"Buitenverwachting Restaurant"

The Restaurant is situated in one of Buitenverwachting’s original thatch buildings and forms part of the historic complex of the wine estate.

After a devastating storm in June 2017, the restaurant was newly renovated. Natural materials such a untreated wood, leather, handcrafted tiles and unpolished marble form part of the new design. The interior is a reflection of the estate offering clean, simple lines and classic elements.

The surrounding natural wild fauna and farming landscape of Buitenverwachting serve as inspiration for Head Chef and Partner Edgar Osoijnik. The menu offers a variation of delicious refined but rustic-traditional dishes as well as a fine dining menu. Edgar found his new home professionally and privately in the South African city of Cape Town, 20 years ago. He mainly cooks international dishes in his gourmet restaurant.

The mountain facing terrace allows for breath taking views over the vineyards onto the picturesque Constantiaberg mountain, which forms part of the UNESCO - World Heritage Site (Table Mountain range).

A wine library was added to the restaurant, allowing guests to sample vintage wines as well as wines from a limited range only available from the estate.

The courtyard with established stinkwood trees and a traditional Cape Fish Pond connects the restaurant with the popular Coffee Bloc and Gin / Spirits Bar.

"Chef's Warehouse" on Beau Constantia

Situated at the top of the Constantia Valley, Chefs Warehouse Beau Constantia boasts one of the best views in Cape Town since 2016.

"We, at Chef’s Warehouse at Beau Constantia, like to keep things fresh and fun for both our patrons as well as our chefs with a seasonal and produce-driven menu that changes regularly, with our signature experience being tapas for 2."

"Cheyne's" in Hout Bay

Situated in Hout Bay. Serving Pacific Rim cuisine. Sourcing from local as possible to bring you the most amazing and unique dining experience Hout Bay has seen. Pacific Rim cooking combines Pacific Island foods, Asian cooking techniques, local freshness, and a host of other cultural and culinary influences. Open Monday to Saturday from 6pm till 11pm Lunches are from Thursday till Saturday 12pm till 3pm.

"The Foodbarn" at Noordhoek Farm Village

Spacious eatery and terrace, offering creative cuisine with global influences and wine pairings.

At the Foodbarn Restaurant Noordhoek, they serve the food that their Chef Franck Dangereux is famous for… delicious and decadent ‘casual fine-dining’ in a relaxed and characterful old barn. The food is civilized without being pretentious … that is to say it has natural taste, smells and textures, and much character… often it looks beautiful too. "What is paramount is that it is prepared with respect, savvy and love… then, it is the right food for us to eat."

Wine @ the Foodbarn is quite simply, the culmination of many years of interacting with the über talented wine makers that call on us regularly. We’re quite drawn to the maverick young guns that are producing an array of amazing wines with minimal intervention in the cellar and using the older wine making techniques.

At the Foodbarn Deli during the day, you are invited into our ‘home-from-home’ by the tantalizing aromas of the fresh bread and the best coffee in the Noordhoek Valley, the uber friendly and caring service, chef Sheila’s delicious creations. At night the Deli is transformed into a delightful Tapas Bar serving inspired dishes with amazing textures and flavors. Pop in with friends to enjoy tasty bites with your favourite wine or beer.

"Pastis" at High Constantia Center

Pastis is situated alongside the vineyards of the world-renowned Groot Constantia, the oldest homestead in South Africa and a leading tourist destination. It exudes the same warm ambiance and informal atmosphere as the Constantia Valley area. They have a proud tradition of hearty meals with French flair at affordable, local prices.

The bustling ambiance and friendly interaction, together with traditional French cooking of the highest standard, promises an unforgettable dining experience. The restaurant is decorated in 1920’s Art Nouveau, brasserie style and immersed in the strains of Edith Piaf, Francois Hardy and various jazz legends. Outdoor seating in the summer sunshine looks out over the vineyards and a winding road that could be rising to an Alpine col, while the indoor restaurant area is bedecked with vintage French posters and fresh white table cloths.

The Merry Monk is on a separate level with a more contemporary feel in both style and music, complete with a warm winter fire for romantic evenings on quieter nights. The bar patio is also a smoking area.

The restaurant is open from 08h30 until late every day and the menu is impressive in its range; quintessentially French with a South African flavour. Pastis is both family and pet-friendly, with well-behaved dogs allowed on the patio.

"Quentin at Oakhurst" in Hout Bay

The ‘Quentin at Oakhurst’ restaurant and cellar is the cumulative result of a longstanding vision to host and serve superb food in a unique setting.

Located on one of the original Hout Bay farms, the Quentin's restaurant will follow in the footsteps of generations of family food farming and cooking traditions. Located in the upper regions of the valley, juxtaposed by two rivers, sourced on rich flood plain soils, and dwarfed by the Skoorsteenspoort escarpment, this farm sustained and nurtured the valley’s residents with a bounty of meats, fowls, dairy, wine and vegetables for over a hundred years.

The existing barn served as the heart of this production. The steel wall hoops hark back to the days when the dairy herd was milked here and when the adjacent cellar still carried grapes from fermentation to wine. The recent renovation of the barn retains and celebrates this rich vein of Cape and associated culinary heritage.

The gurgling of rapid water, the scurry of guinea fowl and the crack of acorns underfoot, embraced by the coolness of the majestic and mighty oak tree’s canopy, make for a magnificent setting which serves as an extraordinary inspiration and epiphany for this talented Cape cook.