Our food component is still a work in progress. The menus will be fluid and ever-changing, in keeping with cooking seasonally and only using very specific producers. 

eat & drink
jared in cape town


What we eat, what we drink, and how we do so is important to us.

Our aim for the food at 58, is to choose the foods which our explorations show us are the least harmful, the lightest interventions; which in some cases are even restorative to land and communities. It’s a process we’re only starting, and at this point the boldest claim we can make is that we aim to make considered, better choices. 

Our menus and venues are ever-changing, driven by the seasons, the weather and availability from local producers.

Breakfast is included, however lunch and dinner as well as beverages are additionally charged.

farmhouse logo


08:30 – 11:00

12:00 – 17:00

18:30 – 22:00

Meals are served in the Shed, Lapa or under the sky in The Boma

The unfolding of our farm-to-fork ethos and food ethos is in the hands of our team Daniel, Tawanda and Jason, co-created and guided by Andrea Burgener, from ‘The Leopard” –  a food producer and deli offering uncompromising quality and originality, committed to ethically and sustainably sourced ingredients


Freshly squeezed juice | herbal infusion | coffee

Jersey-milk or coconut yoghurt, honey and seasonal fruit

Olive-oil & pecan granola

Mexican style chilli-bean bowl with raw vegetable salsa & avocado; topped with fried eggs or mushrooms


Cold Smoked Trout with Avocado & Greens

Feta & Baby Spinach Salad

Steak Sandwich on greens and home made mayo

Chicken & Garlic Sandwich

Scrambled Eggs on Sourdough

Rosemary and Chilli Olives

Brie & Apple Chutney

Seasonal snack bowl

Ice Cream Scoop

Dark Chocolate Truffles


Soup of the day

Burrata with herb oil and sliced tomatoes

58 Garden salad, homemade vinaigrette

Charred broccoli and green bean florets with toasted sesame seeds

Saldanha bay mussels mild coconut curry with fat cut chips

Rosemary roast chicken with roasted onions and seasonal vegetables

Lemon and thyme Lamb chops (300g), with crispy polenta and seasonal vegetables

Harissa cauliflower steak, cauliflower puree, crushed salted pecan and sauteed spinach

Five minute egg plant steak with seasonal veg topped with with mint chilli sauce

Pasta aribiata , penne pasta in a spicy home made aribiata sauce.

Garden vegetable coconut curry served with couscous.

Affogato (classic Italian – espresso over vanilla-bean ice-cream)

Seasonal fruit sorbet

Crustless cheesecake with mulberry sauce

FARMHOUSE kitchen is spearheaded by Chef Jason & Chef Hendrik with guidance of Andrea Burgener from The Leopard.