Venues

Buitenverwachting Restaurant

Buitenverwachting Restaurant
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  • Phone Number 0217943522
  • Location Buitenverwachting, Klein Constantia Road, Constantia, Cape Town
  • email restaurant@buitenverwachting.com
  • Website URL http://www.buitenverwachting.com
  • Opening Hours

    November to April: Lunch 12noon to 2.45pm (last orders) Dinner 6.30pm to 8.45pm (last orders); May to October: Lunch 12noon to 2.30pm (last orders) Dinner 7pm to 8.30pm (last orders)

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Cost
R210 avg main meal
Ambience
Comfy & casual, Contemporary cool
Food
Modern
Payment
Amex, Mastercard, Visa

Critic's review

Bernadette le Roux

Food
Consistency is the name of the game here, with renowned Austrian-born chef Edgar Osojnik having been at the helm for the past 20 years. There is something for everybody on the food front, from the ‘rustic affairs’ menu to the fine-dining ‘indulge’ page. There are hints of the chef’s heritage, with dishes such as the traditional wiener schnitzel (served with lemon and potatoes any which way), as well as innovative French-inspired fare such as duck foie gras with berry jelly and pan-roasted scallops with a twist (namely kohlrabi-lettuce puree, sweet melon and yuzu foam).

Stand-out dishes include the springbok two-ways: loin and prune-rolled fillet with port-wine sauce, almond-crème-fraiche potato, baby beets, celeriac and vanilla-confit baby carrot, and the signature Caesar salad with pan-fried Norwegian salmon. Little treats from the kitchen abound, from a welcome amuse bouche to palate cleansers, heavenly breads freshly baked in-house and sweets after dessert. With many newer restaurants popping up in the Constantia Winelands it’s easy for this one to be overlooked, but it deserves some serious attention.

Drink
Listed wines are not cheap. A carefully selected variety of excellent wines is a good reflection of estates around the Cape but by-the-glass options are few and far between. Outstanding coffee is roasted on-site at Buitenverwachting.

Service
Service is a family affair, with Chef Edgar’s wife at the front of house and their son working the tables from time to time. Patrons are made to feel instantly welcome and at home.

Ambience
The mountain-facing covered terrace is where you want to be. Sweeping views across Constantiaberg towards Silvermine and Elephants Eye try hard to distract from the food. Interiors are comfortable with wicker armchairs, reed ceilings and a neutral colour palette.

And…
Relaxed, deli-style lunches and informal breakfasts are available at CoffeeBloc in the courtyard next door and the Buitenverwachting picnics have reached almost iconic status (bookings are essential in summer).

(September 2016)

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

  • Ambience
  • Service
  • Food
  • Bernadette le Roux

    Food
    Consistency is the name of the game here with renowned Austrian-born chef Edgar Osojnik having been at the helm for the past 20 years. There is something for everybody on the food front from the ‘rustic affairs’ menu to the fine-dining ‘indulge’ page. There are hints of the chef’s heritage with dishes such as the traditional wiener schnitzel served with lemon and potatoes any which way as well as innovative French-inspired fare such as duck foie gras with berry jelly and pan-roasted scallops with a twist (namely kohlrabi-lettuce puree, sweet melon and yuzu foam).

    Stand-out dishes include the springbok two-ways: loin and prune-rolled fillet with port-wine sauce, almond-crème-fraiche potato, baby beets, celeriac and vanilla-confit baby carrot; and the signature Caesar salad with pan-fried Norwegian salmon. Little treats from the kitchen abound from a welcome amuse bouche to palate cleansers, heavenly breads freshly baked in-house and sweets after dessert. With many newer restaurants popping up in the Constantia winelands it’s easy for this one to be overlooked, but it deserves some serious attention.

    Drinks
    Listed wines are not cheap. A carefully selected variety of excellent wines is a good reflection of estates around the Cape but by-the-glass options are few and far between. Outstanding coffee is roasted on-site at Buitenverwachting.

    Service
    Service is a family affair with Chef Edgar’s wife at the front of house and their son working the tables from time to time. Patrons are made to feel instantly welcome and at home.

    Ambience
    The mountain-facing covered terrace is where you want to be. Sweeping views across Constantiaberg towards Silvermine and Elephants Eye try hard to distract from the food. Interiors are comfortable with wicker armchairs, reed ceilings and a neutral colour palette.

