Our kitchen follows the rhythm of the Cape. As the seasons shift, so do our menus, always guided by what’s fresh and available from our farmers. Spring brings tender greens and sashimi-style seafood, while summer delivers bright ceviche’s and fire-kissed steaks. In cooler months, comforting broths and slow-roasted meats take centre stage. No two visits are quite the same, but the ethos remains constant: local, seasonal, and unforgettably flavourful.

Whether it’s a breakfast, long lunch on the terrace, a romantic dinner by candlelight, or a gathering of friends over Constantia wines, Veld & Vine Bistro offers simplicity and an abundant palate. From free-range meat to organic harvest and ethically sourced seafood, our choices are committed to both the environment and the people that nurture these ingredients.

Born in Namibia and raised on the ethos of farm-to-fork living, our head chef’s early experiences were shaped by braais with family, fresh fruit straight from the trees, and an appreciation for food made with love. She’s walked every path of the hospitality world, from front of house to sommelier to private chef to co-owner, and trained formally at Cape Town’s Sense of Taste Chef School.