Tuesday, November 3rd, 2015
Reviewed by Graham Howe
Celebrating twenty years at the helm in 2016, chef patron Harald Bresselschmidt has made his restaurant one of the Cape’s top gastronomic destinations. His menus showcase signature South African ingredients, applying classic French technique with a contemporary Asian spin to bring out the yin and the yang on the plate. A perfectionist, he combines seasonal flavours and textures in a subtle way, creating dishes where the whole is greater than the sum of the parts - and always in perfect harmony. Start with duck ham with savoury grape strudel or a composition of three textures of fish, move onto mains of trio of Karoo lamb and finish with a legendary chocolate fondant. The main ingredient is always the star – enhanced by exotic dressings, garnishes, pastes and sauces. Expect an earthy accent from offal (lamb kidneys, sweetbreads and liver) to venison and rabbit. Vegetarians are spoiled by gourmet compositions such as the signature aubergine soufflé, (and?) caciotta ravioli, a potpourri of vegetables scented with Kalahari truffle from the restaurant’s own Stellenbosch garden.
An award-winning wine-list tempts with top champagnes, MCC, German Rieslings, rare vintages and chef’s own Aubergine house wines specially chosen to complement the cuisine.
Top-notch, from the sommelier’s advice on food and wine pairings to professional service from knowledgeable servers.
Intimate and sophisticated, in a 1830’s townhouse with sash windows and warm wooden floors and tables transformed into a contemporary space of chic textures.
Pick a table to match the season and your mood – on the garden terrace under the palms, on the romantic mezzanine level, the annexe or the plush main dining room.