The Bistro at Brookdale Estate has launched its new summer menu, a vibrant and thoughtful expression of Cape terroir and global inspiration, led by Executive Chef Gary Coetzee. Voted amongst Dineplan’s Top 20 Restaurants in South Africa for 2025, the Bistro it is situated in the heart of the Paarl Winelands, amongst the vineyards at the foot of the Klein Drakenstein mountains.
The new seasonal menu offers a distinctive culinary experience that invites guests to open their minds and palates to the possibilities of the region. A celebration of fresh, local produce and progressive culinary techniques, it mirrors the Brookdale philosophy in the vineyards: a curated blend of the traditional and the unexpected. As the estate’s wines explore minimalistic, terroir-driven expressions, the summer menu complements the estate wines with dishes that invite guests to sip, taste, savour, and share stories.
Starters include a refreshing green gazpacho, a twice-baked cheese soufflé that delivers lightness and depth, and a rich duck liver paté. Trout tartare and beef carpaccio reflect precise execution, while spice-battered prawns add a lively kick. A smoked snoek paté, nodding to local culinary heritage, rounds out the beginning of the dining experience.
Chef Gary’s signature risottos remain a highlight of the Bistro’s offering this season. Available in both traditional and plant-based options, guests can choose between a mushroom risotto or one made with pea purée – both available as either a starter or a main course.
Main courses are crafted to suit a variety of palates and preferences. Highlights include a crisp mushroom spring roll and a delicately pan-seared fish of the day. Diners can also enjoy boldly spiced tandoori chicken, slow-cooked confit leg of duck, Moroccan-style lamb, or a robust pork chop. For steak lovers, the tallow-aged sirloin is a stand-out, aged for flavour and char-grilled with finesse.
Seasonal sides are designed to complement and elevate the mains. Options include hand-cut fries, char-grilled mielie served with harissa mayonnaise, char-grilled gem lettuce, and a delicious broccoli and avocado salad.
To finish, guests can indulge in the lemongrass crèmeux, a smooth and citrus-forward dessert, or the Cape Malay koeksister soufflé, which reimagines a beloved local treat. A gluten-free cannoli provides a lighter alternative, while a classic cheese board offers a savoury conclusion to the meal.
The Bistro at Brookdale Estate continues to push boundaries while staying rooted in a sense of place. With a menu that honours the abundant produce and wine heritage of the region while embracing international influences, Chef Gary Coetzee and his team invite guests to experience a summer of flavour, elegance, and exploration.
