The Manor Restaurant at Nederburg
Flavours to match the award-winning range of Nederburg wines
Nederburg presents The Manor Restaurant, situated in its iconic manor house, a protected heritage monument, with talented chef Jerry Kennedy at the helm. The focus is on nostalgic food experiences featuring simple and unassuming, yet wholesome and hearty dishes with a touch of heritage.
During the summer months, the restaurant spills out onto the terrace and sprawling gardens against the backdrop of vineyards and the towering Drakenstein mountains. In the fragrant and lush gardens surrounding the manor house, you'll find leisurely spots in the cool shade of the age-old trees you can enjoy fare created to complement Nederburg’s delicious wines.
With fireplaces ablaze during the winter months, the plush and comfortable interior of the manor house provides the perfect setting for relaxed meals shared with family and friends when its chilly outside.
A wide selection of Nederburg wines are offered by the glass, and the almost the entire range is available by the bottle.
Picnics are available and can be enjoyed in the generous gardens, under shady trees.
While vegetarians and those with special dietary needs can be accommodated, the kitchen does prepare meat, seafood, peanuts and gluten products on the premises.
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Simplicity is the name of the game, according to Nederburg’s new chef, Jerry Kennedy, who takes his cue from nature’s fresh bounty. “It’s the simplicity in food that captures my full attention,” he says. “I prepare dishes using top-quality locally-sourced fresh produce as far as possible, always trying to understand the ingredient I’m working within its most basic and simple form. For me, it’s all about creating simple but memorable food experiences.”
Energetic with an innate habit of getting things done, Jerry is a great believer in the natural goodness of farm life. He also nurtures a great passion for nostalgic food – something that might have to do with some of his earliest food memories. “I found myself involved in the kitchen alongside my mother from a young age, as a way of earning pocket money. It soon became more than just that. I learned how to create enjoyable, good food for the whole family using simple ingredients,” he explains.
Jerry grew up and was schooled in Bredasdorp. After matriculating, Stellenbosch and food studies beckoned. He completed a diploma in advances food and wine at The Culinary Academy. Here he was trained in classic French cooking and mastered the traditional techniques which he relies on daily to produce unforgettable food of exceptional quality. He does, however, admit to also making use of modern cooking methods. As he says: “One can learn something new every day.” And he’s clearly not afraid to put new learnings to use. He relishes the opportunity to learn and discover, and apply new thinking, in his career and daily life.
This might stem from a way of learning and succeeding he’d pick up on from role models and mentors on his journey, from passionate lecturers during his years of culinary studies, to many he worked with and got to meet during his career to date.
“My family also drives and inspires me, in some challenging and other more pleasing ways. This is also where I feel I build character and learn new things about myself. I’m still a work in process!” he laughs.
Jerry says that saying a final goodbye to his beloved grandfather, four years ago, was one of the most difficult things he’s ever had to do. “He was such an inspiration to me, and carrying his name, I really strive to become the go-getter he was. We named our firstborn after him, to honour his incredible legacy. He was not a cook like me but was very hardworking, a great sportsman with the heart of a warrior. Hearing ‘his voice’, I’m able to take on any challenge with the passion I witnessed in him.”
When it comes to his own ambitions, he explains in his humble manner that for him, it’s all about others. “It makes me so proud, whenever I witness someone succeed in what they set out to accomplish, and knowing that I played a part in that.
“I definitely strive to operate at an optimal level and like to inspire others to do so too. I’m passionate about people and my ambitions centre on being able to teach people to be the best they can be. I have a lot of energy and am very passionate about releasing that into the positive development of people. I am also curious about others’ perspectives, attitudes, and approaches. I learn a lot from others and then apply it. I am a doer – very task-driven and efficient, if I may say so myself.”
Jerry reckons that Sauvignon blanc is perfectly suited to almost any occasion and enjoys it on a regular basis when not working. He also loves a four- to five-year-old Pinotage with a typical South African braai or traditional bobotie. He counts home-cooked stews, curries and homemade lasagnas as some of his favourite dishes – a clear indication of his love for nostalgic food.
A self-confessed family man, Jerry lives in Franschhoek with his wife Nadine and two busy boys, Leo and Licas. Spending time with his family is a favourite activity, as is cycling, field hockey and some time on the couch with the family watching a good comedy. They are keen campers, and when they do have time to go on longer holidays, they visit Plettenberg Bay, or head to neighbouring Namibia to take in and experience the splendid vistas of the desert, the vast beaches and the wild.
Cost Per Head : R175+
- Cuisine : Bistro, Breakfast, Cocktails, Country, Deli, Health, Light Meals, Picnics, Seafood, South African, Tapas, Vegetarian
- Ambience : Country, Fireplace, Wine Farm
- Dress : Smart/Casual, Casual
Place of Interest
Credit Cards Accepted
Visit The Manor, Nederburg’s New Wine & Food Experience Hub
01 October 2020 - Nederburg would love to welcome you to its beautifully reimagined manor house in Paarl, now known as The Manor! Get your fix of fresh country air, beautiful scenery, wide open spaces, as well as so...
Mondays to Sundays (except Tuesdays when The Manor is closed):
Breakfast served from 9:00 to 11:00 (weekends only)
Lunch served from 12:00 to 15:00
Always-on-offer menu items: 9:00 to 17:00
Specials at this Restaurant
Ends 30 November 2020
“We’re spreading some warmth with our decadent hot chocolate tasting. This is certainly not just for the kids, rather think along the lines of sophisticated flavours. There’s the cardamom, cinnamon and nutmeg version, another one with hazelnut and a third which is salted caramel, all expertly blended with top-quality dark chocolate by barista, Ivhan Arendse.”
A mini selection of the hot chocolate versions is offered as part of the tasting, and each comes with a perfectly paired freshly baked biscuit to indulge in. The hot chocolate experience is offered at R95 per head, and is available daily between 11:00 and 15:00.
The Manor Restaurant at Nederburg
Paarl, Western Cape
Ends 31 October 2020
Ready for an XXL experience? The talented culinary team at Nederburg’s The Manor will be serving up a mouth-watering two- and three-course menu as part of Restaurant Week South Africa XXL, scheduled to run from 1 October to 1 November 2020. The three-course menu, including a glass of wine per course, is offered at R350 per person, while the two-course, also featuring a glass of wine per course, costs R250 per person.
A culinary experience of note…
On arrival at The Manor restaurant, you’ll receive a complimentary glass of Nederburg’s bubbly together with wild mushroom arancini with truffle pea purée, a Parmesan wafer, and sticky ginger and soy glaze, to stir up your appetite.
Then choose between a starter of crispy fried squid, lemon aioli, parsley and lemon peel salad; or zucchini carpaccio, walnuts, gratinated Chevin and mizuna salad (vegan option). The starter course comes with a glass of Nederburg’s refreshing Carignan Grenache Rosé.
The delicious main course options to select from include ginger and chilli glazed pork belly, sesame crackling, apple wood-smoke pak choi, thyme-crusted mieliepap and wakame broth; venison loin, butternut potato dauphinois and prune jus; and Jambalaya with cauliflower steak, carrot & miso purée, and carrot top pesto (vegan option). All three meal options make for great matches with Nederburg’s Heritage Heroes Motorcycle Marvel Rhône-style blend, of which you’ll receive a glass.
Keep some room for an absolutely stunning dessert pairing of orange shard crème brûlée and 70% dark chocolate shortbread crumble, with Nederburg’s award-winning Noble Late Harvest dessert wine.
Reservations need to be made via www.restaurantweek.co.za