Food & Service deserving of Accolades

David Higgs and co at work

Rust en Vrede has been on my rather long list of restaurants in Cape Town to visit before year end and on 18 December I finally got around to it. Chef David Higgs and his team swept the floor at the recent Eat Out awards in the three most important categories: Chef of the year, Best Restaurant (in South Africa) and Service Excellence. I teased the Eat Out team on twitter, that they needn’t go to all the effort of organising a competition for tickets to the event, with all the associated admin such as auditors and that I’d gladly oblige. Alas, my pleas fell on deaf ears. What I would have done to be a fly on the wall that night!

Front of House

Dinner at Rust en Vrede is a treat. At the outset, we were welcomed graciously by a host before we entered the charming Cape Dutch styled restaurant and greeted by every member of staff on duty. Chairs are pulled out and tucked in, service is warm with the right balance of attention and space to enjoy

We informed our host that we had to leave to get back to Cape Town in two hours, selected the four course tasting menu and food was brought out to accommodate our time schedule.

Food, as can be expected, is plated artfully and a premium is placed on flavour. My favourites were the “spring has sprung” Asian ceviche of Walvis Bay crab and Norwegian salmon and the loin of lamb served with amongst other things a dab of smoked raisin puree which was sublime. I also enjoyed the pre-dessert of dark chocolate, banana and caramel- classic combinations that will always please.

If you’re looking to treat someone special, or yourself for that matter, this is the restaurant to do it at- next time, we’ll go for the 6 course tasting menu and enjoy it at leisure.

Below are some pictures from our delicious meal.

Asian Ceviche of Walvis Bay Crab and Norwegian Salmon

Crown roasted duck, butternut and nutmeg puree, banana bread and pumpkin seed crumble and salted caramel

Loin of springbok with tamarind gel, cauliflower puree, coco beans and shitake mushrooms

Cardamom and white chocolate parfait with pistachio, chocloate, raspberry and chilli “sphere” and a blueberry “trifle”

Chilled cherry and Grand Marnier soup, apricot and sour cream mousse and a lemon parfait

For more information, please visit: or call (021) 8813757


R440 pp for 4 courses

Also available paired with wine.

R580 pp for 6 courses and R880 pp with wine pairing.

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