Arum Winter Special: R595 for 4 Courses

The farm-to-fire philosophy at Arum stays close to the seasons and takes a deep dive into Boschendal’s superb farm and garden produce (championing biodynamic and regenerative farming). Winter is when this story is most vivid. Chef-patron Peter Tempelhoff and executive chef (and partner) Travis Finch have dreamed up a sizzling four-course menu. Tuck into kapokbos and olive focaccia and wood-fired ciabatta with farm butter, roast aubergine caviar and romesco. For starters choose between Cape octopus with crispy guanciale, smoked corn, brown butter, habañero and yellow tomato; or seared springbok tataki  with marinated egg, daikon and tempura mushrooms. For mains, go for pan-roasted kingklip with prawn farce, date chutney and Malay velouté; or dry-aged beef fillet with mushrooms (grown in the woodlands just beyond the vegetable garden), potato cake and beef juices. Finish with a delicious Madagascan chocolate cremeaux with candied orange, honey tuile and olive oil; or a pain perdu with caramelised honey, coconut mousse, farm blueberries and vanilla cream.
The special R595 for a four-course set menu
Good to know The menu is subject to change through the season.
When Monday – Saturday, 12pm – 2.30pm
Monday – Sunday 6pm – 8.30pm
Valid until 24 September 2026
Contact 079 640 5284, [email protected]
Address Boschendal Wine Estate, Helshoogte Road, Pniel, 7681
Book through DinePlan