Good times and great vibes are guaranteed with the return of Stellenbosch Street Soirées! Join the traditional throng of merrymakers for this year’s calendar highlight of open-air food, wine and music beneath the Cape wine capital’s famous oak trees.

Tickets include 10 tasting tokens and this year introduces a different token to be used for a special tasting of premium wines.

Stellenbosch Street Soirées

Once again, the pop-up series on Drostdy Street takes place on specific days from October to March, with the first Soirée happening on 30 October 2024, and the last on 26 March 2025. Eventgoers, read on for all the dates and details.

“Street Soirées have become the region’s de facto welcome to what is arguably one of the best seasons in the winelands,” declares Stellenbosch Wine Routes manager, Elmarie Rabe. “Each soirée is limited to two hours, from 18h00 to 20h00, making it the ideal precursor to a great evening out. Guests and visitors often join friends here to sample some great pre-dinner wines, with top street-food snacking ahead of a meal at one of Stellenbosch’s many fine restaurants.”

Sip & Savour

The Stellenbosch Street Soirées are intentionally held at a time when dusk temperatures and light conditions make it the best time to be out for mingling and sipping sundowners. Drostdy Street is closed off from traffic and decorated in elegant festive style. There’s always a great vibe at the Stellenbosch Street Soirées!

Food is supplied in the form of stalls selling light bites, while each evening also features a varying selection of wineries. This means that wines available throughout the series will change, and you can attend every event to experience something new.

Tickets include 10 tasting tokens and this year introduces a different token to be used for a special tasting of premium wines. If you’re a wine-lover, this is where you need to be.

Added to the setting is the all-important ingredient of live music, provided by talented local performers. You don’t want to miss out!

Save the Dates

• Dates: 30 October 2024, 13 & 27 November 2024, 11 December 2024, 15 & 29 January 2025, 12 & 26 February 2025, and 12 & 26 March 2025.
• Time: 18h00 to 20h00
• Location: Drostdy Street, Stellenbosch
• Cost: Entry is R220.00 per person (ticket includes a glass and 10 wine tasting tokens).
• Tickets: Online from Plankton.mobi. Limited sales are available at the gate. First come, first served.

For more information, send an email or call 021 886 4310. Learn more about Stellenbosch’s reputation for food, wine, history and culture at wineroute.co.za or visitstellenbosch.org. Connect with @stellwineroute on Facebook, Twitter and Instagram.

It is rather a peculiar sight to behold… three strapping, tattooed and bearded guys hop out of the back of a dusty bakkie at the edge of a forest bearing wicker baskets.

If you live in Franschhoek, this sight may not be peculiar at all, in fact, rather common. This is Chef Chris Erasmus and his team doing one of their favourite things – foraging for edible wild mushrooms. The forests at the foot of the mountains surrounding Franschhoek are the ‘outdoor food market’ for these guys, and it doesn’t get more organic, forest-to- table or sustainable than this. Not even close.

Chris allowed us to tag along on one of these daily forages and our appreciation of the humble fungi quite literally… mushroomed. Now that’s not just a silly pun, I say this because the term used in this context is used to describe something that expands or grows rapidly, and I never really appreciated just how quickly they grow until listening to Chris. Apparently, on a day deep in the forest when nature stills, if you listen closely, you can hear the fallen leaves on the bed of the forest floor rustle as new mushrooms grow underneath.

Mushrooms are known as fast growing organisms and they live up to their name, appearing overnight. What you may not know though is that the part you see above ground is able to grow so quickly because the rest of it is underground.

Also, a mushroom is made up of a very loose network of fibres and not much more, hence its ability to reproduce so quickly. This also means that their nutritional value, in terms of proteins, carbohydrates and fats is very low, in fact nonexistent. But that doesn’t make us love them any less. They add texture, flavour and umaminess to a variety of dishes across many types of cuisines.

For Chris and his team at Foliage restaurant in Franschhoek, mushroom foraging, and in fact foraging for other ingredients in the forest, is the basis of what they do. It’s what Chris is passionate about and this passion is evident when they are in their happy place – the forest. I asked Chris what he loves so much about mushrooms and his answer was true to form of his mischievous nature “My morning rush hour traffic is in the forest with my own thoughts, hunting cunning little fungi – what’s not to like?

It’s like playing hide and seek!” What’s not to like indeed.

