Vines, views and summer vibes

As the vineyards of Stellenbosch come alive with fresh leaves, summer is most certainly on its way in the Winelands. And the restaurant at Guardian Peak is leaning in, with a brand-new seasonal menu from chef Willie Mostert that promises bright flavours, long-table energy and that golden Helderberg light.

On the new menu, Mostert keeps the crowd-pleasers on tap, but layers in fresh, summery dishes built for lazy lunches and sundowner dinners. Saldanha Bay mussels steamed in white wine and garlic are the perfect pairing with Guardian Peak Sauvignon Blanc, or go meaty (yet light) with venison carpaccio dotted with blueberries, wasabi cream cheese and balsamic. Want a little heat? Curried lamb spring rolls with mint-and-coriander yoghurt bring the crunch. There’s also a local-leaning Caprese – ripe tomatoes, creamy mozzarella, basil pesto and balsamic – finished with crisp sourdough croutons for snap. 

Mains stay relaxed, but dial up flavour nicely: basil-pesto penne with pancetta, peas and almond flakes is instant comfort; while grilled venison with charred broccoli and red-pepper pesto brings rustic Winelands flair. Prefer plant-based? The king oyster mushroom with fried polenta chips, courgette and rocket is hearty, wholesome and totally worth it. Order that with the farm’s flagship SMG blend and thank us later.

While the new menu is reason enough to (re)visit, part of what makes Guardian peak such a hit is the location. Perched high up o the norther slopes of the Helderberg, it’s got big-sky views and sunsets for days, all served up in an easy-going setting with a touch of class. Simple pleasures, done well. 

Need to know

The Guardian Peak Restaurant is open daily for lunch and wine tasting, and for dinner from Wednesday to Saturday. From 4 November, they’ll also open on Tuesday evenings for summer. Bookings are recommended.

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