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

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Be seated… we'll take care of the rest! Come and enjoy the Stellenbosch Kitchen experience with us! ... See MoreSee Less

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Chef Rob's pureés are the talk of the town! Silky smooth and uber tasty! Have you been to Stellenbosch Kitchen to try it? ... See MoreSee Less

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Our terrific wine menu includes an array of wines to suit any of our dishes! Come and try Stellenbosch's best in your very own Stellenbosch Kitchen! ... See MoreSee Less

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Come hungry! Join us this Saturday for a lunch special - a 220g juicy steak with fresh home cut fries for only R110! ... See MoreSee Less

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Don't forget to book for Mother's Day! We are spoiling moms with a special welcome drink and a great variety of dishes from our new winter menu! ... See MoreSee Less

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