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Siyalima 3-Course Experience with Cap Classique - R650!

Available for Lunch and Dinner.

Bookings via Restaurantweek.co.za

Spend an afternoon at Geuwels and enjoy a 3-Course Farm Experience for R495.00.

Available for Lunch Only.

Bookings via Restaurantweek.co.za

A menu designed to be discovered, one course at a time. 
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This Restaurant Week, Baccō invites you to experience a curated journey of flavour, where every dish is thoughtfully crafted and beautifully paired with our wines.⁠
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From the richness of short rib raviolo to the crisp perfection of porchetta, and indulgent finishes like pistachio and espresso, each course reflects the heart of our kitchen and the spirit of Italian-inspired dining.⁠
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This is more than a meal. It’s a moment to slow down, savour and experience Baccō at its finest.⁠
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R545 per person⁠
27 March – 3 May⁠
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Seats are limited.⁠

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.

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.

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 !

A celebration of the harvest season, shared plates, beautiful wines and moments with the people who matter most.

Join us for our Easter Harvest Table, where generous platters, spit-roasted rosemary lamb, braaied lemon and rosemary chicken, glazed maple ham and vibrant seasonal sides are served to be enjoyed together.
Start with warm hot cross bun brioche and pâtés, linger over the mains, and finish with something sweet from our indulgent dessert table.

While the adults relax with a glass of Baccō, the little ones will be entertained with face painting, a jumping castle and fun kids’ activities running all weekend.

A day of flavour, family and celebration in the heart of the vineyards.

Saturday 4 April | Sunday 5 April
R750 pp | R450 kids
Seats are limited.

Reserve your table via our website.

Buy 4 bottles of chenin & get 2 on us until 31 March!

Shop HERE now!

A pairing experience where wine meets artistry.⁠
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Visit the tasting room and experience a curated tasting of three wines, each paired with a section of flatbread thoughtfully crafted to complement its character. A single base becomes three distinct expressions, designed to enhance and elevate every sip.⁠
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• Groenekloof Sauvignon Blanc⁠ | Paired with semi-dried cherry tomato, olive tapenade and basil⁠
• Whitehall Chardonnay⁠ | Paired with feta, sauce vierge and fresh parsley⁠
• ⁠Rodanos⁠ | Paired with springbok carpaccio, herb oil, Dalewood Huguenot Cheese and fresh chive⁠

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Chef calls it “The Canvas” because each topping is layered with intention, transforming simplicity into something expressive and precise.⁠
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From Tuesdays - Sundays
R180 per person⁠
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Join us in the tasting room and experience the art of pairing.⁠