The Chef here is Michelin-trained Roland Gorgosilichm, whose cooking thankfully has avoided becoming too precious for its own good. The home-cured duck breast starter is deliciously rich, served in small slices and splashed with a blue cheese dressing on a bed of the freshest Lolo Bionda lettuce, nice and crisp, as if straight from the garden. Another starter worth ordering is the Chalmar beef carpaccio, sliced so thin one can almost see through it. This is served with the cutest sun-dried baby tomatoes, caper berries and plenty of marinated wild rocket leaves.
The free range duck leg confit makes a hearty main, served with red cabbage purée, Brussels sprouts and Austrian bread dumpling – very Eurocentric. A great alternative is the osso buco, slow-braised and served with baked polenta praline, sautéed baby marrow and tomatoes. The slow-braised pear compote, charmingly called Ofenschlupfer, a classic German dessert, is served with homemade bourbon vanilla ice cream and is a comforting way to end.
An award-winning list with many of the Cape’s best wines and others from further afield. Ask for it if it is not offered.
Friendly and attentive but their training should perhaps be improved.
This is an old Manor House, one of the most beautiful in the Cape, with plenty of wood and crystal chandeliers, delightfully offset by a bronze statue of a buxom lady as one enters. Very elegant, with flatware from Villeroy and Boch. Outside on the terrace overlooking the distant mountains is first prize when the weather is good.
The Bistro Allegro serves a lighter cuisine in the summer months – do enquire.
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