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outside at The Grande Roche

Bosman’s Restaurant at the Grande Roche Hotel

Cost
bistro menu R213, Bosman's menu R340
Ambience
Groups, Kids, Special occasions
Food
Buffet, Fine-dining food
Payment
Amex, Diners Club, Mastercard, Visa
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Critic's review

Food
With his roots in European gastronomy, Executive Roland Gorgosilich offers up a menu of accomplished fine dining. There’s quality local olive oil and fresh bread to start, while you delve into the leather-bound menu rich with classical cuisine.

While the foundations are traditional, the ingredients and flavour combinations are anything but. To start, a terrine of West Coast octopus is served with vinaigrette of capers and mustard, while sweetbreads with a black garlic mayonnaise will tempt the more adventurous. Indulge in a palate cleanser if preferred, but don’t miss out on the excellent duck main course: oven-roasted breast with a rich bean and bacon cassoulet and strudel from duck leg confit (a hit on the lighter lunchtime menu). Line fish and vegetarian options are also on offer, before a compact selection of desserts. Can't decide what to order? There are three, five and seven-course tasting menus available.

This is not a cheap outing, but the quality of ingredients and talent in the kitchen ensure reasonable value for money. The lunchtime bistro menu offers a pared down peek at what’s on offer, and a well-priced bite of Bosman’s.

Drinks
The superb wine list is certainly one more reason to pay a visit, although mark-ups are on the high side. Excellent selection by the glass. A truncated list is offered at lunchtime.

Service
Friendly yet formal. Perhaps not as slick as you’d expect from a five-star property, but it doesn’t detract from the meal.

Ambience
A formal space of floor length white tablecloths and crystal chandeliers. However, the hotel reception desk a few steps from the tables takes away some of the elegance. In summer the best tables are out on the terrace overlooking the vineyards.

Best for…
Special occasions and celebratory dinners

(2018)

Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.

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  • Food
  • Katharine Pope

    Food

    By day, expect a bistro-style meal; by night, chef Roland Gorgosilich turns out fine-dining fare at this hotel restaurant. You can order à la carte but it works out cheaper, if you’re going multi-course, to opt for one of the surprise menus: three courses for R565 per person, four for R680 or R1190 for seven courses.

    The meal kicks off with beautiful bread – a perfect pretzel roll, still hot from the oven – always a good sign.

    From there, an amuse bouche arrives: a pork belly croquette, perfectly crisp, breaks open and pairs beautifully with a sliver of black pudding.

    Starters might be veal sweetbreads with osso bucco ravioli, dramatically plated on black, with a swatch of green pea mousseline. The batter is sadly not as crunchy as it should be, but the flavours are hearty and rich, with sweet-tangy slow-braised onion hearts helping to cut the richness of the sweetbreads.

    For mains, tuck into the likes of sous vide springbok loin – rich with gamey flavour – served with seared wild mushrooms, broccoli and scrumptious morsels of firm Austrian servietten dumpling.

    Dessert might be a snaking Valrhona chocolate cremeux, with gloriously piped chocolate mousse, some smashing mango sorbet and balls of fresh mango. Alternatively, end with a generous cheese selection served with fruit bread compote and butter brioche.

    Drinks

    The wine list is more of a telephone directory than a list, but sommelier Duane Hendricks has a wonderful relaxed, friendly manner, so you won’t be too intimidated.

    There are 76 different wines available by the glass – including some really excellent South African wines. Some are fairly heavily marked up, so don’t be afraid to ask how much you’ll be in for.

    Ambience

    Nestled at the base of Paarl Rock, the Hotel boasts gorgeous views out over the Paarl valley to the haunting mountains on the other side of the valley. The restaurant is situated in the historic Manor House. Inside it’s a slightly old-world, but very stately affair. Think marble, chandeliers and white tablecloths.

    Service

    The hotel’s five-star status means you can expect excellent professional service from career waiters.

    And…
    Arrive early to enjoy a gin and tonic on the gorgeous terrace.

    (February 2018)

    Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.

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    • Food

User reviews

  • We are from Belgium and Germany and must say that the pickled Angelfish was unique. The risotto mushroom was a surprise, positive. You can quickly notice the German influence of the chefs, which is obviously not a bad thing (for us). Recommended. Michelin should include this in their guide. All the best.
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  • Top Service, top fine Dining, top wines. Best Dining on our SA Trip.
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  • The food is out of this world. Chef Roland knows how to create a taste sensation. If you want to treat yourself with amazing food, good wine and a beautiful setting, Bosman’ is the place to dine.
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  • P8
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  • A fantastic experience, food was amazing and the selection of wines were incredible. Thank you Dwyne, Hazel an Major for a memorable night, will definitely be seeing us again.
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Facilities

  • Accepts credit cards
  • Accommodation
  • Alfresco
  • Booking required
  • Child friendly
  • Dinner
  • Dress code
  • Hotel
  • Licensed
  • Lunch
  • Parking
  • Smoking
  • Vegetarian
  • Wheelchair
  • WiFi

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