Fairview Homestead | Breakfast is served
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Breakfast is served

We take pride in our unique fruit entrées- sometimes a plated fruit salad, other times a mini portion of Bircher Muesli garnished with apple shards, or a homemade smoothie with carrot, ginger, orange and apple… On the buffet we have an assortment of cereals: homemade muesli, ProNutro, bran flakes, Weetabix 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 like to buy our bread from our local La Pattiserie. 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


homemade and homegrown…

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 bread.
For the main course of your breakfast, you could treat your taste buds to one of our mouthwatering omelets, 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 are from our local butcher.


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

mushroom-omeletegg-on-veggiesEggs 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 sautéed spinach.
Dutch Baby Pancake: a souffléd pancake baked and stuffed with carmelized 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 sunnyside up egg should you wish..)

We serve fresh juices and our coffee is roasted by Baruch Roasters from Mossel Bay. 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.


Philda Benkenstein

In 1995 we moved from Namibia to a town called George on the Garden Route in South Africa - we found a wonderful property,first registered in 1861. The place was very neglected, but I undertook to start a guest house, so that the house could at least pay for its own upkeep after the restoration, and of course - for Desmond's garden. That is the start of my life as a guest house owner and this is the story of a house and garden,lovingly restored and shared with our guests, with family and friends...

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