Venues

Rust en Vrede Restaurant

Rust en Vrede Restaurant
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Cost
Set menu: R720 for four courses; R850 for six courses (R1450 with wine); R2200 for the Estate Experience Menu
Ambience
Classic elegance, Contemporary cool
Food
Fine-dining food, French, Modern
Payment
Amex, Mastercard, Visa
500
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Critic's review

John Maytham

Food
A leisurely meal at Rust en Vrede – and it would be a sin to rush an experience of this quality – is a journey through a world where a classic sensibility is applied to very contemporary dishes; where the provenance of the ingredient is as important as its treatment in the kitchen; where balance reigns supreme.

For example, all John Shuttleworth’s dishes contain elements that are hot, cold, and at room temperature. The menu changes regularly, and every course has three options, each as tempting as the next.

The Mushroom and Forest Floor is exemplary and delicious almost beyond words. Locally foraged pine ring and chicken of the woods mushrooms and a mushroom tea provide umami heaven, and the pièce de résistance is what looks like a freshly picked chestnut mushroom, and is actually a gel covering a shiitake mousse, studded with crème-fraîche drops – almost too gorgeous to eat.

The hazelnut-crusted seabass is perfectly cooked and optimally accompanied by a Jerusalem artichoke purée, black garlic, sliced hazelnuts and the cutest enoki mushrooms – contrast and complement perfectly merged. Equally good is crown-roasted duck breast with boudin blanc, buttered cabbage and white-onion purée. A look around the restaurant tells you that order envy is rampant.

Drinks
There surely cannot be another wine list in the country that is as extensive and as interesting – all 128 pages of it. It needs its own trolley! Look forward to page after page of Champagne options – no local bubblies served here – and a comprehensive ride through local and international cellars. There are bottles that are eye-wateringly expensive, but also local and foreign examples that are much easier on the budget. There is a very pleasing selection of intriguing wines by the glass. Your best bet is to share a broad preference with sommelier Barry Scholfield and leave the detail to him.

Service
Rust en Vrede is a regular gong collector in service competitions, and it’s easy to understand why. The staff here know and care about the food; they know when to leave diners alone and when to arrive discreetly at the table. They are super-efficient and very attentive, but without losing their own friendly personalities.

Ambience
You dine in a centuries-old building that has been restored with taste and affection. Family photographs adorn the walls and the environment is warm and welcoming. Linen, tableware and glassware are of the highest quality.

And…
Don’t over-indulge on the breads. Keep some, and the sweet potato and goat’s cheese butters, to mop up a sauce or two.

(September 2016)

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  • Richard Holmes

    Food
    A meal at Rust en Vrede is not to be rushed. Right from the start, with the elegant canapés delivered to your table on arrival, chef John Shuttleworth encourages you to slow down.

    Take your time, and savour the elegant croque monsieur and feather-light falafel with your aperitif. Don’t rush straight to starters – first there are the gorgeous breads: a Guinness loaf, brioche, and more, offered with goat’s milk and farm butter. A playful amuse-bouche will follow, before you can even begin the four- or six-course tasting menu.

    Balance is the watchword once you finally get started. Cape gooseberries add welcome acidity to a pork belly cooked sous vide and served with a tail of marron; the crunch of crispy ‘Scotch Egg’ contrasts against unctuous foie gras. The standout is the herb-crusted lamb loin, beautifully plated alongside meltingly tender braised shank and rich sweetbreads and, to lighten it all, the salty tang of olive. Careful attention is given to sourcing of ingredients, with local farmers and producers listed on the menu. Unlike some of the other top 10 contenders, the menu here is classical rather than trendsetting, yet there’s elegance on the plate and a deft hand in the kitchen. A true fine-dining experience.

