Summerhill Guest Estate

“No red roses, just red amaranth”

May you receive and spread love, buy roses and chocolates, drink bubbles and go on dates EVERYDAY.

We still have availability for all the above on Saturday lunch! 😉❤️

Featured: Wagyu, Leek and 1 year old cheddar

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Sustainability:

Minimizing waste, especially where there is a consistency in food waste, is something we always try to find creative solutions for.

One example of this is our sourdough bread off-cuts, that we accumulate daily. We’ve changed the way we cut our bread, changed the shape we bake it but, are always left with odd pieces that don’t make it to the table.

After tasting the first local cherries, we wanted to create a nostalgic and a savory element that would highlight these in a new dessert. A memory, from breakfast at Johannes’s grandparents house came to mind- toasted rye bread, cherry jam (home made with cherries out of the garden) and fresh milk (from the neighbor) came to mind.

This set the tone for the above dessert:

Local cherries, old bread & jersey cream

The star:
Our old bread ice cream, roasted to break all of the complex starches into dextrins, that give the ice cream much of it’s sweetness as well as an underlining acidity from the sourdough fermentation.

Our LivingRoom experience is guided by impressions of seasonality, trying to capture moments and flavour of our geographic location and the current time of year.

In many instances we also try and preserve selected summer flavours for winter (eg. Litchi vinegar that will add some tropical notes to our earthy winter flavours), or our lactose fermented truffles (adding nuttiness and body to our lighter summer dishes).

Above, we have a dish from our first „Impressions of Summer menu“ - Cowies Hill Mulberries, local rabbit and lacto preserved beetroot (preserved from early winter).

We’re back with a bang from a small break on Friday. Come and enjoy an evening out with fine food, hospitality and wine (in this case, expertly paired with brunch club).

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Our LivingRoom experience is guided by impressions of seasonality, trying to capture moments and flavour of our geographic location and the current time of year.

In many instances we also try and preserve selected summer flavours for winter (eg. Litchi vinegar that will add some tropical notes to our earthy winter flavours), or our lactose fermented truffles (adding nuttiness and body to our lighter summer dishes).

Above, we have a dish from our first „Impressions of Summer menu“ - Cowies Hill Mulberries, local rabbit and lacto preserved beetroot (preserved from early winter).

We’re back with a bang from a small break on Friday. Come and enjoy an evening out with fine food, hospitality and wine (in this case, expertly paired with brunch club).

Bushman’s river trout, preserved lemon and Amasi

Sourced from the pristine Drakensberg, our trout is sustainably farmed ensuring the highest quality, consistently.
In our Durban summer we have chosen to serve it as a “Ceviche”, marinated in a “leche de Tigre” made from nothing other than amasi whey.

The solids of the sour milk are served on a cracker made from amaranth and trout skin, further enhanced by a smoked trout rilliette made from all the meat not used on the plate.
All of the herbs are freshly picked from the Estate, some indigenous others classic.

All of the above is underlined by our organic lemon pickle made at the peak of citrus season and preserved for this moment.

Expertly paired with Colombard. An elegant and gentle companion with a lovely natural acidity, enhancing the freshness of the dish and the salinity of the baby sunrose.

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Dear Friends of Summerhill and the LivingRoom,

Another year has come and gone (we don’t know where:) leaving us with countless impressions of seasonality and the nature that surrounds us.

Besides all of the lovely wine, food and guests, we as a business have been focusing all of our attention on becoming more self reliant and sustainable.

Thanks to your support, we have been able to set up a system of green energy and water storage, taking us ever closer in becoming one of the continent leaders in sustainability fine dining and luxury accommodation.

Thank you for helping us make our dreams reality.

We wish you only the best for the new year ahead!

The Summerhill team
&
Richter Family

Merry Christmas from our family to yours!

The LivingRoom will be taking a short breather and will be back to spoil you and your loved ones from the 27th of December!

Enjoy the festivities 🥳🎄🥂

This is the time of year that we, in the hospitality all look forward to: The festive season!

Treat yourselves to one of the countries most unique degustation menus at the LivingRoom (limited seats available).

Or visit Summerhill over Christmas or New Years and enjoy one of our beautiful suites as well as the tranquility of its surroundings.

The LivingRoom is closed:
24/12 -26/12
31/12 - 01/01

However our Houseguests will be able to enjoy a Christmas lunch and our relaxed à la Carte menu on the above dates as well.

