The logo of an eight on its side is the universal symbol of abundance and infinity, and is intrinsic to the heartbeat of Eight Restaurant, and Spier Hotel. Spier is infinitely transforming their offering and believe that everything on their farm is linked to the environment. Eight Restaurant at Spier begins a new phase in its constant evolution, and in October will be open for dinner on Thursday, Fridays, and Saturdays, with newly appointed Chef Charl Coetzee at the helm.

Eight is deeply connected to the historical farm it is located on, as it tries to serve mostly its own farm-produced ingredients – organically grown vegetables, pasture-reared chicken, or farmer Angus’s famous beef used from snout to tail.

“The menu changes according to what is available on the day,” says Chef Charl Coetzee. “This creates its own challenges as I cook with parts of the animal that I may have once ignored; we believe in using as much of the animal as possible. This has also allowed me to discover new favourite cuts like flank, which has so much flavour. We try not to do too much to the beef, as it has such great flavour and texture, with the light marbling of fat that comes from pasture-reared animals”.

“At Eight we want to create memorable dishes. They embody simplicity and honesty, using the freshest, best quality ingredients. This is farm-style food, with an emphasis on natural flavours.” Coetzee says.

Apart from the chef and the smiling, attentive front-of-house staff, there are many people behind the scenes that help make the Eight experience special. When you marvel at the greenness of your salad leaves, or the bright baby carrot that looks so fresh, you may have slight feelings of guilt that it is no longer wrapped securely in a blanket of dark soil, this is because of John Turner.  John is the guardian that watches over one of the lifelines of Eight restaurant – the precious vegetable garden. In fact, John has been responsible for most of the organic transformation and re-establishment of indigenous plants on the Spier estate.

“A farm is an organism” according to John. Eight Restaurant is a recipient of the goodness that the ‘organism’ produces, but in return, its waste and grey water (90%) is used to feed the organism.

Eight is not simply about food: the restaurant’s décor embodies its ethos of balance, cycles, harmony and abundance.

Artist Heath Nash was responsible for the impressive ceiling on the terrace, individually crafting its 10 000 flowers, made from recycled plastic milk bottles, and lit with low voltage LEDs. The light fittings in the main part of the restaurant are made from recycled plastic bottles.

The infinite circle supplies infinite abundance, and that is what makes Eight Restaurant such a special place to dine. Expect plates of uncomplicated, fresh-produce driven scrumptiousness, accompanied by quality Spier wines and set in the incredible gardens of the estate.

Eight is a restaurant where the delicate balance of nature and its delicious produce are respected; it is a farm-to-table experience, with a couple of contemporary twists – not to be missed!

Eight is open Tuesday to Sunday for brunch from 10:00 – 12:00, lunch from 12:00 – 15:00, and tea from 15:00 – 16:30.

From October, Eight will be open for dinner on Thursdays, Fridays and Saturdays. The restaurant is also available for private functions.

Fresh, Seasonal & local