Enjoy the last bit of winter weather with Saturday Night Fondue at the Diemersdal Eatery, which will run through August and September. Enjoy 400g Swiss cheese fondue with crusty home-made bread, crunchy garden greens, plump sausages, a baby leaf salad and a glass of Grüner Veltliner per person. Cost: 400pp Booking is essential. Contact restaurant@diemersdal.co.za or
Join the Workers Warm Lunch
Diemersdal is presenting a Workers Warm Lunch from 8 August till 28 September 2017. Join us from Tuesdays to Thursdays 12:00 – 15:00 for a special lunch at only R150 per person. Menu Chef’s Soup and Freshly Baked Breads Choice of the following: Yogurt marinated chicken paillard with triple cooked chips and smoked jalapeno aioli 32
Diemersdal Estate has released its first wine under the newly-established Wine of Origin Cape Town label. The Eight Rows Sauvignon Blanc 2017, a premier wine in Diemersdal’s Sauvignon Blanc range, is also one of the first South African wines to bear the WO Origin Cape Town address, heralding a new era for the regional dispensation
Celebrate Father’s Day at Diemersdal
Celebrate Father’s Day at the Diemersdal Eatery with a special 3 course lunch. 1ST COURSE Jerusalem artichoke and barley risotto, beer gel, fermented garlic, toasted yeast and sago **** 2ND COURSE Ostrich fillet, pistachio, rainbow beetroot, hazelnut cream, honey roasted parsnips, dauphinoise and nasturtium Or Slow roasted pork belly, brined and smoked pork cheek, xo
Durbanville Winter Festival menu at Diemersdal
Join us for the annual Durbanville Winter Festival from 23 to 30 June 2017. Diemersdal will be welcoming winter with a curated 2 course lunch and a 3 course dinner. Our chef has created a menu showcasing the freshest seasonal produce, and of course you can enjoy a glass of delicious Diemersdal wine. Lunch menu:
Despite being a self-confessed Sauvignon Blanc fanatic, Thys Louw of Diemersdal believes in the ability of Durbanville to deliver some of the finest red wines in South Africa and the world. “The roots of Durbanville viticulture and wine-making have always been firmly embedded in red wine, long before this was known as a world-class Sauvignon
The profile of South African wine is set to attract greater international attention now that a new Wine of Origin District named after Cape Town, one of the world’s foremost tourism brands, has been approved by the South African Wine and Spirit Board. This ground-breaking move aimed at elevating the profile of South African wine
With the Western Cape experiencing its second dry winter in a row during 2016, initial predictions as to the volumes, quality and health of the 2017 Vintage were not brimming with optimism. Especially at Diemersdal where one of the features is unirrigated, dryland farming which is seen as a major contributor to the quality of
CSI di Pretoria and Diemersdal proudly presents an evening of authentic Italian cuisine paired with some of our top wines. Join us on 1 June, 19:00 Arrival CROSTINI & PIZZA SQUARES paired with SAUVIGNON BLANC 2017 and SAUVIGNON ROSE 2017 * POTATOES & LEEK SOUP WITH BREAD paired with SAUVIGNON BLANC RESERVE 2016
Celebrate Mother’s Day at Diemersdal
Celebrate this Mother’s Day with a special four course lunch at the Diemersdal Eatery. CANAPES: Scallop ceviche Cauliflower espuma, parsley & crouton 1ST COURSE Shitake tartlet, onion dressing, watercress and duck fat potato 2ND COURSE Roasted Quail, bordelaise, sage, truffle, potato gnocchi and parmesan Or Confit salmon, lemon, baked leeks, caper berries and asparagus 3RD
We will be celebrating International Sauvignon Blanc Day (5 May) with a host of special offers for lovers of this wonderful white wine variety, and fine food. From Friday 5 May to Sunday 7 May visitors to the Diemersdal tasting-room will receive a 10% discount on all Sauvignon Blanc purchases. What’s more, cellar master Thys Louw
Sauvignon Blanc Menu
Join us on 5 or 6 May for a special Sauvignon Blanc-paired three course dinner @ R350pp (wine included) Starter Salmon gravadlax, tempura shitake, pea, tozazu and radish Main Roasted quail, raw shitake ravioli, parmesan veloute, sage and shallots Dessert Buttermilk parfait, caramelised milk, hay ice cream and almond We will
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