Summerfields

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Dining at Summerfields

Dining at Summerfields is a gastronomic experience.  We pride ourselves on our attention to detail, from the carefully prepared menus to the table settings.  We carry the romance of Summerfields through to the River Café and the Summerfields Kitchen  and you can be assured of fresh roses and flowers.

The River Café is open Tuesday to Sunday for breakfast from 08:00 to 11:00 and for lunch from 12:00 to 15:00
The Summerfields Kitchen is open from Tuesday to Sunday for breakfast from 08:00 to 11:00 and for lunch from 12:00 to 15:00.
From Tuesday to Saturday The Kitchen is transformed into a romantic restaurant with white linen, candlelight and roses for dinner, which is served from 18:30 to 21:00.
Please note that children under 12 are not allowed in the River Café and not during dinner in the Summerfields Kitchen.

Booking for the River Café and The Kitchen are essential.  Click here to make a booking.

All vegetables are taken fresh from our own organic nursery, where everything is grown as close to its natural, original form as possible.

Menus change according to the season and what is available from the organic nursery and the Summerfields Farm.

Our Chef

We are delighted to announce that Natia van Heerden has joined us from The Test Kitchen in Cape Town.

"My passion for food and cooking started when we originally opened Summerfields Kitchen, training as a waitress and watching food being prepared, plated and sent out to hungry patrons.

After graduating from culinary school I worked for three of South Africa’s top chefs; PJ Vadas at The Roundhouse Restaurant, Michael Broughton at Terroir Kleine Zalze, both former Eat Out Top 10 restaurants. And lastly chef Luke Dale-Roberts at The Test Kitchen in Cape Town, currently South Africa’s best restaurant and 61st best in the world according to the San Pellegrino Worlds Best Restaurants.

Summerfields is truly a unique place and has exceptional produce that you can rarely find in local supermarkets. This is my inspiration; being able to walk through the vegetable tunnel, pulling out veg as you go along brainstorming ideas for the day’s menu. I thoroughly believe in ‘fresh is best’, prepping only for the day and starting fresh the next. Simple food with depth of flavor and intricate plating is what I strive for."