Since the reopening of Spier’s new hotel in March this year, good food and time-crafted wines have been brought to life in new and inspiring ways.
At the heart of this culinary revival is Veld, a dinner-only restaurant with a menu rooted in the rhythms of the earth. Ingredients are grown in the farm’s food garden, raised in its pastures or sourced from those who share Spier’s commitment to regenerative farming.
The adjacent Wine Library invites one to explore Spier’s rich and awarded winemaking legacy, with perfect pairings part of the dining ritual.
CONTEMPORARY STYLE
The décor is inviting with staghorn ferns and indigenous orchids cascading from elevated, handcrafted Madwa baskets. Contemporary Southern African art takes pride of place on the walls, and the room’s grand proportions are softened by an open fire and simply laid marble and bare wood tables with statement banquette seating in saffron velvet.
Farmer Angus embraces biodynamic farming, a holistic approach that treats the farm as a self-sustaining ecosystem, focusing on nurturing the soil and improving it for future generations.
At Veld the journey to good food begins long before guests sit down to enjoy a delicious meal. It starts in the soil, the foundation of Spier’s regenerative farming philosophy. Everything produced under the farm’s Farmer Angus label, from eggs and beef to charcuterie, is free of antibiotics, hormones or pesticides.
The farm’s food garden, established by resident agroecologist Megan McCarthy in a repurposed horse paddock, delivers seasonal vegetables, salad leaves and herbs to Veld’s kitchen daily. Ingredients not grown or produced on the farm are sourced from trusted local partners who share a passion for seasonal, nutrient-rich food and regenerative farming methods.
CELEBRATION OF HERITAGE
Veld’s menu is a celebration of South Africa’s richly layered, multicultural food heritage. Simple, generous, and flavourful, each dish draws its depth from seasonal ingredients that are thoughtfully and expertly prepared. The best of each season, meant to be enjoyed alongside Spier’s meticulously crafted wines.
The menu reads like a love letter to South African terroir. The style is generous and full of integrity, respectful of South African flavours and the ingredients that make them shine.
In the sleek open kitchen chefs prepare everything from scratch: the salsa verde for Karoo lamb cutlets, the piccalilli served with Farmer Angus charcuterie, and the brioche paired with “mushrooms on toast”, a starter made with farm-grown king oyster and pickled shimeji mushrooms.
The roasted beetroot starter with feta, spekboom and roasted hazelnuts is drizzled with a maple dressing made with Rozendal Farm vinegar and the smoked-snoek fish cakes are served with pickled West Coast mussels, fennel and bokkom tartare sauce.
The main courses are deceptively simple: springbok loin with rainbow carrots and citrus jus; masala-roasted cauliflower steak with hummus, almonds, coriander yoghurt and curry leaves; and the steak cut of the day served with triple-fried, hand-cut chips and salad.
Desserts include local gems such as rooibos ice cream with honeycomb, chocolate fondant with white chocolate ice cream and dulcey crémeux, and Amarula crème brûlée with shortbread.
• Veld is open from 18:00 to 21:30 daily. Reservations can be made via dineplan.com, by calling 021 809 1100 or emailing dine@spier.co.za.
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