Eat @ Perdeberg’s Summer Inspired Menu – A Feast For The Senses

Off the beaten track, but well worth the drive and less than 60 minutes from Cape Town you’ll find Perdeberg Cellar, situated d on the outskirts of Paarl.

Home to a diverse range of wines, but this is also where you’re going to find Eat @ Perdeberg, serving up comfort food country style.

Experience true Perdeberg hospitality in the comfort of their tranquil gardens or inside the relaxed, air-conditioned restaurant. Under the guidance of Chef Rob Hahn, the team from Eat @ Perdeberg will treat your senses to mouth-watering home-styled tried and test dishes. This season’s menu is no exception which includes locally sourced produce.

What to expect on this Summer’s menu? With the restaurant operating from 9 am to 4 pm Wednesday to Saturday, and Sundays and Public Holidays from 10 am to 5 pm, you can stay for breakfast, lunch and afternoon tea. Breakfast choices include a hearty country breakfast or a half breakfast for those with a smaller appetite. A firm favourite on any menu is Eggs Benedict, and Chef Hahn’s is without a doubt one for the books.

For lunch, the choices are endless, which range from small plate dishes such as the bobotie spring rolls, or Snoek pâté home-baked ‘mosbolletjies’. A growing trend worldwide small plates are perfect for those with wanting to share or simply opt for a lighter meal. Another menu highlight is the platters, which include a Harvest, Charcuterie and Cheese option, and is more than enough to share between a party of two or more.

Wine tasting can work up an appetite, and for those wanting something more, choose between the variety of pizzas on offer, or the other a la carte options. Ensure you leave space for dessert because you want to miss out on trying the deep-fried ice cream with butterscotch sauce, or the salted caramel tart.

Renowned as a family-friendly destination, not only does the farm cater for kids, but so does Eat @ Perdeberg, whose kiddies menu includes chicken strips and chips, margarita pizza and delicious ice cream and chocolate sauce.

So, next time you’re in the area be sure to experience all that Perdeberg has to offer – great wines, delicious food and superb hospitality.

Find more details here: perdeberg.co.za/restaurant/ To book at the restaurant email dine@perdeberg.co.za or phone 021 020 1626.

Chef Rob Hahn

Eat @ Perdeberg Restaurant interior

Perdeberg Cellar

Situated at the foothills of Paardeberg Mountain in Paarl, one of the finest wine-growing areas of the Cape, lies Perdeberg Cellar. The hallmark and most differentiating quality of Perdeberg wines is our predominant use of unirrigated vineyards, termed dry land vines. Overcoming difficult growing conditions, dry land vines yield small berries with concentrated flavour and colour which in turn create superior wines. The winery’s rich history dates back to 1941 when a visionary wine farmer named Jan Rossouw suggested the area’s farmers begin producing their wine. Perdeberg adopted its distinguishing name from the scores of Cape Mountain zebras that once roamed the Paardeberg area, mistaken for wild horses by local inhabitants.

With a vineyard span of over 3000 hectares, mainly in the Paarl and Swartland regions, Perdeberg benefits from different microclimates and various soil types. The natural variation of weather, soil, drainage and altitude from vineyard to vineyard enables us to produce a wide range of wines with distinct qualities and character. In the cellar, our wines are created through the synergy of art, intuition and science to reveal the best of what has been brought in from the vineyards. We follow a wine estate-inspired process including intensive vineyard management, handpicking grapes in small crates, small presses and maturing in barrels, to achieve exceptional quality.