Durbanville welcomes a new culinary gem: Groot Phesantekraal’s beautifully
reimagined restaurant, led by chef Germaine Esau.
Honouring the rich heritage of the 326-year-old farm, fourth-generation owners André and Ronelle Brink, together with Germaine, have relaunched their eatery to, like the farm’s wines, evoke a sense of authentic, generous hospitality - rich in delicious local flavour, community, and heart.
“We’re so much part of the history of our setting here in Durbanville. Established in 1698, this farm stands as one of the oldest in the region,” André explains. “We’re here for the past, the present and the future, with our new restaurant highlighting our deep-rooted connection to this land in our food, in our wine, in good company, in community, in spirit and in soul. That’s what we’re about.”
Housed in the Groot Phesantekraal’s restored 1767 stable, the refreshed space boasts original features like its centuries’-old cobble stone floor and wooden troughs that seamlessly complement contemporary, comfortable furniture, while historic photographs and custom-blue Dutch tiles adorn thick walls.
The gesellige setting combines history and modernity, creating an authentic and relaxed culinary experience that celebrates hearty Cape farm-style, sustainable cuisine in a welcoming atmosphere.
“This place is very special. It’s a privilege to be here,” says Germaine, who now proudly heads up the Groot Phesantekraal kitchen.
Born and bred in Stellenbosch, this University of Stellenbosch BSc graduate in geology and environmental studies switched paths in 2009 to pursue a culinary career. Earning a diploma in professional cheffing and culinary arts from the Institute of Culinary Arts in 2010, his change served him well, securing him prestigious positions at top establishments including Delaire Graff, Myoga at The Vineyard Hotel, and Majeka House, among others.
He explains that, under his direction and the dedication of his kitchen team, the Groot Phesantekraal restaurant now serves hyper-seasonal menus that showcase fresh produce with a specific focus on ingredients sourced directly from the farm, including free-range eggs, dairy, venison, honey and olive oil, and when available figs and quinces.
“We’re even chatting to artisans to hand-mill the wheat that comes right here from the farm. And we recently planted fields of pumpkin and makataan. So, yes, we’ll be doing a lot of preserving and fermenting.
“These past few weeks, working with the locals and fresh farm produce from right here, I check myself, appreciating the incredible imprint of this farm on the local community,” he reflects. “I think beyond the arrival of the Brinks, and the Louw and Bergh families who preceded them, to right at the beginning of recorded history, in 1698, when this land was granted to Olof Bergh, an early Swedish-South African explorer, often described as an entertaining, colourful character.
“What did they grow back then? How did they prepare their food? What did they combine and how? These are the questions that keep me fascinated and invigorate me and my journey with food. And this is the ideal place for what I have to share. Big-heartedness: it defines the dining experience here.
“Our restaurant’s great for a leisurely family-style breakfast or lunch on weekends or a quick mid-week treat. We like to keep it down-to-earth.”
The breakfast menu offers something for everyone, from souffle omelettes with Huguenot cheese, tomato smoor and toast; and homemade granola with farm yoghurt, fynbos honey and cinnamon-stewed apples; to plaatkoekies with whipped peanut butter, grilled banana, bacon and golden syrup; and smoked fish cakes with eggs, hollandaise, spinach and chives. The Ou Grote spread comes with all the traditional trimmings - fried eggs, boerewors, bacon, roasted tomatoes, mushrooms, crispy potatoes and toast.
Lunch dishes are thoughtfully crafted to pair with Groot Phesantekraal’s award-winning wines, produced by talented young winemaker Richard Schroeder.
Starters include dishes like venison tartare with potato crisps, pickled mustard, fried capers, sour cream and chives; Cape Malay coconut curry with mussels, radish, coriander and vetkoek; and shaved pickled ox tongue with sweet mustard, shaved cauliflower, brown onions and macadamia nuts.
Meanwhile, the main course menu offers mouth-watering options like dry-aged free-range beef with salt-baked seasonal celeriac, confit garlic and jus; braised lamb shoulder with smoked aubergine, tomatoes and olive oil; venison pie with homemade gravy; and grilled yellowtail with braised gem lettuce, peas, bacon and bokkoms.
Main meals are served with a side dish of your choice. The selection features crisp potatoes with kapokbos salt, sour cream and chives; honey and orange-glazed sweet potatoes with pecan nuts; garden salad with mustard dressing, croutons and Huguenot cheese; and drieboneslaai.
You’re in for an absolute treat when it comes to the delectable desserts. Choose from milk chocolate cremeux with preserved ginger, honeycomb and vanilla ice cream; strawberry pavlova with Chantilly cream and strawberry sorbet; Cape date & brandy pudding with pecan nuts and vanilla ice cream; and an assortment of top-quality local cheeses with homemade preserves and fresh fruit.
A very children-friendly kids’ menu is also available.
Meals are also served outdoors on the grassed terrace, offering a spectacular view of the Boland Mountains and surrounded by a charming garden.
Special events are hosted throughout the year. Follow Groot Phesantekraal’s social media and website for updates on happenings at this Durbanville farm-to-fork restaurant.
And don’t forget to visit the well-appointed tasting room before you leave to sample and stock up on fine wines!
To make a restaurant reservation, send an email to restaurant@grootphesantekraal.co.za.
Trading hours:
Tuesday - Sunday: 08:30 to 16:00 (kitchen closes at 15:30)
Contact details:
E-mail: restaurant@phesantekraal.co.za
Tel: +27 (21) 825 0060
Address: Groot Phesantekraal Farm, Klipheuwel Way (R302), Durbanville, Cape Town, South Africa
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