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outside at The Grande Roche
a dish prepared and served at Bosman's

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, Diners Club, Mastercard, Visa
Write a Review

Critic's review

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.

  • Ambience
  • Service
  • Food
  • Greg Landman

    Food
    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.

    Wine
    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.

    Service
    Friendly and attentive but their training should perhaps be improved.

    Ambience
    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.

    And...
    The Bistro Allegro serves a lighter cuisine in the summer months – do enquire.

    (September 2016)

    Eat Out reviewers dine anonymously and pay for their meals in full. Click here to read our editorial policy.

    • Ambience
    • Service
    • Food
  • Greg Landman

    Food
    The Chef here is by Michelin trained Roland Gorgosilich 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, served with homemade bourbon vanilla ice cream, is a comforting way to end.

    Drinks
    An award winning wine list with many of the Cape’s best wines, and others from further afield. Ask for it if it is not offered.

    Service
    Service is friendly and attentive but training needs to be watched.

    Ambience
    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.

    And...
    The Bistro Allegro serves a lighter cuisine in the summer months – do enquire.

    (September 2016)

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

     

     

    • Ambience
    • Service
    • Food

User reviews

  • Top Service, top fine Dining, top wines. Best Dining on our SA Trip.
    • Ambience
    • Service
    • Food
  • 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.
    • Ambience
    • Service
    • Food
  • P8
    • Ambience
    • Service
    • Food
  • 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.
    • Ambience
    • Service
    • Food

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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