Our team at Summerhill is very proud to announce that we have that we have been awarded for our dining experience and efforts in sustainability by the .

Above all of this we are ecstatic to be sharing this space with two other local (Durban!) based Restaurants namely !

Warm congratulations also go out to all deserved winners on the night.

The Summerhill team is incredibly proud to announce that we have been nominated for this year’s awards.

Cape Town, we’ll see you on the 19th of November!

Even though our candle-lit restaurant has had its moment, load-shedding has been a huge difficulty in our operations. In this light, it is with great pleasure that we are able to announce that the whole estate will soon be fed by green energy harvested by from the sun.

A passion for provenance.

One of our main aims has always been sharing our passion for local/heritage ingredients, making it all the more special for one of our incredibly talented team members to share this passion at the pastry competition.

We are incredibly proud of , traveling so far, cooking under completely new circumstances and bringing home an awesome 2nd place.
Our congratulations also go out to all the other talented contestants, especially from who came in at number one.

Featured above:
Naartjie & masala tea

“A passion for provenance”

One of our main aims has always been sharing our passion for local/heritage ingredients, making it all the more special for one of our incredibly talented team members to share this passion at the pastry competition.

We are incredibly proud of , traveling so far, cooking under completely new circumstances and bringing home an awesome 2nd place.
Our congratulations also go out to all the other talented contestants, especially from who came in at number one.

Featured above:
Naartjie & masala tea

Cooked with soul & served with love.

Featured:
Beetroot, duck fat & curry leaf

Keen on a bit of behind the scenes action?

We had the pleasure of from the spending a day with us last week.
Read her in-depth article by clicking on the link in our bio.

Featured above:
Golden nugget squash, Durban-style miso & lacto coconut

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You’re only as good as the people you surround yourself with.

What a week!


A huge amount of gratitude goes to the .awards for awarding our head chef Johannes Richter as “Chef of the year”!


As well as The LivingRoom being recognized for its efforts in reducing its ecological footprint and receiving this years “Sustainability award”.

We would also like to congratulate all other winners & nominees❤️🥂

Due to late cancellation, we still have availability for tonight. Come and enjoy local food, great hospitality and candle-lit ambience (loadshedding)

Call us on: 0635291966 to make a reservation.

Featured above: purple sweet potato, east coast mussels & mango

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Next up is an event that we look forward to every year:

, one of the most extraordinary and exciting world acoustic guitarists as well as being a favourite amongst live acts.

25/05/2023

18:00 for 18:30

Nibs van der Spuy

4 courses and music

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Dear Summerhill family and friends,

Its been a long time since our last event. For those unaware, all of our teams hard work has played off, with us not only being awarded 3 Eat Out stars as one of the top five restaurants in the country, but also receiving the highest rating of all rated restaurants and being named Eat Out Woolworths Restaurant of the year 2022!

Receiving these accolades has been huge and we have simply needed some time to adjust and prepare with all the changes it has brought with it.

But we are back with a bang, hosting 2 events in the next 4 weeks that will be made available to the people who's long standing support has made this possible!

24/05/2023
Sijnn, Wines of Malgas
5 courses & 5 wines
R 950

A winery whos focus has always been on producing wine that is indicative of its distinctive terroir and geographical location, Malgas.

Winemaker: Charla Haasbroek, Tim Atkin young wine maker of the year

With love and gratitude,
Christine, Johanna, Johannes & our lovely team

Thank you for taking the time and sharing your experience with us! Always special to have you around.

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„Probably the best meal I have ever had, anywhere. To cry for. At The LivingRoom at Summerhill, (Cowies Hill, Durban). Even the green butter with the sourdough was exceptional.
My favourite dish (pic below) was the buttercup pumpkin with Durban-style miso and lacto-fermented coconut. That’s a Before pic of the home-grown pumpkin next to musician Manuel Masinga, to whom we could have listened all day even without chef Johannes Richter’s food.
As for the wines, chosen by Johanna Richter to harmonise with her husband’s foods: sensational! And when I asked instead for just one glass of chenin with water and ice on the side she could not have been less censorious: “It’s your glass,” she said, and it was of course delicious. With everything from the pumpkin to the triumph of a “fish course”: sweet potato, mango and mussels…
Local produce, local flavours, the diversity of Durban’s culinary and cultural heritage all shone though the menu; even the pottery plates and bowls are made in the neighbourhood.
This was a birthday treat for John, who becomes quite old quite shortly, from our family, with our family (the grandkids had fewer courses and were highly complimentary).
It was all so brilliant and adventurous and proudly local I became quite tearful.
I can understand the shocked silence which accompanied the announcement of The LivingRoom at Summerhill as the most recent Eat Out Restaurant of the year, and its 3 stars. What? A Durban restaurant? Durban? Don’t be silly! That’s because the reaction was similar some years ago to my idea for a food book on the produce and recipes of the KZN coast. Except from Trish Taylor, then of East Coast Radio, who even encouraged a Midlands and Berg sequel. Those were simple tributes to local culinary heritage. Johannes and Johanna have taken the recognition and celebration of what is regionally grown and made, fished and farmed, to a thrilling new level.
It’s my birthday next!“

