Welcome to

Stellenbosch Kitchen / Kombuis

Our “pasture-to-plate” approach focuses on sustainable use of the region’s finest
seasonal ingredients.



  • 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





A warm and sunny winter's afternoon calls for lunch and drinks on our street side stoep! Try our prawn tempura with courgette, celery, citrus ponzu and a basil emulsion for only R95! ... See MoreSee Less

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Glad we could make your date night extra special! ... See MoreSee Less

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Teleport your taste buds to the Mediterranean with our oven-grilled calamari and chorizo starter. Moreish Moorish smoked paprika, garlic and a touch of chili make for an irresistible flavour combo! ... See MoreSee Less

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Our incredible artisanal cheese plate, ONLY R115. Pancetta, baked brie, gorgonzola, black pepper chevin, toasted squid ink ciabatta, red wine poached pear, fig compote and spiced cashews. Pairs perfectly with a glass of something cold and great company. ... See MoreSee Less

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Thank you Amanda Luca for adding a very special touch to our Women's Day! ... See MoreSee Less

I had the most amazing time on Women's Day, playing at the Stellenbosch Kitchen. The best atmosphere and kindest people. Thank you for having me and thank you for everyone who supported me! Make-Up by Millie

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