    Drinks
    When a wine list arrives on its own trolley for easy reading, you know you’re in for a vinous treat. With many wines available in multiple vintages, the impressive selection encompasses South Africa’s finest estates, alongside a range of foreign cellars. Although there’s plenty on offer for those with deep pockets, there’s certainly no shortage of quality offerings that won’t break the bank. If you’re dining alone, or driving, there is an excellent selection by the glass. Your best bet is simply to leave it all up to the engaging and knowledgeable sommelier, Barry Scholfield, who is adept at pairing wines with the menu of the day.

    Service
    Exemplary. It’s with good reason that the restaurant has won the Service Excellence Award in the past; the staff here set the bar for fine-dining service. Staff are attentive when needed, yet entirely unobtrusive as you settle in to enjoy the meal. From the door held open on your arrival to the hand-written bill at the end of the meal, service here is faultless.

    Ambience
    Rust en Vrede is all about refined elegance. Situated in the estate’s original wine cellar, the history of the farm shines through in the family photographs hanging on ox-blood walls and the sturdy ceiling beams above. A show-kitchen at one end adds a discreet touch of showmanship without dominating the room. On the tables, expensive linen tablecloths are laid with bespoke crockery and fine stemware. From start to finish, it is a dining experience filled with style and sophistication, yet without a hint of pretence.

    And…
    If you have four hours and R2 000 per person to spare, the Estate Experience Menu offers a gastronomic journey on a bespoke menu paired with rare wines.

    (September 2015)

  • Eat Out

    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

  • ― 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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  • 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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  • 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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  • 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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  • Beautiful setting and ambiance marred by invasive, hovering service. Interesting, flavoursome food in miniscule portions messily plated with aesthetically little visual appeal. Overpriced and underwhelming.

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  • We had not been to Rust en Vrede since David Higgs left for Johannesburg... shame on us. The food was such a pleasant surprise, with an amazing choice of dishes with interesting ingredients cooked with perfection.

    As Abigail Donnelly described it at the Eat Out Awards this year, a fork dropping moment with the lemon thyme pannacotta and turnip ice cream, unbelievable!

    With 10 waiters, managers, sommeliers, barmen and hostesses on the floor for 30 dinners, you are guaranteed to experience service by excellence!

    Will go back, and back and back

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  • We celebrated my birthday at Rust en Vrede for the third year in a row and I must say our meal on 18 January was one of the best we've had in years!

    The setting and garden is stunning as always, the ambience inside always comfy and cosy. The staff were just fabulous, best service we've had in a restaurant. And the food - sublime!
    We had the 4 course menu. I had tuna and my husband had duck terrine with foie gras, both amazing!
    We both had the pork as second course. For mains I had delicious Seabass and my husband the lamb.
    And to finish I had the toffee apple cheesecake, delightful, and my husband loved the toasted marshmallow.
    All in all, yet another amazing experience at one of our favourite places in the world!

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  • I’d been looking forward to eating here for 2 years and finally I had the opportunity in December. The restaurant is a true fine dining experience. It’s beautiful! The table settings are elegant, the staff are highly professional and the attention to detail is second to none.
    From the moment you sit down you know you are in for a memorable treat. The vast and delightful wine list is served in crystal Redal glasses and the cutlery is polished and mirror like.
    My sweetness and light and I went for the 4 course menu, each choosing something different so that in the end, we got to taste 8 courses – sneaky!
    First courses – ostrich fillet with Foie Gras and Tuna with beetroot. Both delicious. However ostrich had crushed ginger biscuit (at least tasted like that) which was weird and ruined it.
    Second – Scallops and, I don’t remember. Scallop was the dish of the night. Cooked to perfection! Sweet and delightful.
    *2 courses down and I’m starving. Portions are seriously small, literally just a mouthful.
    Third – Springbok loin and seabass. Both beautifully served and cooked well.
    *still hungry!
    Fourth – Cheese board and toasted marshmallow. Cheeses were all French and all fab. Marshmallow was sweet and yummy – not amazing.
    In between courses we were given an amuse bouche, petit four, free bread (their bread is amazing), inter course sorbet, free bottled water and a free bar of homemade nougat when we left.
    I was still hungry....
    Without a doubt, Rust en Vrede has one of the best restaurants in the country. The place is stunning and glorious. The food is excellent but only one dish was “Wow”. I think the dishes are 95% of the way there but they are not perfect (of course any opinion is subjective).
    There is however one complete certainty, the dishes are too small. I don’t want to leave feeling like the fois gras I just ate but I do want to feel satisfied. Honestly, I raided the hotel snack bar when we got back. Every course is literally a tiny taste which is fine for 1st and even 2nd but I’d like the main to be fulfilling, not just a taste.
    I have no doubt that they will once again reach their former glory under David but it may just take a little time.
    All and all, a great night and highly recommended, just make sure you are not close to your credit card limit and ensure you have a snack before you go.

