Food lovers and families looking for a memorable way to celebrate Easter can expect a feast of seasonal flavours at Geuwels at Vergenoegd Löw Wine Estate. The restaurant will host a special Easter celebration from 3 to 5 April, featuring harvest-inspired breakfasts and a traditional Easter Sunday lunch.
Set within the scenic surroundings of Vergenoegd Löw Wine Estate, the event highlights farm-style cooking rooted in local produce and Cape heritage cuisine.
From Easter Friday to Easter Sunday, 08:30am–11:00am, guests can enjoy the Geuwels Easter harvest breakfast, curated by gastronomist Michelle Theron. The breakfast menu focuses on simple ingredients and bold seasonal flavours.
One of the featured dishes is the Easter harvest breakfast plate at R195. It includes warm wood-fired hot cross brioche glazed with fragrant fynbos honey, served with naartjie and buchu-cured trout, a soft poached egg and whipped Dalewood Fromage yoghurt labneh. The dish is accompanied by charred seasonal greens, toasted seeds and olive oil.
For those wanting a heartier option, the Easter lamb and egg bake for R195 offers a comforting combination of slow-smoked pulled lamb folded into a wood-fired tomato and red pepper stew. The dish is gently spiced with cumin, coriander and wild rosemary, then baked with free-range eggs and finished with feta, fresh herbs and fynbos-infused yoghurt. Warm roosterkoek served straight from the coals completes the meal.
The highlight of the weekend takes place on Easter Sunday, 5 April, from 12:00pm, when Geuwels hosts a family-style Easter lunch at R695 per person, celebrating traditional Cape flavours.
Guests can begin with a table of classic starters, including mosbolletjie, Cape seed loaf with cinnamon-whipped butter, smoked snoek pâté, chicken liver parfait with grape preserve, pickled fish and a cucumber salad.
The main course features slow-roasted lamb with rosemary, garlic and thyme, alongside chicken ballotine with quince and ginger glaze. Seasonal side dishes such as roasted baby potatoes, curried heirloom bean salad, spiced pumpkin tart and honey-butter roasted carrots complete the spread.
Dessert includes a trio of heritage sweets: malva and Amarula canelé, milk tart choux bun and a lemon meringue tartlet.
Visitors can also watch the estate’s famous Indian Runner ducks, which parade through the farmyard twice daily.
Bookings are recommended via Dineplan.
- Date: 3–5 April|08:30 – 11:00am|5 April |12pm
- Location: Geuwels at Vergenoegd Löw Wine Estate
- Book: Via Dineplan (recommended)
Also read:
Why Geuwels at Vergenoegd Löw is a must-visit just outside Cape Town
Picture: Vergenoegd Löw wine estate/Facebook