Mushroom foraging is not for the uneducated however, and requires not only a deep knowledge of these capped culinary delights, but also respect. Mushrooms that may look extremely similar can, in fact, be very different and very dangerous, with small amounts of the wrong ones able to cause serious harm. This is not a day’s outing for the uninitiated.

The Foliage team are currently collecting Saffron Milk Caps, Birch Boletes, Penny Buns, Suillus Boletes, Slippery Jacks and Red Cracked Boletes.

To the untrained eye they can be hard to spot as we found, but as Chris told us, “Your eyes do train after a while, but different mushrooms are connected to different trees, so you learn your trees first, then you build up your own secret spots!” Porcinis like Oak trees, Milk Caps favour Pine and Birch Boletes make their appearance under Birch and Poplar trees.

At first glance it seems that the wicker baskets the team are toting are just a part of the look – a way to evoke that a country rustic feel. But really, these baskets are used for good reason and not just for aesthetic appeal. By design, the woven baskets have natural holes, and this allows for spores to drop out onto the path walked, allowing for the mushrooms to re-grow.
Perhaps it’s just coincidental then that they fit the vibe perfectly.

As Chris pulls a beautiful Bolete from the forest floor he gently shaves the bottom of the stalk, removing any attached soil. The soil can be hard to remove from the underside of the mushroom if it falls in and also some varieties have spores on the stalks, so this action also allows spores to spread and re-grow. Mid-discussion we hear an excited whoop from across the forest, and on catching up with team member Nick, he produces an astonishingly large and beautiful Bolete – the find of the day for sure which takes pride of place in his basket.

As I followed the team around the forest I ardently searched the forest floor, looking to spot the creamy caps hiding in the shadows. All the while trying not to twist my ankle on the uneven forest terrain and keeping an eyeball out for wily forest creatures. I suspect my mushroom hunting days are limited; I’ll leave my enjoyment of the day’s find to the eating!

Back at Foliage Chris whips up a dish that celebrates the humble mushroom and showcases its beautiful, meaty flavour. From the forest floor to the table at Foliage, this is as fresh as it gets. As I enjoy the dish I feel quite privileged to have been privy to a little bit of what Chris and his team do every day and to have experienced my own little bit of mushroom magic.

Chris prepared this dish of BBQ Beef Neck With Mushroom, Potato Ragout & Caper Purée with the mushrooms foraged with his team.

To taste the spectacular food Chris and his team cook up, visit Foliage Restaurant in Franschhoek; read our review HERE. Check out Chris featured here in Cape Town Chefs and their Tattoos.

foliage.co.za

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Much like the moon, cheese has a strange effect on certain people in this world. I think this is due to the fact that the moon is made of cheese, but this is yet to be proven. To the folks of Buffalo Ridge cheese, cheese is not just a tasty creation – it’s a full-blown obsession that can lead to the adventure of a lifetime. Wayne Rademeyer is one such person and his love for real buffalo mozzarella led him to set up South Africa’s first, and only, buffalo cheese farm.

 

Wayne’s buffalo mozzarella obsession can be attributed to the humble Caprese salad. Now if you’ve ever had a proper Caprese, you’ll know that it’s one of, if not the best, salad combination on the planet. At the time Wayne was living and working as an advocate in Johannesburg when he noticed that his favourite Caprese joint didn’t always have buffalo mozzarella. So in typical South African fashion he decided, bugger it I’ll make my own, and just like that Buffalo Ridge cheese was born.

Situated just outside of Wellington in the Western Cape, Buffalo Ridge cheese is home to 147 buffalo – 144 heifers and 3 lucky bulls. The imported stock are the real Italian deal and can be traced back to Campania, Italy. Wayne believes in doing things the right way and the farm is environmentally friendly, which means that they don’t use any pesticides or any other nasty stuff. The herd are free to roam the pastures, which leads to healthier animals with high quality milk that makes awesome cheese.

The heifers are milked once a day and can yield anywhere from six to twelve litres. From here the milk is gravity fed to the creamery and then a clever cheese maker uses the ‘pasta filata’ process to get the curds into a sticky dough, which is then folded on itself to get the trademark stringy texture. From here the dough is moulded into balls and left to soak in brine. It takes about eight hours from start to finish and the result is worth every second.

