Enjoy our contemporary Cape Town cuisine, designed to complement our range of De Grendel wines (available at cellar door prices from De Grendel Restaurant).
The Graaff family’s passion for winemaking extends to the philosophy we employ at our restaurant: the use of seasonal and locally sourced fresh produce, and a menu that is updated regularly, reflective of the unique culinary heritage of the Cape, and created with complementary De Grendel wines in mind.
Our menu is based on classic ingredients served in creative flavour combinations and served with an inventive, modern edge. More recently the addition of a vegetable garden on the estate sees even more fresh produce on the plates at De Grendel Restaurant.
*Prices, menu and wine list are subject to change. Please note that on public holidays we only offer set menus for lunch. De Grendel Restaurant does not allow children under the age of 10 years for dinner reservations.
About Our Chef
Our Restaurant works under the guidance of Chef Ian Bergh. Ian is no slave to fad and food fashions and is an original locavore with 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 De Grendel Restaurant in 2012.
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 farmhouse, 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 delft-blue porcelain underplates bearing the family crest specially hand-crafted by renowned local ceramicist Mervyn Gers.
Organic Vegetable Garden
September 2018 saw the introduction of De Grendel's own organic vegetable garden. Chef Ian Bergh and the team have been hard at work to ensure organic, fresh produce gets supplied to our kitchen throughout the year.
The garden produces aubergine, tatsoi, spinach, corn, courgettes, onions, broad beans and an array of herbs. Water for the garden is supplied by the reverse osmosis plant on the farm.