Boschendal Estate has embarked on a bold new culinary chapter with the arrival of Arum, a fire-focused restaurant from the acclaimed FYN Group, opening later this year. Led by chef-founder Peter Tempelhoff, culinary director Ashley Moss, sommelier and service director Jennifer Hugé, and newly appointed partner and Executive Chef Travis Finch, Arum promises a vibrant, produce-led experience rooted deeply in the rhythms of the farm.
Housed within the historic Werf building—the original 1812 cellar and a Cape Dutch landmark—Arum showcases a farm-to-fire philosophy. Flame, smoke, char, and gentle grill will weave through every dish, with more than 40 species of vegetables, herbs, fruits, roots, and proteins sourced directly from Boschendal’s gardens, orchards, and pastures. The FYN team works closely with the estate’s growers and breeders to ensure the menu constantly reflects the land’s abundance.
Chef Travis Finch, whose career spans Michelin-starred kitchens in London, acclaimed restaurants in Australia, extensive travels through Asia, and years spent cooking privately for global clients, returns to South Africa with a style that is modern, craft-driven, and quietly rebellious. At Arum, he leads a kitchen defined by whole-animal butchery, fermentation, preservation, and open-fire cooking—allowing the raw character of the farm to guide every plate.
Complementing the restaurant is a contemporary new bar, where Jennifer Hugé creates both classic and experimental cocktails using house-made tinctures, essences, and shrubs inspired by the estate.
For Boschendal, Arum represents an evolution of a historic space that first welcomed diners in 1977—and now, reborn, will once again shape the future of dining on one of South Africa’s most iconic farms.