Prashirwin Naidu
Sweet treats and warm meals for the soul- that’s what travel often gifts us. And when you’re on the road, there’s always the chance to savour some delightful flavours. Nestled in the heart of picturesque Stellenbosch, within the exquisite museum grounds on Church Street, the Ruppert Museum showcases Anton and Huberte Rupert’s private art collection (dating from the 1940s to the early 2000s). Next door to it is the restaurant that offers a soulful stop amid cultural treasures. This is where media guests attending the Haval H6 launch recently paused for a well-deserved lunch at the café attached to the Rupert Museum.
Now, some context: Anton Rupert was a South African industrialist and conservationist. Originally from the small Eastern Cape town of Graaff-Reinet, he founded the Rembrandt Group in the 1940s in Stellenbosch, later evolving into Remgro and the luxury-goods giant Richemont. In the 1960s and 1980s, Rupert became a major patron of the arts and preservation. In 2005, the Rupert Museum, built on the foundation of his and his wife’s private collection, officially opened in Stellenbosch.
Famished upon arrival, we were welcomed with freshly baked bread, creamy butter (of course), and a bowl of chopped herbs and spices swimming in olive oil- the perfect accompaniment. Here’s an interesting tidbit: carbohydrates, especially bread, stimulate hunger. That’s why starting a meal with buttery baked bites often leads diners to order more food, and even dessert. That’s the restaurant industry for you.
While the menu is limited and doesn’t strike one as being extravagant, it offers
South African favourites to ensure that different palates are catered for. These include pap and vleis, Cape Malay chicken curry, quiche du jour and hearty
soups. I leaned toward friendlier vegan options- light, simple, and easy on the
palate.
Now, let’s talk starters. Admittedly, mine looked a little underwhelming at first –
a selection of tomatoes with vegan cheese. But then came the surprise: a side of freshly made tomato soup. It was tangy, comforting, and paired beautifully
with the bread. Each spoonful hit the spot just right.
Between courses, they brought out a citrus-infused palate cleanser- a refreshing and unexpected treat. For mains, I was served a stuffed baby pumpkin filled with spinach, accompanied by a fresh salad. It was flavourful, hearty and surprisingly light.
Dessert? A rich chocolate creation with a hardened outer layer, it was indulgent, but I couldn’t finish it. The meal was simple; it could have done with a bit more zest. Stellenbosch always knows how to slow things down, and for that afternoon, I let it. A sweet day, indeed.
