the restaurant at our exclusive country lodge on a large farm and nature reserve just over an hour's drive from Cape Town

Bartholomeus Klip is famous for its food, which is generous, imaginative and mostly made from a variety of local produce. The conservatory is full of morning sunshine at breakfast time, and at night soft candlelight makes a romantic atmosphere for diners enjoying the gourmet evening meal. High tea, with its delicious array of sweet and savoury choices, is a speciality of the farmhouse. The restaurant is open every day for lunch, with a weekly changing 3-course set menu with welcome drink and tea or coffee, and a kids menu.

brunch

brunch

A late brunch, served after the morning nature drive, offers a spread of fruits, cereals (including Bartholomeus Klip's famous muesli pie), cold meats, cheeses, and freshly baked pastries. A full English breakfast can be ordered, along with hot toast and muffins, and a selection of delicious home-made preserves.



tea

tea

Tea in the sitting room, with a crackling fire in the winter months or on the sunny verandah in the summer months, is a serious affair: scones with whipped cream and homemade jam, miniature quiches, exotic sandwiches and wraps, various tarts and pastries, and always a spectacular cake. Included is freshly brewed coffee and a selection of loose leaf teas.



lunch & dinner

lunch & dinner

LUNCH The restaurant at Bartholomeus Klip is open every day for lunch. We offer a 3-course set menu with welcome drink and tea or coffee, and a kids menu. Our menu changes weekly, based on produce available. Booking essential! Get the latest updates and download sample menus here

DINNER A perfect day in the country is rounded off with dinner in the conservatory, where the gourmet meals are matched with the offerings on our carefully-chosen wine list. The food - in the French tradition but with a local flavour - is one of the highlights of a stay at Bartholomeus Klip. The dedicated chefs in the kitchen have ensured that as many as possible of the ingredients they use come from the area, such as sustainably-farmed kabeljou and Riebeek lamb, and the menus are constantly changing.



wine list

wine list

Choosing the right wine for the right food, or to match an occasion and a setting, presents a challenge we enjoy. Our wines have been selected because we believe they best complement the food, the atmosphere and the setting at Bartholomeus Klip. We have endeavoured to give our selection as much of a local flavour as possible, whilst offering you what we think is the best the vineyards within a 30km radius of Bartholomeus Klip have produced. We have also recommended a few vineyards just outside our area which we think are worth a try.

 
Download the Bartholomeus Klip wine list (PDF, 150kb)


Chef : Louise Gillett

Chef : Louise Gillett

Louise Gillett is Bartholomeus Klip's resident head chef, who has honed her skills in some of the top restaurants in South Africa and the United Kingdom. "Life on a Cape Farm" is her first cookbook.

Meet Louise

Life is highly unpredictable, and had someone said to me when I was younger that my life and my passion would be in the kitchen, I would have been most surprised. However, a couple of years down the road I discovered the joy of cooking. and this has been my true calling ever since. I am now thrilled to be able to create  spontaneous, exciting and truly palate-pleasing menus for the guests at Bartholomeus Klip.

My experience has been gained in South Africa, Botswana, Namibia, Zimbabwe and London.

I have been able to bring together flavours, techniques and trends from both my international and local experiences, resulting in dishes which are robust and tasty, with lots of attention to detail but not so complicated as to spoil the natural flavours.

At Fish Hoek Restaurant in London I developed a deep interest in producing really different and exciting seafood cuisine. It has been an enormous pleasure to be able to introduce many of these ideas to the menu at Bartholomeus Klip. London is a dining extravaganza, and I had the opportunity to sample the dishes of some of the world's most well-respected chefs.

Ultimately, I like to be spontaneous and see what foods are in season, and what is available in the area.  I cook where I work, and living on a farm in the Western Cape you know you are in Africa. With the ideas and experiences I gained overseas I like to create an interesting fusion of flavours, but ultimately I tend to return to my roots and draw on my South African heritage. 

Guests tell me that a highlight of their stay at Bartholomeus Klip is to be invited into the kitchen where I demonstrate our secret and favourite recipes. These are usually kept simple so they will be able to experiment with them in their own homes.

Picture by Naashon Zalk, all rights reserved.



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