As we dived into a tasting we learnt that Buffalo Ridge has also started producing yogurt – fromage blanc (similar to crème fraîche), feta and Rock Wood (a pecorino style hard cheese). In the name of science, I opted to try all of them. The yogurt was rich and creamy with a zing on the tongue. The fromage blanc was like the yogurt but on steroids, lovely and thick. The feta was salty and uniquely firm, yet flexible, and the Rock Wood was spicy, nutty and epic.

To end off, Wayne whipped up a simple caprese. As he tore the white orb of mozzarella he showed us the natural fault lines in the cheese from the folding process. He explained that it’s a sin to cut mozzarella and you should always serve it at room temperature. This allows the cheese to relax and pull apart with ease. The salad was a perfect example of a great caprese but the mozzarella was undoubtedly the star. It was soft, creamy and had a wonderful pull to it. After a few beers and a mountain of cheese we rolled out of Buffalo Ridge with a newfound respect for proper mozzarella. In this day and age with so many substitutes and processed cheeses, it’s good to know that there are still people like Wayne making things the way they should be made.

At the moment Buffalo Ridge is not open to the public, so it’s best to call ahead to book a tour. To visit their website click HERE.

Current Western Cape Stockists

• Giovanni’s Deli– Green Point
• Melissa’s Deli’s– various branches: V&A, Constantia, Kloof Street, Stellenbosch, Newlands
• Orselli’s Deli– Constantia Village
• Bon Fromage– Newlands

Tastings and sales are offered every Saturday morning at their stall at the Neighbourhood Goods Market – Old Biscuit Mill in Salt River.

DID YOU KNOW?

• There is no such thing as ‘buffalo-style cheese’ so don’t be fooled. It’s either buffalo mozzarella (mozzarella di buffalo) or it’s not.
• Fior di latte is the name given to cow’s milk mozzarella.
• Buffalo mozzarella is suitable for lactose intolerant people.

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Feeling the love in Robertson

Known as the small town with a big heart, Robertson is one of the most charming towns you could hope to come across. It is over 150 years old and as time has marched on, the town has seamlessly blended its old world charm with a new and contemporary feel. From the moment we arrived we were greeted by smiling faces, and the trend continued at every stop along our way. Everyone seems to know everyone and the sense of community is tangible. The town is filled with interesting shops and hidden gems. We could have stayed a week and still not seen them all. We can’t wait to go back and continue the adventure but for now, here are our top picks of spots to visit in Robertson.   

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Meet Paul René at Wonderfontein Estate

If quality Méthod Cap Classique is your thing, then Wonderfontein is the place visit. It’s the home of Paul René Brut and the perfect place to indulge in the bubbly side of wine. It’s made from 100% Chardonnay grapes and each bottle is matured for up to twenty months. The result is a vibrant Brut with fresh notes of apricot, green apple, and a persistent dry finish. Paul René’s design is attributed to Monica, the daughter of estate’s proprietor, Paul René Marais. For Monica it was a labour of love and worth every second. Unfortunately the Estate only opens during festivals, so if you heading to this year’s Wacky Wine Weekend, be sure to book a tasting in advance. At this year’s festival they’ll be hosting blind bubbly tastings.

paulrenemcc.co.za

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Find perfection at Springfield Estate

If you’re looking for one of the best wine experiences in Robertson, you’ll find it at Springfield Estate. It’s owned and run by brother and sister, Abrie and Jeanette Bruwer and backed by a passionate and knowledgeable staff. This is one serious bunch of wine lovers and only the best will do. Springfield’s philosophy is to make wine as naturally as possible, and many of the wines are fermented using wild yeast found on the grape skins. It’s a lengthy, high risk process that can result in lost vintages, but the reward is a range of rich and complex terroir-driven wines. Be sure to try, and then buy a bottle or ten of the Wild Yeast Chardonnay.

springfieldestate.com

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Explore chardonnay at De Wetshof Estate

De Wetshof is owned by the De Wet family and they’re passionate about wine, the environment and the community around them. The estate boasts many fine vintages but they’re most famous for their range of Chardonnay. Each vineyard on the estate has a different composition of soil that ranges from rocky mountain gravel to riverside clay. All have a high limestone content, which is a key factor when producing wines with fruit balance. The tasting room building is a replica of Cape Town’s Koopmans-de Wet house, built by famed French architect, Louis-Michel Thibault. The interior is cozy and comfortable with a fireplace that’s the perfect spot to sample the fine wines.

