The Nederburg restaurant at The Manor in the Cape Winelands has been newly revamped and also introducing a new chef on board.
The restaurant boast itself on the emphasis of authentic, nostalgic food experiences featuring simple yet hearty dishes with a touch of heritage. It also offers generous picnics for relaxed enjoyment in the sprawling garden that come with breakfasts, light lunches as well as superb cheese and charcuterie platters.
In this sweet escape, Sunday lunches are served family-style to the table, perfect for sharing, with special themed dinners that take place every last Saturday of the month.The gorgeous bar serves up award-winning wines, innovative cocktails, as well as delicious coffee and hot chocolate drinks. Various wine tasting options are also on offer, including sampling of carefully cellared older vintage wines.
According to Nederburg’s new chef Jerry Kennedy, simplicity in food captures his full attention. The chef prepares dishes using top-quality locally-sourced fresh produce as far as possible.
“I have an innate habit of getting things done and I am passionate about always trying to understand the most basic and simple form of an ingredient. For me, it’s all about creating simple but memorable food experiences.” Kennedy says.
Kennedy’s love for the natural goodness of farm life will complemented well, the nostalgic set up and picturing of the Nederburg restaurant.
When it comes to wine, the Nederburg chef highly recommends Sauvignon blanc, saying that it is one best to be enjoyed in any occasion and on a regular basis. The chef’s personal favourite for a typical South African braai or traditional bobotie the most, is a four- to five-year-old Pinotage.
Kennedy holds a Diploma on advances food and wine from The Culinary Academy where 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 confesses however that some of his favourite dishes that inspire his love for nostalgic food include home-cooked stews, curries and homemade lasagnas.
Kennedy is also residing in Franschhoek, a town in the Western Cape with centuries-old vineyards and Cape Dutch architecture, a further indication of his vintage mind and more expertise in wine.
“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.
