What 82 people say about The Farm Eatery
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The food was fabulous. The staff were amazing. Such good value for money. Will definately be back!
Visited Diemersdal as part of Restaurant Week. Was surprised to see how extensive the menu was, as usual Restaurant Week menus have very limited options. Checked that this was the correct menu and confirmed that it was. Almost too much choice, but my wife selected tempura scallop as a starter (at a whopping R100 sup...
Read full reviewVisited Diemersdal as part of Restaurant Week. Was surprised to see how extensive the menu was, as usual Restaurant Week menus have very limited options. Checked that this was the correct menu and confirmed that it was. Almost too much choice, but my wife selected tempura scallop as a starter (at a whopping R100 supplement) and sea bass main; both were big hits. I, unusually, decided to go the meat route and ordered bitterballen and fillet steak. The bitterballen were good but the mustard foam was more like mayonnaise and lacked any mustard bite. The fillet steak was OK, although only lukewarm and pretty tasteless - I'll stick to fish next time.
We had an amazing experience at Diemersdal. Exceptional food, beautifully presented. Excellent service in a lovely, warm setting on a winters night. Loved everything about the evening!
The menu gave at least 5 options for each course and everything sounded amazing so it was really difficult to choose. We had an excellent bottle of Diemersdal Shiraz and the meat dishes went perfectly with it. The dessert we both decided could only be described as “an adventure”. We had a lovely evening out and are already planning a second round with friends!
Exceptional as always, one of our favorite venues, different flavours, textures and all round experience a cut above the norm...
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About The Farm Eatery
Cuisine: French, Farm-to-Table
The Farm Eatery is a place where you can enjoy the flavours of the countryside and the relaxing farm ambience in an old stable, restored with care by the Louw family, where they’ve been making wine for six generations. Here locally grown and regionally sourced produce inspire Chef Martin De Kock to blend his classical French training with the flavours of Provencal France, Spain and a touch of Asia. The herbs and some of the vegetables are from the kitchen garden, the preserves and pickles home-made, and the bread freshly baked. A balance of traditional roots and tantalising countryside cuisine mixed with homely farm vibes, and edgy cooking. That’s how we roll.
Meet Martin, The Head Chef and Proprietor
Born in Pretoria, and schooled in Durbanville, Chef Martin de Kock originally had his sights set on a legal career and was accepted as a law student at Stellenbosch University. His mother encouraged his passion for great cuisine and swayed him to turn his talent for cooking into a professional career. And so, Martin went on to attend the prestigious Institute for Culinary Arts (ICA) in Stellenbosch.
Whilst studying, Chef Martin did practical stints at leading Cape restaurants, including the Green House at Cellars-Hohenhort in Constantia, and Overture in Stellenbosch. Chef Martin also worked at Jordan Restaurant under Chef George Jardine before moving to Diemersdal in 2014, where he has been Head Chef since its inception, establishing The Farm Eatery as one of the most popular culinary destinations in the Cape Town Winelands.
