Melfort

05/06/2026

Before we close for our winter break in July, we’d love to welcome you to our table.

Tucked away between the vineyards of Marianne Wine Estate, Melfort is a place to slow down. Wander through the gardens, linger beside the dam, settle in by the fire, and share a seasonal meal with people you love.

Join us throughout June for our farm-to-fork set menu, or for one of our Winter Breakfast Feasts — available on Sundays only.

Open:
Friday – Lunch & Dinner
Saturday – Lunch & Dinner
Sunday – Breakfast Feast & Lunch

Whether it’s your first visit or your fiftieth, there’s something special about escaping the rush for a few hours and reconnecting around a shared table.

Bookings essential.

27/05/2026

⭐️ GIVEAWAY ⭐️
To celebrate the final stretch of the season before our winter break, we’re giving away a farm-to-fork feast for four at Melfort, paired with a bottle of Floreal 2010

A slow lunch, a beautiful bottle, and a table shared with people you love.
To enter:
1. Follow
2. Like this post
3. Share this post to your story
4. Tag the three friends you would bring with you

The winner will receive lunch for four people at Melfort, including one bottle of Floreal 2010.

Giveaway closes on Sunday, 7 June.

The winner will be announced on Monday, 8 June via our stories and contacted directly from this account only.

Good luck — we can’t wait to welcome one of you around our table. ⭐️⭐️⭐️

Prize must be redeemed by June 2027, subject to availability.
Winner must be 18 years or older. No cash alternative. This giveaway is not sponsored, endorsed, administered by, or associated with Instagram.

25/05/2026

winter breakfasts at melfort.

Every Sunday in June, we’ll be opening a little earlier for a seasonal winter breakfast series.

Each week, the menu will change slightly, guided by the season and what feels good in the colder months — but the feeling will stay the same: a slow Sunday morning, something warm from the kitchen, MCC with sorrel tonic on arrival, and a generous breakfast designed to be enjoyed around the table.

Our first menu includes:

Sourdough tartlet
smoked Franschhoek trout, whipped ricotta, fennel pollen

Whipped Jersey yoghurt
preserved mulberries, toasted buckwheat, seed brittle granola

Ancient grain English muffin
beef pastrami, nasturtium pesto, poached egg, hollandaise

Brown butter pain perdu
dulce de leche, winter citrus, cinnamon Jersey cream

Every Sunday in June
Seating from 9am – 10:30am
R425 per person
Bookings essential
Menu available on our website

14/05/2026

Our May menu has started to slowly find its rhythm. And, we are loving it.
More fire.
More smoke.
Slower cooking.
Meals designed to be shared around the table.

This season, part of the experience includes tableside braai’ing — bringing a little warmth, movement and theatre into the middle of the meal.

For me, some of the most relaxed and meaningful meals have always happened around a braai.
Family sharing food.
Someone cooking while everybody gathers around.
There’s something deeply South African about it.
Comforting. Familiar. Generous.

And I think that’s why we wanted to bring elements of that feeling into the restaurant — allowing our kitchen to meet your table a little more closely.

Not just through the food itself,
but through the people preparing it too.

Our chefs care deeply about what we’re building here, and there’s something special about watching that passion become part of the experience in real time.

As the weather cools down, we find ourselves leaning more and more into this way of eating.
Long lunches.
Red wine.
Smoke in the trees.
Food that asks you to slow down.

Winter at Melfort is beginning.

06/05/2026

As the valley settles into winter, we wanted to create something a little slower for midday at Melfort.

Our new Winter Lunch is built around nourishment, seasonality, and the quieter rhythm of the colder months — an experience designed for long afternoons, shared meals, and time spent around the table.

The experience begins with a kitchen snack, a healing tea made from carob, and our sourdough with smoked Jersey butter, Melfort honey & Boland cheese.

Guests are then invited to choose between a starter & main or a main & dessert, with dishes centred around ingredients such as Jerusalem artichoke, chakalaka, nettles, braised beef cheek, nasturtium umngqusho, preserved quince, pine needles and almonds.

And, as always at Melfort, there may be a few small gifts from the kitchen along the way.

Available Wednesday — Friday throughout winter.

R545 per person.

Reservations via the link in our bio.

