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’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.
SERVING TIMES
Breakfast
08:30 – 11:00
Lunch
12:00 – 17:00
Dinner
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 and Tawanda, 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
LAPA MENU
ALL DAY EASY-EATING
Fresh Crudités from the Garden – 60
Home Made Sourdough Bread – 40
Bread sticks – 40
BOARDS
Charcuterie – 280
Seasonal Pickles and Cheeses – 180
From the water – 260
DIPS
Guacamole – 45
Aubergine / Babaganoush – 35
Mustard Mayo – 35 Vinaigrette – 25
Caper & anchovy Mayo – 50
BOWLS
Garden salad – 95
Salad with chicken – 145
Smoked Trout salad – 150
Vegetable curry – 180
Meat curry – 210
Pasta – 120
BITES AND TASTERS
Fish cakes – 215
Meat Balls – 145
Grilled Vegetables – 120
Beef / Chicken / Veg / Tofu Skewers – 120
Charred Broccoli / Asparagus – 100
DESSERTS
Malva Pudding – 80
Ice Cream – 50
Mixed Fruit Sorbet – 50
* Our menu is dictated by the season and availability may vary accordingly
FARMHOUSE kitchen is spearheaded by Chef Jason & Chef Hendrik with guidance of Andrea Burgener from The Leopard.
