After months of meticulous planning, the barn doors to Clara's Barn on Vergenoegd Löw Wine Estate are officially open.
Executive Chef Bertus Basson likes to keep things fresh and focused, with a strong emphasis on South African flavours. Dishes at Clara’s are masterfully prepared by Head Chef Drikus and his team and beautifully presented. From homemade fish paste on toast to a pavlova trolley of fresh pineapple, almond and coconut – get ready to be wowed.
One of the favourite elements of Clara's Barn experience is a trip to ‘die spent (the pantry), which houses an assortment of home-baked goodies and a few of their favourite recipes like Tannie Hetta’s Appel Tert and Mareli’s Banana Bread.