Later this year, Boschendal Estate will unveil Arum Restaurant, an exciting new addition from the acclaimed FYN Group. The restaurant will be helmed by celebrated chef-founder Peter Tempelhoff, alongside culinary director Ashley Moss and sommelier-service director Jennifer Hugé.
Inspired by the arum lily, a flower native to the Cape, Arum promises a fire-driven, produce-led dining experience rooted in the history and terroir of Franschhoek’s famed estate. “Arum is about honouring the land, the farm, and its heritage — through fire, flavour, and story,” Tempelhoff explains.
Housed within The Werf, the historic Cape Dutch cellar dating back to 1812, the restaurant will embrace a farm-to-firephilosophy. Ingredients will be sourced directly from Boschendal, with smoke, char, and flame woven into every plate. The FYN team is working closely with the estate’s growers to cultivate over 40 species of vegetables, fruits, herbs, and proteins for the menu.
For Boschendal, this marks a thrilling continuation of its culinary legacy. The Werf has hosted guests since 1977 as the first restaurant on a South African wine estate. “This partnership represents a bold new chapter for our food journey,” says Amy Kropman, Boschendal CEO. “Arum will bring a fresh, world-class perspective while celebrating the deep connection between farming and flavour.”
Adding to the experience, Hugé will oversee a new contemporary bar, serving experimental and classic cocktails crafted with farm-inspired tinctures, essences, and shrubs.
Currently under renovation, the restaurant space is being reimagined to balance heritage with modern elegance, reflecting the distinctive style of the FYN Group.
Arum is expected to become a landmark dining destination, further cementing Boschendal’s reputation as one of South Africa’s most treasured agricultural and culinary estates.
Photos: Claire Gunn | Supplied