Siyalima
At Siyalima, food is guided by seasonality, provenance and a deep respect for the land. The menu evolves with what the estate provides, with ingredients drawn from the harvest garden wherever possible. From Tuesday to Sunday, brunch and freshly baked pâtisserie in the morning are followed by a leisurely lunch, while on Thursday to Saturday evenings, Siyalima offers a more refined bistro experience. Throughout, dining at Hazendal remains relaxed yet considered, complemented by the estate's own wines and a thoughtfully curated list from across the Cape and beyond. Monday - Closed Tuesday, Wednesday & Sunday 08:00 - 19:00 Thursday - Saturday 08:00 - 22:30
The Bistro Menu
Moving gently through the day, the new menu begins with brunch, from fermented sorghum porridge with peanut praline to classic croissants served with harvest garden jam. As the day unfolds, small plates such as burrata with grilled heirloom tomato and Cap Classique steamed mussels are made for sharing, followed by thoughtfully crafted dishes including herb-crusted kudu loin, roasted half chicken and steak frites. Throughout the day, the pâtisserie offers pastéis de nata, salted caramel cronuts and Basque cheesecake, while desserts and a dedicated children's menu complete the offering.
The kitchen remains true to the Siyalima philosophy, honouring the estate's harvest through preservation techniques such as pickling, fermenting and drying, so that each season carries gently into the next.
For a more considered dining experience, the three-course Spring Set Menu celebrates the season, with each course thoughtfully paired with a wine from the Hazendal cellar. The menu opens with French gnocchi, garden peas and steamed asparagus in a wild garlic and leek velouté, paired with the Estate Collection White Blend. Roasted lamb saddle with parsnip pavé and an apricot and wood sorrel jus follows, alongside the Estate Collection Chenin Blanc, before concluding with vanilla custard and hibiscus-poached pear, accompanied by the Hazendal Cap Classique Blanc de Noir. Each pairing showcases wines crafted by cellarmaster Kiara Scott Farmer. R495 per person | R675 with wine pairing
.jpg&w=640&q=75)
