Enjoy our contemporary Cape Town cuisine, designed to complement our range of De Grendel wines (available at cellar door prices from De Grendel Restaurant).
Reservations
To make a reservation call us on +27 (0)21 558 7035 or click below
Menu
Our menu is based on classic, locally sourced ingredients, served in creative flavour combinations and served with a an inventive, modern edge.
The simple menu changes every day according to availability of ingredients.
Farm produce, from honey and yoghurt to guinea fowl and pasture-raised beef and lamb; organic vegetables, such as kohlrabi and Jerusalem artichokes.
You’ll also find some new dishes never before seen on a local menu like Brandy & Coke ice-cream, liquid popcorn and more.
We like to surprise our guests, that’s why you’ll find that our menu lists only the ingredients with no indication of how your meal will be prepared or which ingredients dominate (of course, if you ask, we’ll gladly tell you more).
View or download our De Grendel Restaurant menus below
The Team
Ian Bergh
Our Chef Ian Bergh brings a real passion for farm produce to the table and gives local artisan produce an inventive modern twist.
Ian is no slave to fad and food fashions, and is an original locavore with a great respect for the seasons and their bounty.
His hands-on training and experience are rooted in classical cuisine, having worked with Franck Dangereux at La Colombe and further honed his skills at Kurland, Five Flies and Pure at Hout Bay Manor before joining Jonathan Davies at De Grendel to launch the restaurant in 2012.
Conrad van den Heever
Our Sous Chef Conrad has years of experience working at Michelin-starred restaurants in London such as Pollen Street Social and Odette’s, as well as some of South Africa’s award-winning fine dining restaurants.
He brings his energy, innovation and creativity to the team at De Grendel Restaurant, most notably his fresh ideas for updating traditional South African dishes with new techniques and presentation and his passion for locally sourced ingredients.
He runs the kitchen on a daily basis and is involved in all areas of kitchen management.
Opening Hours
Monday
Closed
Tuesday – Saturday
Lunch: 12:00 to 14:30 | Dinner: 19:00 to 21:30
Sunday
Lunch: 12:00 to 14:30