21/04/2026

Cape bream with Villiersdorp apples, amasi and olive oil.
A starter built around freshness, acidity and the quiet flavours autumn is bringing to our table. ⭐️

27/03/2026

We’re a one-star restaurant.

It’s something that still feels a little unreal to say.

Melfort was never built with awards as the goal.
It was built around a belief — that food can nourish, restore, and care for people in a real way.

This recognition means so much, not just for what it is, but for what it represents.
The early mornings.
The long days.
The constant refining, questioning, and pushing to do things better.

Most of all, it belongs to the people behind it.
To our team — for showing up every day with care, pride, and passion.
To the farmers, growers and producers who shape what we cook.

And to every guest who has chosen to sit at our table and trust what we do.

This is just the beginning.

With gratitude,
Tasmin, Nick & The Melfort Team

03/02/2026

We’ve been nominated.
To be honest, this one caught us by surprise. We’ve poured so much of ourselves into Melfort — from hand-digging garden beds to building menus with intention, telling stories through our food, and creating a space that feels like home.

We opened quietly in September 2024 with no launch party, no big announcements, just a deep belief in what we were doing. So to be recognised like this less than two years later? It means a lot. .awards

From our little patch of land between the vines, thank you for seeing us. For supporting us. For trusting us.
We’re so grateful to be part of something bigger than ourselves.

— Tasmin, Nick & the Melfort team 🤍

11/12/2025

A current favourite on our December menu ⭐️

Charred Snap Peas with Sprouting Broccoli, Jersey Cream Cheese and Chives, Toasted Hazelnut Dressing.

📍Join us Tuesday to Sunday
🍴Bookings via link in bio

28/11/2025

Festive Season Hours at Melfort 🌿

This December and January, we’re open from Tuesday to Sunday — ready to host your long summer lunches, celebratory dinners, and everything in between.
📍Book at melfort.co or via Dineplan
📆 Spaces are filling fast — we’d love to have you at the table.

19/11/2025

The next time you’re thinking of sharing a delicious meal with your loved ones — think of us.

There’s something special about a shared table.
Where dishes are passed around, stories are told, and time slows just a little. 🌿

10/11/2025

One of our favourite ways to end a meal at Melfort.

A flourless chocolate cake made with mesquite, served alongside Kei apples, a mesquite rusk crumb, and Fior di Latte gelato.

Mesquite has become a quiet cornerstone in our kitchen—nutty, grounding, and gently sweet. It’s also one of our head chef’s favourite ingredients and afternoon rituals: caffeine-free, low in acidity, and rich in antioxidants.
“It’s beautiful when brewed… and even more beautiful baked into something like this.”

28/10/2025

This has to be our absolute favourite time of the year.
The garden is bursting with life and the seasonal produce is exciting our team in the kitchen!

Our November menu goes live on our website tomorrow - we cannot wait to serve you some of spring’s best produce!

23/09/2025

Somewhere between the dam, the trees, the reeds, the chickens, the goslings and our vegetable garden…
a table is waiting for you.

Join us and enjoy nourishing goodness inspired by the seasons. ⭐️

Book via Dineplan, link in bio.

18/09/2025

15/09/2025

A favourite at Melfort.

There’s something deeply comforting about the simplicity of warm bread and great butter — especially when it’s this special.

Ours is baked with activated charcoal and Kalahari white wheat. We serve it with smoked Jersey butter, shavings of aged Gruberg cheese from , and a spoonful of local farm honey — golden and floral.

A small plate, but one that speaks to everything we believe in — local, soulful, made with care.

09/09/2025

We love this dessert.

And we always say: you’d never guess it’s completely gluten-free and vegan. There’s nothing missing — it’s utterly delicious.

We start with dark chocolate crèmeux made with chocolate, layer in a lemon balm and blueberry jam at the centre, then add fresh blueberries, popped sorghum, and a cocoa buckwheat sponge.
On the side: a bright, refreshing lemon balm granita. It’s indulgent, fresh, and clean all at once — the kind of dessert that feels just right for spring.

“It makes me so happy to serve something that everyone can enjoy, no matter the dietary needs. Everyone has a seat at our table. It brings me so much joy to see our guests feel seen, included and happy - without compromise.”
— Head Chef, Tasmin Reed