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 - 17:00 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.
From brunch and freshly baked pâtisserie to a more refined bistro dinner from Thursday to Saturday evenings, Siyalima’s menus evolve with the seasons and with what the Estate provides. Browse the bistro, dessert and children’s menus, alongside a wine list featuring the Estate’s own wines and a thoughtfully curated selection from across the Cape and beyond.
.jpg&w=640&q=75)
