4-Month matured cheese from Stanford, cold-smoked for 18 hours over oak. It boasts a delightful fusion of earthy and nutty notes, perfectly complemented by a distinctive, balanced smoky finish.

From the Franschhoek-Simondium district, this young, full-cream Brie offers a luxuriously smooth and creamy texture. It reveals buttery, earthy, and subtly mushroomy notes.

From the Great Karoo, this artisanal blue cheese boasts an intense yet creamy texture with spicy, crumbly notes. It offers a rich blue character that finds a unique and delightful balance.

Found just outside Stanford, this unique Nguni Camembert. A creamy white mould cheese, subtly infused with black vegetable ash, offers delicate earthy notes and a smooth texture.

A young, semi-hard cheese from Standford, Colby is celebrated for its mellow, buttery flavour. It boasts a wonderfully smooth texture.

A resilient Super Gold Jersey lekkerkaas. This handcrafted semi-hard cheese offers accessible, salt-flecked maturation and a supple, creamy profile.

The ultimate Cape champion. A velvety, small-batch natural-rind cheese, balancing rich savory-sweet character with universal, refined boutique appeal.

A decadent, washed-rind triumph. This estate-produced gem seduces with savory bacon-and-egg notes and a luxurious, velvet-cream melting texture.

Discover the exquisite taste of our Wagyu biltong, expertly crafted from the finest Wagyu beef. These beloved South African cured meats boast a remarkable depth of flavour and a satisfying texture, offering a truly elevated snacking experience.

This exquisite carpaccio features finely sliced venison from a renowned local charcutier. Delicate and lean, it offers a rich, gamey flavour profile that speaks of the Western Cape's wild beauty, perfectly complemented by sharp Parmesan, briny capers, and a sweet balsamic drizzle.

A masterfully curated selection from a renowned local charcutier. This artisanal offering showcases exceptional cured meats, celebrating true craft and flavour.

A curated offering of finely crafted salamis from amazing local charcutier. Showcasing the rich traditions of the Western Cape, presenting a delightful array of textures and nuanced, savory flavours, perfect for sharing.

A velvety emulsion of earth-grown leek and potato, enriched with the deeply savoury, spiced heritage of premium cured beef.

A rich, robust South African classic with a modern twist. Juicy, flame-grilled pieces of traditional boerewors simmered in a deeply flavourful, slow-roasted tomato and herb sauce. Pure, hearty comfort food with zero filler—just bold, savory goodness.

Golden, spiced beef pastry topped with savoury custard. Served with traditional apricot chutney and fresh banana. A fragrant South African classic.

You need to experience Ant's toasted Ham & Cheese, it's a crime not to

Creamy f ior di latte, sweet tomatoes, yollys-made basil pesto, and cracked pepper pressed on crispy ciabatta.

Fresh mozzarella, vine-ripened tomatoes, and f resh basil. Finished with extra virgin olive oil and a balsamic glaze drizzle.

Simple perfection.

These are a rare treat and make any cheese taste even better

A true South African icon, saturated in an aromatic syrup. The perfect, indulgent bite.

A dense, fudgy Belgian milk chocolate brownie, studded with toasted pecans. Crowned with a velvet Belgian milk chocolate ganache.

A deeply personal recipe baked with love for my father: a warm, caramelized apricot sponge drenched in sweet cream, enveloped by a velvety, homemade vanilla bean custard.