Venues

Bosman’s Restaurant at the Grande Roche Hotel

Bosman’s Restaurant at the Grande Roche Hotel
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  • Phone Number 021 863 5100
  • Location Grande Roche Hotel, Plantasie Street, Paarl, Winelands, Western Cape
  • email restaurant1@granderoche.co.za
  • Website URL http://www.granderoche.com
  • Opening Hours

    Breakfast: Monday to Sunday 7am to 10.30am

    Lunch: Monday to Sunday 12noon to 2pm; High Tea: 3pm to 5pm (booking essential)

    Dinner: Monday to Sunday 7pm to 9.30pm

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Cost
avg main meal R280, R485 for three-course set menu, R585 for four-course set menu
Ambience
Classic elegance
Food
Fine-dining food, International
Payment
Amex, Mastercard, Visa

Critic's review

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.

     

     

  • Hetta van Deventer Terblanche

    Food
    Bosman’s is known for formal dining created by a brigade of skilled chefs, and after all these years they still do not disappoint. They stay purist in their menu choices, presentation and way of serving. The menu changes seasonally but starters may include delicacies such as luxurious pan-fried crayfish tail, served with a silky avocado crème and a touch of tandoori spice. Main courses such as roast kabeljou with sea scallop, pork belly and braised onions, or dry-aged rib eye with port wine-onion compote and creamy sauce charcuterie are prepared to perfection and artistically plated. Expect to find some of the chefs’ favourites from their respective home countries, such as Austrian bread dumplings and Wiener Schnitzel, on the bistro-style menu. Desserts offer a good balance of seasonal fruit and decadence, the latter celebrated with chocolate, cream and caramel. The cheese board will delight cheese aficionados with a good selection of local and international cheeses.

    Drinks
    This is one of the best wine list compilations in the country, covering South African as well as international wines. Wine prices ranges to suit every pocket and a sommelier is on hand to recommend and advise. Selected wine by the glass is priced from R35 and up.

    Service
    Staff members convey old school charm without being pretentious. Service is slick, unobtrusive and professional.

    Ambience
    It’s a formal interior with touches of shiny brass and sparkling chandeliers. Although the formal dining room is perhaps not an obvious choice for everyday dining, Bosman’s imbues timeless elegance and is a good choice when you really want to experience luxurious dining.

    And..
    Enjoy more casual bistro-style food from Bistro Allegro for lunch, while taking pleasure in the exquisite views over the Drakenstein Valley.

    (August 2015)

  • Eat Out

    Food
    This is classic international cuisine, but with a nice South African touch, in the sense that local ingredients are often the hero on the plate. During daytime, indulge in dishes like beef carpaccio with marinated oyster and baby beetroot, followed by seared yellowtail with wasabi risotto and pickled ginger, finished by a dreamy crème brûlèe with lavender ice cream and poached apples. At dinner time, the tasting menu treats with items like smoked snoek and poached oyster with wild rice, roasted quail breast with spiced sweetcorn parfait, springbok loin with cranberry gel and sage jus, and a very tempting salted caramel toffee log consisting of, among other things, dark chocolate jelly mousse…  If you’d like fewer courses and more choice, opt for the à la carte menu, which also has some intriguing options.

    Drinks 
    Whereas the lunch menu features a short and concise wine offering, dinner comes with a very comprehensive wine list. The latter boasts an informative introductory section about SA’s wines and the different regions, and then the wines are arranged under varietals, and sub-divided into regions. Decent by-the-glass offering.

    Service 
    Smart and professional, with good attention to detail.

    Ambience
    Located in one of Paarl’s grander (possibly grandest?) hotels, the interior and feeling is one of old school glamour and class.

    And...
    Why not make a night of it and stay at the hotel? There are worse things in life than waking up to the sight of the Paarl vineyards.

    (July 2014)

  • Food
    Long one of the places to eat in the winelands, Bosman’s continues to hold sway as a destination par excellence for fine dining. Elegant, relaxed, and about as haute as you can get, the menu does not overpower with a vast range of choices, and still delivers on all counts. Starters include chilled gazpacho with oven-roasted crayfish tail, and truffle-flavoured goat’s cheese with marinated vegetables. Both are irresistible. Carnivores will love the jus-glazed beef fillet or the pan-fried sirloin with mushroom crème and French fries – so simple and so effective. Never has spaghetti carbonara (with spinach and crispy bacon) tasted so good. Trying to choose a dessert will be difficult, but try the chocolate soufflé with caramelised bananas to go out with a bang.

