What to Expect...
After many years of cooking at the top end of the scale within Franschhoek, and listening to all of our fellow chef and hotelier friends talking about the simple pleasures of just having a nice glass of wine with a well-cooked steak or a cold beer and a great burger with proper chips, Chef Oliver Cattermole & his wife Becki came to create the Bovine concept. Oliver felt it was a time to change direction cooking simply, but well, to the highest quality standards and with the same care and respect for the product in a very casual environment with great staff, cool music and a buzzy atmosphere.
Everything we serve is made from scratch right here in our kitchen. We buy in the best quality raw ingredients and craft all our dips and sauces, even the mayonnaise on your burger bun, and we are proud to say that many of the Franschhoek valley’s top chefs eat with us on a regular basis!
As you’d expect from our name, meat is very important to us. All of our Beef is grass-fed from KZN. All our cuts are dry aged and cooked over wood embers as we believe this adds to the complete flavour package.
This same thought process is applied to our Lamb from the Karoo, Ostrich from the Klein Karoo, Chicken from Elgin, as well as fresh fish from a handful of select suppliers who we have worked with over many years.
The wine list at Bovine also reflects our focus on quality. Our pairing with Black Elephant Vintners here in Franschhoek is simple, we love their wines, their passion for their craft and share the same outlook on quality produce. The same applies to our relationship with Woodstock Brewery - we could have gone with some of the larger brewers but chose craft and quality over quantity and believe us when we say we have drunk enough beer to make a well-judged decision…
Our team are hand picked, well trained, and have become our extended family. You will find the vibe here is casual and relaxed - we want our customers to immerse themselves in the food, drinks and ambience of our restaurant.