6 Reviews
South African
Phone Number 0210074231 Opening Hours Lunch Dinner

Lunch: 12noon – 3pm

Dinner: From 8pm

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Menu - EIKE Sample Menu - Updated in November 2023


3 courses (R715, wine pairing R310); 5 course chef’s menu R860, for the whole table only, wine pairing R440)
South African
3 courses (R715, wine pairing R310); 5 course chef’s menu R860, for the whole table only, wine pairing R440)
Groups, Special occasions
Mastercard, Visa
Accepts credit cards, Dinner, Food, Licensed, Parking, Serves food

Critic's review

Chef proprietor Bertus Basson has always had a soft spot for huiskos. Along with head chef Daniël Oosthuizen, he’s created a refined dining experience that taps into our collective nostalgia for the comfort food favourites of yesteryear. Chef Daniël’s food speaks to a deep understanding of flavours, ingredients and balance, and isn’t overly styled or garnished. The use of mismatched vintage plates and crockery sets the tone for the food, which demonstrates modern techniques but is firmly rooted in Afrikaans heritage cooking. The South African map on the reverse of the menu is a very nice touch that indicates where Eike’s ingredients are sourced from – predominantly, the immediate Stellenbosch surrounds. Kicking things off is a prolific selection of happies – Afrikaans for small bites. The traditional biltong and cheese souttert (savoury tart) is translated into a paper-thin crisp filled with biltong and a generous grating of Huguenot cheese; everyone’s favourite Jolly Jammer gets a savoury makeover, seeing two cheese-filled shortbread biscuits filled with a divine roasted-onion cream; and the Jamestown daltjie is deliciously crispy, with a soft, well-risen sponge and well-balanced Cape Malay spices. The bread service offers a stunning interplay between textures: a crusty, warm potbrood (pot bread) with a subtle hint of rosemary is served alongside a cloud of chicken schmalz espuma; fermented garlic honey; golden, crispy chicken skin; and seasonal root veggies in a vinaigrette. The smooth and creamy Jerusalem-artichoke soup is equally memorable and expertly balanced served with a soft caramelised onion filled with shredded oxtail, in its centre, and topped with crunchy, sweet and tangy celery pickle. Mains wise, the tender braised rolled lamb shoulder is shredded and reassembled in a roulade, allowing some crispy edges to form in the wood-fired oven. It’s accompanied by lamb kidneys, confit carrots and a delicious jus bringing it all together. The cheese course is modern, new and filled with flavour: it’s centred around the semi-soft washed rind Dalewood Huguenot, which is slivered on top of a cheese espuma and complemented by spicy poached pears and toasted whole almonds. Clinching the meal, a dessert of guava and orange is the pinnacle of simplicity, but executed to perfection: gently poached guavas in a fragrant syrup dotted with small, soft-set orange jellies, fresh orange segments, a perfectly baked sable biscuit topped with a generous scoop of feather-light guava sorbet, and a home-made vanilla crème anglaise. Throughout the meal, it’s clear that chef Daniël and his team want to celebrate Afrikaans food memories, but keep it sustainable, seasonal and above all, modern. It’s a feel-good, relaxed dining experience that’s great value for money and guaranteed to give you a case of the warm and fuzzies.

The sommelier displays a good knowledge of wines. The wine list is small but well-compiled, highlighting wines from the region and offering some interesting lesser-known wines and makers, which allows for interesting discovery. The wine is served in Riedel glasses, indicating how fine dining and casual relatability can comfortably co-exist. Guests can opt for a wine pairing with the tasting menu, go the a la carte route, or order by the glass. There’s also a small selection of beers and spirits available.

The service is laid-back but still professional, with some of the dishes presented by the chef himself. The team is well-informed and knows how to make guests feel welcome and relaxed. The front-of-house team added to the experience by being attentive but not overly so.

There’s a great balance between functional and moody light, making for an atmospheric dining journey. Nestled in a historic building on Stellenbosch’s famous Dorp Street, the space has modern accents, but is anchored by the old-world charm and nostalgic whimsy. Giant coloured tumbleweeds suspended from the ceiling add a wow factor.

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User reviews

6 Reviews
    In lockdown, we all want something to be “normal”; as it was. “Eike” is home to Bertus Basson, Eat Out’s Chef of The Year 2019. His team are now offering “Bertus Se Huiskos”, which is a three course takeaway meal, delivered to your home. I say three course, more like 3 1/2 to 4 by the time you add all the bits and bobs! Not only is there an instruction list of when to place this, that and, the other in your oven, there is also a superb video of the master himself, placed on his Instagram account, prepping the dishes to help even the most culinary challenged. The menu changes each week, however, on this occasion we had the iconic Mosbolletjie bread and opsitkers, to compliment the twice baked souffle. The main course was braised lamb shoulder, confit carrots, sweet potato and cashew pie with a Mediterranean potato salad, enhanced by small dab of aioli. This took up to twenty minutes to warm through, basting the lamb in it’s jus, then, plate with gremolata and salseverde. Dessert was their iconic Croc Valley Orange with a small slice of orange cake, beautifully presented. The cost at R450 plus R50 delivery charge to Cape Town, outstanding value, for such high quality ingredients and presentation. We are going to donate R500 to the soup kitchen that the Basson operation are running, feeding up to 500 per day. It reflects the value we thought the meal was worth. The man is a credit to Cape Town’s exceptional culinary landscape. Luke Dale Roberts is charging R100 to deliver a R5000 picnic, really? As well as this home take for Eike, their Overture operation is doing the same thing, next weekend cannot come quick enough!
    What an amazing restaurant. Setting the tone from the moment you arrive is the very warm reception by Colette and her excellent staff. The ambiance is equally as charming, but it is the food that steals the show. Unpretentious fine dining at it's best, South African style. Each course was more delicious than the last. I cannot recommend this experience highly enough. Definitely a top 10 contender and should be recommended to all our International visitors.
    What a wonderful experience. Food was superb , loved the presentation of the different dishes and each with a little nostalgic story set on the past. “The eighties party”, “die opsit kers” the unforgettable peach desert hidden under an empty KOO tin , the springbok “rys vleis en aartappels” were some of the memorable very creative and fun moments of the almost endless 12 course menu ! The service was welcoming , well timed and very friendly. Thank you to Chef Basson for accommodating a dietary requirement at our table. Thank you to the whole team for a wonderful evening! I look forward to the next time when we are back in Stellenbosch!
    Returned to Eike last night. Menu was tweaked and was almost completely different, but still brought back those old nostalgic twinges of childhood. Our guest remarked ‘the food was excellent, but the place makes it more about the journey and your experiences’. Encapsulates what I love about the place.
    South African flavours done outstandingly well. Old favourites like quiche, prawn cocktail and babotie get total transformations. Amazing. I’m still dreaming about the fish head soup. Front of house was also exceptionally professional and friendly without being intrusive. Cannot wait to return.

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