Located in the serene folds of the Paarl Winelands, Brookdale Estate has long drawn those who appreciate the subtle poetry of place. At the foothills of the Klein Drakenstein mountains, among vineyards that catch the soft light of early evening, the estate cultivates a refined stillness—an invitation to slow down and pay attention. It is here that The Bistro has unveiled its new summer menu, a refined and vibrant celebration of Cape terroir and global influence, under the creative direction of Executive Chef Gary Coetzee.

This restaurant, already earning notice among South Africa’s finest, sits in the heart of the Paarl Winelands and has secured a place in Dineplan’s Top 20 Restaurants in South Africa for 2025. Its setting is as much part of the experience as the food: vine-draped slopes, gentle vistas, and a feeling of distance from the everyday. The estate’s philosophy—one of balancing the traditional with the unexpected—resonates in both its vineyards and its kitchens. Just as their wines lean toward minimalism, purity, and terroir, the summer menu is designed to complement, not compete, by offering dishes that invite guests to sip, taste, savour, and share stories.

Chef Gary Coetzee’s new offerings place fresh, local produce at the centre of each plate. The menu is seasonal and intentional, marrying progressive techniques with the raw character of South African ingredients. Starters open with a refreshing green gazpacho whose crisp acidity primes the palate, followed by a twice-baked cheese soufflé that delivers a rare combination of lightness and depth. A richly textured duck liver pâté brings opulence to the early courses, while trout tartare and beef carpaccio showcase precise execution and clean flavour. For those seeking a touch of boldness, spice-battered prawns add a lively kick. A smoked snoek pâté, rooted in local culinary heritage, rounds out the starter sequence with a nod to South African coastal tradition.

In the realm of risottos, Chef Gary holds true to signature territory. Diners may choose between a classic mushroom risotto or a more daring version made with a vivid pea purée—both offered either as starters or mains, and with plant-based options in mind. These risottos speak to versatility without abandoning finesse; they echo the estate’s approach to wine, where restraint and flourish must coexist.

Main courses have been crafted with sensitivity to various palates and dietary preferences. A crisp mushroom spring roll offers a lighter yet satisfying option, while the fish of the day is delicately pan-seared, letting its inherent freshness shine through. Bold and spirited, a tandoori chicken carries fragrant spices, whereas a slow-cooked confit leg of duck promises depth and richness. Moroccan-style lamb delivers fragrant notes and warmth, while a robust pork chop presents comfort with confidence. For steak connoisseurs, the tallow-aged sirloin stands out: carefully aged for flavour, then char-grilled with precision to exhibit the kind of textural contrast that makes wine pairing pleasurable.

Side dishes have been selected to accentuate and elevate the mains without overreaching. Hand-cut fries preserve rustic charm. Char-grilled mielie, served with harissa mayonnaise, adds earthy sweetness and spice. Char-grilled gem lettuce introduces a smoky crunch, and a broccoli and avocado salad brings creaminess and freshness in harmony. These sides keep the mains company without vying for attention.

The dessert options reflect the same ethos: thoughtful, layered, and locally rooted. A lemongrass crèmeux offers a smooth, citrus-forward finish; the Cape Malay koeksister soufflé reimagines a beloved local treat with elegance; a gluten-free cannoli acts as a lighter alternative; and a classic cheese board provides a savoury denouement for those who favour restorative richness.

For travellers and food lovers exploring the Cape Winelands, The Bistro at Brookdale Estate presents more than a meal—it offers a sensory dialogue between land, wine, and culinary craft. After a leisurely drive from Stellenbosch or Franschhoek, the Bistro’s garden terraces, soft evening light, and sweeping vineyard views set the stage. Guests may linger into the tasting room to explore Brookdale’s minimalistic, terroir-driven wines, or retreat to the Manor House’s elegant suites for a full escape.

As guests gather round the table at The Bistro at Brookdale Estate, the summer menu reads not as a manifesto but as an invitation—to taste deeply, to savour slowly, to let food and wine speak in tandem.