Stellenbosch Kitchen Restaurant now open in Central Stellenbosch
After 16 months of extensive renovations at the iconic Stellenbosch Hotel, the Stellenbosch Kitchen recently opened with a “pasture-to-plate” philosophy and a menu that focuses on sustainability and the region’s finest seasonal ingredients.
On the corner of Dorp and Andringa Streets, where the legendary Jan Cats once stood, guests enjoy meals in the very comfortable interior or al fresco on the sidewalk terrace.
Stellenbosch Kitchen uses a unique Josper coal oven and prepares its dishes traditionally, but with a modern twist.
The passionate team in the Kitchen is lead by restaurateur Riaan Mol and head chef Jacques Theron. Says Theron, “Fresh, seasonal, local ingredients, with exciting combinations of flavours, have guests anticipating what we’re cooking up next! Craft beers and boutique wines are well paired and competitively priced.”
After qualifying at the Institute of Culinary Arts, Theron served at La Colombe under Chef Luke Dale-Roberts. He later worked at Lourensford Wine Estate under Tullishe le Roux. Next was The Pool Room @ Oak Valley, where free-range acorn-fed pork, grass-fed beef and organic produce grown on the estate, suited the direction that Theron wanted to take in his cooking.
Open seven days a week for breakfast (07:00-10:30), lunch (12:00-14:30) and dinner (18:30-21:30); starters range from R55 to R75, mains from R95 to R190 and desserts from R50 to R70
Call (021) 887-3644 or e-mail firstname.lastname@example.org for more information.
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