    Wine
    This is an extensive prize-winning list with some of the best local and international options.

    Service
    Slick and professional service from knowledgeable staff.

    Ambience
    The restaurant is very elegant, with gleaming wooden floors, crystal chandeliers and expensive drapes; it’s the kind of place you can linger for hours while being pampered.

    And...
    Should a more casual atmosphere suit you, try the Bistro Allegro. (GL, October 2012)
  • Graham Howe

    Roland Gorgosilich combines classic and contemporary cooking techniques in one of the country’s best degustation menus. I rate the chef as one of the top exponents of fine dining in the classic sense in South Africa. Visit for a blow-the-budget special occasion and order sweetbreads and seared scallops, yellow fin tuna in dashi consommé and the pork belly and black pudding. (July 2013)

User reviews

  • We stayed at Grande Roche Hotel on the 18th and 19th May 2013 and had dinner at Bosman’s Restaurant on the Saturday evening.

    The service was excellent. Wine menu extensive and knowlegable, but unfortunately the portions was very small and the prices were way over the top. Only 4 tables were occupied and that for a Saturday evening.

    Ambience of the restaurant was a bit on the stiff side and with the reception are of the hotel looking onto the restaurant and diners.

    Your money could be spent elsewhere at a better restaurant.

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  • Prices are over the top and portions of food is very small.

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  • Certainly this is the place for an evening. Ours was unforgettable. Spectacular setting (even on somehow misty day) and grand food. I enjoyed both mine kabeljau with ox tail reduction, and perfectly done duck breast and my partner truffled goat cheese was so expertly paired with different kinds of vegetables. Wine advisory was really competent.

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  • Today we had a very nice lunch. The special offer was very, very nice and afterwards we had a coffee inside and listend to the pianist, only the coffee we did not like!

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  • I had a group of Swedish tourists who were totaly blown away. They had eaten fish all over the world but nothing compared to the Kingclip served on the patio overlooking the vineyards - thank you.

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  • Now, this is a great restaurant and the prices are not even that high (if you forget about the wine list). Everybody present had a great lunch, including fried prawns, beef fillet, carpaccio, and desserts. A great wine list, even if not low priced - top selections of the best South African wines (we had a bottle of the 2005 Sadie Family Columella, which was drinking perfectly), along with a top-notch bottle of 2008 Raats Chenin Blanc (the equal of a high quality Loire valley wine for sure). Great service, excellent and knowledgeable sommelier, who provided guidance, and great food.
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  • My wife and I had wanted to try this restaurant for a while now. We were a little detracted to give it a go being a hotel restaurant etc..

    Our expectations were completely exceeded! From the moment we arrived greeted by a friendly Italian restaurant manager. Welcoming staff who are well trained and understand what real service is. We felt we were taken back in time with Geridon trolleys, chandeliers and finally a sommelier with a sense of humour who understands its not about up-selling but about pairing what is best for each dish!
    It is fair to say we are lucky enough to dine out more than most so when we say this was the best we have had in years its a true reflection on how special this evening really was..
    The meal was worth every penny and I cant wait to return.

    p.s - try the kingklip with foie gras on the tasting menu!
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  • We stayed at Grande Roche and went for dinner at Bosman’s the evening of our stay there. We’ve eaten at Bosman’s before and the dinner we had did not disappoint at all. My husband & I have eaten at various other establishments of the same calibre, but was immensely surprised by the food and service we had the evening, as we did not expect it.

    The service is impeccable with everyone from the waiter to the sommelier and manager waiting around the tables and ensuring that everything is perfect. Never something not correct. What surprised us even was that after each course, a new napkin would be placed before you to use for the next course. Impeccable!!!

    The food was as brilliant as the service, as we were wondering if Bosmans might not fall under the Top 10 Restaurants for 2011. The new chef knows which combinations works perfectly, and the presentation of the food is something we’ve nog experienced. You might even say that the presentation beats current Top 10 restaurants. What you see in presentation, also happens in flavour, as everything works perfectly together.

    Do yourself a favour and save and go eat at Bosmans. It’s truly a complete, perfect, fine-dining establishment. Not cheap, but worth every penny paid.

