Source Restaurant, Hemel-en-Aarde Valley

CRUSH VISITS - April 2017

Beautiful locally sourced and inspired food.

Opening hours:

12 Village Lane, Hemel-en-Aarde Village

028 125 0025 | e w


The Hermanus area is synonymous with many things; whale watching being the most obvious of course, then there are also great wines being produced in the area, and, slowly but surely, it is also becoming known for its food offering as exciting new restaurants open their doors.

One such restaurant is Source, owned and run by chef Warwick Taylor. Located in the Hemel-en-Aarde village, it is just a short 5-minute drive from the centre of Hermanus. As the name suggests, Warwick’s concept is focused on fresh, locally sourced ingredients that are prepared respectfully and allow the integrity of the food to really shine.

Source serves breakfast, lunch and dinner and home bakes all of their bread daily, so you can be assured of freshness. There is indoor seating, as well as a lovely outdoor courtyard as well. In winter the interior will be warmed by fireplaces and, being that this is a prominent wine growing area, there is a good selection of local wines on offer as well.

To start our meal we had the Carpaccio of Beef served with rocket, pickles, Parmesan cheese, truffle mayo and toasted ciabatta, as well as the Duck and Cranberry Spring Rolls with ginger and sesame dipping sauce. The portions were both generous and beautifully presented. The carpaccio was delicate and well-seasoned and the hint of truffle in the mayo was the perfect complementary earthy flavour. Slices of lightly toasted homemade bread were the ideal accompaniment for the beef. The spring rolls were crunchy and golden, packed with duck and the dipping sauce added just the right balance of sweetness.

For mains, we went for beef and duck again quite by accident but it was a happy one at that. The beef fillet was meltingly tender, also a very generous portion. It was served with Parmesan-dusted sweet potatoes, a thyme cream and jus. The duck main was also outstanding – perfectly cooked leg of duck on top of the silkiest, feather-light cauliflower purée, with beetroot and kale. Every bite ate beautifully and on both plates; the sauces were full flavoured and brought all the elements together to complete the dishes.

For dessert, we couldn’t resist the Rosemary and Fynbos Honey Crème Brûlée. The brûlée was silky smooth with a crisp sugar topping that cracked with relish.

Source is a great choice for a special evening meal for two, a celebration, or just a great cup of coffee and breakfast. Serving three full sittings a day is no easy feat for any restaurant but the team manage to do it, keeping standards high throughout all services. We recommend putting it on your must-visit list when you are next in the area.

Seamlessly transforms from casual daytime eatery to an elegant evening dining experience.