Geuwels & Wine Lounge @ Vergenoegd Löw Menu

House churned “San Gabriel Homestead” butter; plain salted, citrus & garden herb. Dexter beef tallow with braised onion. Flavoured salts infused with seaweed, fynbos & citrus. Extra virgin olive oil.

BRASSERIE BROTH - Clear soup, infused with summer vegetables for intensity. A delicate start that honours the simplicity of summer’s best ingredients. WARM GOOSE & FIG CROQUETTES - Served with a tangy Spekboom chutney and microgreens. SEARED DEXTER CARPACCIO, CURRIED GREEN BEAN SALAD - Lightly seared Dexter beef, thinly sliced and served with a vibrant curried green bean sambal - a nod to traditional pickles, reimagined with finesse. SMOKED MUSSEL ESCABECHE - Plump, cold-smoked mussels in bright escabeche dressing. Served with fire-grilled roosterkoek, and seaweed butter, charred just enough to carry the smokiness through. OYSTER & BEEF MARROW CROSTINI -Golden toasted farm bread, topped with a decadent mix of baked oyster and bone marrow - ocean richness meets indulgent comfort. GRILLED CAPE CAESAR SALAD - A celebration of the Cape’s produce - chargrilled salad, creamy bokkom dressing, toasted nuts, dried bokkoms and apricots with wild herbs. CAPE MALAY SPICED PUMPKIN TART (V) - Butternut and pumpkin roasted in Cape Malay spices, set in a delicate tart with mango chutney, pickled sultanas, and burnt butter crumb. A warm, nostalgic dish with refined edges.

MERINO LAMB ‘FRIKKADELLE’- Wrapped in tender leaves, served with a sticky date, dried peach & rosemary relish and a mash of Cape heirloom beans - a nostalgic nod to home-cooked comfort with a twist. WERF CHICKEN PIE - Succulent free-range chicken glazed with wild Honeybush, encased in buttery flaky pastry with lemon thyme roasted sweet potato - fragrant, golden, and rooted in local fynbos flavour. FRIED FREE RANGE PORK CUTLET - Locally sourced pork, crumbed and seared until golden, served with slow-braised fennel, turnip, sweet grapes, and Cape Mountain sage a bold, herbaceous balance of savoury and sweet. PAN SEARED ABALOBI CATCH OF THE DAY - Freshly caught, sustainably sourced line fish, pan-roasted crisp-skinned perfection, brown butter, garlic & lemon with capers and crushed potatoes. WOOD-FIRED CAULIFLOWER WITH BUCHU BROWN BUTTER (V) - Whole roasted cauliflower, buchu brown butter potato and cauliflower dumplings served with smoked almond skordalia, green herbs, and fynbos honey vinaigrette.

Featuring our own Dexter beef sausage, char-grilled and tucked into a warm bread roll with roasted onion relish, veld herb mustard, and a hint of tomato & chilli atchar. A refined tribute to South Africa’s most beloved street-side classic. Served with crisp coleslaw with a mustard dressing and roast potatoes.

Our estate-raised 180g Dexter beef patty, flame-grilled and layered with signature Spekboom chutney and award-winning Dalewood Simond cheese and hand cut potato chips. A proud local celebration of flavour and craft. Served with crisp coleslaw with a mustard dressing and roast potatoes.

Chef’s daily selection from our Dry Ager, seasoned with our house Heritage Braai Rub and grilled to your preference. Served with spekboom braai relish, amasi-battered onions, and confit garlic potato - an elegant expression of pasture-raised flavour. Please enquire with your server for today’s cut.

CHARRED GARDEN BROCCOLI - with preserved lemon, toasted almonds & Crème Fraîche. GRILLED BABY MARROW - with Umfino crumble and spinach. HEIRLOOM BEETROOT SALAD- Slow roasted beets, fermented black garlic, goat curd & fennel. ROOIBOS-SMOKED HEIRLOOM CARROTS- Rooibos-smoked heirloom carrots glazed with cape citrus, served over wild herb yoghurt, toasted sorghum, and carrot top salsa verde. BAKED PUMPKIN - with honeybush glaze & toasted pumpkin seeds. HEIRLOOM TOMATO & PICKLED ONION SALAD - with coriander oil. NEW POTATOES - with garden spinach and mustard dressing.

“PAMPOEN POFFER” - Light pumpkin and ginger tea cake, pecan brittle meringue, butterscotch sauce. VERGENOEGD LÖW “KARAMELL - TALER” - “Caramel disc” or “caramel coin”, Rooibos & apricot infused milk chocolate tart, our take on the millionaire shortbread dessert. MILKTART & “BOERETROOS” - Vanilla & cinnamon flan, coffee gel, poached quince, condensed milk rusk. ROAST APPLE & CHAMOMILE TART - Almond frangipane baked in a crisp pastry shell, layered with slow-roasted apples and brushed with chamomile syrup. Served with white chocolate Cremieux and a chamomile-infused anglaise. BOEREJONGENS & MAAS PARFAIT - A delicate homage to the Dutch classic. Cape brandy–soaked raisins folded into a creamy Maas and buchu ice cream, sweetened with fynbos honey. Served with crisp brandy snaps for a nostalgic crunch. CAPE-MALAY SPICE “PANNEKOEK” WITH KOEKSISTER SYRUP & COCONUT CREAM - Delicate French style crêpes infused with a whisper of cardamom and cinnamon, with a light coconut cream. Served with a warm, aromatic koeksister-inspired syrup and toasted desiccated coconut. Finished with a hint of rosewater and citrus.