Breakfast is served

Breakfast is served between 8 and 9.30 AM. If you are leaving earlier,we can provide a breakfast tray for your room or a packed breakfast. Please let us know how we may accommodate your schedule.

We take pride in our unique fruit entrees – sometimes a plated fruit salad, other times a mini portion of Bircher Muesli garnished with apple shards and fruit of the season, or a homemade smoothie with carrot,ginger, orange and apple… On the buffet we have an assortment of cereals as well as yogurt, more fresh fruit and a baked fruit compote, which in season consists of rhubarb or quince from the garden, otherwise stewed prunes,guavas or peaches.

Maize porridge made on request in summer , in winter it is standard fare. We like to serve it with a dollop of cream or double thick yogurt or a drizzle of maple syrup or honey – and my personal favorite: the syrup from preserved figs. Yes, we have our own fig tree and do preserved figs the way your grandmother did. All the preserves are homemade from fruit grown at Fairview: peaches, apricots, kumquats, tree tomatoes,guava, orange, strawberries,tomatoes, figs… For our homemade compotes we use plums, quince, rhubarb and apple.

We serve fresh juices and our coffee is roasted by Root Coffee.  We prefer to make our coffee to order using a Bialetti coffee brewer but we also can offer plunger coffee (we have the coffee specially ground for the plungers, so no muddy residue in your cup) or Nespresso. For the tea lovers we have a multitude of black, Rooibos, Honeybush, green, herbal and other teas.

We like to buy our bread from our local bread and pastry shop’La Patisserie’. Whenever Desmond asks how it is that a woman with 5 ovens in her kitchen does not bake bread every day I answer him that I have to support Claire and Antoine : Claire grew up with our children and went off for a stint in France where she worked in a French bakery and had the good sense to marry and bring home Antoine, so that our George tables can be graced with his delicious breads.

For the main course of your breakfast you could treat your taste buds to one of our mouthwatering omelettes, made to order, that will leave you wanting to come back for more. We have perfected the art of a one egg omelet for the cholesterol conscious guests (or those who simply find that they cannot handle such a big breakfast early in the morning). Guests who enjoy a traditional breakfast will appreciate the fact that we always try to ring the changes: be it with a small portion of our own take on baked beans, a sweetcorn griddle cake, fried green tomatoes or some other little accompaniment we’ll think up to take ‘bacon and eggs’ to a non-boring level. We’ll never compromise on good quality back bacon and sausages delivered to us from our local butcher.


You name it, we’ll make it: Eggs Benedict,Waffles, Stuffed French Toast, Frittata, Eggplant fritters…

Eggs Benedict: two poached eggs, settled on a piece of sauteed ham, nestled on a split and toasted English muffin, topped with a Hollandaise sauce.
Eggs Florentine: same as Eggs Benedict, but remove the meat and replace with sauteed spinach.
Dutch Baby Pancake: a souffle pancake baked and stuffed with caramelized apples.
Pancakes: either thin pancakes served with cinnamon sugar or flap-jacks served with maple syrup and crispy bacon.
Stuffed French Toast: French bread stuffed with cheese,ham and topped with flash-fried cherry tomatoes (and a sunny-side up egg should you wish..)


tea tray in garden