dewetshof.com

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Luxury living at the Robertson Small Hotel

If you want to see Robertson in style then this is only place you should stay. Everything about the Robertson Small exudes luxury, but at the same time it’s cool, comfortable and tranquil. The host and hostess, Raynaldo and Deoné are excellent at what they do, and really make you feel at home. Things that really stand out are the attention to detail and personal touches. Everything from your arrival and welcome drink, to room turndown service and dining experience feels personalised. It’s really hard not to feel like a VIP with such great service. The in-house restaurant is Reuben’s, and as you can imagine, the experience is first class all the way. The menu is a seasonal mix of eclectic and innovative dishes, and the wine menu is second to none.

therobertsonsmallhotel.com

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Stay traditional at Pinto Butchery

What would a trip to Karoo country be without a lamb chop? Stop in at Pinto Butchery and ask to speak to Heidi. She’ll sort you out with the best thick cut lamb chops you’ve ever had. Pinto is a family run butchery and they believe that it’s the personal touch that makes the difference.

55 Paul Kruger Str

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Kick back at De Bakkery

This quaint little bakery and coffee shop has all sorts of tasty treats on offer. Pick up  a loaf or two of bread and a quiche or five of the bacon and mushroom variety. De Bakkery also does a meal of the day menu. Expect great home-style cooking with plenty of Afrikaans favourites like Waterblommetjie Bredie, Frikkadelle and Skaapboud.

40 Truter Str

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Charge up at Strictly Coffee & Charcuterie

Coffee and road trips go hand in hand, so it makes perfect sense to stop in at Strictly Coffee. This boutique coffee roaster makes a mean espresso and supplies half the town with kickass brew. It’s owned by Hanno Schwartz and he’s also a self taught charcutier. Strictly Charcuterie supplies a number of wine farms in the region, and the meats are also available at the coffee shop.

5 Voortrekker Rd

strictlycoffee.co.za

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Browse at Affie Plaas Padstal

Affie Plaas Padstal is one of those places that you can spend hours browsing through. They have a massive variety of everything food and drink. They also have a great wine and craft beer selection, and you should definitely get one of Ouma’s famous melkterts. 

Located on the R60 towards Robertson

Next time you visit the town of Robertson, be sure to pop in and enjoy some of these special places that make this countryside town a special place.

I always knew my visit to the Werf Restaurant at Boschendal was going to be good. After all, how could it not be? It’s run by acclaimed Executive Chef, Christiaan Campbell and the concept is farm-to-table dining. What I didn’t know was just how loud the sound of my jaw hitting the floor would be when I got inside. As soon as I stepped through the doors I knew I was not simply here for a visit. I was in for an experience that turned into a sensory adventure.

The Werf Restaurant at Boschendal is the redesigned cellar of the Manor House and first thing you’ll notice, is that you can almost see the entire length of it from the entrance. The space is cool, comfortable and the interior is an inviting mix of eclectic design. Spain’s Lázaro Rosa-Violán, Cape Town’s Philip Briel and the Boschendal tea, collaborated on the interiors and the Spanish influence is evident. It’s a seamless blend of wood, marble and tile with a blue and white colour palette. The walls are adorned with interesting artworks, Delftware plates and there’s even a tiled wall that was hand painted by Lázaro.

As Christiaan led me through the main body of the restaurant, I noticed a conservatory-type extension on my left. It was here that my jaw hit the floor, and for good reason. I knew they had a veggie garden, and in my mind I pictured it as a quaint little patch. What lay beyond the edge of the restaurant was the beginnings of a three hectare farm complete with a dam. As we took in the view, Christiaan explained the farm’s ethical ethos. It will run in harmony with nature with no pesticides or other nasty stuff. There are plans for earthworm farms and all kitchen waste will be used for composting. The idea is to create a seasonal, self-sustaining environment that yields fresh, natural produce for the kitchen.

The menu at The Werf Restaurant at Boschendal is sophisticated country cuisine that let’s the ingredients shine. Boschendal is on a mission to ethically source as much produca as possible; Christiaan is a firm believer that great ingredients make great food. This farm-to-table approach puts us back in touch with food and gives an appreciation of where it comes from. The seasonal menu will be designed around the garden and in a sense the garden becomes the muse. The menu consists of three starters, three mains and three desserts. There’s an option of two or three courses that come with a complimentary selection of freshly baked breads and three side salads.   

