Once a leading light in the city’s fine-dining scene, chef-patron PJ Vadas has become the baron of barbecue, the sultan of sticky-fingered smokehouse.
And there’s plenty of it on the extensive menu here, so you’ll want a few snacks while you decide – don’t miss the zingy smoked chicken wings and corn-battered jalapeño poppers.
Meats, sold in 100g increments, range from Kansas City pulled pork to smoked brisket. The smoked pork belly with apple ketchup is particularly good. Order some sourdough or roosterbrood to mop up the juices.
Surprisingly, vegetarians are well taken care of with inventive side dishes such as fire-roasted broccoli in cider vinegar and smoked Stanford cheese, and tender beetroot sprinkled with feta, naartjies and dukka. If you simply can’t choose, the generous Chef’s Platter is an easy way out of indecision.
If you have room, the Smokehouse bakers are a dab hand at dessert. Their pasteis de nata are famous far and wide, but the chocolate torte and bourbon-infused pecan pie are equally delicious.
From organic fresh juices to house kombucha – you’re spoilt for choice. There’s an extensive selection of craft beers, local gins, imported tequila and local agave spirit. Wines are limited to those from the Spier cellar, along with Vadas’ own private label pinotage.
Warm, friendly and efficient, despite the multitude of plates on the menu.
It’s a restaurant of many faces, from the bakery and gelato bar to the deep-buttoned couches of the lounge. The best tables are on the terrace, shaded by oak trees with views over the Spier gardens. Reservations advised on weekends.
Lazy lunches in the Winelands, with piles of protein.
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