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  • Lots of money for very, very little food and wine in the six course with wine pairing. Combinations are good, but not enough to really enjoy. Stunning service and restaurant though.

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  • With the end of his reign in sight, David Higgs does not let slip any of the quality and magic of his cooking. We had a beautiful meal last night – fortunately with a group of amazing people – and were blown away by his art. The green herb soup and quail with dark chocolate jus were personal highlights.
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  • We had the pleasure of dining at 4 of the Top 10 restaurants (as per 2009 rankings) in June/July last year, including the then winner La Colombe, Mosaic and 9th Avenue Bistro.Rust en Vrede was the clear standout in every category out of those restaurants and I could not agree more with Rust en Vrede having been awarded Restaurant of the Year 2010. In fact, R&V is one of the main reasons why we will return to South Africa one day!The service is spectacularly good. Very attentive, never intrusive. Perfect. The food is prepared to the highest of standards and the local wines are perfectly matched. (we have since ordered a few 2004s despite the high import tax). The location must be beautiful, but it is hard to tell when dining at night, though the inside ambiance is fantastic as well.Rust en Vrede is our favourite restaurant in the world and certainly beats the best Australian and other South African restaurants. At roughly R1200 for two including wines, it is also amazing value.
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  • My husband and I celebrated our five year anniversary and it was an experience of rare and appealing excellence. We had the four course menu and everything was sublime. Only the chocolate and berry dessert was a little disappointing, but only because the previous three courses had been so good. Service was perfect. The staff were friendly and unpretentious, despite all the recent accolades. They even accommodated us, leaving the table inbetween courses to have a cigarette on the patio with grace. While the large sofa-like chairs were comfortable, I found that it was impossible to get out of the chair on my own and having a waiter fuss over me each time and assist with pushing and pulling my chair in and out got a bit annoying! I thought the bill was quite respectable for the quality of the dining experience. We were taken aback, however, at the R150 price per glass for the champagne! The price is not given on the wine list and, had I known it was that much, I would rather have had a bottle of wine! To be honest, it wasnt really any better than the bottle of Woolies organic sparkling wine Id shared with a friend earlier that day. Complimentary still or sparkling water was served throughout the meal, as well as a delicious tray of sweets with the coffee.
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  • Had the most lovely lunch under the trees outside the tasting room. Its a set lunch - steak, frites and salad, with a glass of the Estate Red. It was divine. Food was fabulous and the service was attentive and friendly. At R150 per head, this is terrific value. Moreover, the setting is just beautiful - a little piece of heaven in the winelands. Well be back!
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  • Pure perfection!A magical evening of delcious wine and food served with style in the most magnificent setting.
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  • Best evening ever! We went to Rust en Vrede when I visited home a month or so ago and this was fantastic from parking the car to having the little wrapped bread for breakfast the next morning. The whole team make you feel at home and the detail with everything is just absolutely perfect. I would recommend this amazing spot to anyone!
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  • We had the pleasure of eating at Rust en Vrede last Friday - and the experience was delightful! The attention to every last little detail has to be complimented - the incredibly attentive but totally unobtrusive service was the best Ive experienced anywhere in the world. The food - ah! the food - better than everything else combined. My only negative observation - if I absolutely HAD to have one - is that one has to make ones reservations so far in advance to secure a table - its exactly the place I would love to be able to pop in to regularly; I know I would always leave with a huge smile on my face. Well done to everyone at R&V, youve single-handedly revised my opinion that there arent any world-class South African eateries.
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  • I have travelled the world and I have ate at numerous restaurants with 3 Michelin stars. I have never encountered a restaurant that has been able to give so much attention to detail, and every experience has been remarkable. From arriving, wine served, the food, the sommelier, the chef, I can go on. Thank you!
