Cape Town’s luxury dining scene is about to get even more exciting! The celebrated Boschendal Estate in Franschhoek is set to welcome Arum Restaurant later this year – a brand-new restaurant from the award-winning FYN Group. The culinary trio behind this highly anticipated opening includes chef-founder Peter Tempelhoff, culinary director Ashley Moss and sommelier and service director Jennifer Hugé. Of course, those who appreciate a good restaurant would know that it was this exact team that redefined fine dining in Cape Town with their world-renowned restaurant, FYN.

Honouring the Cape’s Heritage Through Fire and Flavour at Arum Restaurant

The name of this new restaurant is derived from the arum lily, a flower native to the Cape and symbolic of purity and beauty. For Tempelhoff, the name is much more than just aesthetic – it’s a tribute to the land and its story. “For me, Arum is about honouring the land, the farm and the history of the place – both of Boschendal and Franschhoek – through the mediums of fire and flavour,” he explains.

Expect a menu that celebrates a farm-to-table dining in Franschhoek, with a distinctive fire-focused approach. Think smoke, char and subtle flame techniques that will bring depth and vibrancy to each and every dish.

A Farm-to-Fire Culinary Journey at Boschendal

Arum Restaurant will be nestled within Boschendal’s historic Werf building, once the original cellar of the agricultural gem’s 1812 Cape Dutch manor house. It’s a space steeped in heritage, now bound to become a sought-after destination for luxury dining in the Cape Winelands.

The philosophy is simple, yet profound: cook with what the land provides. In fact, the team is working with the estate’s gardeners, growers and breeders to ensure that over 40 species of vegetables, herbs, roots, fruits and proteins will be available for sourcing directly from Boschendal for the unique menu at any given time.

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A Bold New Chapter for Boschendal Estate

For Boschendal, one of South Africa’s most iconic historic wine estates, the soon-to-be-launched Arum represents the next evolution of its culinary story. The Werf has held historical significance since 1977, when it became the very first restaurant to operate on a South African wine estate. Now, with Arum, that legacy can only be elevated to new heights.

“This partnership represents a bold new chapter for our culinary journey,” says Boschendal CEO Amy Kropman. “The Werf has long been a place where food and farming meet, and Arum will no doubt bring a fresh, world-class perspective to that heritage.”

Why Food Lovers Should Be Excited About Arum Restaurant

For those seeking luxury dining experiences in Cape Town and the Cape Winelands, Arum promises to deliver a rare combination of heritage, sustainability and culinary innovation. With Chef Peter Tempelhoff and his lauded team at the steer, guests can look forward to a dining journey that reflects not just the richness of Boschendal’s land, but also the artistry of South Africa’s leading culinary visionaries.

What’s more is that Hugé will also be crafting various experimental and classic cocktails for a complementing, contemporary new bar, using house-made tinctures, essences and shrubs. Of course, all largely sourced from (and inspired by) the farm.

Set to open later this year, the space – which is currently being renovated and refurbished – is shaping up to be one of the most anticipated restaurant openings in Cape Town and Franschhoek. Arum’s contemporary, stylish setting will reflect the distinctive character of the FYN Group, while staying true to the building’s heritage.

IMAGE CREDITS: CLAIRE GUNN; BRUCE TUCK

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