Restaurant Week is back!
It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
Geuwels
Geuwels is both Vergenoegd Löw’s beating wine heart and home to our casual but refined farm-to-table restaurant,
As we say in our cellar – we let the grapes dictate the winemaking. At Geuwels, we let the wines lead the menu. Here, the stories unfold through wine-led pairing experiences and dishes inspired first by the wines, and then by the farm and all it yields: hand-reared meat, farm butter and eggs, seasonal produce, honey and of course, our acclaimed wines.
Guided by gastronomist Michelle Theron, whose deep knowledge of South African food culture and flavours bridges heritage and innovation, each menu celebrates the harmony between vineyard and table.
Try our estate-grown and -made wines across a range of themes, or experience our merroir-driven wines, crafted to be savoured with local food flavours. In the restaurant, enjoy leisurely, sustainable dining where the seasons dictate both the mood and the food.
How to book?
From 27 March – 3 May, Geuwels will be serving a wonderful 3 set menu for R495 pp.
Book your table now
Geuwels 3-Course Farm Experience
Inspired by the regenerative farm at Vergenoegd Löw
_____
Optional start
_____
Inspired Wine Tasting – 100
Begin your culinary journey with a guided tasting of estate-grown Vergenoegd Löw wines. Discover the character of our terroir and select your favourites to accompany your meal.
_____
FIRST HARVEST (choice of)
Inspired by the rhythm of the land – freshly picked greens, heirloom vegetables, and free-range eggs gathered each morning just steps from our kitchen. Expect simplicity with intent: vegetables roasted in tallow, seasonal ferments, and broths brewed from garden trimmings.
_____
Brasserie Broth
Clear summer vegetable broth, gently infused with garden produce.
Warm Goose & Fig Croquettes
Served with tangy spekboom chutney and microgreens.
Seared Dexter Carpaccio
Lightly seared Dexter beef with a curried green bean sambal.
Smoked Mussel Escabeche
Cold-smoked mussels in bright escabeche dressing with fire-grilled roosterkoek and seaweed butter.
Oyster & Beef Marrow Crostini
Golden toasted farm bread topped with baked oyster and rich bone marrow.
Grilled Cape Caesar Salad
Charred greens with bokkom dressing, toasted nuts, apricots and wild herbs.
Cape Malay Spiced Pumpkin Tart (V)
Roasted pumpkin and butternut with mango chutney, pickled sultanas and burnt butter crumb.
_____
FROM THE HEARTH (choice of)
A tribute to the abundance of our regenerative farm. Heritage grains, pasture-raised meats, and organic vegetables prepared with care to showcase true character. Slow-braised, fire-roasted, hand-picked, and sun-ripened – rooted in tradition and expressive of the land.
_____
Merino Lamb Frikkadelle
Wrapped in tender leaves with sticky date, dried peach and rosemary relish, served with Cape heirloom bean mash.
Werf Chicken Pie
Free-range chicken glazed with wild honeybush, baked in buttery pastry with lemon thyme roasted sweet potato.
Fried Free-Range Pork Cutlet
Golden crumbed pork with braised fennel, turnip, grapes and Cape mountain sage.
Pan-Seared Catch of the Day
Sustainably sourced line fish with brown butter, garlic, lemon, capers and crushed potatoes.
Wood-Fired Cauliflower (V)
Whole roasted cauliflower with buchu brown butter, cauliflower dumplings, smoked almond skordalia and fynbos honey vinaigrette.
_____
FINAL FLOURISH – DESSERT (choice of)
Sweet Legacies” a tribute to the timeless desserts passed down through generations, nostalgic yet freshly re-imagined.
_____
Pampoen Poffer
Light pumpkin and ginger tea cake with pecan brittle meringue and butterscotch sauce.
“Karamell-Taler” Milk Chocolate Tart
Rooibos and apricot infused milk chocolate tart inspired by the classic millionaire shortbread.
Milktart & “Boeretroos”
Vanilla and cinnamon flan with coffee gel, poached quince and condensed milk rusk.
Roast Apple & Chamomile Tart
Almond frangipane, slow roasted apples, chamomile syrup and white chocolate crémeux.
Boerejongens & Maas Parfait
Cape brandy soaked raisins folded into maas and buchu ice cream with brandy snaps.
Cape Malay Spice Pannekoek
Delicate crêpes with coconut cream and warm koeksister syrup.
