Hazendal: Terroir-to-table dining at Siyalima

There’s a strong sense of place at Siyalima, the restaurant at Hazendal Wine Estate, whether you’re sitting inside the historic long barn or outside on the terrace looking over a lily pond to the vineyards of the Bottelary Hills. Even more so on the plate, where head chef Charlton Prins celebrates seasonal vegetables from a gloriously abundant vegetable garden. Designed by landscaper Leon Kluge (who is also behind the enchanting wilderness of indigenous gardens that you’ll want to wander through after your meal), it’s clear Hazendal is exploring a fascinating new chapter on the plate and in the glass.

Celebrating the land

Terroir-to-table is the philosophy behind the enticing à la carte menu at Siyalima (which means “we are farming” or “ we grow together”). Chef Charlton leans into the land and its rhythms in generous plates of refined bistro fare with palate-rejoicing layers of flavour. Pickling, preserving, drying and fermenting techniques make the most of each harvest’s bounty and add further piquancy to the plate, and he has brought his 12-year-old sourdough starter with him for a delicious bread course to kick off the meal.

Winter comfort food

On a sunny winter afternoon with golden light warming vine-clad hills, we tucked into a sumptuous Jerusalem artichoke soup: a comfort-food classic, the thick creamy soup is poured over tasty bites of roast artichoke tossed with spinach and pumpkin-seed pesto, and macadamia-nut puree, and there’s a steamed bun topped with truffle to dunk. And a layered millefeuille of a beef tartare stars chargrilled beef from Ryan Boone, celeriac and horseradish from the garden, and cured beef heart grated over for extra umami oomph.

Click HERE to read the full article.