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  • I love elegant restaurants and this one dishes up grace in spades. I have not dined here for about a year but it was every bit as good as I remember it from the Horst Frehse days. The newly renovated restaurant has been transformed into a slightly more inviting and welcoming venue with a much more modern and fresh feel. 5 of us sat down for lunch on the veranda on one of those hot Paarl days when the distant mountains turn pink. My spinach risotto with prawn & braised cherry tomatoes was perfectly cooked with the flavour of spinach penetrating each kernel of rice. The 2 club sandwiches were equally well received. Only the Grande Roche can take a reasonably simple sandwich and turn it into a stylish dish and serve it under a cloche. The marinated buffalo mozzarella-tomato salad with basil pesto & focaccia was apparently super fresh, very tasty and substantial.Our waitress Agnashia was very friendly and utterly professional, as was the sommelier who not only recommended a perfectly matching wine, but upon tasting the wine himself, gave the table an accurate description of exactly what was in the bottle and why it would match our dishes perfectly, which it did.This restaurant is not a budget bistro and certainly does not proclaim itself as such, but for sheer indulgence and elegant meals ensconced by consummate professionalism, it will take a lot to beat this grand old damme. I will certainly be back soon.
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  • After a three year absence, an unbooked dinner at Bosman’s at Grande Roche in Paarl earlier this week was an impromptu decision and a disappointing experience.Bosman’s has everything going for it - it is housed in a beautiful manor house, has a captive audience with the Grande Roche hotel guests dining there, it is a 5-star hotel, and it is a member of Relais & Chateaux, an international quality accommodation association. For years the restaurant competed with Le Quartier Francais for first and second place in the gourmet stakes and both were Top 10 restaurants for many years. What is it that has made Bosman’s fall off the Eat Out Top 10 restaurant list completely over the past 3 years or so, and not even make the top 20 shortlist in the past two years, I asked myself. As a local one is surprised when an establishment that sets itself up as the extreme epitome of dining, can treat locals so shabbily. When I walked in, I stood for a while in the entrance foyer, waiting for attention, and finally Edwina van der Westhuizen, the head waiter (no gender specification in her title) arrived. She showed me to a table and immediately asked if I did not want a Bistro menu instead. Was this because I am a local, or because I came on my own? It turned out that Edwina was the most senior person on duty, with all waiters and sommeliers reporting to her. No restaurant management was on duty, despite the restaurant being fully booked, mainly with hotel guests.Bosman’s is unashamedly expensive, more so than maze at the One&Only in Cape Town. It offers a “Harmony of South” menu choice, with mainly seafoods, at R 525 for 4 courses and R 580 for 5 courses. The tasting menu costs R 620 for 6 courses, without wines (Le Quartier Francais’ Tasting Room charges R 550 for 5 courses and R 700 for 8 courses). A vegetarian menu option costs R 320 for 3 courses and R480 for 4. The most glaring deficiency of the evening was that no one came to the table to check on one’s satisfaction with each course, and this is where Bosman’s falls short. The staff seemed static and mechanical, lacking spontaneity, only Tom the German waiter responding to questions put to him. Not one staff member was interested in one’s reason for coming to the restaurant, one’s past history with it, or the motivation for coming to eat there - in fact it seemed that the restaurant staff are totally disinterested in their clients! What was impressive was the spontaneity and service interest shown by the German-speaking hotel receptionist, the only staff member seemingly enjoying her job. The staff’s arrogance at Bosmans, bar an exception or two, is the downfall of this once highlight of gourmet grandeur!
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  • Enjoyed a wonderful Sunday lunch - superb food and service. Just a pity it was quite empty and so a bit quiet.
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  • I have to agree wholeheartedly with the previous view. The restaurant is 3 star dining at 5 star prices - the knowledge and the performance of the sommelier was distinctly lacking and the food disappoints given all the hype. Looking for mamangement to voice ones opinion proved to be impossible. A very disappointing evening from a restaurant that I once held in high esteem.
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  • Food was nice . Bread really very boring.Wine waiter didnt have much knowledge of the wine growing areas in the cape, and all I got when I asked for advise on characteristics of 2 sauv blancs was that they were typical sav blancs!!! . Thats no way to describe wine at this supposed elite level.Service towards the end of the meal drifted away and we were left LOOKING for a waiter so we could pay our bill. Bosmans and relais chateaux or not, your service has large holes in it, a little like the table cloth Im sorry to say.
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Facilities

  • Accepts credit cards
  • Accommodation
  • Alfresco
  • Booking required
  • Child friendly
  • Functions
  • Licensed
  • Parking
  • Smoking
  • Vegetarian
  • Wheelchair
  • WiFi

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