A haven of peace and wellness amongst the vines in the Paarl Winelands … where every season brings different moods, distinct hues, and new ways to explore.
ROOTED IN A PERSONAL APPROACH TO HAPPINESS AND WELLNESS, BROOKDALE MANOR HOUSE IS AN ELEGANT COUNTRY RETREAT IN SOUTH AFRICA’S MAGNIFICENT WINELANDS
Warm African sunshine dances through the swaying vines … Birdsong is carried on the breeze through open windows … A pastoral sense of serenity washes over you, ebbing life’s bustle from your muscles and mind … This is what it means to spend time at Brookdale Manor House.
Thoughtfully conceived and founded on a personalised approach to each and every stay, Brookdale Manor House is a tranquil sanctuary in the Paarl Winelands. Found on a working wine farm and surrounded by dramatic mountain vistas, dipping valleys and an abundance of fynbos, rest a while away and explore the freedom to think, feel, connect, and simply … be.
We believe in individuality and exploring one’s own curiosities. As such, we place great importance on understanding what it is our guests are looking to discover during a stay, while making time with us truly memorable.
Upon making a reservation, you are sent a preference sheet to select and share with our team your sort-after experiences. With insight, inside scoops and an intuitive approach, we endeavour to create moments beyond your imagination that nurture your sense of wellbeing and wonder.
Each stay is a unique blend of people, experiences and places … a beautiful mosaic of moments.
Inspired by the whimsy of our guests, changing seasons and incredible quality of Paarl’s local produce, Executive Chef of Brookdale Estate, Gary Coetzee, brings imagination and playfulness to each plate he creates.
Gary’s culinary landscape is as deep in flavour as it is far reaching in style. In keeping with our philosophy to ‘stay curious’ and invest in wellness, menus at Brookdale Manor House are low in food miles, full of flavour and tailored to the tastes of our guests. Just as winemaker, Kiara Scott, explores different techniques in the vineyards and cellar, so Gary explores new flavour combinations, cuisines and ever evolving menus.