DIEMERSDAL FARM EATERY

Are you are a Diemersdal fan like me? You have even more reason to be one now. After many round table discussions, the Louws decided to venture into the world of food with the opening of the Diemersdal Eatery. Consistency and quality have been evident key elements in Diemersdals’ wine for six generations, and you can look forward to the same attention to detail in the restaurant.

The old stables play host to the eatery, but the restoration of the building has not been overdone, keeping the original rustic character. It now boasts a stylish farm style 50 – 60 seat restaurant (excluding outside seating). The 1928, thick walled, classic building, with vaulted roof and exposed wood trusses, gives you that Platteland farm feel; the perfect spot to enjoy life at a slower pace.

Chef Nic van Wyk, working together with sous chef, Martin de Kock, is a great addition to the restaurant: “The food at the stable is comforting, convivial and packed with flavour – and never boring. It’s about food you want to share and enjoy with people you care about,” says Nic. This is exactly what you as a guest can look forward to when visiting the eatery.

The eatery uses produce grown on the farm, the natural surroundings providing inspiration for the dishes. On Wednesdays and Thursdays a blackboard menu offers a starter, main and dessert which changes daily (Two courses, R120 and three courses R150). Tapas platters are also available (Wednesday – Saturday at R100 per person). Friday lunch is steak and chips - Sirloin steak with béarnaise sauce and green beans tossed in garlicky butter, with salad from the kitchen garden. And for dessert, half a dozen madeleines (R125). Friday night is reserved for tapas – perfect nibbles, in wonderful surrounds, to end a long week. On Saturdays the eatery boasts creative burgers, sandwiches and salads, tapas and wineland platters. Sunday lunch (buffet changes weekly – R175 per person, kiddies R60) is a highlight of the week. “What people love is how the dishes are served on large platters and ‘opskepskottels’, very much like their Oumas did it”, says Nic.

Click here for photo gallery and for a short video teaser, click on the clip below

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At a glance this restricted menu is limiting, but I believe it is the future of restaurants. My 11 years experience in the restaurant trade tell me the Louws have put a lot of thought into this, serving a menu fit for the specific day. There is only one big condition, if a restaurant wants to run with this concept – serve exceptional food. Well done Diemersdal.

An added bonus – wine at cellar door prices; let me rephrase that.  Quality, award winning wine at cellar door prices.

A big BottlePlatePillow YES

Opening hours

• Lunch and Tapas Platters: Wednesday-Saturday 12:00-15:00
• Sunday Lunch: 12:00-15:00 (Reservations only)
• Sunset Tapas: Friday 16:00-21:00
• Closed Mondays and Tuesdays

Since the opening +- 4 weeks ago, the eatery proofs to be very popular and booking is definitely advisable.

079 917 2797  |  www.diemersdal.co.za  |  Facebook |  @diemersdaleat  |  restaurant@diemersdal.co.za

Post, photo and video: BottlePlatePillow

(Ingredients and quotes from the official press release)

 

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