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THE GREYTON POST
NOV /DECEMBER 2025
Sâ: A Seasonal Story of Soil, Soul and the Overberg T here’s a certain magic in watching something come to life — dreamt us into being rather than the other way around.” and now supplies part of the restaurant’s menu. They
Janet and John of The Post House Hotel was also a meeting of timing and vision. “They reached out initially when the timing wasn’t right — we were still building, still finishing contracts in Europe,” says Peter. “A year later, it circled back perfectly. Now, we close the loop — they recommend Sâ to their guests, and together we offer the full experience.”
also collaborate with the Pigs to Plants programme in Genadendal, working alongside Marshall and local farmers who are transitioning from pig farming to crop
especially when it’s been dreamt into being. For Zoe and Peter Klocke, owners of Sâ, Greyton’s new restaurant at The Post House Hotel, that magic began quite literally from the ground up.
The restaurant’s name, Sâ, comes from a Khoikhoi word believed to mean earth or to come forth. “It invites reflection on where we come
Every new menu begins with what Zoe calls “awe and curiosity.” She explains, “We move away
“Building our house here was muddy, tough, sometimes uncomfortable,” laughs Zoe. “But watching our vision take shape was incredible — something we achieved together. Though Peter will tell you I was often AWOL, ritzing around the world private cheffing while he was knee- deep in mud!”
from performance cooking and back to connection — to the people who’ve toiled over the land, and to the story each ingredient holds.” Looking ahead, they see Sâ evolving naturally with the rhythm of the seasons. “We live in one of the most biodiverse regions on Earth,” says Zoe. “In each
That experience inspired them to manifest more of their dreams — one of which was to open a country restaurant rooted in the land and sustained by the seasons. “We’ve been visiting Greyton for decades to recharge from the intensity of city life. Eventually, we built a home — and Sâ grew naturally from there. It almost feels like Sâ
from — our food, our land, our ancestry,” says Zoe. “We wanted to honour the deep relationship to nature that has always existed here.” That connection is more than philosophy — it’s practice. Each evening, they take a walk around their garden,
planting. “We go once a week to harvest whatever’s in season — that’s what determines the menu,” explains Zoe. “The garden is our muse — from pea shoots that garnish a soup to fig leaves pressed into dressing while the fruit ripens for the next menu.”
menu, we hope to express that abundance — not only of produce, but of history, relationship, and life. We hope every guest leaves having eaten well, felt a renewed connection to fresh, seasonal produce, and discovered a small piece of wonder about this land and its people.’
which began a year ago with fruit and vegetables
Their collaboration with
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