Geuwels & Wine Lounge @ Vergenoegd Löw
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Geuwels & Wine Lounge @ Vergenoegd Löw
Last verified or updated by the venue on 17th Feb 2026.
This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions.
GEUWELS MENU
MOSBOLLETJIE & KAIING ROOSTERKOEK WITH
House churned “San Gabriel Homestead” butter; plain salted, citrus & garden herb.
Dexter beef tallow with braised onion.
Flavoured salts infused with seaweed, fynbos & citrus.
Extra virgin olive oil.
Dexter beef tallow with braised onion.
Flavoured salts infused with seaweed, fynbos & citrus.
Extra virgin olive oil.
R 100.00
FIRST HARVEST
Inspired by the rhythm of the land - freshly picked greens, heirloom vegetables, and free-range eggs gathered each morning just steps from our kitchen. Expect simplicity with intent: vegetables roasted in tallow, seasonal ferments, and broths brewed from garden trimmings.
FIRST HARVEST (each)
BRASSERIE BROTH - Clear soup, infused with summer vegetables for intensity. A delicate start that honours the simplicity of summer’s best ingredients.
WARM GOOSE & FIG CROQUETTES - Served with a tangy Spekboom chutney and microgreens.
SEARED DEXTER CARPACCIO, CURRIED GREEN BEAN SALAD - Lightly seared Dexter beef, thinly sliced and served with a vibrant curried green bean sambal - a nod to traditional pickles, reimagined with finesse.
SMOKED MUSSEL ESCABECHE - Plump, cold-smoked mussels in bright escabeche dressing. Served with fire-grilled roosterkoek, and seaweed butter, charred just enough to carry the smokiness through.
OYSTER & BEEF MARROW CROSTINI -Golden toasted farm bread, topped with a decadent mix of baked oyster and bone marrow - ocean richness meets indulgent comfort.
GRILLED CAPE CAESAR SALAD - A celebration of the Cape’s produce - chargrilled salad, creamy bokkom dressing, toasted nuts, dried bokkoms and apricots with wild herbs.
CAPE MALAY SPICED PUMPKIN TART (V) - Butternut and pumpkin roasted in Cape Malay spices, set in a delicate tart with mango chutney, pickled sultanas, and burnt butter crumb. A warm, nostalgic dish with refined edges.
WARM GOOSE & FIG CROQUETTES - Served with a tangy Spekboom chutney and microgreens.
SEARED DEXTER CARPACCIO, CURRIED GREEN BEAN SALAD - Lightly seared Dexter beef, thinly sliced and served with a vibrant curried green bean sambal - a nod to traditional pickles, reimagined with finesse.
SMOKED MUSSEL ESCABECHE - Plump, cold-smoked mussels in bright escabeche dressing. Served with fire-grilled roosterkoek, and seaweed butter, charred just enough to carry the smokiness through.
OYSTER & BEEF MARROW CROSTINI -Golden toasted farm bread, topped with a decadent mix of baked oyster and bone marrow - ocean richness meets indulgent comfort.
GRILLED CAPE CAESAR SALAD - A celebration of the Cape’s produce - chargrilled salad, creamy bokkom dressing, toasted nuts, dried bokkoms and apricots with wild herbs.
CAPE MALAY SPICED PUMPKIN TART (V) - Butternut and pumpkin roasted in Cape Malay spices, set in a delicate tart with mango chutney, pickled sultanas, and burnt butter crumb. A warm, nostalgic dish with refined edges.
R 195.00
FROM THE HEARTH
A tribute to the abundance of our regenerative farm. Heritage grains, pasture-raised meats, and organic vegetables prepared with care to showcase true character. Slow-braised, fire-roasted, hand-picked, and sun-ripened – rooted in tradition and expressive of the land.
FROM THE HEARTH (each)
MERINO LAMB ‘FRIKKADELLE’- Wrapped in tender leaves, served with a sticky date, dried peach & rosemary relish and a mash of Cape heirloom beans - a nostalgic nod to home-cooked comfort with a twist.
WERF CHICKEN PIE - Succulent free-range chicken glazed with wild Honeybush, encased in buttery flaky pastry with lemon thyme roasted sweet potato - fragrant, golden, and rooted in local fynbos flavour.
FRIED FREE RANGE PORK CUTLET - Locally sourced pork, crumbed and seared until golden, served with slow-braised fennel, turnip, sweet grapes, and Cape Mountain sage a bold, herbaceous balance of savoury and sweet.
PAN SEARED ABALOBI CATCH OF THE DAY - Freshly caught, sustainably sourced line fish, pan-roasted crisp-skinned perfection, brown butter, garlic & lemon with capers and crushed potatoes.
WOOD-FIRED CAULIFLOWER WITH BUCHU BROWN BUTTER (V) - Whole roasted cauliflower, buchu brown butter potato and cauliflower dumplings served with smoked almond skordalia, green herbs, and fynbos honey vinaigrette.
WERF CHICKEN PIE - Succulent free-range chicken glazed with wild Honeybush, encased in buttery flaky pastry with lemon thyme roasted sweet potato - fragrant, golden, and rooted in local fynbos flavour.
FRIED FREE RANGE PORK CUTLET - Locally sourced pork, crumbed and seared until golden, served with slow-braised fennel, turnip, sweet grapes, and Cape Mountain sage a bold, herbaceous balance of savoury and sweet.
PAN SEARED ABALOBI CATCH OF THE DAY - Freshly caught, sustainably sourced line fish, pan-roasted crisp-skinned perfection, brown butter, garlic & lemon with capers and crushed potatoes.
