Winter has truly settled in, bringing with it the chill of dreary, cold days. But fret not, there are ways to remedy this – topping the list is the promise of fabulous winter food and cosy getaways. At Brookdale Wine Estate in the Paarl Winelands, they’re fully embracing the season with a delectable winter menu, crafted with locally sourced ingredients. But why stop there? Extend your visit with a stay in Brookdale’s boutique Manor House. Enjoy the full Brookdale experience by indulging in gourmet dining and unwinding in elegant comfort.

Bountiful Indulgence at Brookdale

Cold as it is, winter is the season of true indulgence. Think of rich, unctuous sauces and hearty, slow-simmered stews. Delicious braises that melt in your mouth and desserts that are the epitome of comfort – sticky, saucy puddings, and velvety custards.

Brookdale Bistro’s enticing new winter menu, created by Executive Chef Gary Coetzee, promises to elevate the dining experience at this beautiful destination in the heart of the Paarl Winelands. You can take in the change of the seasons with panoramic views over the vineyards, while you enjoy seasonal fare from the new menu.

There are hearty classics with French bistro flair and a contemporary twist. Rich, flavourful dishes such as Coq au Vin, Bouillabaisse, and Red Wine & Rosemary Oxtail are staples and these pair beautifully with Brookdale’s reds like their Mason Road Syrah or the sophisticated GSM blend.

For starters, we opted for the intriguing-sounding bobotie tortellini and the fried prawn and fish croquettes. Both dishes were very well portioned (you’re not leaving hungry, promise). The tortellini pasta was wonderfully light, and they sat in a pool of rich, meaty sauce, with sweetness from plump raisins. The Asian-inspired croquettes were deliciously crispy and served with a creamy mayo sauce, avo and fresh cucumber.

Since winning the Dineplan Reviewers’ Choice Newcomer Award for the Cape Town and Winelands region in 2023, the bistro has quickly become a favourite spot for leisurely lunches and delightful weekend dinners.

We loved the 58 Degree Lamb Rump with minted pea puree, crushed baby potatoes (little crispy, golden delights) and a velvety thyme jus. The lamb was so beautifully cooked and just melted in the mouth. We also found Chef Coetzee’s take on Coq au Vin refreshing – a ballontine of chicken with creamy mash and a bacon, mushroom and onion sauce – utterly decadent.

Struggling for space, we contemplated whether we could manage dessert. We were, however, swayed by our ever-diligent waiter, Mr Fox, who said we must try Pastry Chef, Marinesha Moore’s Milk Tart soufflé, and we couldn’t say no. The soufflé arrived, it all its quivering cloud-like glory and we dived in. It was heavenly!

Locally Sourced and Creatively Crafted

Chef Gary Coetzee is committed to using locally sourced ingredients, ensuring a balanced selection for both meat lovers and vegetarians. The Brookdale Winter Menu showcases his expertise in vegetarian cuisine and his knack for incorporating a hint of spice. Delight in lighter yet satisfying options like Red Lentil Dahl, Mushroom Risotto, and Char-grilled Miso Aubergine.

For seafood enthusiasts, dishes such as Mussels Meunière and Prawn and Fish Croquettes offer tantalising flavours, especially when paired with the estate’s Mason Road Serendipity Rosé or Chenin Blanc. If you can, try Brookdale’s Reserve Chenin Blanc Old Vine – it is glorious.

A Relaxed and Inviting Atmosphere

Brookdale is a quintessential bistro in every sense of the word – cosy and serving generous, tasty food, with the added benefit of a stellar view and its own range of wines, of course.

“We are proud to offer a relaxed dining experience where guests can cosy up next to the central fireplace or, on sunny days, relax on the terrace and enjoy the vineyard views,” says Chef Gary.

Stay at Brookdale  and Dine at the Bistro

If you’re looking for a real spoil, then book to stay over at the gorgeous Brookdale Manor House. The Manor House has 4 suites inside and 1 vineyard suite, and you’ll be hard-pressed to find more beautiful surroundings and attentive staff. The Manor House suites are spacious and exclusive, with all the amenities you could need for a restorative stay.

Yvonne Coetzee is the GM of Brookdale, and together with her husband, Chef Gary Coetzee, and the rest of the team, they take care of the guest experience at Brookdale – and it is superlative.

Julian, the butler at the Manor House, made sure we had everything we needed. He suggested trying Brookdale’s prestigious new release Chenin Blanc MCC, which we did while soaking up the winter sun on an unseasonably clear and crisp day. It was pure bliss.

The team are on hand to cater to any requests during your stay, and the intimate nature of the Manor House allows for privacy and complete relaxation.

Breakfast in the morning was a delightful feast, featuring freshly baked croissants and muffins, homemade granola, and handcrafted sausages. It’s served in a charming room that is bathed in morning sunlight, with the Klein Drakenstein mountains providing a breathtaking backdrop.

Book in at the Bistro at Brookdale

The Bistro at Brookdale is open for lunch from Wednesday to Sunday and serves dinner on Thursday, Friday, and Saturday evenings. Adjacent to The Bistro is the Tasting Room, where you can sample wines crafted by winemaker Kiara Scott Farmer, from Wednesday to Sunday, 11h00 to 17h00 (closed Mondays and Tuesdays).

Book Your Experience

Ready to explore the new Brookdale Winter Menu and stay over for a break? Book your meal via Dineplan or book your stayover.

Hawequa Bos Pad, Klein Drakenstein Road, Paarl

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