Eight is as much about the food itself—the raw ingredients—as it is about the ways these are combined to create an exciting menu. In order to offer a farm-to-table experience, the mandate for the chefs at Eight is to source produce that is, wherever possible, local, natural and organic. Food grown on the Spier farm is preferred, and includes vegetables, chickens and eggs which are all farmed biodynamical

Open Tuesdays to Sundays for brunch from 10h00-12h30, lunch from 13h00-15h00, and tea from 15h00-16h00.