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  • Truly exceptional and richly deserving of the high praise and effusive accolades.Having recently been not only incredibly disappointed, but feeling thoroughly ripped off with the dining experience at another so-called Top10 restaurant. I can only say that Rust en Vrede completely restored my faith in top-class dining in the Cape.The entire experience was fantastic. The manageress was highly professional, the waitress and sommelier were friendly, knowledgable, attentive and helpful.... and the food... the food was divine!The fact that the chef popped around to our table for a friendly chat when things slowed down a bit - we were enjoying ourselves for a very long time - just added to the overall experience.Well done. I cant wait to get back there.
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  • Although I have had the pleasure of eating Executive Chef David Higgss food on a number of occasions before he joined Rust & Vrede, he has now truly reached the top level of cullinary display. The beautiful surroundings and setting place the venue in a seldomly found position to experience good cuisine and wine. And I have not been disappointed. The service from the security gate to the last farewell by Chef Higgs himself, speaks of class, good taste and excellent execution. A menu filled with taste experiences not often found on any menu makes selection difficult, as not one of the dishes should be missed.The tasting of the food and accompanying wines live up to the mouthwatering reading of it on the menu. Rust & Vrede (David Higgs) is a worthy ambassador for South African cullinary skills.
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  • The most disappointing restaurant experience ever. Judging by the other online reviews this should have been an evening to remember. Maybe, but for all the wrong reasons!Our reservation was done incorrectly - twice - with no apology at all. Even though there was an email from them confirming the date, they still got it wrong on the night.The food portions are TINY (we went for a hamburger afterwards). For a 4-course meal one of the portions needs to be bigger than a taster OR needs to be quite rich. We waited 50 minutes for our dessert - and it wasnt a complicated order. 50 minutes!The service was Spur-like with our waitress bending over us and pronouncing things in a fake French and/or Spanish accent. We werent offered coffees.I wont be returning and Im telling everyone about our comedy of errors.
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  • I have been to all the restaurants in the Top 10. Rust en Vrede, in my opinion, should be no.1, then La Colombe. Mosaic doesnt deserve the no. 2 spot. It would have been fine at no. 9. Le Quartier should not be on this list, they have really slipped and are not deserving. I would have rather have had Bizerca. The food there is to die for! I am happy with Grand Provence, they deserve it.
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  • An excellent restaurant with good food and service in a lovely setting. We had the 4-course meal for R400, and it was excellent value. Id recommend both the foie gras and particularly the springbok to start. The wine list is extensive, though its most appropriate to sample their own wines - the 2004 Shiraz was superb. We picked the restaurant from the Top 10 on this site, and it proved a wise decision. Definitely recommend it, and will re-visit.
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  • This is by far the best restaurant we have been to in SA. Without question. The food is amazing no matter what we order and the service is always great. They greet you warmly before you even get to the front door! Fantastic winelist too. This is a restaurant everyone should experience.
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  • This is by far the best restaurant we have been to in SA. Without question. The food is amazing no matter what we order and the service is always great. They greet you warmly before you even get to the front door! Fantastic winelist too. This is a restaurant everyone should experience.
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  • Rust en Vrede is definitely the best restaurant I have ever been to in SA. Having been in the restaurant industry for many years, I intend to be very critical. The food is simply superb, David Higgs is an amazing chef . From the minute you arrive until you depart the service you receive is 5 star.
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  • Dropped into this place after it recieved the top 10 award in Eat Out. Pretty dissapointed to see that the restuarant wasnt open for lunch, only dinner -however they offered a steak chips and salad for lunch.The steak was so badly cooked - over done even though they said it came medium rare. Service was very friendly with young ladies looking after us.I may have simple views but when a place cannot cook a steak properly then why should I go to the main restaurant and pay 400 bucks for dinner?
