The kudu Wellington with a rosemary-infused pastry crust is a must, the lamb neck with Kalahari truffle risotto is a treat too, and the pork belly with chardonnay reduction melts in the mouth. Meat is what they do best here – the fish dishes pale by comparison.
The estate’s superb wine at cellar-door prices.
A good, helpful attitude towards complaints will see many a return customer.
The terrace overlooking the dam and lawns is the place to be.
A gourmet picnic is available if you’d like to dine on the lawn. (ML, September 2010)