Jessica's Restaurant 

With elements of fine dining, the dishes are creative and work well most of the time. The menu offers good value, and the meat dishes are excellent – particularly the Karoo lamb. They might have gone a bit far with sous-vide chocolate brownies, but don’t let this gimmick deter you from trying other succulent dishes in this style.

Showcasing wineries in the area, the list covers the bases and is not expensive.

Attentive and interested. The chef does his rounds after mains, presenting the opportunity for diners to indentify elusive flavours not indicated on the menu.

Located in a converted house with tables in each room, Jessica’s doesn’t need many people to create a vibe. The walls are painted in various shades of purple and local artwork (for sale) adorns the walls.

In summer, enjoy the alfresco dining area at the back of the restaurant. (DV, October 2011)

Clara Mouton
25-Oct-2011

I took my husband for a surprise birthday dinner at Jessica's. What an evening! I pre-booked a table for us in the 'bay window', when we arrived they had a bottle of sparkling wine on the table, soft light and candles - before our evening started it was already perfect.



My husband had pork belly with mustard ice cream - note home-made ice cream - with fresh rocket, and then the chef also had what we thought looked like caviar, but this was balsamic caviar - also made by himself.



For mains we had Fillet steak and Karoo lamb - WOW! The meat is matured for a couple of days, and then when it is 'ripe' it is ready for guests. The chef suggested a wine from Arendsig Estate to go with our mains. The lists boasts wine from the area, and with every main course you have a 'suggested wine'.



For dessert my husband had a cheese selection - Deep fried camembert, parmasan 'tuille' and bluecheese panacotta - an absolute feast to look at. I of course had to go for the trio of desserts. When the waitress brought the dessert out, she dimmed the lights and presented the dessert - petit creme brulee, home made peanut butter ice cream and fruit sorbet - the next moment they poured some brandy over the sorbet and flambed it - this is such a tasty, pretty, unexpected surprise dessert!



During the evening the chef came out to meet us. Chef Heinrich Werner, we salute you.

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