The restaurant’s name is derived from the arum lily, a flower native to the Cape and which grows abundantly throughout the valley.
Symbolic of Arum’s culinary philosophy, the arum lily embodies a life-cycle of growth, rest and renewal - mirroring the estate’s commitment to regenerative and biodynamic farming. Arum aligns with the seasons, honouring the past, embracing the future and living fully in the present, in order to safeguard the land and harvest the finest possible produce for our menu.
This philosophy replenishes the soil and restores natural vitality to the land, while offering our kitchen a plethora of ever-changing fresh produce. Fermentation, ageing, and preservation are natural partners to this cycle, extending the seasonal lifespan of each ingredient while adding layers of depth and flavour.
Working alongside founding chef Peter Tempelhoff and the culinary leadership of the FYN Group, Executive Chef Travis Finch leads a kitchen driven by the freshest ingredients, live fire, fermentation, on-site harvests, and whole-animal butchery.
Leading the beverage programme is FYN Group sommelier, service and beverage director Jennifer Hugé, who has curated a wine and cocktail programme that draws on the farm and all it provides as inspiration. The wine list features a selection of wines made specifically for Arum by Boschendal winery, while the cocktail list features a host of tinctures, bitters, and ferments made from the farm’s herbs, fruit, and flowers.
Together, they bring craft, terroir and innovation to every plate and glass - ensuring Arum offers a dining experience rooted in the land, elevated by fire, and defined by creativity.
We honor the authenticity of Mediterranean cuisine, sourcing the finest ingredients to create dishes that reflect the true essence of the region.
We embrace simplicity as the ultimate sophistication, allowing the natural flavors of our ingredients, particularly the olive, to shine in every dish.
We welcome our guests with warmth and genuine hospitality, striving to create an atmosphere where they feel like cherished friends dining in our home.
We foster a culture of culinary innovation, constantly exploring new techniques and ideas to elevate our menu and surprise our guests.
We are committed to sustainable and ethical practices, making environmentally conscious choices in sourcing, operations, and waste reduction.
We celebrate the diversity and richness of Mediterranean cultures, paying homage to their culinary traditions while infusing our own creative touch.
We believe in continuous improvement, seeking feedback from our guests and evolving to exceed their expectations in both service and culinary excellence.
John Smith
Head Chef
John Smith
Head Chef
John Smith
Head Chef
John Smith
Head Chef
