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Welcome to the Goatshed!
The Goatshed at Fairview is an informal Mediterranean style restaurant offering light meals and lunches. The restaurant opened its doors in December 2004 and is so-named for Fairview’s cheeky herd of some 700 Swiss Saanen, Toggenberg and British Alpine goats, bred for their milk.
We welcome you to enjoy a relaxed coming together of all aspects of the Fairview experience. Enjoy your visit and your feedback is always welcome!
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The Goatshed menu’s main feature is an array of freshly baked breads to complement the some 25 different cheeses produced in Fairview’s cheesery. Most are made from naturally fermented sour dough starches derived from grape juice cultures. The choice of cheese, made from both goat’s and cow’s milk, includes popular Camembert, Brie and cream cheeses; Roquefort and Gorgonzola style cheeses; and speciality cheeses such as goats’ milk Chevins.
To accompany this mouthwatering fare, visitors are able to choose from the full range of Fairview, Spice Route and the hugely popular Goats do Roam wines. The full portfolio of wines are available at cellar-door prices, with a selection available in 200ml carafes.
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Our Menu
Our Goatshed menus feature an array of dishes to satisfy all our guests. Our seasonal menu focuses on fresh ingredients and the daily specials on our blackboards offer our chef’s recommendations. Enjoy a selection of Fairview’s finest cheeses, complemented by our freshly baked Goatshed ciabatta. Our dedicated bakers’ early morning start sees a delicious range of breads available every day, from croissants and ciabatta to ryes and sour doughs. Popular Goatshed favourites include our Springbok Salad, Lamb Curry Pie and of course cheese boards and meat platters. And the chalmer beef will rival any in the winelands! Please note that our menus items are changed due to availablity of fresh produce and prices are subject to change.
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Directions
Fairview, Cape Winelands, Paarl
Telephone: +27 (0)21 863 3609
E-mail: goatshed@fairview.co.za -
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Great bread in the winelands
The Goatshed is well known for our range of artisan breads, baked daily on the farm. Assisted by an annual visit from Swedish master baker Johan Sorberg, our team of dedicated bakers produce excellent quality breads seven days a week. From Croissants and Ciabatta to ryes and signature sour doughs, we are constantly aiming to take our breads to an even higher level of quality.
It is the second time that we have brought Johan to South Africa and the passion that he shows for his craft has really instilled a great spirit in our team of bakers. Johan is an internationally renowned baker, travelling around Europe, as well as to New York, training bakers in their craft. He is Swedish and owns and runs two artisanal bakeries in Stockholm. He is also the coach of the Swedish national baking team placed in the top 10 at the 2007 Coup de Monde de la Boulangerie.
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It was really interesting spending some time chatting to him, as well as seeing guests’ responses to his breads. As I mentioned above, he is incredibly passionate about bread, which forms the majority of the range of products at his bakeries. He does produce pastries as well, but feels that the simple ingredients required to produce bread really allow the baker to express their own style and to measure their technique and skill. As Johan says, “You can produce such a wide range of breads, that each taste unique, simply using flour, water yeast and salt.” He is impressed with the quality of the Eureka flour that we use in our bakery and feels that South Africa can make some really great breads. He would like to see South African bakers avoiding trying to copy the flavours of French or Italian breads. “These breads may be iconic – everyone may know of a ciabatta or a baguette - but the actual flavour and texture of a French baguette should be different to that of a South African one. The flour and ingredients are different.” It would seem that the most important ingredient to baking great bread is patience, as it takes a lot of time to prepare and nurture the dough prior to getting it into the oven. This patience, coupled with a willingness to make a few mistakes along the way, will stand you in good stead on your journey to great bread.
The quality of the breads in the Goatshed and tasting rooms is looking incredible at the moment and the challenge will be to keep this momentum going once Johan has left. He has no doubt that this will be achieved and has full confidence in the Goatshed bakers. This team bake a range of sour dough breads, ciabatta, rye loafs and croissants daily, which are served in the restaurant as well as being available to be purchased. He has also been developing a few new signature breads with the Fairview team and I am looking forward to tasting them! Judging by the incredible smell drifting through the restaurant they are going to be great!
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Our Menu
The Goatshed at Fairview is a Mediterranean-style restaurant offering breakfast, lunches and light meals… 
Our menus feature an array of dishes to satisfy all our guests. Our seasonal menu focuses on fresh ingredients and the daily specials on our blackboards offer our chef’s recommendations. Enjoy a selection of Fairview’s finest cheeses, complemented by our freshly baked Goatshed ciabatta. Our dedicated bakers’ early morning start sees a delicious range of breads available every day, from croissants and ciabatta to ryes and sour doughs. Popular Goatshed favourites include our Springbok Salad, Chicken Pie and of course cheese boards and meat platters. And the chalmer beef will rival any in the winelands! Please note that our menus items are changed due to availablity of fresh produce and prices are subject to change.
Goatshed Restaurant - Cape Winelands, Paarl
