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
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‚Äôs a process we‚Äôre 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.
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 ‚ÄėThe Leopard‚ÄĚ –¬† 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.