When we arrived at Boschendal to dine at the new Arum restaurant, it was a scorching Winelands day – you know the ones – the kind where the heat positively vibrates off the vineyards and you’re desperately seeking any shady respite. It was a day just like that, but somehow Boschendal itself, with its abundantly verdant lawns and towering trees seems to take the heat down a notch. And the fresh, cooler interior of Arum Restaurant, with a gentle breeze drifting through the open doors, felt like an oasis.
Contemporary Meets Classic at Arum Restaurant
The garden room at the front of the restaurant overlooks Boschendal’s famous vegetable garden through expansive floor-to-ceiling windows. Light floods the space, highlighting the warm timber slat ceiling that draws the eye across the room. Natural wood furnishings and clean lines create an atmosphere that feels fresh and unfussy, slotting into the farm’s heritage in a thoroughly contemporary way. It’s the sort of room that lets the views and natural light do the talking.
The heritage room and bar/lounge offer a contrast – the yin to the garden room’s yang. Where one is light and effusive, these spaces are intimate and atmospheric. Warm ambient lighting creates a moody feel, enhancing the rich, dark furnishings and sculptural seating.
Inventive Cocktails and Local Craft Beers
We began, as one should on a sweltering afternoon, with cocktails. The Arum Sour – crafted with Mansas African Whisky, honeybush, and melon – arrived crisp and herbaceous, whilst the Malva Pudding Old Fashioned proved to be a stroke of genius. Though based on that classic South African winter comfort dessert, we couldn’t resist ordering it on what felt like one of summer’s hottest days yet. Caramel and toffee-washed brandy mingled with apricot, apple cider, and walnut bitters to create a cold, refreshing drink – delightfully reminiscent of those well-known winter flavours.
We were equally happy to spot an impressive selection of local craft breweries on the menu, including Soul Barrel, Aegir Project, Afro Caribbean, and Devil’s Peak. The Soul Barrel IPA we ordered was crisp and hoppy – exactly what the afternoon called for.
Chef Travis Finch’s Seasonal Menu at Arum
Executive chef Travis Finch honed his craft under Chef Peter Tempelhoff at The Greenhouse at Cellars Hohenhort. He now returns to the fold at Arum, part of the FYN Group, after years of travelling and working overseas.
Travis clearly understands how to coax maximum flavour from local ingredients. This philosophy was evident from the first course.
The bread course arrived warm and inviting: kapokbos and olive focaccia alongside wood-fired ciabatta (cooking over fire being an integral part of Arum’s identity), which was accompanied by salted farm butter drizzled with herb oil. There are few things more satisfying than fresh, warm bread done well, and this was exactly that – no fuss, just quality.
Travis clearly understands how to coax maximum flavour from local ingredients. This philosophy was evident from the first course.
Starters That Set the Standard
Our starters showcased the kitchen team’s playful confidence. The stracciatella and fire-roasted beetroot dish arrived as an elegant puzzle – the creamy cheese cleverly concealed within tissue-thin slices of earthy beetroot, brightened by hibiscus vinegar and the crunch of toasted hazelnuts.
But it was the Cape octopus that stopped us mid-conversation. Perfectly tender, paired with crispy guanciale, a silky smoked corn emulsion, and the gentle sweetness of yellow tomato. This was a standout – bold, balanced, and sensational.
Mains: From Fire-Roasted Fillet to Delicate Gnudi
The mains demonstrated Arum’s range beautifully. The 21-day dry-aged fillet arrived fire-roasted and beautifully tender, served with garden carrots and crispy potato bites that deserved their own standing ovation. We could have eaten a mountain of those potatoes.
The ricotta gnudi offered a lighter counterpoint – golden pan-fried dumplings accompanied by charred cauliflower, burnt leeks, and a vibrant kale emulsion scattered with pine nuts. Delicious and thoroughly enjoyed.
Desserts Worth Saving Room For
Dessert brought us back to that familiar Cape generosity. New season cherries poached in shiraz, nestled alongside a rich Madagascan chocolate namelaka and Chantilly cream, finished with a delicate almond Florentine wafer.
But it was the caramelised honey pain perdu that won us over – heavenly French toast soaked through with flavour, accompanied by coconut mousse, blueberries picked from the farm, and vanilla cream. It was the kind of dessert I adore – unexpected, and with each bite I found myself thinking, how can I make this at home?
New season cherries poached in shiraz nestled alongside a rich Madagascan chocolate namelaka and Chantilly cream
Why Arum Restaurant Boschendal Should Be on Your List
Arum Restaurant at Boschendal is a worthy addition to the wine farm’s already impressive offering. It’s refined without being stuffy, creative without being showy, and delicious in that effortless way that only comes from proper skill and fine ingredients. The Winelands has a new gem, and we’ll certainly be back to Arum Restaurant soon.address
Arum Restaurant, Werf Building, Boschendal Wine Estate, Franschhoek
+27 79 640 5284
