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Our Food Philosophy

Meals at Schoone Oordt are made with love and passion.  Our country food is respectful of ingredients, unpretentiously fine dining, honestly delicious and served with true Schoone Oordt style and flair.  We are hugely particular about ethically sourcing the freshest best produce from small local suppliers and growers.  Our wine is sourced from the Overberg area (mostly Robertson), our meat and eggs from the divine Country Butcher, our fish from Sustainable Trout and the Little Fisherman, our flour from Eureka Mills, our vegetables from Little Oaks and so on.  We hand make everything we can, from our breads, cheese biscuits and cakes to our truffles that appear at evening turndown.  We also pay particular attention to dietary requirements, from lactose intolerant to vegan and everything in between.  Since Chef Wander joined us in 2011 and began serving dinner in The Conservatory, we have grown from strength to strength.  We can honestly say that over the years, under his guidance and then Chef Obie’s and now the so gorgeous Elizabeth and Griets, The Conservatory Restaurant has become one of the finest of Swellendam Restaurants.

This season we called in the expertise of mega talented Chef Jason Whitehead to consult on the new menu for The Conservatory and we couldn’t be happier and more excited with the final product.  When our wonderful Chef Obie (very sadly) left us to marry his fiancé in Bloemfontein a bit earlier this year, we decided not to replace our Head Chef position, but rather to empower and upskill the ladies that have been working in our kitchen since Chef Wander joined us.  We have been so heartwarmed at the way Elizabeth & Griets have risen to the occasion.  Chef Jason was the obvious choice as consultant chef, as he has been visiting us yearly on his own personal retreat for 6 years and we hold precious places in each other’s hearts.  He spent a week with us at the end of September (most definitely not on retreat this time!) to train Elizabeth and Grieta.  We’re so grateful for the way he has mentored our two willing and talented chefs – he really took them under his wing and opened their eyes to new ways of cooking and presenting.  Their presentation has improved week by week and we’re constantly impressed with their tastes and expertise.

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