Crossways Country Kitchen
Farm style delights of a country kitchen restaurant that is eco friendly to boot…
The fresh smell of herbs emanating from a permaculture garden and appetising aromas wafting from a farmhouse kitchen are among the pleasures for those eating out at Crossways Country Kitchen.
Situated halfway between JBay and PE in the Thornhill area of Kouga, this delightful, casual and healthy eco restaurant has been open only eight months but is already attracting a steady clientele.
It is becoming a great place to stop for lunch for commuters to and from PE and the Garden Route. Situated near Van Stadens, it is conveniently situated. Those taking this break on their trip are in for a great recharge, not only from the physical energy from the scrumptious natural farm food, but from the mental peace and calm that comes from the harmonising farm atmosphere that comes as they capture the essence of peaceful farm life where cows wander in meadows nearby.
All food and condiments are home made and so salad leaves, herbs and most veggies are picked right outside in the permaculture garden.
Everything in the restaurant is recycled, re-used or second hand and most kitchen scraps go back into our garden either through composting or to the chickens.
This country restaurant is focused on fresh, wholesome ‘comfort food’ with exciting twists. It is owned and run by Mika Venter and Trevor Steyn who cater for families, functions and dinner parties. And for those who wish to have a highly rated farm style breakfast or a delicious lunch in a relaxed, country atmosphere, Crossways Country Kitchen is a great choice that won’t disappoint.
There are beautiful mountain views of the Lady Slipper range that one can idly gaze at while small children can be left to play safely within sight from the verandah. There is also a padstal (roadside shop) that has the feel and vibe of my late granny’s renowned farm pantry – with bottled preserves and plenty of sweets and surprise treats! This roadside shop and the restaurant also cater for people on the go with take away sandwiches, coffee, gifts etc.
Trevor’s cooking is greatly influenced by French and European styles as that is where he trained, and developed his love for food although he originally hails from Stillbaai in the Western Cape. One of his secrets is to cook what is fresh, in season, and what grows in the permaculture garden or what is produced from the village’s butchery and from the sea. Everything is home made or natural and no food is from a box.
The food is simple but full of flavour and intriguing tastes.
Although the dishes are finely made that would make any cordon bleu professional sit up and take notice, not everything is fine dining fare. There is also comfort food dished up with flair and finesse.
The menu is always on the black boards as it changes constantly according to what is as freshly available and it’s always a la carte (unless it’s a function). The types of food one can expect vary from vegetable tart; ostrich burger with a beetroot relish; vegetable pasta with goats cheese and wild pesto (made from 4 different kinds of basil from the garden); delicious fishcakes; toasted ham, cheese and tomato on home made bread also with pesto; lamb rump with spring onion mash and a sundried tomato, caper and olive dressing; crispy pork belly with a grain mustard mash and roast peaches or apples, different soups, the popular Beef Stephanie, which is fillet wrapped in a mushroom mousse and puff pastry; oxtail; lovely stews…the list goes on. For dessert there is pavlova, chocolate pecan nut brownie, vanilla bean ice cream with hot toffee sauce, cakes and crème brulee.
Myself, and two friends Melissa and Cherie ventured out one sunny day last month for a bite to eat. After being shown around the healthy, natural vegetable garden and hen-laying area, we were escorted to lovely wooden tables overlooking the cows in the meadow and the Lady Slipper range. Delicious home made ginger beer was served up which we were able to savour in this soothing country environment. We did not have long to wait until our orders arrived.
Melissa and I both chose the smoke salmon with roast vegetables and salad, while Cherie opted for salmon blended with angel fish and formed into lovely tasting soft fish cakes, and served with wedges, vegetables and salads. The servings were placed on unique wooden boards and arranged with creative and beautiful style. The portions were ample and I was just thinking of coffee and a return trip when I was tempted to try the chocolate mousse. It was perfectly done and served in a fat, tall wine glass with a blob of vanilla ice cream – yummy!
We then browsed around the farm’s shop before heading back home, relaxed and satiated. Driving along we all agreed that whether it’s for a function, a take away or eating out in a country atmosphere, Crossways Country Kitchen is a superb choice.
More about Crossways Country Kitchen:
The restaurant is situated halfway between PE and Jeffreys Bay – a short 25min drive from either direction. To get there take the Thornhill/Sunnyside exit 707, (the first turnoff after the dual freeway starts if coming from JBay, or after Van Stadens Bridge if coming from PE). Turn left (from JBay, or right from PE) at the stop and about 200m on you will see the boards where you turn in right and the restaurant building will be right in front of you.
The restaurant is open Wed-Sun 9 am – 4 pm. On Saturdays it is open until 2.30 pm. The restaurant also opens in the evening for bookings of 10 or more.
Trevor, the creative chef, was most recently head chef at Harbour Rock in Hermanus. It was there he met Mika and with her love for gardening and people and his passion for food and the restaurant business, the pair started hunting for the perfect place and finally found it 700km away at Crossways.
The restaurant is actually housed in the first building of the Crossways Farm Village development. Mika and Trevor became involved with the development as it stands for many of the things they believe in, such as alternative energy, recycling, and better use of resources, sustainability and working with nature instead of against it, thereby creating a better future and outlook on life for the youth.
By Bev Mortimer