The best way to celebrate our heritage is to 'EET SAAM' for the whole of September at Vergenoegd Löw. Chef Drikus Brink and the Geuwels team will be be cooking from Bertus Basson's favourite South African cookbook, SAAM by South African cuisine doyenne Errieda du Toit, and creating dishes inspired by these recipes.
The menu includes a variety of heritage dishes such Marmite and Huguenot cheese tart with chives, shaved pickled ox tongue with sweet mustard, venison bobotie jaffle with gestoofde vrugte, Vergenoegd uitpakslaai, ystervarkies (rice-and-meatballs) in tomato smoor, sweet potato cinnamon rolls with orange glaze and macadamia nuts, chutney chicken bake, and Frankie Fenner Meat Merchants dry-aged beef with chermoula.
Delicious snacks and desserts are also available.
You’ll find Vergenoegd Löw’s elegant, beautifully balanced and refreshing wines to be very suitable matches for all of these fine dishes.
The chef's set is R 325 per person and includes 7 small pates, served in two flights (every day for lunch between 11h30 - 15h30).
Make your reservation via Dineplan, or contact the restaurant on geuwels@vergenoegd.co.za or 021 202 4373.