit four, a paper-wrapped chocolate brownie delivered at the end of the meal, demonstrates sensational attention to detail.

Wine
An extensive wine list, clearly aimed at those with deep pockets, is ably presented by the knowledgeable sommelier Barry Schofield. Estate wines are not overly pushed, and suggested wine pairings work exceedingly well.

Service
Slick, attentive and highly knowledgeable, the level of service is deserving of its reputation.

Ambience
Located inside the wine cellar of this captivating estate, this is a very elegant and refined restaurant. The gleaming showcase kitchen is complemented by a luxurious, spacious interior.

Comments by the 2014 Eat Out Mercedes-Benz Restaurant Awards judges

“This is exciting food cooked with confidence, often leading to moments of awed silence.” – Abigail Donnelly

“A journey of art, flavour and texture.” – Reuben Riffel

(August 2014)

  • Food
    It is John’s graceful food, accompanied by superior service led by his wife, Andrea, and sommelier Joakim Hansi Blackadder, that won Rust en Vrede its position in the 2012 Top 10, and the prestigious service award. As an appetiser, pure white goat’s milk butter is an unexpected pleasure when enjoyed with caramelised onion brioche or one of the other freshly baked offerings: mini Guinness loaves, sundried tomato bread and perfectly round rolls. John’s dishes invite you to engage with the flavours: you never simply take a forkful, chew and swallow. Every mouthful presents questions, textures and sensations. The combinations of elements – freshwater marron with fragrant coconut curry and succotash of corn and peppers, and springbok loin with slightly bitter berries and chocolate and earthy beetroot – are unusual and thoroughly engaging. Many of the courses on the set menu may feature seafood (such as oysters, calamari, marron, kabeljou) and red meat (lamb, springbok loin, beef carpaccio), with a nod to chicken and pork (belly and chorizo) too. John likes to showcase the world-class proteins of the country and complement them with top produce from suppliers like Steve from Magic Herbs. (Vegetarian menus can be requested upon reservation.)

    Wine
    Sommelier Joakim Hansi Blackadder (winner of Eat Out's 2013 Wine Service Award) has left, leaving the able Barry Scholfield (Joakim's assistant for two years) in charge of the wine list, which is structured according to origin rather than varietals or blends. This serves to highlight the diversity of viticultural expressions that South Africa has to offer. At least one of Rust en Vrede’s red wines (they do not have whites in their stable at this stage) is used in the pairing for the tasting menu, and it often stays at one since John’s food is elegant and the wines are quite big and generous.

    Service
    Top service calls for consistency, yet it’s about striving for excellence too. This is evident in considerate touches like a folded napkin held by the waiter to prevent any escaping sparkles in the water, or your chair being pushed in as you sit down. They pride themselves on anticipating what you may need next.

    Ambience
    After a starlit drive through the vineyards and a few last steps under the soaring oak trees, diners are welcomed and led down a stone path towards the restaurant. Two large glass doors swing open ceremoniously, revealing a haven of comfort. Upholstered chairs and the old farm-style thick brick walls keep a balance with the elegance lent by designer crockery and glassware, heavy silver cutlery and crisp linen.

    And...
    Sample from the lovely cheese trolley – or ‘cheese chariot’ as the staff like call it. (May 2013)

User reviews

  • Reply
    ― Marco Pierre White, famous Michelin Chef once said: “Escoffier, whose philosophy was “Good food is the basis of true happiness.” Last Saturday night we dined at the elite Rust en Vrede in Stellenbosch and the remark above, was what we received in our food “True Happiness” Chef John Shuttleworth and his Team did a fine job of enthralling, captivating and testing every sensory taste bud that we had with an incredible array of food, from... Pan Fried Scallop served with Cauliflower, Chestnut, Braised Bacon, Apple and a Cumin Foam Crown Roasted Duck Breast served with Confit Leg, Fig, Fennel, Endive, Coconut, Cashew paired with 2012 Sumaridge Pinot Noir. Smoked Chalmar Beef Sirloin served with Pithivier of Beef Cheek, Red Cabbage, Parsnip, Broccolini paired with a 2011 Rust en Vrede Estate Shiraz. White Chocolate and Passion Fruit Cheese Cake served with Yogurt and Lemongrass Sorbet, Dehydrated White Chocolate Mouse paired with a 2012 Keermont Fleurfontein. These are only 4 of the 9 course meals we experienced at Rust en Vrede that night. We would like to mention a group of individuals who just rounded off the evening at Rust and Vrede for us. Barry the Sommelier what an incredible amount of knowledge you have and the flawless way you carry yourself a true gentleman... Head of Pastry and her team, I have always rated a meal in its entirety on the desert “and yours was flawless, beautifully presented and flavours bursting in my mouth, which I have never tasted before wow... Emma our waitress and all the other others, which served us so diligently, again impeccable... Lastly to the Whole Team of John Shuttleworth at Rust and Vrede well done, My last remark to John on Saturday night was” if I was in Europe right now, I would personally rate this Restaurant, “Michelin 3 Star” Many Thanks Lourens and Vanessa May 2015
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  • Reply
    Another splendid lunch. I'm still struggling to get used to the Salmon on the lunch menu but as usual the Sirloin and Syrah was fabulous!!!! Best lunch by far!
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  • Reply
    Pretty bad, dinner for 4, pretentious wine steward, salty burned food, poor service When we complained politely about the food, we received absolutely no come back at all, no sorry, no management, nothing, this was not a case of not wanting to pay the bill, but to acknowledge the problem. Overrated, pretentious and snobbish, uncomfortable atmosphere, what is the point in having ladies opening the door for you, when the management does not have the decency to acknowledge a problem, in any Restaurant one can have a bad meal after all we are all human, the problem is to disrespect your customer so much as to just ignore it. Never again!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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    In my opinion should have been the restaurant of the year. Have eaten there twice in last three months. Concur that it has the best service and wine list. Food, wine and service just excellent. Can have a meaningful comparison, have eaten at seven of top ten restaurants in 2013 and nine out of ten for 2012.

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  • Reply

    Dining at the Rust en Vrede was an absolutely amazing experience! Definitely the best service at a restaurant we have ever experiened! Food was divine! Scallops was yum! Desserts were divine!

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Facilities

  • Accepts credit cards
  • Booking required
  • Dinner
  • Dress code
  • Eat Out reviewed
  • Food
  • Licensed
  • Parking
  • Serves food
  • StreetSmart affliated
  • Wheelchair

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