We sampled the breads and I became particularly partial to the spiced mini vetkoek balls. The side salads came next and with them a first for me. ln keeping with all things natural, Christiaan has been exploring the world of fermented food. In the salads were a selection of fermented and pickled bursts of flavour, which included fermented cauliflower, cabbage and even raspberries. The fermentation has a distinct buzz on the tongue that I really enjoyed.   

Next up was a starter of octopus terrine with celeriac spaghetti, brown butter mayo, hake roe emulsion and orange cells. As I made my way through the tender octopus, I encountered pops of citrus, salty and creamy flavours cleverly scattered around the dish. For main course I had crispy skin duck breast with pulled leg meat and caramelised cauliflower. Everything on this dish was absolutely packed with flavour. If I hadn’t been in such sophisticated setting I would’ve have licked the plate clean. Dessert was another first for me, a pear poached in fermented cream. It was nestled on a bed of roasted chocolate, praline and walnut crumbs. There was also a pear chip, a pear sorbet and a caramel mousse. Is there anything there that doesn’t sound delicious?

Thoroughly satisfied and full I wandered over to the mobile gin bar display that was being tended by restaurant manager, Danie. He explained that it was a gin tasting that he was offering to interested customers. Danie took me through some of the intricacies of gin flavour profiles and introduced me to a new and locally made tonic water. We then moved onto the ins and outs of tonic water and all this from my simple question of, “what’s all the gin for?”. From there we chatted about the restaurant and he explained that for him it’s more than just a restaurant. It’s an experience where you get a feel for the food and drink, and that feeling is just as important as actually eating and drinking.   

This level of passion and dedication came across from everyone I spoke to. In fact, at one point during our photoshoot, I overheard two of the chefs debating how they could further improve on the dish we were shooting. Christiaan has definitely surrounded himself with like-minded individuals and results speak for themselves. I can’t wait to visit again when the garden is in full bloom and bursting with earthy treats.

Tel: +27 (0) 21 870 4206

werf@boschendal.co.za

www.boschendal.co.za

Words by Karl Tessendorf

Visiting the Constantia area? These are just a few places you should put on your list to visit.

Beau Constantia

Just before the peak of Constantia Nek, you will find a wine farm that boasts unprecedented views over the valley and out towards False Bay. Beau Constantia is a boutique winery perched high on the hills, with vines planted a staggering 350 m above sea level. In a valley that has a long, traditional wine history, Beau Constantia is a contemporary breath of fresh air. Floor to ceiling glass windows frame the view from every angle and the design is modern and stylish. Stop in this winter at the Tasting Room and sample the estate’s three reds – Lucca, a rich Bordeaux-blend, Aiden, a contemporary red blend and Pas de Nom, an easy drinking blend. Your fourth tasting is complimentary and you can choose your favourite of the three. Enjoy Asian inspired tapas, sushi from the Sushi Box, as well as cheese and charcuterie platters. If you feel like lingering longer, take a seat in the wine bar below – this is the spot to order a bottle of wine or craft beer and while away the day with friends.

Tasting room open daily 10h00 – 16h30
Wine bar open daily 12h00 – 20h00, Closed on Sun & Mon evenings from 16h00.

beauconstantia.com

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Green Vine Eatery at Silvermist

Green Vine Eatery is the kind of place you will walk into on a winter’s day and not want to leave. Rustic, cosy and inviting with an eclectic mix of furniture and a comfy lounge area situated right next to a roaring ceramic fireplace. The Green Vine Eatery opened in November 2014 to a busy season and is now gearing up to welcome guests in from the cold this winter. The new seasonal menu features bold flavours and warming dishes that will banish the winter blues. Try the pulled pork served on a homemade choux bun or lentil bobotie spring rolls, which are crispy and packed full of Malay flavour. For something lighter, tuck into the harvest platter, which boasts local cheeses, a to-die-for beetroot relish, charcuterie, homemade pickles and other tasty bites. Paired with a glass of the estate’s organic, single vineyard Sauvignon Blanc it makes for quite the sumptuous feast.

Only 3400 bottles of this delicious wine were bottled in 2014, so be sure to try this limited edition wine before it’s sold out. Silvermist is the only Organically certified wine estate in the Constantia valley and the winemaker, Gregory Brink Louw, takes great pride in his sustainable approach to wine-making and the result of this purist approach has been recognised by wine enthusiasts.

