The VADAS name (pronounced VAY- dis) first arrived in Cape Town from Hungary in 1908, when Chef PJ’s great-grandfather founded Vadas Paints – now known as Midas.
In 1977, PJ’s grandfather bought Lake Pleasant Hotel in Sedgefield where PJ spent most of his childhood in the kitchen. His parents later established Pembreys, a beloved family bistro in Knysna. During these years, PJ learnt about the dedication, sacrifice and love required to successfully run a restaurant.
After leaving home, PJ has worked with Roger Vergé at Moulin de Mougins in France, with Angela Hartnett at The Connaught in London and for several years with Gordon Ramsay at his Michelin Star restaurants in London and New York City. Back in South Africa, Vadas established The Roundhouse restaurant in Camps Bay which he ran for four years. He went on to work as Executive Chef at Camphors at Vergelegen. Both positions earned him Eat Out Top Ten awards. More recently, he established and ran The HogHouse which won Eat Out’s Best Eatery.
Today, naming his own restaurant VADAS is a way of celebrating his family’s passion for great-tasting, honest food — and for sharing this with others.
The collaboration with Spier is at the heart of our restaurant. Farming on Spier Wine Farm, Angus Macintosh is passionate about ethical food production. He is a biodynamic farmer and free-range crusader aiming to change the way we view and produce our food. Farmer Angus supplies all our beef, pork, chicken and eggs.
Any seafood served at Vadas is sourced via the ground-breaking Abalobi Ict4fisheries - an African-based, fisher-driven social enterprise with global reach. Working with small-scale fishers, the Abalobi approach critically broadens the sustainability lens to include socio-economic and governance elements along with the traditional ecological elements. On every Vadas Daily Specials menu, an Abalobi QR code is printed. Customers are encouraged to scan the code and verify that the fish has been handline caught by small-scale fishers, which is a low-impact fishing method; and that the route the fish has travelled through the supply chain has full “Hook to Cook” traceability. In addition, the story of the fishers who caught and supplied the fish can be accessed, allowing full traceability of the fish on their plates.
Neil Sauls Fresh Produce
Supplying us the freshest from Mother Earth’s garden, Neil and his team ensure we use only the best vegetables available, allowing us to keep our dishes simple and delicious!
Lowerland Whole Grains
Producing natural, nutritious and wholesome grains by working with nature, Lowerland in Prieska offers products which reflect the quality of life, soil and a healthy diversity. All of Lowerland’s produce are organically grown. They are unbleached, stored, handled and milled without any chemical additives or preservatives.
A passion for farming, a passion for people and faith in their product is why Gideon Milling’s flour is stone ground, has no additives, bleach or correctors and is GMO-free. Knowing exactly where our food comes from, helps us live a more conscious lifestyle.
Buffalo Ridge Mozzarella
As the only water buffalo dairy in South Africa and the country’s only producer of buffalo mozzarella, the farming techniques at Buffalo Ridge are based upon natural, environmentally friendly principles. No pesticides, herbicides or ecologically harmful practices are permitted and all products contain no preservatives, chemical additives, colourants or flavourants.
Their hand-made buffalo milk mozzarella uses only whole buffalo milk and selected cultures to obtain the desired flavour and texture. Other products used are whole milk, feta, fromage blanc, yoghurt and a mature, aged cheese called Rockwood.
At Moro Gelato, gelato is made the same way as in Italy, from fresh and pure local ingredients on a daily basis. Fresh milk and cream are used for the Gelato and sorbets are made from juicy seasonal fruit. It just doesn’t get better than this!
Hope on Hopkins
An artisanal distillery that prides itself on truly crafting its own spirits. Unlike many gin distillers they make some of their gins from scratch, so that you know where it (and the carefully sourced quality ingredients) come from. They are one of the few distilleries in the world using barley as the base, which they cook, ferment over several days and then triple distil to make their base neutral spirit for the London Dry and Salt River Gins. They then go on to distil a fourth time, allowing the alcohol vapours to infuse through select botanicals.
Sourced directly from farmers and respected speciality coffee traders, Tribe coffee beans are some of the highest quality beans available. Refusing to make traditional, over-roasted coffee, Tribe roastery instead seeks to find unique flavours and aromas from diverse coffees across the globe.