The Cape Winelands is no stranger to good food and wine, and Simonsig has been part of that story for decades. It was at Simonsig that Frans Malan produced South Africa’s first bottle-fermented Cap Classique, Kaapse Vonkel, in 1971. Now, 55 years later, the Stellenbosch estate has added a restaurant to the mix with the opening of Vonkel at Simonsig.
Set alongside the estate’s Tasting Room, the restaurant brings together two things the Winelands does exceptionally well: good wine and even better food. Its approach is relaxed rather than formal, with a Mediterranean-inspired menu designed around fresh, high-quality ingredients and dishes that are made to be enjoyed with a glass of something sparkling.
At the heart of the experience is provenance. The restaurant’s menu makes the most of ingredients chosen for their quality and character, from locally made burrata and mozzarella to San Marzano tomatoes and Doppio Zero flour, used for the restaurant’s 36-hour fermented Neapolitan-style pizza dough. Even the olive oil comes from the farm itself, bringing a little more of Simonsig’s terroir to the table.
The result is food that feels generous and unfussy. Brunch stretches from a simple harvest bowl of Greek yoghurt and fresh fruit to a farmer’s breakfast, house-baked bagels and a potato rosti topped with crispy bacon, mushroom and poached egg. For something with a little more flair, there’s the Royale Roll: butter-poached crayfish, creamy scrambled egg and Cap Classique beurre blanc tucked into a brioche roll. And, naturally, there are bubbles to accompany it.
Come lunchtime, the menu shifts into full grazing mode. Smoked salmon blinis, crispy artichokes and pork scratchings are made for sharing, while seasonal salads, tartare, burgers and homemade pasta offer something more substantial. The restaurant’s Neapolitan pizza is a particular highlight, with a sourdough base hand-stretched to order and cooked in a wood-fired oven. Choose from classics such as Margherita, or try the Burrata topped with tomato, Parma ham, rocket and parmesan.
And then there is the wine. The list is exclusively Simonsig, with a generous selection of Cap Classiques alongside still wines, and, for those feeling adventurous, the opportunity to explore older vintages from the cellar.
There is also plenty to discover beyond the restaurant. The Tasting Room next door now offers snack platters alongside cheese and charcuterie boards. For a deeper dive into Simonsig’s sparkling heritage, visitors can choose from a selection of tasting experiences, including Sparkle with Simonsig, a Sabrage experience, a Kaapse Vonkel degorging experience or even the chance to paint your own bottle while tasting.
Fifty-five years after Kaapse Vonkel first put Simonsig at the forefront of South African sparkling wine, this latest chapter feels like a fitting toast to the past, and an invitation to raise a glass to what comes next.
