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Venues

Bread & Wine

Bread & Wine
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Cost
R365 for 2 courses, R405 for 3 courses
Ambience
Bar scene, Groups, Kids, Special occasions
Food
Fine-dining food, Pizzas
Payment
Amex, Diners Club, Mastercard, Visa
Corkage
No BYO

Critic's review

Zola Nene

Food
Situated on the grounds of the picturesque Môreson wine farm, Bread & Wine is headed by charcuterie master Neil Jewell. The restaurant has a small, concise menu comprising of seasonal ingredients that make up the starter, dessert and main course selection. Diners are given the option of choosing a two- or three-course meal which includes dessert. Diners are greeted with a basket of freshly made bread accompanied by a selection of butters and spreads as well as a bowl of marinated olives. Starter options include the signature menu item of the restaurant which is the charcuterie platter comprising of Neil’s amazing homemade charcuterie – the platter includes Spanish salami spiked with paprika, hazelnut salami, country ham, cured sausages, chunky pork rillettes and crisp flatbread, to name just a few.

If cured meat isn’t your fancy, then the curried sweet potato soup with crispy fried calamari may be more your taste, mildly spiced with red curry paste garnished with fresh vegetables and coconut. For main course, choose from pan seared line fish tagine served with baby vegetables or Karoo lamb cooked two ways with potatoes and waterblommetjies. For vegetarians, butterbean agnolotti pasta with artichoke is offered as a starter and pearl barley risotto with celeriac and mushrooms as the main option. There is also a selection of side dishes on offer should you wish to bulk up your main course, try the cous-cous fritters or the celery and truffle purée for sides that are a little different from the norm.

For dessert, choose either the deconstructed lemon meringue pie served with apple sorbet or a show-stopper crisp Paris Brest with chocolate mousse and coffee jelly served on a wooden tree stump. For those without a sweet tooth, a cheese board comprising an assortment local cheeses served with chutney and homemade crackers.  The meal is completed with an assortment of homemade petit fours – nut toffees, almond cookies, date balls and biscotti.

Drinks
The wine list consists only of Môreson wines to order per glass or as a bottle. Wines are also offered to purchase by the case at cellar prices.

Service
The service staff members are friendly and attentive.

Ambience
On warm days when the sun is shining, tables are set under the trees for perfect alfresco dining, giving you full view of the lemon trees and vineyards. The restaurant is very child-friendly, with the restaurant supplying toys for kids. There is plenty of space for them to explore and run around in the garden in safe view of their parents.

And…
Bread & Wine offers both bread- and charcuterie-making courses, which vary in price and time depending on your selection. The bread course includes a baking masterclass as well as wine tastings and lunch. The charcuterie course is a two-day affair hosted by Neil Jewel himself.

(August 2017)

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

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User reviews

  • Our family has always loved Bread & Wine - the beautiful location, the wines, Neil Jewell's charcuterie platter... booking a meal here has always signalled a very special occasion. So for my mom's 75th last weekend, my sister booked a weekend for all of us in Franschhoek, and lunch at B&W. To say it was a disappointing is like saying Donald Trump is a harmless buffoon. Disclaimer: I am no internet troll, I'm writing this as a serious food nerd who has always ALWAYS loved B&W's simple, pared down, totally delicious food. I was genuinely pained at what we were served. I was sad. Sad for my sister who had planned this special occasion and sad for my mom who had such happy expectations of the meal (the weekend was still a triumph). Food isn't supposed to make you sad. Firstly, there was no charcuterie platter on the menu at all. This should have tipped me off, but there was coppa with buffalo mozzarella, so maybe it will be OK, I thought. There was also chargrilled octopus with potato and chermoula - and knowing the style of food I'm used to at B&W I hoped it would come close to the simply-grilled, caramelised and smoky deliciousness of the first real octopus I ever had in Turkey. It didn't. The coppa was served with a mozzarella "pannacotta" of sorts on a bed of totally unnecessary, overworked greens. Hm. I was told the octopus was cooked sous-vide (to keep it tender) and then grilled (good plan), but any semblance of chargrilling was entirely lost under a blanket of "potato" goo. As a result the tentacles were slimy and because they were chopped into small pieces they mingled unpleasantly with a layer of oily peppers and unidentified greens that turned up at the bottom of the dish just when you thought you were safe. I couldn't finish it. This is unusual for me. The rest of the meal was equally out of character - slightly undercooked quail topped with a strangely unappetising piece of crispy "skin" with a hole in a worrying position; totally undercooked leeks in the risotto and a semi-freddo full of the kind of inexplicable textures you'd rather forget. After the octopus and the quail I didn't order dessert (I was too afraid), but the same textures and weirdly unappealing flavours turned up in the complimentary petit fours... I know, I know – no one forced me to try all of them, but who can resist a free petit four? I don't want to labour the point. Perhaps I already have, but it was as though a strange fine-dining curse had been placed on the kitchen that day by the Lord Voldemort of restaurants. That's the only way I can explain it. I hope it will pass.
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  • We had lunch at Bread and Wine at Moreson wine estate following a wine tasting. We chose the 2 course option with starters of a bruschetta with aged ham, mozzarella and lemon, and egg pappardelle with asparagus. Both were very good dishes the pasta very light and the ham full of flavour. For mains we had seared yellowtail and the risotto and quail dishes. The quail was cooked beautifully and the risotto was pearl barley not the usual rice and included turnips and leeks. The yellowtail had a fantastic crispy skin and the puree was delicious. This was all followed by complimentary petit fours. The wine tram does call at Moreson but this time we drove so i had just one glass of Miss Molly sparkling wine named after their beloved Weimaraner.
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  • excellent venue. child friendly. brilliant wine and amazing food. curry souce with yellow tail highly recommended. rump soft as butter. children’s pic and mix platter is refreshing and recommended. wine complements the food and atmosphere. my kids loved the place.
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  • Lunch at Bread & Wine on Sunday was, quite simply, sublime! The service in particular was outstanding: genuine, informative and friendly. It didn't feel as if staff were reciting a menu, but rather had an inherent understanding of each dish and wine. The food was fresh and delicious, and dining in the courtyard under the leafy oaks on a hot Franchhoek day made it taste all that much better. The lovely little treats served with the bill (peanut brittle, homemade wine gums and chocolate truffles) were the perfect cherry on top.

    The only critique is that the meal was perhaps a little rushed (we could have had a longer, lazier lunch rather than be served our starters and mains so close together) but perhaps that was our fault for not communicating this to the waitress. We will be back!

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Facilities

  • Accepts credit cards
  • Booking required
  • Child friendly
  • Eat Out reviewed
  • Functions
  • Parking
  • StreetSmart affliated

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