At Brenaissance
Wine & Stud Farm
Farm-to-table dining in Devon Valley, where the garden, the coop and our own Boran herd set the menu, with the estate's wines alongside.
Seasons on the farm · Spring
The garden wakes up
Spring is turning to summer at Brenaissance, and there’s no better time to pull up a chair, linger over lunch and watch the farm come back to life.
In the greenhouse and garden beds, herbs and tender leaves are coming through. On the trees, plums are setting and figs are leafing out alongside the lemons, while the chickens, noticing the longer days, keep the kitchen in eggs. Whatever is ready is what reaches the plate.
Stay after lunch for a glass of the estate’s wine as the light turns gold over Devon Valley, or make a day of it with a farm stay at Brenaissance.
Our menu moves with the seasons.
OUR STORY
Why “Seasons”?
Life comes in seasons. So does a farm.
Every farm lives by its seasons. Seasons of planting, seasons of waiting, seasons you’d rather skip, and then the one where everything comes back, with roots deeper than before.
That’s where the name comes from. It’s also our promise: a kitchen that follows the land, cooks what each season gives, and is here to stay.
2012 · Café Blanc de Noir opens on the farm.
2020 · The Farmers Pantry follows. Then a pause; the farm never stops.
2026 · The next season begins. Seasons opens at Brenaissance.
MORE THAN JUST THE KITCHEN
Chef Jacques Grove
He has worked in kitchens people save up for: La Colombe, Chefs Warehouse, The Shortmarket Club, The Clove Club and The Ledbury. Then he chose a beach, opening The Beach House in Yzerfontein with Tom Breytenbach in 2024.
Now he has come inland, to the farm.
“The farm gives us the ingredients. The season tells us what to do with them.”
THE OTHER SIDE OF THE PASS
Samantha Long
More than a decade on the floors of Cape Town’s restaurants taught Sam that a great meal is only half the story. From fine dining at Riverine Rabbit and Chefs Warehouse at Tintswalo Atlantic, where she and Jacques first met, to the buzz of The Stranger’s Club and Truth Coffee and wines from around the world at Culture Winebar, she learned that the other half is how you’re made to feel from the moment you arrive.
She believes in unreasonable hospitality: noticing the small things, doing the unexpected, and making every guest feel like the only table in the room. At Seasons she leads the front of house: your welcome, your table, and the glass of Brenaissance that finds its way into your hand.
“The kitchen cooks the season. Our job is to make you want to stay in it.”
from the farm · the menu
Eat well. Stay long
Our menu is written by the farm. Beef from our own naturally ranched Boran herd, Bull Biltong cured on the estate, herbs and fruit from the garden, eggs from the coop, and wines from the Brenaissance cellar. It’s honest, generous food, meant for sharing and lingering over, and it changes as the seasons do.
Pizza, with a glass of Brenaissance
Our Geelvet Bull Biltong, sweet green fig and sticky balsamic on a blistered base. Made for a long afternoon and a cold glass of the estate’s wine.
A taste of our herd
Naturally ranched Boran fillet, sirloin and rump, served three cuts side by side, so you can taste the difference each one brings.
Brenaissance, poured at home
Our MCC rests 36 months on the lees, for depth, finesse and a fine, lasting mousse. The way to begin, or the way to end.
Milk tart crème brûlée
Cinnamon-scented custard under a crackling caramelised lid. A South African childhood, all grown up.
The little ones
A play area and a menu of their own.
Room for the whole family
bring everyone
The doggos
Are welcome here. Batman, our very well-fed French Bulldog, will inspect your table.
Long afternoons
Stay until the light changes. Nobody watches the clock.
Find us on the farm
Brenaissance Wine Farm, 36 Devon Valley Road
Farm Parking | For the family | Dog friendly