Head to Durbanville Hills Wines’ newly renovated restaurant to taste the flavourful dishes which newly appointed chef, Louisa Greeff, creates. Keeping in tune with the restaurant’s new light and contemporary décor, Louisa has added her signature style of sophisticated yet uncomplicated dishes to the menu offered by this popular restaurant a mere 20 minutes from Cape Town.
Louisa joined Durbanville Hills from Guardian Peak Restaurant where she was the head chef and consulting head chef for the Rust & Vrede group including the Namibian restaurant, the Stellenbosch Wine Bar and Bistro in Windhoek. Her past experience includes head chef for Bruce Robertson’s the Quarter and Showroom restaurants and Singita Private Game Reserve in Sabie Sands.
Her interest and talent stems from her grandmother and mother, both excellent cooks. She says she practically grew up in the kitchen. It was only much later in life that she realized one could in fact make a career from cooking and so she graduated from the Prue Leith College of Food and Wine.
Since joining the Durbanville Hills restaurant, Louisa has added some of her signature dishes such as quail breast with bacon, sage and dried fruit chutney, caramelised beetroot and fig tarte tatin, and slow cooked pork belly with apple and raisin to the menu.
The Durbanville Hills restaurant offers breakfast and lunch daily (closed on Mondays) with dinner on Friday and Saturday evenings. For more information send an email to email@example.com