There’s a new energy in the kitchens of BOSJES estate in the Breede River Valley; with an all-new team in the kitchen of the BOSJES Kombuis this stylish farm eatery is set to become a must-visit destination in the winelands. Heading up the pass is Chef Nicholas Oosthuizen, together with wife Julandi Oosthuizen, previously of acclaimed Franschhoek restaurant Foliage.

Working with Chef Nicholas is acclaimed food critic, recipe developer and award-winning food stylist Abigail Donnelly, who has been brought on board to advise the team at BOSJES Kombuis on a long-term basis.

Seasonality is a thread binding together the menu at BOSJES Kombuis and provenance is important to the culinary offering at BOSJES Kombuis. The kitchen team have worked hard to grow their network of local suppliers. A prime example is the ever-popular rib-eye of Bovelder beef, a cattle breed unique to the region, sourced from nearby farms. At the BOSJES Kombuis a well-aged cut is plated with wafer-thin potato gratin and a silky pepper sauce, topped with micro-greens and herbs. Take a look at what’s on the menu below:

Images by Claire Gunn

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