Set menu: R720 for four courses; R850 for six courses (R1450 with wine); R2200 for the Estate Experience Menu
Groups, Special occasions
Fine-dining food, French, Modern
Amex, Mastercard, Visa
A romantic dinner.
Housed in the estate’s original 1785 cellar, the restaurant at Rust en Vrede has an illustrious history. In 2017 chef John Shuttleworth parted ways with the restaurant, exactly six years after he took over from David Higgs as head chef. His successor (and former sous chef), Fabio Daniel, is the new man taking the restaurant to new heights.
Proof that Fabio is cooking addictive food is the two-week waiting list for a booking. The heaving throng of regulars swear by the six-course menu with wine pairing. The tuna starter with sesame, wild rice and coriander is simple perfection. The crown-roasted duck breast with broccoli, red cabbage, pistachio and cucumber is packed with robust flavour. Wagyu brisket is also on offer, and with the chef hailing from Brazil, he knows what he’s doing. Here he gives it a fine-dining spruce and accompanies it with sundried tomato, crème fraîche, red pepper and portobellini mushrooms. Fabio wastes no time using the final course to play with flavours. Desserts change frequently, but you can expect nouvelle mash-ups such as strawberries and meringue combined with balsamic vinegar.
While Rust en Vrede has a slew of fantastic and heavily gilded wines, some dishes have sensational pairings with wines from outside the estate too. Calling the list extensive would be an understatement, but the sommelier relishes a chance to guide guests.
Front-of-house staff are consummate professionals with a can-do, courteous attitude.
Simple and tasteful. The dining room is intimate and dimly lit, and family photographs adorn the centuries-old walls. It’s been refurbished without an ounce of trying to conceal its true heritage. On warm windless nights there will be tables set outside; dine here once and you’ll never pine for Provence or Tuscany ever again.
Eat Out critics dine unannounced and pay for their meals in full. Read our editorial policy here.
We saved up and went for the Estate experience (with wine pairing). We were blown away! John Maytham’s review says it all. Most memorable evening.
Last week Thursday, the 11th of January, I got to be as lucky as one could be, to celebrate the most exciting day of my life at Rust en Vrede.
With the help of the head chef Fabio and the head pastry chef, Izelle, I was blessed the opportunity to ask the love of my life to marry me.
It was a yes, and it’s a heck yes to the question of whether we will return there for future celebrations. My fiancé and I have a considerable amount of history in the hospitality industry and this was the most wonderfully run kitchen I have ever seen. Every plate of food we had was perfect. Every wine that was paired with each course perfectly complimented the food served in that course. The service was incredible. Rust en Vrede is by far now my favourite restaurant even after just one visit.
What truly made the experience though, wasn’t just the food. It was the love and care that everyone there puts into making sure that everything runs smoothly and that you as an individual feel comfortable and that you enjoy every aspect of your time there.
I was a complete ball of nerves the entire day and once I arrived at Rust en Vrede and everyone gave me their support and went out of their way to make me feel more calm. Everyone who works there was in on the secret and they kept it and were genuinely excited to share the moment with my fiancé and I. Furthermore they in their own way celebrated with us while still delivering the best service and food to every individual in the restaurant.
I am truly blown away.
Thank you Fabio and your team. Thanks to you we had the most wonderful evening and got to celebrate the most exciting day in our lives with you and for that we are truly grateful.
I would recommend Rust en Vrede to anyone for any occasion. They make five star feel like home.
From the future Versfelds a huge thank you once again.