DINING
Dining Vondeling Vrymansfontein
CAPE WINELANDS COOKING BY MIKE SHIER
Executive Chef Mike Shier oversees the kitchens at SCAPE, The Shed, Tree Bar and our private gatherings. Each has its own offering, connected by an attention to ingredients, flavour and the pleasure of eating well.
At SCAPE, seasonal South African cooking takes the form of a Cape Winelands bistro. At The Shed, wood-fired pizzas and relaxed outdoor lunches make an easy choice for families, whilst Tree Bar serves small plates and platters alongside wines and cocktails.
In the Kitchen
EXECUTIVE CHEF MIKE SHIER
South African born, Mike heads the kitchens at Vondeling Vrymansfontein following eight years in London. Most recently Head Chef at Dorian in Notting Hill, he worked alongside Executive Chef Max Coen as part of the leadership team that earned and retained the restaurant’s Michelin star.
At SCAPE, that experience informs cooking rooted in the Cape. Classical foundations sit comfortably alongside South African ingredients and influences gathered further afield. Quality guides the sourcing, with growers, farmers and fishermen helping the kitchen work with produce at its best.
Mike’s approach is generous and led by flavour, with as much care given to vegetables, stocks and sauces as to the main ingredient.
Scape
A CAPE WINELANDS BISTRO
SCAPE serves seasonal food shaped by its surroundings and Mike’s experience in kitchens at home and abroad. South African flavours and food memories give the cooking its starting point, with room to explore ingredients and techniques that bring something worthwhile to the plate.
Rich sauces find balance in fresh herbs, pickles, bitter leaves and fruit. Vegetables receive the same attention as meat and fish, whether served raw, roasted or prepared to concentrate their flavour. Portions are generous, with enough sauce to enjoy to the last mouthful.
The menu evolves with the season and what our suppliers bring to the kitchen. Mike’s developing Cape Pantry approach explores preserving, pickling and fermentation as ways to capture ingredients at their best and carry their flavours into the months ahead.
Inside, the open kitchen keeps the cooking connected to the dining room. On the covered terrace, views stretch across the farmland towards the mountains. SCAPE is a place for a celebration, a long lunch or a dinner reservation that becomes a regular habit.
Scape
A CAPE WINELANDS BISTRO
SCAPE serves seasonal food shaped by its surroundings and Mike’s experience in kitchens at home and abroad. South African flavours and food memories give the cooking its starting point, with room to explore ingredients and techniques that bring something worthwhile to the plate.
Rich sauces find balance in fresh herbs, pickles, bitter leaves and fruit. Vegetables receive the same attention as meat and fish, whether served raw, roasted or prepared to concentrate their flavour. Portions are generous, with enough sauce to enjoy to the last mouthful.
The menu evolves with the season and what our suppliers bring to the kitchen. Mike’s developing Cape Pantry approach explores preserving, pickling and fermentation as ways to capture ingredients at their best and carry their flavours into the months ahead.
Inside, the open kitchen keeps the cooking connected to the dining room. On the covered terrace, views stretch across the farmland towards the mountains. SCAPE is a place for a celebration, a long lunch or a dinner reservation that becomes a regular habit.
The Shed
OUTDOOR LUNCHES FOR THE WHOLE FAMILY
Long tables, wood-fired pizzas and space for children to play make The Shed an easy place to spend an afternoon.
Our pizzas are made on slowly fermented sourdough bases, with a menu that also makes room for younger appetites. Order a bottle of Vondeling wine and settle in while the children enjoy the adjoining lawn and nearby playground.
Mike oversees the food offering, bringing the same care for flavour and ingredients to this relaxed corner of the farm.
