It is summertime and the weather is fine which means it is time for a new menu for fine dining in Swellendam.  Yip, The Conservatory Restaurant has a new menu for the summer.  We once again brought in the expertise of Chef Jason Whitehead and we couldn’t be more excited to share the new additions to our menu with you.

Our First Course boasts two new dishes.  A vibrant Salmorejo with pickled red onion, pine nuts and artichokes.  It is a fresh take on the traditional Spanish soup and is a great vegetarian option.

fine dining in swellendam
Salmorejo with Pickled Red Onion, Pine Nuts and Artichokes

Second up on our First Course menu is a play on Vitello Tonnato.  We’re calling it Land & Sea; a free-range beef tartar with a tuna mayonnaise and capers – the perfect choice for meat-mavens and experimental foodies.

fine dining in swellendam
Land & Sea; Free-Range Beef Tartar (raw), Tuna Mayonnaise and Capers

On to Mains where our Beef Fillet with Goats Cheese Barley and Wild Mushroom Risotto have become such stars, we’ve decided to keep them for another season.  There are however three exciting new dishes to choose from on our Main Course menu.

fine dining in swellendam
Schoone Fish & Chips

One of our favourites must be the Schoone Fish & Chips.  Much like regular fish and chips except completely transformed and redecorated by Chef Jason.  The sustainable fresh hake and chips unlocks all the nostalgia of regular fish and chips.  However, with the addition of pea and mint purée and activated charcoal beer batter this familiar favourite becomes an exciting and eccentric version of its old self.

Another feast for the eyes (and taste buds, of course) is the Chicken & Olive Roullade.  With burnt aubergine, pok choy, tomatoes and a roast chicken pan sauce the dish is on the lighter side but full of flavour.

fine dining in swellendam
fine dining in swellendam
Chicken & Olive Roullade with Burnt Aubergine, Pok Choy, Tomatoes and a Roast Chicken Pan Sauce

Our new vegan main course option, the Vegan Garden, is another firm favourite.  It is aubergine with spiced caramel and herbed ‘cream cheese’ tucked deep below a lifechanging quinoa, pistachio and olive soil.

fine dining in swellendam
Vegan Garden Aubergine with Spiced Caramel, Herbed ‘Cream Cheese’ and Quinoa, Pistachio and Olive Soil

On to dessert where we’ve added Chocolate & Berries to a list of old favourites. Chef Jason came up with a beautiful and bright dessert consisting of a berry and orange soup with white and dark chocolate and a rosemary shortbread and is all the reason you need to come experience fine dining in Swellendam.

fine dining in swellendam
Chocolate & Berries. Berry and Orange Soup with White & Dark Chocolate, Rosemary Shortbread

A big thank you to Chef Jason for all the work and research he put in to create these exciting new dishes for us – we can’t wait to share it with our guests.

For fine dining in Swellendam at The Conservatory Restaurant booking is essential.


  • We shall be closeby in the Western Cape from 11th February for three weeks staying just outside Ashton for some of the time.
    Are you open for lunch ?
    Perhaps we could see one or two of your rooms which may be unoccupied, for a stay on another occasion ?
    We have come to the Western Cape for the last 12 years

    I look forward to hearing from you


    John Mills

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