Ellerman House

The kitchen at Ellerman House is run by Head Chef Kieran Whyte, whose menus follow the season and the coastline. Produce comes from a network of local growers; seafood arrives fresh; and the cooking keeps a light touch, letting the ingredients carry the plate rather than masking them with heavy technique. Breakfast is served on the Atlantic-facing terrace — ocean spread out below, coffee and cold-pressed juices on the table — or in the dining room on cooler mornings, or in your room if you prefer.

The more formal offering is Curate, a multi-course dinner set inside the Wine Gallery, which holds a collection of around nine thousand South African bottles: rare vintages, auction finds, and smaller producers alongside the well-known estates. Dishes are paired with wines chosen to reflect the region and the grape rather than just the occasion. The room is intimate; the service is calm and unhurried.

Beyond set meals, the twenty-four-hour guest pantry is stocked daily with items prepared by the kitchen team — homemade cakes, cookies, South African confections, and lighter options such as date balls. Guests can also take snack packs assembled by the kitchen when heading out to explore Cape Town. Daily wine tastings for house and villa guests draw from the same cellar that supplies the dining room.