Benguela Brasserie & Restaurant
A truly lovely place to enjoy either breakfast, lunch or supper. Let our chefs spoil you!
This flavoursome corner of Paradise …
“Last night I dreamed of Africa” author Karen Blixen said. And so did the owners of the Benguela Brasserie and Restaurant, Sedgefield. Penny Streeter, who was awarded an OBE by the Queen and real estate developer Nick Rea have created a flavorsome dream here on the banks of the Swartvlei Lagoon.
The Benguela Brasserie was a farmhouse initially. Done up, it gleams like a nautilus shell, here on the banks of the lagoon. By day young moms and cyclists rub shoulders with James Bond types who arrive by speedboat and have lunch in their speedos. The vibe is informal and friendly. Bold modern art add pops of colour.
Night Times are a different matter. The pace is slower, more sensuous. The restaurant becomes formal and romantic with candles, fairy lights and hand-painted stars providing soft lighting. Chef Kelly-Anne Pietersen, who was trained in the classical French manner, says she uses this occasion to give free reign to her interpretation of modern continental cuisine.
Those who want to let their hair down, can do so safely. The Benguela Brasserie provides free transport for groups of up to seven, with the proviso that each person spends R200 (this includes drinks).
The Benguela Brasserie and Restaurant hosts weddings, chocolate and wine pairings, high teas and Sunday jazz brunches. Wedding parties can book the restaurant along with the lodge for the day and make use of the venue’s catering services. Chef Kelly-Anne Pietersen will create a special menu with you.
The Benguela Brasserie can seat 60 people. If the weather is good a further 60 can be accommodated outside. To be seated outside is a plus, since the lake is a haven for rich and varied birdlife.
Kelly-Anne Pietersen started cooking at the age of 11. She took up the position of executive chef at the Benguela Brasserie and Restaurant, Sedgefield, in December 2014. Here she puts into practice her passion for French-inspired cooking and creates dishes in which bold and subtle flavours marry.
After attaining an Advanced Diploma in Patisserie and Culinary Arts at Northlink College in Cape Town, Kelly-Anne started working for Craig Cormack’s catering company All Things Culinary. Working with the former executive chef of the Cape Grace Hotel and Ellerman House would expand the young chef’s culinary horizons.
Kelly-Anne joined Craig when he went on to start Sofia’s Restaurant at Morgenster Wine & Olive Estate. During this period she was able to expand her culinary skills to fine dining; this she did during stints at Bertus Basson’s award-winning Overture Restaurant.
Kelly-Anne attained a second place in the Chaîne des Rôtisseurs’ Jeunes Chef Competition and a second place in the Tastic Competition. Her passion for food has remained intact through the years. She says she is happiest when she is in the kitchen of the Benguela Brasserie, working alongside her staff, feeling the honest ingredients which she favours in her hands. Says Kelly-Anne, “It’s a joy to prepare something and see the satisfaction on people’s faces.”
Group Capacity : 60+ People
- Cuisine : Breakfast, Cocktails, Fine Dining, French, Health, Italian, Light Meals, Seafood, South African, Wine bar
- Ambience : Relaxed, Romantic, Trendy, Upmarket
- Dress : Smart/Casual
Credit Cards Accepted
Kelly-Anne's New Spring Menu at Benguela Brasserie
05 October 2016 - As if one needs any more reasons to visit Benguela Brasserie Restaurant in Sedgefield, Chef Kelly-Anne’s new spring menu is guaranteed to keep you coming back for more gourmet food and specta...
3 Lakeside Drive,
Tuesday to Saturday 8am-9pm
Open Sundays for Lunch
Closed on Mondays
Specials at this Restaurant
Ends 14 February 2017
Nibble, bite and indulge at Benguela Brasserie this Valentine's day. Serving from 12-9pm on 14 February.
We'll get you in the mood with live music, 2 or 3-courses of mouthwatering dishes and a romantic setting overlooking the Swartvlei Lake.
Date: 14th February 2017
2- Course | R425 or 3- Course | R500
Beef tartare, brioche and poached egg yolk
Smoked snoek, beetroot fold overs, cream cheese and peas
Gnocchi, sweet potato puree, toasted pine nuts and basil oil
Beef sirloin, pomme dauphinoise, mushrooms and pepper sauce
Venison, creamed spinach , masala potatoes and beetroot puree
Pork belly, parmigiana pork, red cabbage, cumin carrot puree, carrot and mustard jus
Chocolate fondant, berry compote and berry ice cream
Rosé macerated berries, meringues, white choc mousse and homemade ice cream
Honey bavarois, orange marmalade, tuile and almond praline