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  • I could not fault anything at this restaurant, except maybe for the flower arrangement on the table that was a little bit in the way for good conversation (which could be moved, so no problem!). The setting cant be better and the service was absolutely brilliant - we really felt spoilt. The food was definitely up there with the other top restaurants, and the sommelier was very helpful and always there at the right time to assist us with our wine choices. It was a very enjoyable evening.
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  • For us and 99% of our guests David, Neil and Sarah are just the best in the whole country! The elegance, wine and food pairing, and the service are a model for a great number of businesses. Wishing them all the best for 2009.
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  • From the minute we were greeted at the door we knew we were in for a good dining experience. The staff were very professional and knowledgable but there was nothing pretentious about the restaurant. In fact, the atmosphere was extremely relaxed and everyone seemed to be having a wonderful time. As it was my husbands birthday we treated ourselves to the food and wine pairing menu, and although quite pricey, the food was amazing. Be warned that the portions are small but each course was exceptional and David Higgs must be one of the most inspired chefs in South Africa. So many restaurants fail to fulfil their promises but Rust en Vrede is something else! Full marks to a wonderful team. Highly recommended
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  • We realized that until we went to Rust en Vrede we had not yet experienced the ultimate dining experience! An evening at this restaurant is so much more than just a meal out; it is the ultimate in cuisine, wine, service and ambience!Having eaten in numerous restaurants in Cape Town and the surrounding areas we concluded that Rust en Vrede is in a league of its’ own.October 4, 2008 was a chilly but perfect evening. After driving through the breathtaking vineyards that lead to the restaurant we were met at the entrance by their friendly hostesses and shown to our table. The décor inside the restaurant is sensational! The open plan kitchen is such a nice feature and the food prepared by Executive Head Chef, David Higgs and his team must be up there with the best restaurants in the world.Neil Grant, the sommelier, adds another important dimension to the meal, with his great knowledge of local and imported wines you simply can’t go wrong with the choice!David and Neil also both take the time to listen to their guests by interacting with them and ensuring that they have enjoyed their time at Rust en Vrede.The service from Daniel, our waiter, completed the evening. He was just terrific!Hope to be back soon, Maureen Stanier
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  • Enjoyed dinner at Rust & Vrede on the 6th of June. Had a fabulous evening - excellent food!!!!
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  • My Fiance and I had a fantastic evening at Rust en Vrede! As with most things its the details which count improportionally to their size! From the hostess meeting us outside in the figid cold to magical self-folding napkins, perfect lighting, warmth, music and warm, friendly but crisp unobtrusive service. Outstanding! David, the head chef, also took the time to see his dinner guests! Great touch! We had the 4 course menu which was unbelievable! We were so happy after our first three courses knowing that another was to follow! and then sad after the last course but it ended perfectly with coffee and friandes. Neil, the head sommelier, paired wines with each course to perfection! The whole experience left us smiling from ear to ear and feeling like royalty! Thank you David, Neil and Staff for a memorable evening! You have really set the standard for us on how an eveiing should be! Well be back!
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  • We treated ourselves to the Rust en Vrede experience last week and wow! The decor, service, open plan,but onobtrusive kitchen was stunning. Each of the courses was absolutely delicious. We spent a week in the Cape Town vicinity and are foodies, so we spent time eating at many good restaurants. This one was in a class of its own.
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  • Wow! This boytjie may cook - David Higgs took us through a gourmet experience of note. The flavours and textures were perfect. Sommelier, Neil, charmed his way trought a higly succesful food and wine pairing.His knowledge of wine and food is astounding, yet he is humble and his passion for his craft is contagious. The service is almost too good, with beautiful hostesses pulling out your chair and doing the napkin thing non-stop through-out the dinner. Although I am not a fan of open kitchens, the slick,long open kitchen worked well and assisted in toning the very formal atmosphere. This restaurant is not for the faint hearted - only for real gastronomes with a good friend in his bank manager. worth the expence though.
