Welcome to

Stellenbosch Kitchen / Kombuis

Our "pasture-to-plate" approach focuses on sustainable use of the region's finest seasonal ingredients.

Our

MOST POPULAR DISHES

  • Potato gnocchi, butternut, sun-dried tomatoes, olives, goat's milk feta, basil pesto

    In the 19th century, Pellegrino Artusi — "the grandfather of Italian cuisine" — published the official gnocchi recipe.

    • Price75
  • Caesar Salad: Local cos, pancetta, Grana Padano, hen's egg, Caesar dressing

    Attributed to Caesar Cardini, Italian restaurateur extraordinaire and first served in Tijuana, Mexico on 4 July 1924

    • Price80
  •  Oven-grilled calamari, chorizo, red pepper, chick peas, smoked paprika, sherry vinegar

                              Inspired by the cuisine of Valencia, Spain — a region famous for seafood and spicy chorizo sausage.

    • Price85
  • Prawn risotto, broad beans, lemon preserve, grilled courgette, sweetcorn, prawn butter

    Apprentice Valerius' accidental invention pointed the way to a veritable cornucopia of risotto options.

    • Price155
  • Roast pork belly, pickled red cabbage, apple and beetroot purée, potato gratin

    In 2011 — after 50 years — the trade in pork belly futures on the Chicago Mercantile Exchange came to an end.

    • Price165
  • Pan-seared line fish, fennel velouté, prawn barley risotto, grilled prawn, red pepper fondue

    "Line fish" refers to fish of smaller species, caught from the shore or with lines from boats, rather than by gargantuan fishing trawlers.

    • Price185
  • Apple and almond tart, vanilla bean ice cream, ginger crumble, crème anglaise

    Frangipane is an almond-based tart filling used since 1674 – initially by French confectioners (who oftentimes appear to have the drop on other confectioners, as we've seen in the fondant matter).

    • Price70
  • Fondant of black cherry and Valrhona chocolate, Bulgarian yoghurt ice cream

    American chef Jean-Georges Vongerichten claims to have invented molten chocolate cake (fondant) in New York in 1987. However, French chef and chocolatier Jacques Torres disputes this claim, arguing that such a dish had already existed in France.

    • Price75
  • Artisanal cheese plate: Goat's black pepper chevin, gorgonzola, baked brie, fig compote, red wine pear, pancetta

    The history of cheese pre-dates recorded history.

    The earliest archaeological evidence of cheese-making dates back to 5500 BC in what is now Kujawy, Poland.

    • Price95

What's

NEW?

TRIPADVISOR

FACEBOOK

Our Valentine's Day MENU is here! For those of you still needing a little inspiration, take a look... #Stellenbosch #Love #Food #Valentines ... See MoreSee Less

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A very Happy Birthday to us! Exactly 1 year ago today we hosted our grand opening. What a night is was, and what a year it's been! We wouldn't have been able to do it without our amazing team, or our loyal guests who have supported us every step of the way. THANK YOU!!! #grateful #birthday #Stellenbosch ow.ly/k1XW308n5zb ... See MoreSee Less

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Who doesn't love hearty, wholesome #food! What's your favourite dish on our NEW MENU? ow.ly/3R9Z308bMxL #Stellenbosch #food ... See MoreSee Less

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What better way to spend an evening than experiencing a taste adventure! Follow the link for a peak at our NEW MENU ow.ly/Uyza308bL71 ... See MoreSee Less

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Still looking for ideas for Valentine's Day? Watch this space for our upcoming Valentine's Day menu. #Stellenbosch #Love #Food ... See MoreSee Less

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