The Kitchen at Kol Kol

About The Kitchen at Kol Kol

We regret, we no longer recommend this venue.

Based on a working farm in the beautiful Botrivier valley, the Kitchen at the Kol Kol specialises in classy lunches and dinners. Aiming to achieve something memorable, the owners constantly strive to create magic at Kol Kol.

Chef Edmund Viljoen boasts experience that includes working at The Fat Duck in England with Heston Blumenthal; The Burgundy and Birkenhead House in Hermanus, and Azura in Mozambique. Edmund creates dishes with a distinct South African flavour, adding his own creative flare to the menu. The cosy setting is created with log and stone, overlooking the Caledon mountains, and is a perfect venue for the whole family.

Expect to be utterly delighted by starters such as Californian prawn tempura rolls or asparagus wrapped in smoked salmon with a lemon and soy dipping sauce. Asian ingredients flow through into the mains, which comprise of dishes such as the crispy calamari salad with lime dressing and the roasted chicken wrap with sweet chilli sauce. More robust mains include the mouthwatering 50g T-bone with fingerling potatoes tossed in rosemary and confit garlic; or perhaps the 28 day matured grilled sirloin with Gruyere will tickle your fancy even more. The lunch platter for two includes roast pork belly, camembert, olives and homemade bread, amongst other gourmet goodies and picnics can be packed upon request. Not ones to neglect their dessert menu, Kol Kol offers delights such as dark Belgian chocolate mousse, served with Jack Daniels ice-cream and toasted marshmallows. The Amarula crème brulee also sounds enticing!

The Kitchen at Kol Kol sounds like a place where people who appreciate truly memorable food should converge, when experiencing the Overberg.