Easter weekend is a time to gather, reflect on the season’s bounty and share generous meals with family and friends. At Vergenoegd Löw Wine Estate, the rhythms of harvest and heritage cuisine come together in a warm Easter celebration at Geuwels, led by gastronomist Michelle Theron.

From Easter Friday to Easter Sunday morning, 3 to 5 April, from 8:30 to 11:00, guests are invited to start the day with a Geuwels Easter harvest breakfast, a seasonal offering inspired by the farm and its bounty. Two hearty dishes capture the essence of the breakfast table: 

The Easter harvest breakfast plate (R195) features warm wood-fired hot cross brioche, gently spiced and glazed with fragrant fynbos honey. It is served with naartjie and buchu cured trout, a soft poached chicken egg and whipped Dalewood Fromage yoghurt labneh, alongside charred seasonal greens, toasted seeds and a drizzle of olive oil. All simple, seasonal and rooted in the farm’s produce.

Alternatively, the Easter lamb and egg bake (R195) brings comforting, slow-cooked flavours to the table. Slow-smoked pulled lamb is folded through a wood-fired tomato and red pepper stew, gently spiced with cumin, coriander and wild rosemary. Baked with free-range eggs and finished with Dalewood Fromage feta, fresh herbs and a spoon of fynbos-infused yoghurt, it is served with warm roosterkoek straight from the coals.

The highlight of the weekend arrives on Easter Sunday, 5 April, from 12:00, when Geuwels presents an Easter lunch (R695 per person), family-style, celebrating hearty Cape heritage flavours and the generosity of the season.

Guests begin with a table of traditional starters including spiced fruit-infused mosbolletjie and old-fashioned Cape seed loaf with cinnamon-whipped San Gabriel Farm butter, alongside smoked snoek pâté, chicken liver parfait with harvest grape preserve, traditional pickled fish and a crisp pickled cucumber salad.

The main course centres on slow-roasted lamb scented with wild rosemary, garlic and thyme, accompanied by chicken ballotine with quince and ginger glaze. A generous array of harvest sides completes the feast: beef tallow roasted baby potatoes, warm curried heirloom bean salad, spiced pumpkin tart, and rainbow carrots and parsnips with honey butter and cumin, finished with crunchy sorghum.

Dessert brings the meal to a sweet close with a trio of heritage sweets including a malva and Amarula canelé, a milk tart choux bun, and a lemon meringue tartlet.

Geuwels will also be serving an à la carte lunch on Friday, 3 April, and Saturday, 4 April.

Set against the vineyards and tranquil farm setting of historic Vergenoegd Löw, Easter at Geuwels is a celebration of seasonality, heritage and the pleasure of gathering around the table. It’s the perfect spot to witness the farm’s famous Indian Runner ducks passing through the werf twice a day, at 9:00 and 12:00.

Prices exclude beverages and gratuity.

Celebrate Easter at Hazendal with a choice of joyful holiday events across the Estate’s picnic lawns, wine lounge, flagship restaurant Siyalima by Phil Carmichael, Putting Park and Wonderdal.

Marks presents MADD Thursdays from 9 April 2026 at 19:00, a cultural programme taking place weekly that celebrates music, artistry, dance, and drama. The opening evening introduces Open Mic Night, a reinterpretation of classics guided by facilitator Angelah Stuurman, where guests can enjoy tapas, cocktails, and Hazendal wines. 

The close of the 2026 wine grape harvest will be celebrated on 10 April with Jazz Under the Stars at Vergenoegd Löw. Held on the werf in front of Geuwels restaurant, the open-air evening combines live jazz, seasonal cuisine and relaxed farm hospitality beneath the autumn sky.

Guests will be welcomed with a glass of Cap Classique, followed by an abundant seasonal starter table and a plated main course by gastronomist Michelle Theron, inspired by Cape heritage flavours and estate produce, ending with a heritage sweet treat.

Moonshine, led by Dan Shout, will perform jazz and swing classics. Tickets cost R1 200 per person.

Bookings: https://vergenoegd.co.za/product/jazz-under-the-stars-harvest-celebration.

The Gallery is hosting the opening of a new exhibition, What the Body Keeps | A Recent Graduate Show, on Saturday, 11 April 2026 from 11h00 for 11h30. The day begins with a facilitated session at 10h00, followed by the exhibition viewing and a lunch at Siyalima. This considered curation reflects on the body as a living archive, where memory, experience, and inheritance are held, reshaped, and carried forward through material, gesture, and form. 

Pizza & Beer Wednesday’s Have Officially Launched!

For only R195 get a pizza and 500ml CBC lager or lite lager every Wednesday from 12h00.

We have “The Quatro”, “The Policia” and “The Fox”

See you soon Stellies !

The Wine Lounge is also home to our signature and unique Indigenous Food & Wine Pairing. We share seven wines, seven paired dishes featuring local, native ingredients and flavours, and seven stories that celebrate local flavour ingenuity and inventiveness.

We also offer themed wine tastings. And wine served with artisanal local cheeses, or in-house cured charcuterie, or with both, and even a pairing of our Cap Classique with a new take on traditional sweet treats.

15h00 – 17h00 daily, Monday-ThursdayR30  by-the-glass specials on Maraai Rosé & Sauvignon Blanc.

Buy one of our Speciality Pizzas Sauvy, Meneer, Napoli or Simonsberger and receive a complimentary glass of Sauvignon Blanc or Maraai Rosé.

Kids eat for half price 5pm-8pm Monday to Thursday when joined by an adult. Max 2 children per table.