One of the Cape's most famous wine estates is getting a fiery new addition. As spring rolls into the Winelands, Boschendal will open the doors to Arum Restaurant, a produce-led, flame-focused concept from the acclaimed FYN Group, headed up by chef-founder Peter Tempelhoff, culinary director Ashley Moss, and sommelier-service director Jennifer Hugé.
"When I think of the valley, I think of lilies," says Tempelhoff, pointing to the arum lily that inspired the restaurant's name. "For me, Arum is about honouring the land, the farm, and the history of the place — both of Boschendal and Franschhoek — through the mediums of fire and flavour."
The restaurant will take up residence in Boschendal's historic Werf building – once the wine cellar of the 1812 manor house – and promises to celebrate a farm-to-fire ethos.
"Boschendal is one of South Africa's greatest agricultural gems," adds Tempelhoff. "Arum is our way of telling its story — through the produce it grows, the history, and, of course, the wine."
Time Out Cape Town asked Tempelhoff for some exclusive insights into the process of creating Arum…
Had you been looking for a venue to create a new restaurant, or was it an opportunity that presented itself?
A bit of both. I'm always playing with ideas, that part comes easily. The challenge is finding the right alignment of venue, concept, and local resources. Boschendal brought all of those elements together. As a heritage wine estate and agricultural haven in the Western Cape, it was an opportunity I couldn't pass up, a chance to create something that reflects Boschendal's deep connection to the land.
Why did Boschendal capture your imagination?
Boschendal is iconic, but what really drew me in is its leadership in agriculture.
As our restaurants have evolved, an increasing commitment to indigenous and local ingredients has been at the heart of our growth. At Buitenverwachting, our indigenous garden set this in motion, and at FYN, the refreshed menu has deepened our focus on telling the stories of the land. This theme has become central to our culinary approach.
Boschendal, with its established agricultural practices and dedication to regenerative farming, aligns perfectly with this celebration of Western Cape biomes and landscapes.
It offers us the opportunity to take this ethos even further - working closely with the farm to supply Arum's kitchen with a rich diversity of plants and proteins. We have never before been so directly involved in the sourcing of our own ingredients.
What is the starting point for the menu at Arum?
Our menu starts with locality, but the defining theme is fire. Char, grill, and smoke run through the dishes, adding both flavor and drama. It's a style that honors age-old cooking traditions while delivering the refined, contemporary standard people expect from our restaurant group.
Any special flourishes can we look forward to?
Jen [ Beverage Director Jennifer Hugé ] will be bringing her genius to the experience. Boschendal is a true playground from a drinks perspective: not only with its exceptional wines, but also with open access to botanicals that allow us to create tinctures and essences for the bar. Beverages will be a big part of the story at Arum.