News

Introducing our new Head Chef, Eric Bulpitt, whose impressive culinary journey has left its mark on renowned establishments, including the Werf at Boschendal, Pierneef Á La Motte, and Faber Restaurant at Avondale, among others.

With a profound appreciation for cooking with fresh farm produce, Chef Eric skilfully blends locally sourced ingredients and global culinary trends rooted in heritage cuisine to create unforgettable dining experiences.

Chef Eric is leaving a lasting impression in the Helderberg, bringing his expertise to the Ernie Els Kitchen. We proudly offer a variety of locally-sourced Dry-Aged Meat. Our state-of-the-art Dry-Ager South Africa maintains the meat in a temperature-controlled environment, preserving its quality. This process not only intensifies the flavours, creating a unique and delicious taste, but also results in a more tender cut of steak.

Indulge in our Dry-Aged Mooiberge Bovelder Beef Sirloin on or off the Bone, perfect for pairing with one of our full-bodied reds.

Our Restaurant is open for Lunch from Wednesday to Sunday and Dinner from Thursdays to Saturday. Bookings are essential!