Easter weekend is a time to gather, reflect on the season’s bounty and share generous meals with family and friends. At Vergenoegd Löw Wine Estate, the rhythms of harvest and heritage cuisine come together in a warm Easter celebration at Geuwels, led by gastronomist Michelle Theron.
From Easter Friday to Easter Sunday morning, 3 to 5 April, from 8:30 to 11:00, guests are invited to start the day with a Geuwels Easter harvest breakfast, a seasonal offering inspired by the farm and its bounty.
Two hearty dishes capture the essence of the breakfast table:
The Easter harvest breakfast plate (R195) features warm wood-fired hot cross brioche, gently spiced and glazed with fragrant fynbos honey. It is served with naartjie and buchu-cured trout, a soft-poached chicken egg and whipped Dalewood Fromage yoghurt labneh, alongside charred seasonal greens, toasted seeds and a drizzle of olive oil. All simple, seasonal and rooted in the farm’s produce.
Alternatively, the Easter lamb and egg bake (R195) brings comforting, slow-cooked flavours to the table. Slow-smoked pulled lamb is folded through a wood-fired tomato and red pepper stew, gently spiced with cumin, coriander and wild rosemary. Baked with free-range eggs and finished with Dalewood Fromage feta, fresh herbs and a spoon of fynbos-infused yoghurt, it is served with warm roosterkoek straight from the coals.
The highlight of the weekend arrives on Easter Sunday, 5 April, from 12:00, when Geuwels presents an Easter lunch (R695 per person), family-style, celebrating hearty Cape heritage flavours and the generosity of the season.
Guests begin with a table of traditional starters, including spiced fruit-infused mosbolletjie and old-fashioned Cape seed loaf with cinnamon-whipped San Gabriel Farm butter, alongside smoked snoek pâté, chicken liver parfait with harvest grape preserve, traditional pickled fish and a crisp pickled cucumber salad.
The main course centres on slow-roasted lamb scented with wild rosemary, garlic and thyme, accompanied by chicken ballotine with quince and ginger glaze. A generous array of harvest sides completes the feast: beef tallow roasted baby potatoes, warm curried heirloom bean salad, spiced pumpkin tart, and rainbow carrots and parsnips with honey butter and cumin, finished with crunchy sorghum.
Dessert brings the meal to a sweet close with a trio of heritage sweets, including a malva and Amarula canelé, a milk tart choux bun, and a lemon meringue tartlet.
Geuwels will also be serving an à la carte lunch on Friday, 3 April, and Saturday, 4 April.
Set against the vineyards and tranquil farm setting of historic Vergenoegd Löw, Easter at Geuwels is a celebration of seasonality, heritage and the pleasure of gathering around the table. It’s the perfect spot to witness the farm’s famous Indian Runner ducks passing through the werf twice a day, at 9:00 and 12:00.
Prices exclude beverages and gratuity.
Bookings via Dineplan are highly recommended.
Also See: Vergenoegd Löw: Where nature writes the menu
Images and words supplied.
