As the Stellenbosch Winelands transition into winter and the vineyards welcome the season’s first rains, Quoin Rock Wine Estate is embracing the colder months with the launch of a new seasonal menu at QUARTZ at Quoin Rock on 8 May 2026.
This winter, QUARTZ shifts its focus inward, presenting a menu designed by executive chef Edmund Viljoen that celebrates relaxed fine dining rooted to the farm. Built on craftsmanship, sustainability, and a genuine connection to the South African landscape, the new seasonal offering places Quoin Rock’s wines at the centre of the experience, with every dish thoughtfully designed to complement and elevate the character of the estate’s cellar.
At the heart of the menu is a close relationship with Quoin Rock’s sister farm, Boskloof, located in Elim, where the restaurant sustainably sources its venison. Guided by a philosophy of complete respect for every ingredient, the kitchen has adopted a whole animal approach, ensuring that every element is utilised through thoughtful preparation techniques and traditional preservation methods. The result is a menu that celebrates flavour, craftsmanship, and sustainability while minimising waste.
The chefs also spend mornings foraging on the Quoin Rock estate, gathering wild herbs, seasonal greens, and natural ingredients found among the vineyards and riverbeds. These foraged elements bring freshness and vibrancy to the deeper flavours of winter while reinforcing the connection between the menu, the land, and the wines produced from it.
Designed to honour the richness of the season, the new menu brings back a selection of guest favourites, thoughtfully reimagined for winter, alongside dishes inspired by the very core values of Quoin Rock. Guests can look forward to favourites such as Springbok Tartare with cured egg yolk, spekbos wild herb salad and brioche, and Rabbit, Pork and Quail Terrine paired with Hannepoot gel and pickle salad. Seasonal highlights such as Ostrich Neck Ragout with confit tomato and handmade pappardelle, and Duck Leg Confit with red cabbage, celeriac purée, and bone marrow jus bring warmth and depth to the winter dining experience.
Seafood offerings such as Cured Linefish Crudo and Cape Crayfish Bisque add balance to the menu, while indulgent desserts, including Dark Chocolate Marquise with poached pear and hazelnut praline and Apple Tart Tatin with vine-dried caramel foam, provide a memorable finish.
Every dish has been carefully curated to sit seamlessly alongside Quoin Rock’s award-winning wines, creating a natural conversation between plate and glass. The food is designed not to compete with the wines but to enhance their elegance, depth, and sense of place.
“This season is about stripping back the noise and focusing on the integrity of what we harvest,” says Edmund Viljoen. “Whether it is venison from Boskloof, wild ingredients found on our doorstep, or the wines that anchor the experience, we want our guests to taste the relationship between the kitchen, the farm and the vineyard.”
With sweeping vineyard views, contemporary architecture, and warm hospitality, QUARTZ continues to redefine destination dining in the Cape Winelands through refined yet approachable experiences that are deeply connected to place.
The new winter menu launches today, 8 May 2026, and will be available throughout the season at QUARTZ at Quoin Rock.