The Harvest Table dining room, warm timber and stone with linen chairs, hanging greenery and an open kitchen glowing at the far end

Franschhoek · Est. 2021

The valley decides.We just cook it.

  • Seasonal & wholesome
  • Lunch & dinner, Wednesday to Sunday
  • Middagkrans Road, Franschhoek

01The house line

Inspired by our farm,our garden, and thebest local producers.

That line has opened every card we have ever printed, and it is the only part of the menu that does not change. Everything under it is written at six in the morning, after the bakkies have come down the pass and the kitchen has seen what it is working with.

0
growers
Farms and makers we buy from directly, most of them neighbours.
0 km
at most
The furthest any ingredient travels, fish from the coast excepted.
0
menus a year
The card is rewritten with every season and printed each morning.

02Tonight's card

Printed at seventhis morning

Five courses on one card, and no substitutions you would actually want. It rarely survives the week, which is rather the point of printing it daily.

Read the whole card

Heirloom Tomatoes

145

Stracciatella, basil, olive oil

Wood-Grilled Sea Bream

320

Fennel, citrus, herbs from the garden

Roasted Root Vegetables

185

Herb labneh, pistachio, brown butter

Lemon Olive Oil Cake

120

Yoghurt, fynbos honey, thyme

All prices in rand  /  the card turns with the season

A long wooden lunch table laid with salads, bread, roast vegetables and white wine, lit by low sun through olive branches

Lunch, 13:40, the doors open to the olive trees

03A day at the table

One fire, lit at six,and four services after it.

The fire takes the room back

Wednesday to Sunday

The fire takes the room back

Candles come out, the grill settles into coals and the card turns to the evening sitting. One card, five courses, no substitutions you would want.

18:00 — 22:00

04The turning year

Four cards a year.The valley writes all four.

Our quietest, best season. Citrus cuts through everything, the fire burns all day, and the long table stays candlelit from four.

Coming in now

  • Cape citrus
  • Fennel
  • Parsnips
  • Cavolo nero
  • Quince
  • Naartjies

On the card

Wood-Grilled Sea Bream

Fennel, citrus, herbs from the garden

The private dining room at night, a long farm table laid with candles, tomatoes, olives and bread in front of the open stone kitchen

05Private dining

One table, twelve chairs,and the kitchen's full attention.

The long table sits beside the fire in its own stone room. The chef writes the card with you a week ahead, one sitting a night, and the meal ends when it ends.

Book the long table

06Who brings what

Fourteen growers.Forty kilometres, at most.

Distances measured from the kitchen door. The fish is the single exception, up from the coast on the day boats.

The growerFrom the door
  • Wildevlei FarmHeirloom vegetables and salad greens4 km
  • Klein Vallei ApiaryFynbos honey6 km
  • Olyfberg GroveOlive oil and table olives9 km
  • Môrester DairyCultured butter, yoghurt and labneh11 km
  • Steenbok RidgeFree-range eggs and poultry17 km
  • Berg River MillStoneground flour for our sourdough23 km
  • DoringkloofCitrus, quince and orchard fruit38 km
How we buy

“You do not order here so muchas accept an invitation.”

Naledi Mokoena  /  Cape Table Review

The book opensthirty days out.

Wednesday to Sunday  /  lunch and dinner  /  closed Monday and Tuesday, we are at the farms

Reserve a table