Hazendal: Terroir-to-Table Dining at Siyalima

There’s a strong sense of place at Siyalima, the restaurant at Hazendal Wine Estate, whether you’re sitting inside the historic long barn or outside on the terrace looking over a lily pond to the vineyards of the Bottelary Hills. Even more so on the plate, where head chef Charlton Prins celebrates seasonal vegetables from a gloriously abundant vegetable garden. Designed by landscaper Leon Kluge (who is also behind the enchanting wilderness of indigenous gardens that you’ll want to wander through after your meal), it’s clear Hazendal is exploring a fascinating new chapter on the plate and in the glass.

Celebrating the land

Terroir-to-table is the philosophy behind the enticing à la carte menu at Siyalima (which means “we are farming” or “ we grow together”). Chef Charlton leans into the land and its rhythms in generous plates of refined bistro fare with palate-rejoicing layers of flavour. Pickling, preserving, drying and fermenting techniques make the most of each harvest’s bounty and add further piquancy to the plate, and he has brought his 12-year-old sourdough starter with him for a delicious bread course to kick off the meal.

The Ember Table for August

A seasonal three-course dining experience inspired by bold, smoky, fire-cooked flavours comes to Siyalima this August. Think confit kingklip with chargrilled leeks, smoked fish velouté and charcoal oil; chargrilled Denver steak with a nori crust, parsnip, mushrooms and truffle jus; and banana rum cake with charred pineapple and burned-oak ice cream, all paired with Hazendal’s award-winning wines. Available for lunch and dinner.

Winter comfort food

On a sunny winter afternoon with golden light warming vine-clad hills, we explored the à la carte menu and tucked into a sumptuous Jerusalem artichoke soup: a comfort-food classic, the thick creamy soup is poured over tasty bites of roast artichoke tossed with spinach and pumpkin-seed pesto, and macadamia-nut puree, and there’s a steamed bun topped with truffle to dunk. And a layered millefeuille of a beef tartare stars chargrilled beef from Ryan Boone, celeriac and horseradish from the garden, and cured beef heart grated over for extra umami oomph.

An excellent chargrilled yellowtail reveals the thoughtful no-waste philosophy at work in the kitchen. Charlton gets in a whole yellowtail, uses the bones for stock to make a beautiful bouillabaisse sauce, and confits the head and offcuts. Alongside the fillet in the dish is a fanciful ‘fish finger’ croquette made from the confit meat, a savoury fennel and horseradish jam, and fresh fennel salad. Delicious and packed with flavour. The side dishes also deserve a mention, from the deeply umami potato mash topped with slow-cooked beef short rib and bone marrow, to a tasty grilled cauliflower topped with bacon bits and a mustard honey dressing.

A new family menu

With a comforting wild-mushroom pappardelle, hearty grilled short-rib sandwich and Angus beef burger, a relaxed new family-friendly menu adds to Siyalima’s versatility. There’s also a dedicated kids’ section (with favourites such as the Mac at the Manor and the Hen House Basket). It’s the perfect way to gather the family around the table after the kids have explored Wonderdal and the adults have enjoyed a wine-tasting on a leisurely day out in the Stellenbosch Winelands.

Good to know On weekends there’s also an all-day Food Truck menu serving fresh sandwiches, light bites, the signature waffle and sweet treats. Available 10am – 4pm.

Sweet comfort

The refined comfort-food feel extends to the lavish desserts (worth saving space for). We loved the soft spices of the raisin pain perdu (French toast) with poached pears; and the burnt orange ice cream and marmaladey compote offsetting a rich chocolate baked cheesecake was a decadent dream.

Terroir to glass

Accomplished winemaker Kiara Scott Farmer has added some superbly elegant new ranges to the Hazendal cellar. A pairing from the Bottelary Hills or Estate collections completes the terroir-to-table equation, reflecting the view of the estate’s vineyards that forms the backdrop to your meal.

As the seasons progress and the menu evolves to embrace a new garden harvest, you can look forward to more creative classics that are rich, comforting and thoroughly entertaining to the palate. Siyalima is a lovely new destination for a lazy Winelands lunch or an elegant dinner.

Opening times Tuesday, Wednesday & Sunday, 11am – 7pm
Thursday – Saturday, 11am – 10.30pm
Contact 021 903 5034, [email protected]
Where to find it Hazendal Wine Estate, Bottelary Road, Stellenbosch Winelands
Book through DinePlan

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