Wine & Dine

The Retreat Kitchen

There are a couple of things about a farm style kitchen that makes it special: Firstly, the fact that you will always be welcomed, secondly that it is normally where the "good stuff" is kept hidden or slowly simmering. All these hidden and simmering treasures are made with the utmost care and always in abundance, rounded off with "seasoned" timing in the Retreat Kitchen.

You are welcome to visit our chef at any time, although the newly opened dining room wall now affords the viewer a peek into the kitchen’s soul. Sit back and feast your eyes on the action, including the odd flying pots and pans, all from the comfort of your dining room table.

If you feel like you are being led down the garden path you can visit the horticulturist, who’s goal is to provide the kitchen with all the seasonal herbs and vegetables needed to make it a self-sustaining, real farm-style kitchen - with a “ lekka” South African twist.

Although the flavours and tastes will be shouting South African, your feelings will say farm, family and feast, and all the associated comfort will enfold you in dishes such as oxtail, venison ragu, roast chicken or vegetable broth.

 From breakfast through to lunch and dinner, small bites and picnic baskets – a delicious experience awaits you!

Breakfast - 7:00 to 11:00
Lunch - 12:00 to 16:00
Dinner - 18:30 to 21:30

Private Dining

We can also create a private dining experience for up to 10 guests.
Contact the manager for bookings.
Time:19:00 – 22:00

There is a wine cellar located at the entrance to the dining room that takes you down to a temperature controlled cellar. Wine racks swell with bottles of exquisite estate wines from local wine regions and can be appreciated from a tasting table within the cellar. Camps Bay Retreat has teamed with local wine partners to offer guests a remarkable wine list from a region known the world over for its quality produce.

Lovers of Pinot Noir can sample a bottle of Camps Bay Retreat’s own handcrafted wine. Produced in his own exciting "Garagistes" style, former chef Peet Steyn created his first wine with the help of a friend and well-known winemaker, Clive Torr in March 2008. The grapes were hand picked in the Elgin Valley, and then pressed by using the age-old method of basket pressing. Fermentation took place for 6 days using only organic yeast and the wine was aged in a new French Oak barrel. Only 330 bottles were produced.

The wine has been bottled and is ready to be enjoyed exclusively by Camps Bay Retreat guests.