Ilse van der Merwe
Chef Neil Jewel is acclaimed for his uncomplicated seasonal menus that change “on a whim”. The menu provides a choice of a two-course (R365) or three-course (R405) feast with choices between 6 starters, 6 mains and 4 desserts. With a restaurant name like “Bread and Wine” you’re right in assuming they do both exceptionally well on this estate. The complimentary generously portioned warm bread basket (also including a seedy banting cracker) with condiments like smoked butter, whipped beef fat and anchovy & garlic dip is an exceptional treat and not to be missed. Innovative starters like the drop-dead-tender char-grilled octopus with rice sponge and XO sauce will delight seafood lovers, and Neil’s chicken rillette with brioche, warm mayonnaise and watercress is a testiment to his charcuterie and preserving skills. Or try the marinated aubergine salad with garlic nougatine for a vegetarian option.
For mains, meaty options like the Boschendal beef short rib with bone marrow and beetroot juice will hit the spot, or opt for the pan roasted Impala loin with hibiscus and punchy sweet and sour pumpkin. Vegetarian options include roasted eryngii mushrooms with polenta, parmesan custard and baby leeks - rich in umami.
For dessert, try the pink grapefruit cheesecake with Breton crumbs and yoghurt sorbet, or opt for the Paris brest with apple, ricotta and heavenly salted toffee ice cream.
Bread and Wine’s wine list offers the full range of Môreson Estate wines, some also served per glass. Not to be missed is the Môreson Mercator 2015 - a spectacular chardonnay that they are well known for. Or start your lunch off with a bottle of vivacious Miss Molly MCC.
Service is professional, welcoming and very friendly.
It is impossible not to be mesmerised by the tranquility and beautiful surroundings of Môreson Estate. Sitting in their courtyard, you are almost surrounded by lemon orchards hanging heavy with fruit. A stream runs peacefully along the side of the restaurant and large leafy trees provide ample shade. Once settled at your table in the courtyard (weather permits) with a glass of bubbly or chardonnay and their characteristic generous bread basket, it is difficult to imagine a more perfect countryside spot to be in.
Best for a slow lunch after doing a wine tasting next door, with a group of special friends or family. They have a clever kids menu (designed by Neil and Tina’s kids for kids), consisting of a homemade lemonade and choices of main course and dessert for only R76.
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.
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.
The service staff members are friendly and attentive.
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.
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.
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