Three Vines Restaurant at Dellrust

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Three Vines is open from Tuesday to Saturday from 09:30 to 15:30 and Sunday from 12:00 to 16:00. The restaurant takes bookings for evening meals and birthday parties.

At Dellrust farm restaurant, Three Vines, the smell of freshly ground coffee and baked herb and cheese bread, rides on the breeze to taunt your taste buds. The restaurant, which offers outdoor seating under colourful umbrellas and the expansive canopies of ancient trees, has seating inside the cellar, alongside the farm's winetasting facilites. It is run by Matie and Karin de Beer, two restaurateurs who also lived and worked in London and Brussels, who have found a home among the vineyards of the Helderberg.

Karin describes the restaurant's style as al fresco with a Mediterean flavour and, here and there, a little touch of Thailand. Chef Robyn Hagen says she is passionate about colourful food and creating a symphony of colour, fresh ingredients and flavours on a plate.

With a glance at the menu, customers will immediately understand what she means. The dishes from the kitchen include a beef salad with an Eastern sauce and sesame seeds. The beef is grilled over the open fire and enough to still the biggest hunger.

For those in the mood for something light, the sandwich with peas, crème fraîche, Mozarella and green figs, is a must.

Robyn says the Chocolate-French toast with bacon and fresh fruit is a unique winner and for those with a sweet tooth, the peppermint-cream dessert is the answer.

They also prepare meat and cheese boards with their famous homemade herb bread and all their dishes are made with fresh herbs from the restaurant's own garden.

"Our harvest package is also very popular. Guests explore the farm on quad bikes, crush their own grapes and come for a winetasting in the cellar, before relaxing with us with a meal of cheese, meat, bread and wine," says Karin.

In winter, customers will be welcomed by a cosy fire, the smell of bredies (farmstyle stews), soups and baking bread in the air, and they plan to introduce currie specials, for which they have become well-known.