A Cape Table

From the exceptional, refined cuisine at Camphors Restaurant to the simpler, wholesome honesty of Stables, and the relaxed-luxury alfresco picnic eating in the camphor tree forest, in each case, our chefs at Vergelegen are inspired by the time of year, by working with nature and by food that is grown and foraged from this land and our surrounds.

So, come. Join us on this journey into our glorious labyrinth. In these pages, let us walk our paths, some neat with clipped-grass edges; some rough, stony and meandering, to discover Vergelegen through our food.

You’ll learn how an unexpected heath or a woodland busy with birds has inspired imagination in our kitchens – where we use elderberries from our herb garden, pine-ring mushrooms that grow near the cellar, pomegranates from the orchards. You are encouraged to recreate some of this artistry in your own cooking. You might also become more aware of particular ingredients around you.

At Vergelegen, we are guided by nature, whose work will outlive us all. Through our food, we invite you to relive our property and relish in its abundance.