Dining at Brookdale Estate feels like an immersion into the culinary identity of the Paarl Winelands. There’s an easy anticipation that builds when one knows the food ahead is shaped by the seasons, drawn from local producers and interpreted by a chef who cooks with both curiosity and sincerity. From the outset, Brookdale invites guests not only to dine, but to taste its philosophy—its sense of place, its connection to the land, and its belief that good food should be thoughtful, nourishing and quietly evocative.

Our lunch was served at The Bistro at Brookdale, a relaxed yet refined space that allows food to speak for itself. Inspired by the whimsy of guests, shifting seasons and the remarkable calibre of Paarl’s local produce, Executive Chef Gary Coetzee brings both imagination and playfulness to each plate he creates. There is a quiet confidence in the way he balances creativity with clarity, and Gary’s culinary landscape is as deep in flavour as it is far reaching in style. You sense that he draws on techniques and influences from wide geographies, yet always circles back to South African ingredients and authenticity.

This approach aligns seamlessly with Brookdale’s philosophy to ‘stay curious’ and invest in wellness. Menus are low in food miles—ingredients feel close to the soil, fresh enough that the flavour speaks honestly. There is no unnecessary manipulation; instead, each dish amplifies the natural qualities of its components. Just as Brookdale’s winemaking team experiments with techniques in the vineyards and cellar, Gary explores new flavour combinations, cuisines, and evolving presentations. Dining becomes a conversation between vineyard and kitchen, earth and craft, season and palate.

For starters, we began with the Trout Tartar—a delicate composition using Lourensford trout, spring onion, pickled ginger, sesame, avocado, rice cracker and a red Thai curry yuzu dressing that gave the dish a peak of zing. It was the kind of starter that awakens the senses rather than fills them—it had clarity, freshness and a soft hum of umami. Alongside it, the Beef Carpaccio arrived as a vibrant study in texture and richness, with fillet, parmesan reggiano, capers, brown pickle onion, toasted pine nuts, black garlic mayonnaise, potato chips, wild rocket and rio largo olive oil. This was deeply satisfying without being heavy, a dish that rewarded slow bites. Both starters paired beautifully with Brookdale’s Mason Road Chenin Blanc, which carried notes of crisp fruit and minerality that lifted the flavours on the plate.

For mains, we moved on to dishes that leaned more generous, more comforting. The pork chop on the bone was served with potato, bacon & pea salad, apple & fennel and pork jus—at once hearty and refined, with the apple introducing just the right note of acidity. The confit leg of duck accompanied by crisp breast, sweet potato purée, pak choy, fine beans & ginger gastrique brought contrasting textures and a harmony of sweet, savoury and aromatic elements. Both mains were paired with Brookdale’s Mason Road GSM Red, which introduced layers of berry, spice and softness that enveloped the dishes with warmth.

Dessert at lunch was a statement in itself. The gluten-free cannoli, filled with soy caramel and Chantilly cream, topped with salted peanut, black sesame & coconut ice cream, and toasted coconut crumble was indulgent in flavour but featherlight in sensation. It demonstrated Gary’s ability to treat dessert not as afterthought but as a creative crescendo to the meal.

Our dinner, served later at the Manor House, felt like an intimate culinary event—somehow both elegant and relaxed. It unfolded with the ambience of firelight, polished cutlery and quiet conversation. We began with tuna tartare topped with guacamole, crispy onion, fermented black bean and a chilli dressing. It was a deeper, more layered interpretation of tartare than our earlier lunch starter, showing how Gary adapts tone and mood through plating and profile.

The main course was grilled beef fillet served with cauliflower & purée, tenderstem broccoli, gnocchi and jus nature. This dish felt grounded and confident, with each element earning its place without clutter. The fillet was grilled precisely, the gnocchi carried an almost cloud-like softness, and the jus added depth and resonance rather than weight.

For dessert, vanilla crème brûlée with caramelized banana, coffee gel and coffee gelato brought the dinner to a deeply satisfying close. The interplay between silkiness, caramel and coffee warmth made it feel simultaneously nostalgic and modern.

Before checking out the next morning, we enjoyed an outdoor breakfast with a fresh breeze drifting off the vineyards. The continental spread—seasonal fruits, home-baked croissants, breads, granola, yoghurt and freshly squeezed juices—felt abundant yet effortless. Fresh farm eggs from the valley were made exactly the way we liked them, reminding us again of Brookdale’s attentive hospitality. Breakfast had that slow and peaceful rhythm that encourages lingering—the kind of morning that stays with you long after leaving the estate.

Dining at Brookdale feels personal, imaginative and grounded in a sense of place. The food is guided by seasonality rather than rigidity, by curiosity rather than ego, and by a deep respect for produce sourced close to home. Whether at the Bistro, the Manor House, or outdoors with vineyard air in one’s lungs, Brookdale offers meals that resonate with the land itself. It isn’t merely about eating well—it’s about tasting Paarl, tasting the seasons, and tasting a philosophy of hospitality that embraces generosity, joy and sensory exploration.