Rust en Vrede Restaurant

6 Reviews
Fine-dining food, French, Modern
Phone Number 0218813757 Opening Hours

Tuesday to Saturday 6.30pm to 10pm


Menu - Rust en Vrede Restaurant Menu - Updated October 2019


4 course menu R830; 6 course menu R890 (with wine pairing R1570)
Fine-dining food, French, Modern
4 course menu R830; 6 course menu R890 (with wine pairing R1570)
Groups, Special occasions
Amex, Diners Club, Mastercard, Visa
Accepts credit cards, Booking required, Child friendly, Dinner, Dress code, Eat Out reviewed, Food, Licensed, Parking, Serves food, Smoking, StreetSmart affliated, Wheelchair

Critic's review

  • Ambience
  • Service
  • Food

Pete Goffe-Wood


Chef David Higgs opened Rust en Vrede and took it to giddy heights (which in 2010 included Eat Out Restaurant of the Year). Chef Fabio Daniel, who has been cooking here since those glory days, is now at the helm. While continuing David’s legacy, he has also stamped his own personality on the establishment.

Drawing on his world travels and his Brazilian and Italian heritage, chef Fabio is set on taking Rust en Vrede to new heights. Diners are offered a choice between a four- and six-course menu. The six-course menu is heaven-sent and studded with dishes that will live in your culinary memory bank for eternity. The bread board begins with Brazilian pão de queijo – the lightest of cheese puffs made with tapioca flour.

The sea bass with avocado and sesame is sublime, presenting simple ingredients at their absolute finest. Tête de Moine tortellini, walnuts and pickled peach is an exercise in flavour balancing. Pan-fried langoustine, pickled turnip, cabbage and sauce Choron makes up the kind of dish that dreams are made of.

Doce de queijo, snow and butterscotch is a simple dish, a creamy type of Brazilian sweet cheese with the iced snow and rich butterscotch making for two bites of absolute bliss. This is followed by a white chocolate marquise, coconut and frozen honey yoghurt that’s nowhere near as sweet as it sounds and the perfect end to the perfect meal.


The wine list at Rust en Vrede is one of the finest in the country and is overseen by sommelier James Mukosi, whose recommendations throughout the meal are stellar and are not aimed at up-selling but rather at enhancing your dining experience.

In a word, faultless.


Rust en Vrede has always been the complete dining experience from the moment you’re met outside on the path, through aperitifs on the terrace, being taken to your table and introduced to your servers, being run through the menu and the various permutations, all the way through to the delivery and execution of faultless food and service. What used to be an old functional farm building has been transformed into a tranquil and sophisticated restaurant where attention to detail is everything – from Riedel glasses to Laguiole knives and bespoke crockery.

(August 2019)

Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.

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User reviews

6 Reviews
    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” Many Thanks Lourens and Vanessa May 2015
    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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