If you happen to catch a clear day and can work up the nerve for some adventure, try the zip line course that operates on the estate. Alternatively, if adventure is not for you, cosy up and enjoy a cappuccino and a slice of Chef Craig Andersson’s decadent chocolate cake. If you feel a warm nuzzle at your feet that will be Rocket, the winemaker’s dog, who may be jostling you for prime position in front of the warmth of the fire.

Constantia Nek, Constantia Road, Hout Bay, Cape Town
Open Mon – Sun, 08h00 – 17h00 (winter)

silvermistmountainlodge.co.za

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Greens, High Constantia

If you’re looking for a place to stop in for a meal, try Greens at High Constantia. Open for breakfast, lunch or dinner seven days a week, with a well-known menu of favourites. Breakfast is served from 8h00 daily – enjoy flapjacks with banana and honey, or eggs of your choice served with a freshly brewed Lavazza cappuccino. Crispy based pizzas are a favourite for lunch and dinner and the restaurant has a well-stocked wine list, as well as local craft beers. Greens is great for families, with a kiddies menu that will appeal to young palates. During winter, cosy up to the central gas fireplace, or if you happen to visit on a clear day, enjoy some winter sun in the outdoor seating area.

Shop 7, High Constantia, Constantia Main Road
greensrestaurants.co.za

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Chardonnay Deli

Chardonnay Deli is a delightful place to stop in at as you make your way around the Constantia valley. Whether you’re looking for coffee and cake, fresh bread, flowers, a gift or a take-home meal, you will find it all under one roof here. With an inviting farmhouse feel, it’s the kind of homely place you can browse through for a while. There are loads of delicious homemade and artisanal goodies on offer and everything is beautifully fresh. The tempting smell of home baked breads, quiches and pies is heady, and the aroma of Truth coffee is enough to send your senses into overdrive. If time is on your side, pull up a chair and order something off the chalkboard menu – for breakfast, there are options like granola and yoghurt with chia seeds or honey almond toast. For lunch, perhaps soup of the day or chicken curry with quinoa. The menu is seasonal and will change according to what is available; but whatever is on offer, you can be assured it will be wholesome and tasty.

87 Constantia Main Rd, Pagasvlei, Cape Town
Tel: 021 795 0606
chardonnaydeli.co.za

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Raith Gourmet, Constantia

Raith Gourmet has become renowned in Cape Town as a purveyor of superior meats, German delicacies and baked goods. Pop in to pick up traditional Bratwurst or Eisbein, local or imported cheeses or perhaps a loaf of fresh rye bread. If you’re looking for something unique to do for dinner in the valley, book a seat for the Raith by Night menu. On offer are delicious German-inspired dishes, including a traditional cheese fondue. This is a fun way to have dinner with friends and makes for a very entertaining evening. The gooey cheese fondue is served with chunks of bread and a selection of vegetables. Enjoy with a German beer on the side, but don’t lose focus on what you are doing…  tradition says that whoever loses their bread in the fondue has to do a shot of Jagermeister, so be sure to hang on to yours!

raithgourmet.com

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Graciales Social, Peddlars & Co.

Graciales Social is a vibey new spot located at the revamped Peddlars & Co. As the name suggests, this is a place to hang out with friends and where social nibbling and sharing is totally encouraged. The décor is bright and contemporary with pops of colour that perfectly fit the casual atmosphere. Chef Brad Ball heads up the team in the kitchen and the menu is reflective of his signature style. Tasty bites likes sticky pork belly with chilli bean curd, grilled calamari with chimichurri and Vietnamese ribs will get you started. A sharing menu wouldn’t be complete without grazing boards and there are three to choose from. A Middle Eastern style board combines flat breads, pulled lamb and dips like hummus and harissa. An antipasti board offers charcuterie, cheese and pickles, and the mixed board, a variety of the smaller sharing plates on one platter. Local craft beers are available, a good selection of Constantia valley wines, as well as a list of fun cocktails. The name Graciales Social is a combination of the Spanish words gracias – thank you, and sociales – social, which perfectly sum up this spot – a place to appreciate good food and the company of good friends.

Spaanschemat River Road, Cape Town
Mon – Thu 15h00 – 23h00 & Fri – Sun 12h00 – 23h00
peddlars.co.za

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