Siyalima is the flagship eatery of the historic Hazendal Wine Estate in Stellenbosch, offering guests a fine dining experience in the heart of the Cape Winelands that is conscious, considered, and carefully prepared.

The name “Siyalima”, in isiZulu and isiXhosa, means “we grow together”. As such, the culinary experience emphasises seasonality and locally-sourced ingredients, using the wine estate’s variety of produce to make ingredient-driven dishes prepared by acclaimed chefs.

The Ember Table

This August, Siyalima invites guests to gather around The Ember Table for a seasonal three-course dining experience inspired by the bold, smoky flavours of fire cooking and paired with Hazendal’s award-winning wines.

The experience begins with Confit Kingklip, served with chargrilled leeks, marinated peppers, smoked fish velouté and charcoal oil, paired with Bottelary Hills Sauvignon Blanc. The main course includes chargrilled dry-aged Denver steak with a nori crust, parsnip cream, confit shallot, spinach, grilled mushrooms and truffle jus, complemented by Bottelary Hills’ cool and polished Syrah.

Finally, the evening concludes with banana-rum cake, charred pineapple and burned oak ice cream, paired with the Estate Collection White Blend.

Bookings for August’s Ember Table can be made via the website.

Menu

Led by culinary director Phil Carmichael, who recently won South Africa’s Best Bistro at the 2025 Luxe Restaurant Awards, Siyalima’s menu focuses on organic harvesting and preservation, using techniques such as fermenting, pickling, and drying.

The starters take inspiration from all over the world, with Cape Malay-style prawn ravioli, Jerusalem artichoke soup straight from the farm’s harvest garden, and dry-aged beef tartare with liver parfait and toasted sourdough.

Mains are well-suited to Stellenbosch’s meat-lovers, with a BBQ Rack of Karoo Lamb shoulder furnished with parsnip purée, mint jelly, and saffron lamb sauce, Herb-Crusted Kudu Loin with celeriac dauphinois, poached quince, and cassis sauce, and Slow-Cooked Veal Bourguignon. Pescetarians can choose either Chargrilled Yellowtail and Day Boat Market Fish, while vegetarians and vegans are catered for with either Spinach and Ricotta Agnolotti or Char-Siu Roasted Cauliflower with polenta and pickled vegetables.

Those just wanting a good grilled meat can take their pick from the restaurant’s options: 300g Sirloin, 220g Lamb Chops, 300g Pork Tomahawk, or a 500g T-bone Steak. All meat is free-range and grass-fed from all-natural sources, served with baby Hasselback potatoes, house salad and a choice of sauce (béarnaise, bordelaise, or peppercorn).

Wine

Guests can expect Hazendal’s very own varietals and blends from the Bottelary Hills collection, featuring Sauvignon Blanc, Syrah, and Pinot Noir Rosé, alongside the Estate Collection, presenting Chenin Blanc, a White Blend of Roussanne and Marsanne, Pinotage, and Carignan.

The wines are led by Cellarmaster Kiara Scott Farmer, who became the youngest head female winemaker in South Africa at age 26 in 2019. Since then, she has won the Diners’ Club Winemaker of the Year award, becoming the first female of colour to win the acclaimed honour, with her 2022 Old Vine Chenin Blanc claiming the top prize.

More about Hazendal & Siyalima

For an afternoon or evening of dining that highlights the natural flavours of fresh, organic and seasonal ingredients at a historic wine estate, Siyalima at Hazendal offers a curated experience on the outer edge of the Stellenbosch Winelands. All reservations can be made via Dineplan.

When: Tuesday – Sunday; 12pm – 4pm (lunch) | Tuesday – Saturday; 5.30pm – 8pm (dinner)
Where: Bottelary Road, new entrance from Ronelle Street via Kruis St, Stellenbosch

Website: hazendal.co.za
Facebook: HazendalWine
Instagram: @hazendal_estate

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