Wilde Vy Bistro may be the new kid on the Durbanville block, but it has settled in with the confidence of a place that knows exactly who it is.
Since opening in January 2025 on the historic Hooggelegen Farm, the restaurant has already earned regulars who return for big flavours, warm service, and a setting that looks lovingly toward the past while keeping things fresh.
The team behind it brings together Chef Jürgen Snyman and entrepreneurs Kwasi Osei-Kusi and Charles Bucknor, who first connected in Cape Town’s restaurant world.
- Their shared approach to hospitality, built around people and ongoing training, laid the groundwork for this project long before the doors opened. When an opportunity arose on Hooggelegen Farm, the idea for Wilde Vy took shape quickly.
Wilde Vy Bistro’s Christmas Eve Dinner menu reads like a greatest hits album for anyone who enjoys the mix of comfort and creativity Snyman is known for.
Dinner begins with warm mini ciabatta and herb butter and a plate of spiced pumpkin churros that feel like an early gift. A round of canapés follows. Prawn cocktail tacos, tapioca crisp dates with duck liver parfait, and three cheese arancini with sundried spice aioli set the pace. Each bite is small, clever, and the kind of thing diners wish arrived in bottomless bowls.
Starters lean into bold ideas. There is smoked brisket with beef tongue, beer mustard, and chermoula for those who like depth and richness. Octopus carpaccio with vindaloo aioli and orange brings something bright to the table. Ostrich tartare arrives with fermented beetroot ketchup, a confit egg yolk, and slangkettjies for texture. It is hard to choose, which is exactly the point.
For mains, the kitchen moves from comfort to celebration. Roasted pork collar comes with pumpkin purée, artichoke, and a charcuterie jus that ties everything together. The Norwegian salmon sits in a shellfish cassoulet with citrus velouté that lifts the dish without overpowering it. A duo of lamb with peas, edamame, onion soubise, and blackberries offers something earthy with a hint of sweetness.
Dessert keeps the festive spirit alive. Guests can choose a Black Forest pavlova or a smoked yogurt crémeaux with passionfruit sorbet and burnt marshmallow. Both options feel like a finale worth lingering over. A small selection of friandise arrives with coffee, a gentle reminder that the kitchen still has a few surprises left.
As Christmas Eve meals go, Wilde Vy Bistro’s offering mixes tradition with personality. It is refined without feeling stiff and playful without losing its sense of craft. For a restaurant still in its first year, it is a confident statement of what guests can expect: thoughtful cooking, warm service, and a sense that a night here is meant to be enjoyed, not rushed. It is easy to imagine this becoming a holiday habit.
Wilde Vy Bistro, Durbanville
064 643 9766
info@wildevybistro.com