Thoughts on Service:

“The focus has always been on nurturing local talent and conveying a part of our cultural heritage in food and in hosting. Our ambition has never been classical classical french service but rather a service on eyelevel, creating a climate of warmth in which everyone can concentrate on the sensory journey ahead and perhaps more importantly the people they are sharing their table with.”

Wishing you all a lovely weekend.

Featured: Vanessa’s duck, cabbage achaar & blueberry

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🥄 .jo.richter

Dear guests,
Please note that due to rising costs beyond our control, we will be implementing a small price increase, as of 1 May 2023.

We pride ourselves in selecting seasonal, endemic produce from a base of small-scale farmers and suppliers. Our menu is designed to showcase these ingredients, and we want our guests to enjoy them at their best. We have tried to buffer this cost, but with rising inflation, electricity and transport costs a price increase has become inevitable.

Featured: Persimmon and Tanzanian chocolate

Game season is moving closer and we love serving venison in its full variety.
Here’s a recap to one of last years dishes centred around Bushpig.
On the plate we have a piece of Bushpig Kassler (cured and lightly smoked with Marula wood) winged by different textures of apple and mushrooms (sweet & umami).
In the bowl we have our Bushpig broth, Pho inspired with fresh herbs, chilly and a nut and preserved mushroom crunch.

Paired with White 2019



🥄 .jo.richter
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The paradox of tolerance states that if a society is tolerant without limit, its ability to be tolerant is eventually seized or destroyed by the intolerant.


Stand up for your rights.

Happy Human Rights Day!

April, the month of public holidays is approaching!

Stop over for a night in one of our beautiful new suites and treat yourselves to our locally inspired „LivingRoom Experience“, casting a different light on some of our humble staples.

For reservation please contact us on:
[email protected]
+27 63 529 1966

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🥄 .jo.richter

Our greeting board & aperitifs

We like to welcome you on a light and animating vegetarian note, starting off the LivingRoom experience interactively to help you settle in for a lovely evening out.

Sweet, sour & salty- perfect to be enjoyed with one of our aperitifs, a glass of one of our many local bubbles or maybe an old fashioned?

Our barman has been working on a locally inspired old-fashioned, perfectly suited for our summer:

The LivingRoom old fashioned:

Butter-washed 3 year old rum aromatised with roasted Marula seeds, finished off with a hint of fresh lime juice and a little home made grapefruit bitters.
Swipe for the process.

„Walkie talkie“, pear & burnt butter

We receive the highest quality chicken from , these chicken get extra time on pastures to grow and end up at the to dry age for a further 5 days. Finally, out of all of this goodness, our trademark chicken dishes are born.

Above, we have a crispy chicken leg, paired with pear and a broth of chicken feet. To round things off, we have added a sauce of burnt butter and some rocket flowers.

Á part, we are serving a terrine made from all of the chickens best bit’s and topped of with a crunch of chicken skin making sure nothing of this lovely chook goes to waste.

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🥄 .jo.richter

aMabele, Madagascar vanilla 2019 & double cream yoghurt

At the LivingRoom, we strive to portray the most humble local ingredients in innovative new ways that are both tasty and intricate.

Here’s one of our favorites from our last years menu, featuring the continent’s indigenous grain: Sorghum.
Our Vanilla is directly sourced from the estate in Madagascar with our yoghurt originating from (natal midlands).

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jo.richter

Have a look at our feature in
link in bio

“Here, it is all about the true love of great food and outstanding wines. It brings you a dining experience that will heighten all senses, leaving you satiated and with lasting memories of an incredible experience. “