The classification of my food style… this is an ever evolving feeling and depends largely on my inspiration of the time. Cooking is much more than using the best seasonal ingredients and produce. Cooking is an act of love.
This journey of food on a plate starts with the producer choosing his seedlings, the soil type, the composting mixture, the irrigation strategy and the ever changing weather. This culminates where my team and I give that product the respect it earns.
We have a “zero waste” strategy in place in my kitchen. Skins and pips and composted and all other offcuts are recycled or reused in various ways. We have a local organic egg and vegetable supplier who collects all food waste for composting or animal feed. Locally sourced seasonal produce from sustainable sources is our main aim.
One of my big goals is to teach upcoming chefs and cooks to treat our surroundings and nature with the respect it deserves so that we can leave positive things for the generations to come.
My food ethos is therefore to save and preserve for the future and to treat food responsibly that chefs to come can create great food experiences for many to enjoy.
I invite you to join us for breakfast, lunch, afternoon snacks, high tea, dinner or a fabulous Sunday Roast. Our dinner and Sunday Roast menu changes every 2 weeks to ensure we keep things interesting!
I look forward to seeing you at my restaurant.
Chef Kevin Grobler
Snacks 15h00-19h00 (served on Patio by the pool)
Dinner 17h30-20h30 (on the terrace and in the restaurant)
High teas – 10h00/15h00 (Reservations to be made at least 24 hours in advance)