Enjoy any 2 courses 199pp

Available Monday – Saturday, 12 till 4pm

Embrace the season with our Winter 2-Course Menu. From hearty soups and slow cooked mains to decadent desserts, enjoy either a Starter & Main or Main & Dessert for R349 per person.

Enhance your dining experience with a glass of Hussar Grill Premium Red Blend for R60, or a bottle for R180. Available from 15 June – 30 September. Reserve your table today.

2 course for 499 | 3 courses for 599 per couple.

Includes a complimentary bottle of Hussar Grill Premium Red Blend or HER Sauvignon Blanc/Chenin Blanc, or any two soft drinks.

Available every Tuesday evening.

View the menu HERE

Celebrating something special?

Let us make your occasion unforgettable — decadent food, fine wine, and a warm welcome.

Book a table for birthdays, anniversaries or just-because nights.

Give the gift of speciality steaks, award-winning wines, and impeccable service. Give the gift of excellence with a Hussar Grill gift card - perfect for a birthday, anniversary, or any other special occasion.

We also have gift vouchers, available to bulk purchase for clients, employees or your team.

Join us at BLOOM for an evening of discovery, storytelling and shared passion as Ridgeback Wines, with Cellar Master Renier van Deventer, takes us through an exceptional selection of wines, thoughtfully paired with a four-course menu by Chef Sebastian.

Expect a four-course journey through seasonal flavours, from Lourensford trout and Karoo lamb to a bittersweet finish of Callebaut chocolate torte and raspberries. Each course is thoughtfully paired with a Ridgeback wine, including Chenin Blanc , Viognier and Signature C, showcasing the character, craft and flavours of this distinctive Winelands producer.

An evening of wine, food and stories worth sharing.

Event details:

Date: Saturday, 17 October 2026
Time: 18h30
Venue: BLOOM
R850 per person

Places are limited for this special occasion. Click here to secure your reservation

Reservations are essential. Full payment is required to confirm your reservation.

Email: restaurantmanager@erinvale.co.za | Tel: +27 21 847 1160

2-Course Wagyu Burger Experience - R295.00

For Restaurant Week, enjoy the Wagyu Burger & Dessert Experience for R295.00, featuring a juicy Wagyu beef burger on a sesame brioche bun with golden fries, followed by your choice of a refreshing trio of sorbet or creamy homemade ice cream.

MAIN
Wagyu Beef Burger
Juicy Wagyu beef burger • sesame brioche bun • golden fries
DESSERT
Choose one
Trio of Sorbet
A refreshing trio of today’s sorbet flavours
Please ask your waitron about the flavours of the day.
Or
Homemade Ice Cream
Your choice of Vanilla Bean, Chocolate or Honeycomb

MAKE IT A BEER PAIRING
Add a 500ml Jack Black draught for R50 per person.

Set beneath the magnificent oak trees of Erinvale Estate Hotel & Spa, Oak Terrace brings relaxed Winelands dining to life in one of Somerset West’s most inviting settings.

For Restaurant Week, enjoy the exclusive Winelands Wagyu Burger & Dessert for just R295.00, featuring a juicy Wagyu beef burger on a sesame brioche bun with golden fries, followed by your choice of a refreshing trio of sorbet or creamy homemade ice cream.

MAIN
Wagyu Beef Burger
Juicy Wagyu beef burger • sesame brioche bun • golden fries

DESSERT: Choose one
Trio of Sorbet
A refreshing trio of today’s sorbet flavours
Please ask your waitron about the flavours of the day.
Or
Homemade Ice Cream
Your choice of Vanilla Bean, Chocolate or Honeycomb

Bloom: 4-Course South African Tasting Experience | R695

Experience Bloom through a four-course South African tasting experience, celebrating local ingredients, distinctive flavours and contemporary culinary expression.

Available for dinner only.

FIRST COURSE
Fermenting the Seed (V)
Askoek • amasi butter • nasturtium pesto

SECOND COURSE
Fat Root (V | GF)
Salt-baked beetroot • Elgin apple • thyme • fennel

THIRD COURSE
Fed With the Harvest (GF)
Duck & plum • charred shallot • tamarind jus

FOURTH COURSE
Forbidden Fruit (V)
PB & J • sourdough ice cream

Erinvale Estate Hotel & Spa’s flagship restaurant, BLOOM, will host an intimate Winemaker’s Evening with acclaimed Ridgeback Wines on Saturday, 17 October 2026. The event will feature a four-course menu by Executive Chef Sebastian Smith and his team, while Cellar Master, Renier van Deventer, guides guests through each pairing, sharing insights into Ridgeback’s winemaking journey, philosophy and the distinctive character of each wine.

Wine is an integral part of the boutique experience at Erinvale Estate Hotel & Spa, with a carefully curated selection of South African wines complementing its culinary offering. This special evening builds on that commitment to fine wine, inviting diners to experience Ridgeback through a menu designed to bring out the nuances of each wine and showcase the art of considered pairing.

Ridgeback Wines produced its first white wine in 2000, followed by its first red – the award-winning Shiraz – in 2001. Since then, the estate has built an impressive reputation, earning numerous local and international accolades. Set on a 65-hectare farm on the northern slopes of Paarl Mountain, Ridgeback’s modern winery reflects a commitment to winemaking excellence and preserving the region’s natural heritage.

At BLOOM, Chef Sebastian Smith takes a seasonal, locally rooted approach to South African cuisine, working with small-scale farmers and artisans to showcase the quality and diversity of local ingredients. Drawing inspiration from the country’s rich culinary heritage, his menus celebrate the seasons through thoughtful combinations of flavour, texture and provenance.

The evening unfolds through a four-course menu inspired by the journey from vineyard to table. It begins with “Fermenting the Seed” – sourdough pot bread, amasi butter and nasturtium, accompanied by Ridgeback Unwooded Chenin Blanc 2026. “Stem Growth” follows, pairing Lourensford trout, preserved white asparagus and strawberry with Ridgeback Barrel Fermented Chenin Blanc 2021. Next, “Stem Fruit” brings together 64°C egg yolk and butternut tartare with Ridgeback Viognier 2025, followed by “Fed with the Harvest” – dry-aged Karoo lamb loin, charred artichoke, basil and lamb demi, matched with Ridgeback Cabernet Franc 2024. The experience concludes on the ultimate sweet note with “Forbidden Fruit” – a Callebaut dark chocolate torte and raspberry, served alongside Ridgeback Signature C 2020, with petit fours to finish.

Date: Saturday, 17 October 2026
Time: 18h30
Venue: BLOOM at Erinvale Estate Hotel, Somerset West
Price: R850 per person, includes four course menu with Ridgeback wine pairings