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  • Well, there is only one thing to say about Rust en Vrede, is simply INCREIBLE!!! I took my wife to R&V for our anniversary dinner (27 March 08), and from the time we stopped there, we were treated, like royalty, as if we were the only gueste dining there. We were met by the hostesss, and taken out to the patio, (what a stunning setting) for a complimentary glass of champagne (the real thing). A little while later we were invited to come and take our seats in the restaurant. We then informed anout the menu, in great detail, offered more drinks, and left in peace. We decided on the set 6 course, accompanied with wines to match each dish. We dine out at least twice a week, and enjot trying new restaurants, and this has been the best meal that I have ever had the pleasure of eating. Chef David Higgs, is a cullinary genius, what he does with food, should be patented. The combinations he comes up with is classical, yet styled to his individual interpetation. The flavours, were mind blowing, the presentation, astounding, we are both very critical, and we could not fault a thing. The pairing of the wines with the food, were unbelievable, every time you had a sip of wine, you would experience, the flavour of your food all over again. The waiting staff, are constantly at your beck and call, and everything is done unobtrusively, and discreetly, as not intrude on the magical experience of the meal. Words cannot not describe the cullinary magic we experienced. The only way to experience this magic, is to make a booking and discover this for yourself. There are mant chefs and restauranteurs that can learn something from this wonderful establishment. This compares with the best in the world. Many thanks to all the staff and especially Chef David Higgs ( The food Magician)
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  • After a visit to RSA, trying restaurants such as Jardine and GInja, Rust en Vrede left them for dead. A brilliant tasting menu with excellent wine match. I found the meal very hard to fault. If this place is not in your top 10, even number 1 next year then i would be very surprised. I am a Melburnian (Australia) and we have some pretty decent restaurants. This place is up with best of them. Cheers!
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  • I recently had the oppurtunity to go for dinner at the rust en vrede restaurant, need i say wow - the standards are just so much higher now for other restaurants to compete with.with our arrival the hostess came out to fetch us on the walkway that leads to the restaurant, looking very professional with a warm welcome, we were then offered a free welcome drink on their patio. What a beautiful view, after seated at our table, we were presented with scrumptious bread, and decided on the four course a la carte menu as it was way more interesting compared to the set menu, first course was the poached and seared foie gras, superb, then it was crayfish tail with sweetbreads, by this time i was comfortably numb with the flavour explosions, third course a tad boring, veal cutlets with courgette rostis and a tomato and mushroom sauce, this dish was over seasoned with salt, the portion too big to finish, but nevertheless still enjoyable. For dessert I had the goatscheese camembert on bruschetta and some relish, couldve been a bit more extravagant, but all in all I sat with a smile on my face the entire night, just in awe of their decor, service, ambiance and really well priced wine list, with expert sommelier advice.I urge everyone who is serious about good food and dont mind to fork out the R600 to R700 a head and enjoy, and oh if you need a dinner companion, just let me know. Blown away.
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  • My dinner at Rust en Vrede was one of the most spectacular I have had in South Africa. It is a magical place that I will surely frequent despite the drive from Cape Town to Stellenbosch. They have thought of everything. The service is easily comparable to first class international standards with a wait staff that is attentive, yet still relaxed and approachable. The food was absolutely incredible – the flavours all compliment one another without one overpowering the rest. The wine list is unmatched in both South African and international wines. The overall experience is one that I highly recommend to anyone looking for a dinning experience rather than just a meal.
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  • We were fortunate to have dinner at Rust en Vrede Estate at their recently opened restaurant last night (27 Dec), a truly memorable experience. Sublime food, incomparable service, magnificent surroundings. Please experience this yourselves and do a proper write up for your readers. Thank you for a great magazine and web site.
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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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