Diemersdal Farm Eatery

5 Reviews
Bistro fare, Fine-dining food, Tapas
Phone Number 0219761810 Opening Hours Lunch Dinner

Lunch: Tuesday to Sunday 12pm to 3pm

Dinner: Thursday to Saturday 6pm to 9pm


Menu - Diemersdal Farm Eatery - Menu - updated in April 2018


R180 avg main meal
Bistro fare, Fine-dining food, Tapas
R30 (still wine), R75 (sparkling)
R180 avg main meal
Groups, Special occasions
Diners Club, Mastercard, Visa
Accepts credit cards, Booking required, Dinner, Food, Functions, Licensed, Lunch, Parking, Serves food, WiFi

Owner's description

Enjoy the flavours of the countryside and the relaxing farm ambiance with the Louw family, where they’ve been making wine for six generations. Here locally grown and regionally sourced produce inspire chef Nic van Wyk and sous chef Martin De Kock to blend their classical French training with the flavours of Provencal France, Spain and a touch of North African spices.

The herbs are from the garden kitchen, the preserves and pickles home-made and the bread freshly baked. The ‘plat du joir’ lunch menu changes daily, while Friday lunch is dedicated to classic bistro fare: steak, chips, a classic sauce and madeleines. Tapas reflect the laid-back style of small plate eating and on Friday the tapas platters are served till way after sunset. The tapas menu also varies with favourites like chorizo, paprika-flavoured Patagonia calamari and harissa mayo, pulled pork bruschetta, chicken croquettes in a crispy crumb coating with aioli; farm bread, boerenkaas and house-made tomato jam. Poached nectarines with marzipan ice cream is an example of the snack sized dessert.Saturdays offer creative burgers and salads, as well as gourmet sandwiches, together with the tapas choice.

Sundays are all about family and friends gathering at the table and sharing a traditional Sunday roast with all the trimmings, and taste twists ringing in the new. Diemersdals award-winning wines are available at cellar door prices.

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User reviews

5 Reviews
    Great service, great ambience and amazing food everytime we come
    The restaurant at Diemersdal is simply in a league of its own. From the styling of the menu to the composition of the dishes to the flavours, textures and presentation - it is world class! Congratulations to the chefs! The tapas menu is lovely. The Diemersdal wines are similarly - spectacular.
    After reading the reviews for this restaurant we decided to pay it a visit. We reserved a table for 2 telephonically on 7/2/2016. When we arrived there was no reservation and a lot of people running around doing nothing. Eventually we were seated. The starter which was a simple salad with quinoa figs and leaves was excellent. The main course arrived and the first item a beef pie was inedible, the pastry was greasy and tough and had not risen at all. The rest consisting of chicken and vegetables was excellent. The dessert arrived which was meant to be a berry pavlova. There was no meringue just a few crumbs and somehow the figs from the starter had ended up in the dessert. Obviously they had run out and tried to make do - sorry guys not good enough. The service from Yaou (please excuse the spelling) was excellent.
    been back the 4th time in 6 weeks ,great food,love your tapas
    We have enjoyed the excellent food and eat out experience offered here on an a la carte basis before. We were favourably impressed on Friday night visiting there again as guests of a good friend celebrating a sixty fifth birthday which had been held there. By some structural improvements, which does not diminish the 'historical' feel of the space a cosier and more intimate feel and ambience has been created. We were however really blown away by how Martin (as chef) and Sulize ( as front of shop) together with the rest of the staff managed to prepare, plate and serve a three course meal to thirty guests in true a la carte style so seamlessly and without "effort". Yes to allow for speeches at the appropriate time and the desert to be served without any delay after 55 minutes, rather than the anticipated 15 minutes arranged for the speeches, as admitted by the master of ceremonies. Not a small feat to accomplish with as Starters: Crispy Squid/Sweet Potato Soup, as Mains: Crispy Duck/Béarnaise Sirloin and as Desert Passion Fruit Crème Brule/Dark Chocolate Fondant... All in all a superb culinary experience to compliment a joyful night which had been experienced by all to be remembered for some time still. The description of the restaurant as a "Farm Eatery" must be placed in question. This would only be appropriate if the term would also find application in describing other establishments also to be found on farms as such including Jordan (where Martin earned his stripes as chef); Rust en Vrede and Tokara but to name a few....

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