A 150-year-old Cape Dutch farm store has been conservatively renovated to house this unique restaurant and deli. The restaurant, headed by chef Roland Rossouw, is a wagyu beef specialty restaurant. Roland Rossouw is serious about his farm-to-table philosophy and his signature dishes have a refined dining quality, and often a Japanese twist, to compliment the Japanese beef.

De Kombuys is eco-orientated farm, and is home to our own pasture-reared wagyu herd, biologically grown vineyards, free-range chickens and organic heirloom vegetables. The restaurant menu is ever-changing to reflect seasonal availability of produce.

Apart from the a la carte and set menus, they offer estate wine tastings and platters for those who simply want to relax and enjoy the views. They believe they offer unique dining, where it is not only about the premium quality, origin traceable food, but the whole experience of being part of a sustainable food producing concept.

They also encourage their guests to explore the farm, go pick their own vegetables for their meal and be part of the process.