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 info@durbanvillehills.co.za
