LUNCH THURSDAY TO SUNDAY EACH WEEK
The kitchen at Overgaauw Restaurant is run by chef Jason Comins, one of the original cooks from The Table at De Meye which won Eat Out’s Award for best Country Style Restaurant in 2011. His sister Camilla designs the menus each week, and their cooking is simple and straightforward, relying on the quality of seasonal ingredients sourced as locally as possible, from small producers and farmers.
Jason is cooking in a space that was once the farm’s vinegar room. Here barrels of vinegar were made using an original ‘mother’ dating back to the 1940’s, and wine from the working cellar. It is situated in the original stable – the first building to built on Overgaauw in 1905 by the current farmer’s great grandfather. The weathering of the walls and exposed hand-made clay bricks have been preserved in a sensitive conversion by the farmer; David van Velden.
Every week, Camilla looks around her and phones suppliers to see what’s in season or what’s available from her little network. She then concocts a menu based on a protein like beef, lamb or chicken, coming up with accompaniments based on the seasonal produce. There are always products like cheese or charcuterie from local artisans featured too.
Camilla brings not only her cooking skills, but also her facility for flower arranging, baking and hospitality to bear in Overgaauw Restaurant. It’s like sitting down in our home to a meal we’ve cooked just for you.
During the week, the kitchen does not sit idle. Camilla and a small staff produce artisanal confectionery such as nougat, Turkish delight and brittles. Some of these are on sale in the retail section of the restaurant, along with pickles, jams and other goodies dreamed up in the kitchen.