Eight is a farm-to-table eating experience. Like its name, the restaurant is an expression of balance, cycles, harmony, infinity and abundance. The produce used at Eight is either grown on the farm or sourced from nearby farmers. Natural and organic ingredients are preferred, creatively combined to create nourishing, healthy, and delicious food.
Eight’s menu changes seasonally, depending on what is available from our vegetable garden where our greens and fresh veggies are grown without the use chemical fertilizers, pesticides or artificial chemicals.
Ourfillet, sirloin and sausages comes from grass-fed cattle reared on Spier’s pastures by our very own Farmer Angus who also supplies us with delicious eggs laid by happy hens that scratch around freely in the fields. Both the chickens and cattle are raised biodynamic principles, without the use of antibiotics or hormones.
Brunch is an a la carte menu featuring signature dishes such as the Caesar’s Breakfast, which combines a quintessential Caesar salad with our famous eggs benedict. Afternoon tea is a treat with special home-baked cakes and scones. A children’s menu is also available to be enjoyed by kids after they’ve played on the rolling lawns and wooden jungle gym outside or discovered the secret bamboo ‘forest’ nearby.
Spier’s award-winning wines complement the menu, along with freshly-squeezed vegetable and fruit juices and a selection of craft beers and artisan sodas.
Eight’s décor embodies the restaurant’s ethos, with lights made by local artist, Heath Nash. The impressive ceiling on the terrace has been has been lined with over 10 000 individually crafted flowers made from recycled white plastic milk bottles, and lit with low voltage LEDs. The light fittings in the main part of the restaurant were made from recycled plastic bottles.
Opening times: Tuesday to Sunday for brunch from 10:00 – 12:00, lunch from 12:00 – 15:00, and tea from 15:00 – 16:30. Eight is open for dinner on Thursdays, Fridays and Saturdays. The restaurant is also available for private functions.
Founder of FoodBlogSA Media. B.Bus.Sc. - Marketing; M.Bus.Sc- Tourism. A career in destination marketing was calling but then my passion for food took over. Welcome to our restaurant marketing platform.