Rust en Vrede Restaurant

Food:

It was Coco Chanel who said the secret to elegance is to look in the mirror and remove one accessory before leaving the house. David Higgs seems to have taken this to heart in his approach to food. There are no unnecessary swirls, fiddly foams or gels just for the sake of having gels. Instead, dishes are balanced perfectly. Yes, there are experimentations with textures and techniques, but every ingredient adds an extra dimension to the dish. And it tastes brilliant. Beautifully poached crayfish is sliced paper thin and dressed with pancetta wafers. A knock-out. A cheekier side is shown by an interpretation of a BP pie: braised short ribs, powerful Witzenberger cheese and a zingy apple salad. Game is championed throughout the menu too, and a dish of pan-fried Springbok loin (dusted with cocoa nibs and coffee), braised oxtail, and Jerusalem artichokes will live long in the memory of anyone lucky enough to try it.

Wine:

Neil Grant could well be the best sommelier in the country. He offers up hugely interesting advice on wine pairings to best match the dishes, and does it all in an approachable way. If you don’t feel like going for the paired wines, he’s the guy to ask about choosing from the seriously impressive list.

Service:

Flawless. The benchmark that any restaurant in this country should measure itself against. The experience begins when you leave your car and are walked to the front door. Throughout the meal it just gets better, as the articulate, young staff takes you through each dish. Seriously, this is another-league stuff.

Ambience:

Pure elegance, without being stuffy. A nice mix of old-meets-new has been achieved, in the form of a beautifully renovated barn. Seamless glass doors invite you outside to enjoy a pre-drink glass of champagne. Oversized lights provide an intimate mood, and there are bold hits of warmth in the form of red walls, with more delicate touches provided by white orchids. Photos of the owner, the chef and family and friends hang on walls to add a personal feel. The team is on display behind an open-plan kitchen and watching food of this quality being prepared is always entertaining.

And...:

This year sees the departure of David Higgs, as he heads North for a new challenge. It will be interesting to see if his ridiculously high standards will be maintained. One thing is for sure, though: Stellenbosch’s loss is Joburg’s gain. (AF, October 2011)

Sara Barlow
1-Feb-2012

We celebrated my birthday at Rust en Vrede for the third year in a row and I must say our meal on 18 January was one of the best we've had in years!



The setting and garden is stunning as always, the ambience inside always comfy and cosy. The staff were just fabulous, best service we've had in a restaurant. And the food - sublime!

We had the 4 course menu. I had tuna and my husband had duck terrine with foie gras, both amazing!

We both had the pork as second course. For mains I had delicious Seabass and my husband the lamb.

And to finish I had the toffee apple cheesecake, delightful, and my husband loved the toasted marshmallow.

All in all, yet another amazing experience at one of our favourite places in the world!

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Maurice van Heerden
25-Jan-2012

I’d been looking forward to eating here for 2 years and finally I had the opportunity in December. The restaurant is a true fine dining experience. It’s beautiful! The table settings are elegant, the staff are highly professional and the attention to detail is second to none.

From the moment you sit down you know you are in for a memorable treat. The vast and delightful wine list is served in crystal Redal glasses and the cutlery is polished and mirror like.

My sweetness and light and I went for the 4 course menu, each choosing something different so that in the end, we got to taste 8 courses – sneaky!

First courses – ostrich fillet with Foie Gras and Tuna with beetroot. Both delicious. However ostrich had crushed ginger biscuit (at least tasted like that) which was weird and ruined it.

Second – Scallops and, I don’t remember. Scallop was the dish of the night. Cooked to perfection! Sweet and delightful.

*2 courses down and I’m starving. Portions are seriously small, literally just a mouthful.

Third – Springbok loin and seabass. Both beautifully served and cooked well.

*still hungry!

Fourth – Cheese board and toasted marshmallow. Cheeses were all French and all fab. Marshmallow was sweet and yummy – not amazing.

In between courses we were given an amuse bouche, petit four, free bread (their bread is amazing), inter course sorbet, free bottled water and a free bar of homemade nougat when we left.

I was still hungry....

Without a doubt, Rust en Vrede has one of the best restaurants in the country. The place is stunning and glorious. The food is excellent but only one dish was “Wow”. I think the dishes are 95% of the way there but they are not perfect (of course any opinion is subjective).

There is however one complete certainty, the dishes are too small. I don’t want to leave feeling like the fois gras I just ate but I do want to feel satisfied. Honestly, I raided the hotel snack bar when we got back. Every course is literally a tiny taste which is fine for 1st and even 2nd but I’d like the main to be fulfilling, not just a taste.

I have no doubt that they will once again reach their former glory under David but it may just take a little time.

All and all, a great night and highly recommended, just make sure you are not close to your credit card limit and ensure you have a snack before you go.

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