For a few years I’ve been meaning to visit BOSJES – and I’ve even got as far as the gate, only to find out it was only open Wednesdays – Sundays!
Fortunately my dream to visit this beautiful spot came true when we were invited to enjoy lunch at BOSJES Kombuis – the lunch restaurant located on the estate.
BOSJES is located in the picturesque Breede River valley and beneath the majestic Waaihoek Mountain.
Most visitors to BOSJES will, like myself, arrive to view the Chapel, an architectural masterpiece, but BOSJES actually offers a lot more to entice visitors to linger longer…
London-based architect Coetzee Steyn, who also dreamt up the sweeping “wings” of the iconic BOSJES Kapel, created the striking space known as BOSJES Kombuis. Interiors are by acclaimed designer Liam Mooney, with Scandi-chic furniture and Lee Broom chandeliers creating a perfect marriage of modern architecture and rural charm.
While the setting is stylish, BOSJES Kombuis remains a firmly family-friendly destination. Along with the spacious lawns in front of the Kombuis terrace, a large children’s playground is located nearby, discreetly separated from the main dining area.
At BOSJES Kombuis a mouth-watering menu has been created by Chef Nicholas along with acclaimed food critic, recipe developer and award winning food stylist Abigail Donnelly, who has been brought on board to advise the team at BOSJES Kombuis on a long-term basis.
“At heart BOSJES Kombuis is a farm kitchen, but we’re creating elevated bistro-style cuisine that will set BOSJES apart in the valley. We want the Kombuis to become the first choice dining destination for locals, but also offer an experience that’s well worth the drive for food-lovers in Cape Town and further afield.” – Chef Nicholas
In a valley where the months are marked in the changing hues of the vineyards, seasonality is another thread binding together the menu at BOSJES Kombuis.
“These days you have simply got to keep the menu seasonal, it’s non-negotiable” – Abigail Donnelly
Provenance is equally important to the culinary offering at BOSJES Kombuis, and the kitchen team have worked hard to grow their network of local suppliers. A prime example is the ever-popular rib-eye of Bovelder beef, a cattle breed unique to the region, sourced from nearby farms. I enjoyed this well-aged cut with wafer-thin potato gratin and a silky pepper sauce, topped with micro-greens and herbs.
My husband’s main was the Pork Belly while my son ordered the 180g Pure Beef Burger served with Aged Cheddar, Beer Pickled Cucumber and Fries and my daughter the Spaghetti with Meatballs and Napolitana Sauce from the Kiddies Menu.
We enjoyed a few glasses of the BOSJES Sauvignon Blanc which we will certainly be drinking again.
My starter of the Chicken and Lemon Rotolo, Roast Garlic Cream, Courgettes & Parsley is highly recommend!
BOSJES Kombuis offers authentic country hospitality full of generosity on every plate. Dishes are produce-driven and deliver on flavour. On the menu that translates into plates of simplicity where nothing is over-complicated.
A visit to the BOSJES estate is certainly recommended, especially if you are staying in the area. Just remember to phone ahead to confirm that they are open to the public as it is a very popular wedding venue and often booked out for special events.
BOSJES Kombuis opens for lunch only, from Wednesdays through to Sundays. Light treats are also served at the beautiful sunken garden of the BOSJES TeeTuin.
Tel: +23 004 0496
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