Spek & Bone - Bertus Basson’s wine bar
Restaurant review of Bertus Basson’s Wine Bar in Stellenbosch
Written by Shawn Godfrey (The Roasted Dad)
Returning to Spek & Bone always carries a bit of nostalgia. The last time I sat down here was back in 2024 for my birthday dinner. That evening was extra special -we shared a table with Cape Town Mayor Geordin Hill-Lewis, his wife Carla, alongside Chef Bertus Basson and his wife Mareli. Chef Mike Fuller pulled out all the stops with a custom menu and even presented me with a birthday cake (see my Instagram post from that evening).
Fast-forward to August 2026, and we were back under the ancient vine in Stellenbosch, catching up over a long, lazy Sunday lunch with close friends.
You access the Spek & Bone through a charming, narrow pedestrian lane off Church Street in Stellenbosch.
We were graced with a visit from Max, the legendary resident cat and natural pest control. We first saw him climb down the ancient vine trunk and he subsequently helped himself to a drink out of our wine ice bucket
The story behind Spek & Bone
The name “Spek & Bone” is from the Basson household. Spek was their family pig, and Bone is their boxer. The two were inseparable best friends until Spek passed away recently. Their friendship was so unexpected and charming, and the team at Spek & Bone aims to bring that same spirit of surprising delight to their guests.
In Afrikaans, the saying ‘om vir Spek en Bone te werk’ translates to working for your food. In Dutch, it also means working for next to nothing. Knowing Bertus Basson personally and the way he treats his staff, this won’t be the case for the front and back of house, but it’s a cool name nonetheless.
The physical venue itself carries deep Stellenbosch history. The leafy canopy shading the outdoor courtyard tables comes from the oldest fruit-producing vine in town. Inside, one of the main building walls forms part of the original historic market of Stellenbosch. Combined with its reputation as a bustling wine bar, the setting immediately puts you in a relaxed weekend mood.
On this particular afternoon, the place was packed to capacity - no doubt helped by the popularity of their menu specials. We even had a visit from Max, the legendary resident cat and natural pest control. We first saw him climb down the ancient vine trunk and he subsequently helped himself to a drink out of our wine ice bucket. We paired our meal with a bottle of Basson & Son Bone White, which suited the outdoor atmosphere down to the ground.
The Chef’s Sharing Menu
We decided to go all-in on the Chef’s Menu, priced at R680 per person. Designed as a family-style sharing experience across the table, it delivers nine dishes served in shared portions.
The Roasted Dad Tip: If you are hunting for value in the Winelands, their winter special offers 50% off this entire set menu every Tuesday and Saturday.
A surprise to start
Before the official sets kicked off, we were served béchamel croquettes with Dijon mustard and Parmesan. Our waiter suggested ordering a side of bread to mop up the sauces to come. We readily agreed, though in hindsight, the bread was never actually brought to the table.
Just before service got busy, our waiter’s daughter popped in with her mother, rocking the cutest little ponytail right on top of her head. We joked at the table that her meeting her instantly doubled his tip for the day!
Set One - starter dishes
Atlas Peri-Peri Corn Ribs with Lime Dip:
This dish pays direct homage to Cape Town heritage. Chef Bertus Basson’s urban Cape Town spot, Ongetem, incorporates iconic peri-peri spice sourced from Atlas Trading Company - the historic, family-run spice emporium at 94 Wale Street in the Bo-Kaap that has supplied pure, authentic spices since 1946. Bringing that kick of Bo-Kaap spice onto sweet, charred corn ribs worked brilliantly alongside the zesty lime dip. This was a winner!Saldanha Bay Mussels on Sourdough:
Plump mussels tossed with bacon, finely sliced leek, and celery. The star foundation here is the sourdough slice: Chef Drikus has spent ten years testing and perfecting his sourdough recipe, and you can taste that.Pork Wontons:
Crispy pork wontons dressed in a sharp, savoury black rice vinegar dressing. Great depth of flavour in the sauce, can’t be faulted.
Fake a seafood allergy if you need to, or just order an extra plate of the handmade gnocchi - it’s worth it.
