Boschendal Welcomes Arum As New Fine Dining Destination Rooted In Sustainability And Local Produce

Arum is a new fine-dining restaurant at Boschendal, led by chefs Peter Tempelhoff and Travis Finch. Their goal is to create a dining experience that captures the beauty of the Franschhoek Valley and energy of a working farm.

The idea of Arum developed over time and is defined by bringing together food, agriculture and a sense of place. Chef Peter Tempelhoff chose Boschendal because its commitment to regenerative farming aligns with how he wants to cook. He has been using local ingredients and is working to connect more closely with the land. “Boschendal offered that rare combination of opportunity, concept and location,” he says. “Our philosophy has increasingly focused on indigenous and local ingredients, and the farm allows us to take this further by working directly with growers, plants and proteins on the property.”

It took about a year to open Arum, starting with the initial concept and ending with the grand opening in November last year. Opening a restaurant at a heritage estate was not easy. Peter needed to put together a team, adjust the menu, ensure the design fits the space and handle all the paperwork before things could get off the ground.

When the team started working on the farm, they faced a learning curve but also found new ways to be creative. “The real joy comes from being directly involved in the agricultural process,” Peter says. “Growing our own produce and working so closely with the land keeps us connected to the ingredients that define our philosophy.”

Arum is named after the arum lily, which grows naturally in the Cape and reflects a strong sense of place. The lily’s cycle of growing, blooming, fading and returning matches the changing seasons of the valley. “When I think of the valley, I think of lilies,” Peter says. “They mirror the rhythm of Boschendal and its constant cycle of growth, rest and return.”

The design

Situated in Boschendal’s historic Werf precinct, Arum embraces the character of the 1812 building instead of changing it. The design is inspired by three main parts of the farm: mineral, animal and vegetable, all guided by the passage of time.

As you enter, the grow tunnel room on the right feels calm and inviting. Its cocoon-like shape makes the space feel enclosed, and the focused lighting highlights the long communal table.

To the left, the darker dining room feels more private. The soft colours, dim lighting and comfortable seating make it warm and cosy. The fireplace, shaped like a cabbage, ties in with the farm theme. It’s the kind of place where conversations naturally slow down.

The back of the restaurant is a bright space with glass walls. The atmosphere feels lighter and more open than the dining room, and you can look out on the beautiful garden. Sunlight fills the room, making it calm and airy, and creating a contrast with the more dramatic spaces near the entrance.

Fire is a key feature, seen in the kitchen and the warm, modern touches throughout the space. The interiors came together thanks to a team effort by Rotem Shachar and Megan Bond of MR. Studio, architect Jaques Mouton and Tristan du Plessis of Studio A, with Adrian Kuyper of ANK Projects managing the project. Features such as mohair fabrics, a striking dry-ageing display and a large bar inspired by artist Driaan Claasen add interest but still fit in with the building’s style. Even the restrooms reflect the farm’s rhythm. There’s a Zambezi-stone sundial basin with a steel gnomon that points to true north so you can see the time right there.

Food and wine

Executive chef and partner Travis Finch combines international experience with a deep commitment to local ingredients. He has worked at The Greenhouse at The Cellars-Hohenort, Chapter One, The Connaught in London and Vue de Monde in Melbourne, and has also spent years as a private chef on luxury yachts. At Arum, he focuses on careful, straightforward cooking, using whole-animal butchery, fermentation, preservation and fresh produce from the farm’s gardens and pastures.

He returned to South Africa because Boschendal and Peter’s vision inspired him. “The combination of location and Pete’s vision for Arum – with ferments, dry-ageing, salt, acid and smoke – lit a fire under me,” he says.

The seasonal menu is well connected with the farm. Meals begin with wood-fired breads and farm-churned salted butter, fresh vegetable crudités and Duroc charcuterie from the estate’s herd. Starters include stracciatella with fire-roasted beetroot, Cape octopus with guanciale, smoked corn and brown butter, and rooibos-smoked duck with squash and mango atchar.

Main courses highlight the estate’s lamb, pork and seasonal vegetables, as well as South African Wagyu and grass-fed Angus beef, all grilled over an open flame. Desserts showcase the orchards and vineyards, with baked pineapple pelargonium mousse, cherries in Shiraz, caramelised honey pain perdu and a Dalewood cheese course, inspired by a classic from The Greenhouse.

But what is food without wine? Group sommelier and service director Jennifer Hugé oversees a beverage programme featuring wines and cocktails unique to the estate. She collaborated with Boschendal’s winemakers to create wine made exclusively for Arum, under the Arum label, using grapes from the historic La Colline vineyard on the southern slopes of the Dassenberg in Franschhoek. La Colline sits on quartz sandstone and granite soils 310-350 m above sea level. The vineyard was planted in 1936 with several Sémillon clones. The wine spends 12 months on gross lees in a combination of old barrels, new French oak and ceramic pots. “This process gives it depth and a savoury, mineral edge,” Jennifer says.

The red wines include un-oaked Cinsault, known for being light yet sturdy, and Alicante Bouschet, which brings both bright and rich flavours. These choices are made to match the restaurant’s fire-inspired menu and keep the experience elegant.

Alongside the wines, Arum Bar rustles up cocktails using house ferments and tinctures made from fruit, herbs and plants grown on the farm. The cocktail menu takes a new approach on classic drinks. Jennifer and Travis collaborate to pair each drink with the time of year and what the farm has to offer.

Paul Bruce-Brand, CEO of FYN Restaurant Group, and an Arum director, see Arum as a place where visitors come into close contact with the farm and its rhythms. “It’s more than a meal,” he says. “It’s a way to experience the Western Cape’s landscapes, flavours and stories.” He hopes guests leave with a sense of connection to the land and the care behind every plate. “If they walk away feeling nourished and more aware of what farm-driven cooking can offer, then we’ve done our job.”

To explore more articles in our April issue, Winemaking 101, purchase our digital or print magazine here.