Vadas believes in supporting local, quality-driven businesses (chicken, eggs and meats supplied by Spier’s Farmer Angus). Farm-to-plate dining embraces simple dishes and showcases the quality of produce. Although meat is what you would expect from a smokehouse – think smoked beef brisket, juicy smoked pork with a bourbon BBQ sauce or smoked pork belly with apple ketchup – there is a considered focus on ample, delicious vegetarian dishes.
The restaurant overlooks the rolling lawns and ancient oaks of Spier’s meticulously restored Werf – perfect for the kids to run wild on.
The bakery produces slow-fermented, fresh sourdough breads and a treasure trove of sweet pies such as blueberry & nectarine pie, chocolate cream pie, pecan pie and lemon meringue pie. Don’t forget about Vadas’ now famous Pastéis de Nata; the Portuguese custard tart many say are the best in the world!
About chef PJ Vadas
This is the first time that acclaimed chef PJ Vadas has put his own name above the door of a restaurant. Hospitality is in PJ’s blood. After selling his successful paint business, his Hungary-born grandfather bought Lake Pleasant Hotel in Sedgefield. When Vadas’s parents sold the hotel 25 years ago, they opened Pembreys restaurant in Knysna which continues to delight diners to this day.
Growing up in the kitchen of the hotel, cooking came naturally to him. At 16, when PJ decided this would be his career, he knew two things: he wanted to work for Gordon Ramsay and wanted to someday own his own restaurant.
With the first goal ticked off (he worked for the legendary chef in both London and New York) and a stellar career that has also seen him helm the kitchens of The Roundhouse in Camps Bay and Camphors at Vergelegen, Vadas is now ready to conquer the second.
Contact us: on +27 (21) 809 1137 or visit www.vadas.co.za to book.