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