Make a Reservation
To make a reservation call us on 021 883 8966 or book online below:
Breakfast & Lunch Hours
- Monday - Saturday
- 09:00 - 17:00
- Sundays - Lunch Only
- 12:00 - 16:00
- 17:00 - 21:00
- Fridays & Saturdays
- 17:00 - 21:00
The Restaurant at Neethlingshof
The Restaurant at Neethlingshof offers a menu of firm family favourites alongside innovative dishes by chef Brendan Stein. The versatility of the venue allows the restaurant to seat guests on the front stoep, under the oak trees overlooking the rose garden with vineyards and mountains as a backdrop, or in the manor house itself. The manor house is divided into 3 separate dining rooms seating up to 30 guests, ideal for intimate, family or private dining. Renowned as a popular wedding & function venue, the Palm Terrace is light and airy with beautiful views of the gardens. Able to accommodate up to 160 guests, it is also ideally suited for product launches, conferences, large lunches and cocktail events.
Head Chef, Brendan Stein, has a wealth of experience gained by working in some of Cape Town’s top restaurants. Brendan worked in Zanzibar, Mozambique and the Maldives before returning to Cape Town where he worked at Cape Point Vineyards, and most recently, Indochine Restaurant at Delaire Graff, before taking on the role of Head Chef at Neethlingshof. Brendan’s cooking style draws from his local and international experience and is influenced by the wide range of establishments he has worked at. His passion is clear to see in the dishes that he creates, from innovative starters and main courses to tantalizing desserts, using vibrant colours, textures and flavours. “I do not follow a specific type of cuisine or rules, but rather just do what feels right on the plate, for me it’s all about balance and experimentation.”
Brendan’s right-hand-man, Bernhard Jacobs is a “die-hard” quietly getting things done in the background. Having started working at Neethlingshof back in 2001, Bernie has seen his fair share of Chefs come and go in the Neethlingshof kitchen over the years, each bringing their own individual personalities, style and ideas.
His loyalty, versatility and ability to adapt have seen him grow into an invaluable part of the kitchen team, quite capably manning the ship when the head chef is not around.
Restaurant Manager, Allan Ware, built his hospitality experience at Erinvale Estate Hotel in Somerset West as well as some of the top winelands’ restaurants in and around Stellenbosch. Joining Neethlingshof in June 2014, Allan was tasked with re-establishing the restaurant’s standing in the winelands, and together with Head Chef Brendan Stein and his team, now showcase offerings that are contemporary, current & accessible and match the the superb wines produced by our wine making team.
Front of House Manager, Michael Botha, joined the Neethlingshof family in January 1991 and has probably seen the most changes on the estate over the years. Michael is an integral part of the team with his hands-on approach and friendly demeanour whilst organising and hosting our weddings, functions and restaurant bookings.