The Lanzerac Wine Estate has officially re-launched, treating guests to an array of epicurean experiences at its various dining venues – the Manor Kitchen, Taphuis, Craven Lounge and Lanzerac Deli – with each having its own distinctive culinary style.
“Prior to the fire that forced us to close the Hotel’s doors until July, we had one very large menu which could be enjoyed at any of the restaurants on the property. Now, we are giving guests the opportunity to dine on dishes tailored to each venue,” says Executive Chef, Stephen Fraser.Gallery not found.
While every eatery caters to different palates and pockets, the dishes served at all of them embody Fraser’s culinary ideology of ‘classics reimagined’, with classical dishes that people know and love being reintroduced with a new, modern twist that also incorporates the heritage of the Estate – with its British and South African influences. This can be evidenced, for instance, in dishes like a traditional Caesar salad which has been reimagined with flaked bokkoms (salted and dried mullet) instead of whole anchovies, and panko crumbs (flaky bread crumbs used in Japanese cuisine) in place of croutons for more enhanced flavours and a lighter meal, paired beautifully with a glass of Lanzerac Heritage Mrs English 2016. In addition, all of the food is locally and sustainably sourced from producers in and around Stellenbosch.
In the Manor Kitchen, guests can indulge in an opulent buffet breakfast and delicious dinner dishes whilst enjoying the rusticity and airiness of the venue with its natural light streaming in through the skylight and greenery of the gardens filtering in through the windows. On Sundays, visitors can now enjoy four-course lunches served between 12h00 and 15h00 at a cost of R390 per person. The set menu meals, which are changed weekly, feature a starter, soup, main and dessert. Patrons can also stop by for the sumptuous Afternoon Tea served every Saturday between 14h00 and 17h00, with both sweet and savoury options on offer. Priced at R280 per person, the Afternoon Tea includes loose leaf TWG teas and a complimentary glass of Lanzerac Methode Cap Classique.
For gourmet pub-style lunches and dinners, the Taphuis or Craven Lounge are where guests need to be. Whether dining at the Taphuis’ handcrafted bar, on the shady terrace with its garden views or beneath the photos of military men in the Craven Lounge, guests can tuck into traditional British fare, such as crisp battered nuggets of fresh Hake served on crushed peas, but made with a South African slant – using Malay spices and beetroot atchar, accompanied with Lanzerac Heritage Le Général 2015. They can also feast on local delicacies like skaapstertjies (lamb tails), slow cooked with barbecue sauce, guava, chilli, and a touch of lime, and what better than to pair it with the Lanzerac Premium Merlot 2016.
With an extensive selection of the finest local and international spirits, carefully curated wine list and wide range of craft beers, the Craven Lounge is an ideal spot for pre-dinner drinks and canapés before dining at any of the Estate’s eateries. Inspired by old Victorian gentlemen’s clubs and officers’ messes, the relaxed environment of the Craven Lounge makes it perfect for informal dining.
The quaint Lanzerac Deli is a favourite breakfast and lunch destination amongst both locals and tourists alike, with its fresh breads, cakes and pastries baked daily, aromatic coffees and selection of South Africa’s finest charcuterie and cheeses used to create flavourful sandwiches and platters. These can all be enjoyed in the courtyard, beneath giant Oak trees or inside the cosy venue. A range of delightful homemade jams, chutneys and sauces are also sold by the Deli so that visitors can take home a taste of Lanzerac.
For guests wanting to celebrate special occasions in style, Lanzerac has five boardrooms available that can be used for private dining events.
Fraser’s goal is for Lanzerac to become one of the top culinary destinations in the country and he aims to achieve this by staying ahead of the times and the food movement taking shape within South Africa, whilst also maintaining the heritage element of the Estate and delivering cuisine of a consistently high standard.