There are so many excellent reasons to visit Delheim – from fynbos cupcake and wine pairings, and the popular Sunday jazz fondues, to riverside picnics and the annual harvest festival in summer.
The jazz Sundays run until the end of August in the tasting room. On those days, you can take advantage of beautiful sunny winter days with a tasting or a meal on the terrace with its views across Stellenbosch. Blankets are provided for the inevitable chill in the air when you’re in the shade. Alternatively, book a table inside the Garden Restaurant where there is a fireplace to warm you on the exterior, and a menu full of deliciously hearty dishes to warm your tummy.
I chose a Cape Malay platter to start, which comprised two beef samoosas in hot, crispy pastry, curried onion and coriander beignets (I’m assuming this description of what we know as chilli bites, even without the actual chilli, is for the benefit of foreign visitors), and two delicious spring rolls filled with slow-braised lamb neck, covered in creamy lamb jus. There was also a little pot of apple and cucumber atchar. My partner ordered the springbok carpaccio, which he said was “good – really, really good”, adding that, in his experience, not every place manages to get the ratio of olive oil and parmesan cheese exactly quite right.
For main courses, vegetarians have three options – tagliatelle with mushrooms, green beans, leeks and pak choi in a Thai-style coconut cream sauce; wild mushroom gnocchi (mushrooms are foraged on the farm during winter so there’s a good chance these will have found their way into your food); and aubergine baklava. Delheim classics include bratwurst with a granadilla and butternut salad (intriguing), baby potatoes, sauerkraut and mustard; Cape Malay chicken curry, ostrich bobotie, springbok loin, and slow-braised lamb shanks.
My partner ordered crispy pork belly with mash, baby beetroot, leeks, green beans and apple sauce – an ideal Sunday lunch. I loved my burger (which was on special with a glass of Merlot). The 180g patty (which looked and felt a lot bigger compared with the 200g pork belly) is a juicy combination of ostrich and sirloin made with bobotie spices. Placed on a chunky bun with rocket, onion and tomato, it’s smothered with a light curry sauce. Massive rounds of sweet potato accompanied this generous meal which comes in at less than R100. All the dishes have recommended wine pairings, and for this one it’s the Gewürztraminer with its floral sweet notes being the perfect foil for lightly spiced dishes. Delheim’s wines, by the glass or bottle, are very reasonably priced.
For dessert, try the baked mascarpone cheesecake, the decadent dark chocolate pudding, or the vanilla ice cream with berry compote and sauce infused with Delheim Pinotage.
Reservations for the jazz fondue Sundays are required and can be done online through Quicket; tickets are R350 a person. Entry includes glühwein on arrival, the music entertainment (band cover charge) and the fondue (with bread and vegetables). Note that all starters, meats and desserts will be charged extra, and wines are on sale by the bottle or glass. Each lunchtime show runs from noon till 3pm, and to accommodate this, sittings in the Garden Restaurant are at 12pm and 1.30pm.
* To book a table in the restaurant, call 021 888 4607; or send an email to: firstname.lastname@example.org