The RestaurantThe Offering

The food offering consists of three themes under the umbrella contemporary Cape country cooking.  Firstly, in the cooler winter months braised rabbit, wild fowl with waterblommetjies, sumptuous seafood stews and other hearty hearth-side ‘combination pot cooking’ delicacies are a feature.  As we embrace the warmer summer months, we see simplified lighter dishes featuring unpretentious and under-ambiguous recipes of minimal ingredient recipes.  Superb salads, pates, roasted and marinated vegetables as well as seared, charred and smoked meats, fishes and fowl are endearing.

Secondly, as the ‘Oakhurst barn restaurant’ has a large wood-fired oven, one can expect daily baking of our breads as well as roasting and baking of meats, fowl and fishes.  A large cutting counter adjacent to the oven serves as a trim and portion station where one can inspect and select your desired cut of the aforementioned, as well as a choice of sublime air dried beef steaks.

Thirdly, a small ‘a la carte’ menu consists of a popular selection of signature dishes which serve as the mainstay of our excellence.

Lastly our Sunday lunches feature hearty home-style roasted joints and whole meats in our cavernous oven.

Our bar stocks an ample selection of beers, ciders, spirits, aperitifs, digestives, and liqueurs as well as a popular selection of non-alcoholic refreshments.  Our walk-in original working wine cellar  has a choice of finer Constantiaberg and southern peninsula wines on offer.

The Chef

This highly accomplished chef started his professional career in the hotel business in 1985.

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Gone are the days when we hankered in anticipation at the first seasonal harvest of our favourites.

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Over-sized dining tables, white linen, head high giant candelabras, and comfortable oak chairs in our dining hall.

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The Offering

The food offering consists of three themes under the umbrella contemporary Cape country cooking.

Read more

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