A passion for cooking with fire and smoke takes centre stage with a delicious range of pasture-reared meats (many of which are supplied by Spier’s Farmer Angus). The meat is smoked low and slow – at a low temperature for a long period of time – and this method allows lesser known cuts of meat like beef brisket, pork neck and lamb shoulder to be used. There are delicious organic vegetarian options too.
The restaurant overlooks the rolling lawns and ancient oaks of Spier’s meticulously restored Werf – perfect for the kids to run wild on. It is self-service: guests order from the bar, and the food is brought to the table soon after. Sharing is encouraged, with family-style platters that can be ordered for the table.
The bakery produces slow-fermented, fresh sourdough breads as well as a selection of seasonal fruit pies and pastries baked daily. A new parking area will allow easy access for people collecting orders.
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.