WOOD-FIRED CAULIFLOWER WITH BUCHU BROWN BUTTER (V) - Whole roasted cauliflower, buchu brown butter potato and cauliflower dumplings served with smoked almond skordalia, green herbs, and fynbos honey vinaigrette.
R 245.00
AN ODE TO THE BOEREWORS ROLL
Featuring our own Dexter beef sausage, char-grilled and tucked into a warm bread roll with roasted onion relish, veld herb mustard, and a hint of tomato & chilli atchar. A refined tribute to South Africa’s most beloved street-side classic. Served with crisp coleslaw with a mustard dressing and roast potatoes.
R 195.00
THE GEUWELS DEXTER BEEF BURGER
Our estate-raised 180g Dexter beef patty, flame-grilled and layered with signature Spekboom chutney and award-winning Dalewood Simond cheese and hand cut potato chips. A proud local celebration of flavour and craft. Served with crisp coleslaw with a mustard dressing and roast potatoes.
R 195.00
SIGNATURE BEEF CUT OF THE DAY
Chef’s daily selection from our Dry Ager, seasoned with our house Heritage Braai Rub and grilled to your preference. Served with spekboom braai relish, amasi-battered onions, and confit garlic potato - an elegant expression of pasture-raised flavour. Please enquire with your server for today’s cut.
R 0.00
SEASONAL VEGETABLE DISHES & SIDE SALADS
Celebrate the very best of the season – fresh, local produce prepared to honour natural flavour. Pair any with your main course.
SEASONAL VEGETABLE DISHES & SIDE SALADS (each)
CHARRED GARDEN BROCCOLI - with preserved lemon, toasted almonds & Crème Fraîche.
GRILLED BABY MARROW - with Umfino crumble and spinach.
HEIRLOOM BEETROOT SALAD- Slow roasted beets, fermented black garlic, goat curd & fennel.
ROOIBOS-SMOKED HEIRLOOM CARROTS- Rooibos-smoked heirloom carrots glazed with cape citrus, served over wild herb yoghurt, toasted sorghum, and carrot top salsa verde.
BAKED PUMPKIN - with honeybush glaze & toasted pumpkin seeds.
HEIRLOOM TOMATO & PICKLED ONION SALAD - with coriander oil.
NEW POTATOES - with garden spinach and mustard dressing.
GRILLED BABY MARROW - with Umfino crumble and spinach.
HEIRLOOM BEETROOT SALAD- Slow roasted beets, fermented black garlic, goat curd & fennel.
ROOIBOS-SMOKED HEIRLOOM CARROTS- Rooibos-smoked heirloom carrots glazed with cape citrus, served over wild herb yoghurt, toasted sorghum, and carrot top salsa verde.
BAKED PUMPKIN - with honeybush glaze & toasted pumpkin seeds.
HEIRLOOM TOMATO & PICKLED ONION SALAD - with coriander oil.
NEW POTATOES - with garden spinach and mustard dressing.
R 75.00
FINAL FLOURISH
Sweet Legacies” a tribute to the timeless desserts passed down through generations, nostalgic yet freshly re-imagined.
FINAL FLOURISH (each)
“PAMPOEN POFFER” - Light pumpkin and ginger tea cake, pecan brittle meringue, butterscotch sauce.
VERGENOEGD LÖW “KARAMELL - TALER” - “Caramel disc” or “caramel coin”, Rooibos & apricot infused milk chocolate tart, our take on the millionaire shortbread dessert.
MILKTART & “BOERETROOS” - Vanilla & cinnamon flan, coffee gel, poached quince, condensed milk rusk.
ROAST APPLE & CHAMOMILE TART - Almond frangipane baked in a crisp pastry shell, layered with slow-roasted apples and brushed with chamomile syrup. Served with white chocolate Cremieux and a chamomile-infused anglaise.
BOEREJONGENS & MAAS PARFAIT - A delicate homage to the Dutch classic. Cape brandy–soaked raisins folded into a creamy Maas and buchu ice cream, sweetened with fynbos honey. Served with crisp brandy snaps for a nostalgic crunch.
CAPE-MALAY SPICE “PANNEKOEK” WITH KOEKSISTER SYRUP & COCONUT CREAM - Delicate French style crêpes infused with a whisper of cardamom and cinnamon, with a light coconut cream. Served with a warm, aromatic koeksister-inspired syrup and toasted desiccated coconut. Finished with a hint of rosewater and citrus.
VERGENOEGD LÖW “KARAMELL - TALER” - “Caramel disc” or “caramel coin”, Rooibos & apricot infused milk chocolate tart, our take on the millionaire shortbread dessert.
MILKTART & “BOERETROOS” - Vanilla & cinnamon flan, coffee gel, poached quince, condensed milk rusk.
ROAST APPLE & CHAMOMILE TART - Almond frangipane baked in a crisp pastry shell, layered with slow-roasted apples and brushed with chamomile syrup. Served with white chocolate Cremieux and a chamomile-infused anglaise.
BOEREJONGENS & MAAS PARFAIT - A delicate homage to the Dutch classic. Cape brandy–soaked raisins folded into a creamy Maas and buchu ice cream, sweetened with fynbos honey. Served with crisp brandy snaps for a nostalgic crunch.
CAPE-MALAY SPICE “PANNEKOEK” WITH KOEKSISTER SYRUP & COCONUT CREAM - Delicate French style crêpes infused with a whisper of cardamom and cinnamon, with a light coconut cream. Served with a warm, aromatic koeksister-inspired syrup and toasted desiccated coconut. Finished with a hint of rosewater and citrus.
R 135.00
Order Details
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