Early Autumn sees the opening of a new dining destination in the Breede River Valley on BOSJES Farm, close to Ceres. An 18th-century Cape Dutch manor house on this family-owned, protea and fruit farm has become the historical counterpart to the modern lines of BOSJES Kombuis. It is a quintessential country kitchen with a simple, modern menu of produce-driven fare to enjoy with a glass of locally produced wine or a freshly squeezed juice.
The contemporary, light-filled space was designed by Coetzee Steyn from Steyn Studio, who also designed the avant-garde BOSJES Kapel, or chapel. A five-bedroom guesthouse, ideal for wedding parties, completes the transformation of BOSJES.
Well-known South African chef, Pete Goffe-Wood has brought his fuss-free approach to menus and considerable hands-on experience and expertise to BOSJES Kombuis. As the consultant chef, his brief was create the feel and ambience of a rustic, farmhouse kitchen. “It’s as close to home cooking as you can get, but considerably more refined,” he explains.
The opening menu features fresh salmon trout fishcakes served with an avocado salad and homemade lemon mayo, a grass-fed beef burger topped with camembert, caramalised onions and bacon, or lamb cutlets with tabouleh salad and cucumber raita.
Day to day, BOSJES Kombuis will be run by executive chef, Kim Cox, who has accrued valuable experience setting up and working in kitchens on farms, including Eight Restaurant at Spier and the Deli at Boschendal. “The relaxed, inviting setting lends itself to delicious, seasonal, modern, comfort food,” says Kim.
BOSJES Kombuis opens mid-March 2017 for lunch only, from Wednesdays to Sundays. For reservations and functions call +27 (0)23 004 0496 or email firstname.lastname@example.org. For more information about BOSJES, visit www.Bosjes.co.za.