Groot Phesantekraal

One of the oldest farms in Durbanville, the rich heritage is woven into the very fabric of the estate, most notably in the elegantly rustic restaurant located in the original stable that dates back to 1767: a charming mixture of past and present.

The white-washed plastered walls, original stone floors, open-beam thatched roof and original feeding troughs blend seamlessly with modern touches and wonderful views over the rolling hills and mountains beyond.

Groot Phesantekraal Blanc de Blanc MCC 2015

groot phesantekraal chicken coop tasting — the original chicken coop where private tastings are held

Sip Groot Phesantekraal wines and awaken your tasting senses by comparing your experience with over 100 scents stacked up against the wall: black cardamom, szechuan pepper, eucalyptus, nougat, cut-grass, coconut, cloves, ginger, vanilla, cumin seeds… to name just a few.

The menus, based on a combination of contemporary country style and traditional cooking, provide hearty, wholesome meals; a perfect foil to the farm’s wines.

The small but eclectic menu changes according to seasonal availability as much of the produce used is sourced on the farm.

To get more personal with the rather shy Chef van Deventer of Groot Phesantekraal we sat down with him after a delicious lunch service and asked him some probing questions.

Thirty-four year old Juan van Deventer is the head chef making magic in the kitchen of the undiscovered restaurant at the Groot Phesantekraal wine farm in the Durbanville Wine Valley.

Worcester-born Van Deventer first became interested in food as a possible career when, at the age of around 17, he started watching the Food Channel. But he says he has very strong memories of food always having played a big part in his early years.

“Some of my earliest memories of food includes my dad going crayfish diving in Hermanus while my brother and I stood on the rocks looking out towards him in the ocean. Then my mom would steam them at home and we would have it with loads of mayonnaise.

“My grandmother also cooked and we would visit them often for Sunday lunch. I can remember them having a hole in the paving at the back of the house for potbrood.”

So how did the 17-year old fan of the Food Network get to where he is today, turning out fabulous fare for local and international visitors alike?

“At 17 I did not know what I wanted to do after school so I took a aptitude test and from that they determined I had three choices – landscaping, engineering or cheffing. I couldn’t see myself sitting in a office for nine hours a day and I also like working with my hands. So I chose to become a chef and went to study at Warwicks Chef School in Hermanus.

“After graduating I travelled overseas to gain some more experience and ended up working at a number of different establishments including the Marriot Hotel in Canary Wharf in London and Admiral’s Cove Golf and Country Club in Jupiter, Florida in the US .

“After I returned home I worked at various places – the Showroom Restaurant with the late Bruce Robertson and the Marine Hotel with Peter Tempelhof and the Birkenhead House Boutique Hotel – both in Hermanus. My wife Maret and I also had our own coffee shop for three years before we started at Groot Phesantekraal.

“The Restaurant at Groot Phesantekraal first opened its doors in 2014 with a very small team. I was in the kitchenon my own for six months doing a three course menu consisting of two starters, two mains and one dessert.

“Year by year we hired more staff, but I decided to keep the menu small and change it every three months. Some people don’t like it when we change the menu, but it keeps us motivated and it keeps the guest coming back for more.

We started doing brunch on Saturdays (as far as I know we are the only ones in the Durbanville Wine Valley offering this) and our woodfired pizza oven – which will initially be for Saturday lunchtime outside only – is almost ready.”