{"id":265942,"date":"2025-07-24T16:03:08","date_gmt":"2025-07-24T14:03:08","guid":{"rendered":"https:\/\/novanews.co.za\/eikestadnuus\/?p=265942"},"modified":"2025-07-24T16:03:11","modified_gmt":"2025-07-24T14:03:11","slug":"veld-eatery-at-spier-an-ode-to-south-african-heritage","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/eikestadnuus\/veld-eatery-at-spier-an-ode-to-south-african-heritage\/","title":{"rendered":"Veld eatery at Spier an ode to South African heritage"},"content":{"rendered":"\n

Since the reopening of Spier\u2019s new hotel in March this year, good food and time-crafted wines have been brought to life in new and inspiring ways.<\/p>\n\n\n\n

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\u2019s food garden, raised in its pastures or sourced from those who share Spier\u2019s commitment to regenerative farming.<\/p>\n\n\n\n

The adjacent Wine Library invites one to explore Spier\u2019s rich and awarded winemaking legacy, with perfect pairings part of the dining ritual.<\/p>\n\n\n\n

\"\"
Veld\u2019s menu is a celebration of South Africa\u2019s richly layered, multicultural food heritage. Photo: Elsa Young<\/figcaption><\/figure>\n\n\n\n

CONTEMPORARY STYLE<\/strong><\/p>\n\n\n\n

The d\u00e9cor 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\u2019s grand proportions are softened by an open fire and simply laid marble and bare wood tables with statement banquette seating in saffron velvet.<\/p>\n\n\n\n

\"\"
The d\u00e9cor is inviting with staghorn ferns and indigenous orchids cascading from elevated, handcrafted Madwa baskets. Photo: Elsa Young<\/figcaption><\/figure>\n\n\n\n

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. <\/p>\n\n\n\n

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\u2019s regenerative farming philosophy. Everything produced under the farm\u2019s Farmer Angus label, from eggs and beef to charcuterie, is free of antibiotics, hormones or pesticides.<\/p>\n\n\n\n

The farm\u2019s food garden, established by resident agroecologist Megan McCarthy in a repurposed horse paddock, delivers seasonal vegetables, salad leaves and herbs to Veld\u2019s 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. <\/p>\n\n\n\n

CELEBRATION OF HERITAGE<\/strong><\/p>\n\n\n\n

Veld\u2019s menu is a celebration of South Africa\u2019s 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\u2019s meticulously crafted wines.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\"\"
ontemporary Southern African art takes pride of place on the walls. Photo: Elsa Young<\/figcaption><\/figure>\n\n\n\n

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 \u201cmushrooms on toast\u201d, a starter made with farm-grown king oyster and pickled shimeji mushrooms.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Desserts include local gems such as rooibos ice cream with honeycomb, chocolate fondant with white chocolate ice cream and dulcey cr\u00e9meux, and Amarula cr\u00e8me br\u00fbl\u00e9e with shortbread. <\/p>\n\n\n\n

\u2022 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<\/a>.<\/strong><\/p>\n\n\n\n

\"\"
Each dish draws its depth from seasonal ingredients that are thoughtfully and expertly prepared. Photo: Elsa Young<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Dine on good seasonal South African food expertly paired with Spier’s internationally awarded wine in the new Veld 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