Led by the celebrated Peter Tempelhoff along with the Fyn group’s Ashley Moss and Jennifer Hugé, together with executive chef Travis Finch, the restaurant is rooted firmly in the farm’s agricultural story.
Farm-to-fire
Arum will showcase a farm-to-fire approach to cooking. The majority of the ingredients will naturally be sourced from Boschendal, while elements of flame, be it smoke, char, or a subtle grill, will be woven throughout the menu.
The Arum team currently works alongside the estate’s gardeners, growers, and breeders. This close collaboration ensures that an impressive variety of estate-grown ingredients, often more than forty different species, are available on the menu at any given time. Fire plays a central role, with smoke, charcoal, and gentle flame bringing depth and elegance to the dishes.
A contemporary bar adds another layer to the experience. It serves inventive cocktails crafted from house-made tinctures, garden essences, and botanicals sourced from the surrounding mountain slopes.
Please note that Arum manages its bookings independently from Boschendal, and all reservations are handled directly by the restaurant:
Click HERE to book online.