EAT & DRINK

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.

FARMHOUSE FOOD & BEVERAGES

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

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 food that is the least harmful, the lightest interventions; where possible 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 conscious, considered choices.

We are happy to discuss your ideas and learn more.

SERVING TIMES

Breakfast
08:30 – 11:00

Lunch
12:00 – 17:00

Dinner
18:30 – 22:00

Meals are served in the open-air covered lapa, boma or
by arrangement on your verandah or tables set in the
gardens. The Shed Restaurant is under construction.
This is all in the hands of Tawanda, Jason and…
– under the watchful eye of Andrea Burgener of Leopard.

BREAKFAST MENU

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

LUNCH MENU

Cold Smoked Trout with Avocado & Greens R95

Feta & Baby Spinach Salad R75

Steak Sandwich R105

Cicken & Garlic Sandwich R95

Scrambled Eggs on Sourdough R45

Rosemary Olives R 52

Brie & Apple Chutney R55

Pecan Nuts R30

Pistachio Nuts R99

Ice Cream Scoop R32

Dark Chocolate Truffles R45

DINNER

STARTER
Today’s soup R65

Burrata with herb oil R95

58 Garden salad, homemade vinaigrette R 58

Charred asparagus with toasted sesame seeds R76

MAIN
Saldanha bay mussels mild coconut curry with fat cut chips (chips baked to order 20 min wait )R 145

Rosemary roast chicken with caramelized onions and seasonal vegetables R 136

Lemon and thyme Lamb ribs (300g), grilled polenta and seasonal vegetables (needs jus) R180

Harissa marinated cauliflower steak, cauliflower puree, crushed salted pecan and sauteed spinach R 115

DESSERT
Affogato (classic Italian – espresso over vanilla-bean ice-cream) R 42

Seasonal fruit sorbet R 32

Crustless cheesecake with mulberry sauce R 65

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