Families and friends are invited to gather around the table this Easter for a relaxed and generous lunch at Groot Phesantekraal on Sunday, 5 April. Set in the valley of Durbanville, the Easter Sunday lunch promises a seasonal celebration of comforting flavours, heritage ingredients and warm hospitality.
Served from 12:00 to 15:30 at R550 per person, the menu reflects the farm’s philosophy of honest farm ingredients and flavour-driven cooking. Guests will begin with a welcoming spread of farm breads, seasonal butter, marinated olives and pickled vegetables before choosing between two distinctive starters. Options include a nostalgic take on pickled fish presented as a pâté with gooseberry chutney, oat biscuits and fresh leaves from the garden, or glazed beef tongue paired with spiced carrot cake, sultanas and pickled mustard seeds.
The main course is served generously to the table, encouraging a shared dining experience that reflects the spirit of Easter gatherings. The spread includes roasted beef sirloin with bone marrow and jus, braised lamb and pea pies with mint jelly, and smoked slow-cooked pork loin with apple chutney. A spinach, kale and smoked feta borek with red pepper and walnut dip provides a vibrant vegetarian option. Accompaniments include beef-fat potato wedges with parmesan and chive, Caesar salad and bowls of fresh green vegetables.
Dessert brings a sweet finish with a choice between tansy pudding with num num, rose and ideal milk gelato, or a spiced Easter Basque cheesecake served with brown bread ice cream and plum compote.
Estate wines from Groot Phesantekraal will be available to purchase and enjoy with lunch.
Booking is essential and can be made via Dineplan or by emailing restaurant@phesantekraal.co.za.
With its welcoming farm setting and generous seasonal menu, Easter Sunday lunch at Groot Phesantekraal offers the perfect opportunity to slow down, gather loved ones and celebrate the occasion around a beautifully prepared table.
