Enjoy our contemporary Cape Town cuisine, designed to complement our range of De Grendel wines (available at cellar door prices from the restaurant).
Our menu is based on classic, locally sourced ingredients, served in creative flavour combinations and served with a an inventive, modern edge.
The simple menu changes every day according to availability of ingredients.
Farm produce, from honey and yoghurt to guinea fowl and pasture-raised beef and lamb; organic vegetables, such as kohlrabi and Jerusalem artichokes.
You’ll also find some new dishes never before seen on a local menu like Brandy & Coke ice-cream, liquid popcorn and more.
We like to surprise our guests, that’s why you’ll find that our menu lists only the ingredients with no indication of how your meal will be prepared or which ingredients dominate (of course, if you ask, we’ll gladly tell you more).
View or download our menus here:
It should come as no surprise to those who know the Graaff family that De Grendel Restaurant is without high-design bells and whistles or frivolous embellishments.
We took our creative cue from the family farm house, blending it with the present with touches of De Grendel’s past.
The glass-panelled eatery is decorated in much the same way the Graaff matriarchs adorned the historic homestead: personal paintings and old family photographs dot the walls, and we had delft-blue porcelain underplates bearing the family crest specially hand-crafted by renowned local ceramicist Mervin Gers.
The glassed-in kitchen contains the heat and noise, while letting you watch our chefs in action from the serene calm of your high-backed chairs and turned-wood tables in the dining area.
Restaurant Manager, Jonathan Davies, Head Chef, Ian Bergh, and Sous Chef, Garth Davids (ltr)
When De Villiers Graaff met Jonathan Davies, the restauranteur behind the Michelin-starred The Crown at Whitebrook, voted the Best Restaurant in Wales and one of the Top 50 restaurants in the UK, he knew he had found the right man to realise his long-held vision of a restaurant at De Grendel.
Jonathan, having married a South African wife, had been commuting between Wales and South Africa for seven years, and the deal was struck after Sir David came to have a meal at the Welsh restaurant.
Our Chef Ian Bergh brings a real passion for farm produce to the table and gives local artisan produce an inventive modern twist.
Ian is no slave to fad and food fashions, and is an original locavore with a great respect for the seasons and their bounty.
His hands-on training and experience are rooted in classical cuisine, having worked with Franck Dangereux at La Colombe and further honed his skills at Kurland, Five Flies and Pure at Hout Bay Manor before joining Jonathan at De Grendel to launch the restaurant in 2012.
Our Sous Chef Garth has been with the team from the start. A passionate and skilled chef, his creative mind enables him to create dishes that are balanced yet cutting edge with punchy flavours.
He runs the kitchen on a daily basis and is involved in all areas of kitchen management.
From a young age Garth was in the kitchen with his mother climbing on to the counter tops trying to help. Inspired to learn more, he put himself through chef school, and worked his way through the ranks of some of the top restaurants in Cape Town before earning his well deserved position as Sous Chef in our kitchen.
To make a reservation call us on +27 21 558 7035 or email email@example.com.
Tuesday - Saturday
Lunch: 12:00 to 14:30
Dinner: 19:00 to 21:30
Lunch: 12:00 to 14:30