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Autumnal Franschhoek lunching at Anthonij Rupert Wyne's Terra del Capo

On a chilly autumn day this April that sang of the cold weather to come, we confirmed our appointment at the gate then drove through the country scenery of lavender and large trees, gladly accepting a complimentary flute of the pale pink bubbly L'Ormarins Brut Classique once safely out of the rain at Anthonij Rupert Wyne's Terra del Capo.

Once seated at our table, we were topped up with water as well as a white and red wine for our lunch – the zesty ‘light white’ Pino Grigio 2018, as well as the ‘light red’ tomatoey Sangiovese 2016, which is especially good with pasta.


Chandre explained that Anthonij Rupert brought these specific wines to South Africa as both are pleasingly soft drinking.

We sipped on both while reading out bits from the ‘antipasto bites’ menu, as you are spoilt for choice with mouth-watering vegetarian, seafood and meat options, as well as platters and pairings to choose from.

Linger over a light L’Ormarins-style lunch


Luckily, the tapas-style small portions means it’s expected that you’ll try more than one.

We were intrigued by the sound of warm polenta-goat’s cheese chips with olive tapenade and the beetroot carpaccio with rocket, raspberries, aged balsamic, tanglewood cheese and sesame crumble; as well as the porchetta tonnato with deep-fried capers and basil, but the cold conditions meant warm plates were a must.


I went for an old-favourite classic with a fresh twist:

The sweet-potato gnocchi with Tallegio cheese imported from Italy, as well as hazelnuts and pancetta, which make this a more-ishly salty dish.


My belly was soon warm and full from just this dish, but my husband persevered with his intent to try more than one and went for two of the seafood options, possibly adding more to the table after.

He loves eating local so went for the Franschhoek trout ceviche with honey, lime, ginger and sesame, enjoying the pops of bitter gooseberry, as well as the dramatic smoked tuna dish, served with a delicious avocado wasabi mayo that added an intense hit. Unfortunately, that's all it took for him to also claim fullness.

Upcycled bottles and seasonal seasoning


There’s coarse salt and pepper on the table, to season at your whim, with an added special touch in watching the chefs whip up the meals behind the counter.

We also love that the beautiful Protea wine bottles are upcycled for the estate’s olive oil and balsamic vinegar served with hunks of fresh, crusty bread, and to serve as fairylight holders.


And if you’re a sweet tooth like me, you’re in luck…

Stay for dessert and digestifs


Despite stating I was too full to try anything else, I swiflty changed my mind on hearing that that day’s dessert blackboard offered the crossover cake – a served as a mini cake, it’s a delicious mix of cheesecake and carrot cake that’s actually big enough for two, and a slice of dense, dark chocolate ganache with a chocolate crisp, and soft fresh raspberries, perfect with a cappuccino.

We tried both...

Dessert! Snapped by Leigh Andrews
Dessert! Snapped by Leigh Andrews

The coffee is the Estate’s own special Terbodore hazelnut blend, served with a bunny-shaped biscuit as Easter’s just around the corner. Just delicious.

If you’re looking for a stronger end to your meal, don’t skip tasting the litchi, pear and apple Eau de Vie digestif – all pure distillations oak matured for two years - the litchi mojito is a winner; or try a sip of Sagnac, the Estate’s 2008 South Africa style Armagnac, best hand-warmed before you let it warm your throat.


We finished our visit with a tour of the deli area, featuring all manner of Easter-themed musts like take-home boxes of that excellent mini ‘crossover cake’ as well as assorted meats and cheese to concoct your own charcuterie platter at home.

Visit for Easter, for Winter, for Franschhoek!



The Terra del Capo Antipasti Bar is open from Tuesday to Sunday (lunches only) and, as the estate operates on a ‘by appointment only’ basis, pre-booking is essential. Contact the Anthonij Rupert Wyne tasting room on 021 874 9074 or moc.seniwtrepur@gnitsat to make your booking, and for more information, follow them on Twitter and Instagram.

About Leigh Andrews

Leigh Andrews AKA the #MilkshakeQueen, is former Editor-in-Chief: Marketing & Media at Bizcommunity.com, with a passion for issues of diversity, inclusion and equality, and of course, gourmet food and drinks! She can be reached on Twitter at @Leigh_Andrews.

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