The Pink Table Project

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#GreatChefsDoingGreatThings

Chef Rudolph hails from Delaire Graff Estate, a fellow Relais & Châteaux property in Stellenbosch, where he worked with Chef Virgil Kahn at Indochine Restaurant.

“I have inherited the most incredible team and am fortunate to work under the guidance of local legend Peter Tempelhoff, who encourages creativity and the freedom of expression”. Peter Tempelhoff, our Culinary Director, is a celebrated member of Relais & Châteaux’s World Culinary Council and a chef with over 20 years of experience in Michelin-starred Relais & Châteaux restaurants across the culinary capitals of the world.

Rudolph immediately resonated with Peter’s food philosophy which treasures, preserves and continually revives South Africa’s local heritage with international flair at Ellerman House. “I thoroughly enjoy working with seasonal menus and excellent local produce. We are spoilt in Cape Town, we get to work with quality suppliers and we’re able to make the most of our abundant environment. I’ve just picked a bunch of Ice Lettuce off the rocks at Scarborough beach, which pairs perfectly with the fresh mussels currently on our menu”.

“The human factor in the kitchen means a great deal to me. It’s important to nurture a healthy, positive environment in an industry which can often be tough on employees,” says Rudolph.

“There is a wonderful energy in the Ellerman House kitchen, and its passion can be tasted”.

 

This is the Home of a Great Chef

Experience the very best that South Africa has to offer when visiting Ellerman House. Surround yourself with national treasures, exceptional flavours, uninterrupted views, sweet sounds and a refined atmosphere with sincere hospitality. With only 13 bedrooms and 2 private contemporary villas, we excel at offering our guests an intuitive and understated level of service.

Enjoy the Spa, Contemporary Art Gallery, Wine Gallery, wine and Champagne cellar, brandy lounge, BAR ROC, library, dining rooms, lounges, guest pantry, solar-heated swimming pool, fitness centre and cascading terraces during your stay.

You’re our guest, this is your home. Welcome to Ellerman House.

Getting Healthier in our Kitchen

“I thoroughly enjoy working with seasonal menus and excellent local produce. We are spoilt in Cape Town, we get to work with quality suppliers and we’re able to make the most of our abundant environment. I’ve just picked a bunch of Ice Lettuce off the rocks at Scarborough beach, which pairs perfectly with the fresh mussels currently on our menu”.

For this menu, the only fats used are olive oil and coconut cream, the only sugar used is raw palm sugar, the whole menu is gluten free & the fish is steamed and not cooked in fats

Pink Menu
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