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High Tea at Lanzerac’s Striking Manor Kitchen

Lanzerac’s offering is a decidedly decadent and sophisticated affair.


High Tea at Lanzerac’s Striking Manor Kitchen

Lanzerac is famed for many things – a stupendous view-drenched spa, breathtaking vistas (of vineyards and mountains), and for being the home of the world’s first bottled pinotage. It’s striking restaurant – the elegant Manor Kitchen – also deserves special mention. One of four restaurants on the estate, it dazzles with eye-catching chandeliers, large windows and a light and bright space beautifully adorned in soft pink, olive green and slate grey.

The Tea

As you’d expect from a winelands high tea, Lanzerac’s offering is a decidedly decadent and sophisticated affair. We were greeted with a glass of MCC, followed by the choice of two TWG teas (per person) to be enjoyed with our treats. We picked the Grand Wedding Tea, Moroccan Mint (perfect for cutting through the sweetness of the petit fours and gateau), Silver Moon, and 1837 Black Tea (the most divine blend of berries, anise, and caramel).

Our sweet and savoury treats were served buffet-style, and looked fit for a grand banquet. The mouthwatering savoury selection included classic finger chicken sandwiches; prawn cocktail, dill and avocado en croûte; Parmesan biscuit with goat’s cheese, asparagus salad and edible flowers; and whipped egg pastry cups with cress and cured mustard.

The delightful and colourful sweet selection on the other end of the table included almond profiteroles with rose-water cream; baked cheesecake bites with lemon zest and strawberries; raspberry mini battenberg; and macaroons. Every morsel was fresh, flavourful, and looked almost too good to eat!

See the full menu here.

Good to know The service is impeccable – friendly and attentive without being overbearing, and you’ll want for nothing except perhaps a loose-fitting frock!

Important Information


Opening times
Saturdays, 2pm – 5pm

021 887 1132,

Where to find it
1 Lanzerac Road, Stellenbosch, Western Cape

First published on The Inside Guide (January 2019)