Great restaurants are about balance, not only in food and wine, but also people. And thus our service is as important. What makes it even more of a challenge is when all this happens on a historic and award winning wine estate. We have selected the right team and together we built from there, to create the finest dining experience at a world-class venue.
By the time the doors opened we had selected the purveyors to provide the freshest ingredients and have personally selected the wines to compliment the menu.
We take pride in the fact that time was taken with well known potter, David Walters, to create the crockery, handcrafted Riedel stemware was selected and Laguiole knives purchased, to give you an experience you won’t soon forget.
Jacqui van zyl
Our absolute favorite fine dining experience is always at Rust en Vrede. Every detail is thought of from the incredible views to the impeccable service, best wine, and not to mention the most delicious dishes. The best on every way!
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.
― 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”
Lourens and Vanessa
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!