There’s something decidedly dreamy about the less-crowded green pastures of the beautiful Stanford Valley. Fabulous food, glorious scenic landscapes and fresh country air are food for the mind, body and soul.
All of this and more is on display at the idyllic Stanford Valley Guest Farm. Nestled in the Klein River Valley and surrounded by rolling hills and green meadows (where farm animals graze and game roams free), the lush farmlands of Stanford Valley are watered by natural mountain springs.
In addition to the unhindered natural beauty and tranquil surrounds, the 19-room estate is home to the acclaimed Manor House Restaurant – praised in the 2019 Gourmet Guide’s Top 75 restaurants in South Africa.
Open for breakfast, lunch and dinner from Thursday to Saturday, and Sundays for breakfast and lunch, the acclaimed feted serves delectable modern-country comfort cooking prepared by head chef Marc Robert and his talented team.
The mid-century modern furniture and décor, carefully curated by co-owner Elsabe Nauta and sourced from vintage, antique and junk shops in Cape Town and Stanford, creates the perfect canvas for enjoying the country-with-a-twist dishes.
With sweeping views over the paddocks towards the Akkedisberg Mountains, and a warm fireplace greeting guests in the winter, the stylish interior offers the perfect welcome – and is well worth the 25-minute drive from Hermanus.
Rise and dine
The distant sounds of horses neighing and birds chirping, coupled with the wonderful scent of freshly brewed coffee and crispy bacon, sets the scene for a blissful breakfast.
On offer is a delicious range of farm-fresh delights, including homemade granola; omelette with a variety of fillings; eggs benedict; country-style oats; and freshly baked pancakes (to name a few) – enjoyed as you gaze out over verdant pastures and quaint farm scenes.
Contemporary comfort food
The curated menu changes regularly, according to season and produce availability, but consistency with regards to deliciousness is a given. Guests can expect a delectable array of dishes, including roast cauliflower, Gorgonzola and pistachio soup; Overberg mushroom spring rolls, crispy calamari, and delectable duck pancakes for starters.
Mouthwatering mains include a homemade beef burger; charred cabbage rolls; wild mushroom risotto; pan-fried catch-of-the-day; braised oxtail; braised pork belly; cured and seared duck breast – each with a choice of the following sides: farm vegetables, traditional pampoen fritters or triple-fried chips with homemade mayo.
Dessert is an equally decadent affair, with a menu that includes doughnuts with milk-tart filling; warm malva pudding; spiced poached pear with Gorgonzola custard; panna cotta; banana mousse tart; dark-chocolate delight; and a Klein River cheese platter to share with homemade preserves.
As for the wine list, it features many excellent wines from the surrounding areas including Springfontein, Newton Johnson, Creation, Bouchard Finlayson, Stanford Hills and the nearby Raka Winery.
It’s no wonder the Manor House Restaurant has affectionately come to be known as the jewel of The Overberg.