Set Two
Jamestown Leaves & Anchovy Salad:
Fresh local Jamestown leaves tossed in a punchy mustard dressing, showered with Parmesan and croutons.
A quick note on dietary requirements: When we arrived, one of our friends informed the waiter that she had a fish allergy. Unfortunately, this detail was forgotten when the kitchen sent through the anchovy salad. Nonetheless, this was quickly resolved: the salad was left for the rest of us to enjoy, and an alternative was served: handmade gnocchi. I’ve had the Spek & Bone gnocchi before, and it is to die for. Fake a seafood allergy if you need to, or order an extra plate on the side - it’s worth it.Roast Cauliflower:
Deeply roasted cauliflower paired with harissa, smooth hummus, and crispy fried chickpeas for texture.Roast Hake in Green Massaman Curry:
Seared hake sitting in a fragrant green massaman curry sauce, topped with toasted cashews and crispy coconut.Eland Shin Risotto:
Tender, slow-braised eland shin served over a rich Risotto Bianco finished with fresh chives.Two-Week Dry-Aged Free Range Sirloin:
Sirloin aged for a fortnight to maximise tenderness, sliced and coated in a classical sauce chasseur with fresh chervil.
When my wife, The Roasted Mom, asked me halfway through which dish was my favourite, I had to think. It was a really good question. The standard across the entire meal was consistently strong, but after weighing it up, I eventually settled on the roast hake with green massaman curry. The balance of fragrant spice and coconut crunch was top-tier. The gnocchi is another strong contender.
At this stage of the afternoon, we had had a few bottles of white and moved on to red: the Moya Meaker Elgin Pinot Noir did not disappoint.
Dessert
To wrap up lunch, every guest is served three freshly baked madeleines. They were delicious; the perfect light and sweet ending to a wonderful afternoon of wining and dining.
Roasted Dad Tip : Order your coffees the moment the second set of savoury plates is cleared. Our coffees arrived a bit too late to enjoy alongside the warm madeleines, so getting that order in early makes for a much smoother sweet finish.
The verdict
The minor service blips with the forgotten bread, the allergy oversight, and the coffee timing, are easy to forget about. Spek & Bone always delivers with warm Winelands charm. The historic setting, generous R680 set menu (or a steal at R340 on Tuesday and Saturdays), and bold local flavours make it a great spot for a weekend lunch with friends.
Stellenbosch was pumping late into the afternoon, so once we wrapped up under the vine, we strolled over to Blix to keep the conversation going over a few rounds of drinks.
Booking at Spek & Bone
Location: 84 Dorp Street (access via Church Street courtyard) in Stellenbosch
Opening Hours: Monday – Saturday: 11:30 – 14:30 & 17:30 – 21:00Sunday: 11:30 – 15:00
Reservations: Essential (especially for courtyard tables under the vine). Book online via Dineplan.
Website: bertusbasson.com/spek-bone
Contact: +27 (0)82 569 8958 /info@spekandbone.co.za
Terrarium is situated within the Queen Victoria Hotel, in the the Queen Victoria Hotel in the historic Portswood Ridge precinct, a short walk away from the hustle and bustle of the V&A Waterfront.
More restaurant reviews:
If you are looking to map out your own culinary exploration across Cape Town and the wider Western Cape, check out a few of my other recent reviews:
Dinner at Journey (Urchin): Chef Marcus Gericke has taken over Urchin restaurant which is located inside the Hyatt Regency in the Cape Town CBD. The restaurant itself has an interesting backstory…
Dinner at Terrarium: An intimate, sustainable fine dining space at the V&A Waterfront where Chris Erasmus experiments with playful optical illusions and deep, local flavours.
Little Fox in Constantia: A quiet suburban escape nestled in the winelands, perfect for disconnecting over an accessible multi-course menu.
Eleven Restaurant in Franschhoek: Ryan Shell's South African-inspired culinary gem located right on the bustling main strip of the valley.
Spookfontein in Hermanus: Striking architecture meets incredible hillside views, making it a fantastic stop for lunch while exploring the Hemel-en-Aarde valley.
La Colombe in Constantia: My thoughts on Constantia's world-renowned institution and how they continue to push boundaries on the global stage.
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (8), Olivia (6) and Harvey (4).
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