    And…
    Relaxed, deli-style lunches and informal breakfasts are available at CoffeeBloc in the courtyard next door and the Buitenverwachting picnics have reached almost iconic status (bookings essential in summer).

    (September 2016)

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

     

     

  • Priscillia Urquhart

    Food
    Buitenverwachting Restaurant, situated in the famed Constantia wine valley, has created a gastronomic reputation thanks to the deft hand and palate that is Chef Edgar Osojnik. Using his Austrian roots to good measure, he has created “retro-style” cuisine that has taken the restaurant to new heights. The ostrich carpaccio starter with roasted butternut is delicate yet satisfying, served as it is with saladini-mesclun leaves, sweet pumpkin pesto and a raspberry dressing that complements the ostrich perfectly. And just for extra finesse, a whiff of truffle Parmesan air to complete this masterpiece. Other starter options include tomato risotto served with pan-fried chorizo, and Edgar’s signature Caesar salad with pan-fried Norwegian salmon. The starter items can also be ordered as main course options. The menu is cleverly divided into Light & Easy, Rustic Affairs, Indulge and Desserts categories. It’s impossible not to indulge with selections such as grilled Tri Tip steak with Café de Paris butter in a red wine shallot sauce; lemongrass pan-fried seafood with laksa sauce; pan-fried loin of blesbok in an orange port wine sauce, and pan roasted line fish on rissotto nero. Another good option is the fillet steak wrapped in a bone marrow crust, beautifully plated with potato crisp, broccoli, cauliflower and deep-fried baby leek. The fillet, rendered to perfection and blanketed with the bone marrow crust, is a kitchen coup for Chef Edgar. The dessert offerings are sinful and you may not get past the first temptation of the Buitenverwachting chocolate variation. An imaginative platter of chocolate fondant, caramel ice cream in a chocolate cone, Gianduja phyllo parcel, chocolate grand piano with crocante parfait, white chocolate mousse in baumkuchen, and just to finish you off, orange parfait in a milk chocolate ring. Other dessert artistry includes rhubarb soufflé in a glass, apricot ice cream set on sautéed apricots, and a vanilla panna cotta with strawberry-balsamico sorbet.

    Drinks
    The Buitenverwachting wine estate is an award-winning establishment and appropriately serves carefully selected home-grown vintages to complement the the menu. The sommelier provides superb advice on food and wine pairings and is gracious in offering tastings before deciding on your wine for the evening.

    Service
    Excellent service with some of the best trained waitrons in the industry, who are knowledgeable, friendly and accommodating. They are cued for serving, clearing, and being in just the right place as you look up for assistance or advice. A lovely touch to a five-star dining experience.

    Ambience
    Muted modern meets centuries’ old tradition in the original thatch Cape Dutch “werf”, with the classic backdrop of the Constantiaberg vineyards completing the scene. Thoughtfully considered spaces between the tables provide intimacy and blended acoustics, especially during fully booked meals.

    And…
    If you can’t get a restaurant booking, CoffeeBloc, which shares the fountain courtyard, offers delicious meals throughout the day in a more relaxed and informal setting. Booking is essential.

    (August 2015)

  • Graham Howe

    Food 
    After two decades, Austrian chef Edgar Osojnik continues to create mouthwatering à la carte and set degustation menus which demonstrate a mastery of classic culinary techniques with a continental spin on South African ingredients. Chef’s artistry preserves the natural tastes and textures of fresh seasonal produce, enhanced by classic sauces, foams and reductions, elaborately presented on the plate. Old-school standards are faithfully reproduced, from Chalmar steak tartar served at the table with all the trimmings, to Edgar’s signature Caesar salad with salmon, poached quail eggs, anchovies and croutons. Expect a novel spin in the use of local ingredients like venison and lamb – from springbok with poached red pear, roots and tubers in hanepoot chutney, to kudu entrecôte in a port wine sauce with potato fricassee. The main ingredient is given a posh makeover.

    A lighter, more rustic lunch menu tempts with traditional wiener schnitzel and potato salad, fish ’n chips and homemade gnocchi carbonara. The eatery caters for vegetarians and pescatorians with a variety of gourmet dishes. Make sure you leave room for one of their spectacular desserts – a signature chocolate composition of six exquisite delicacies from fondant and phyllo parcel to parfait and white chocolate mousse await.

    Drinks 
    They offer an award-winning list of wines from the estate’s own vineyards (including their legendary own sauvignon blanc, MCC and Christine blend) and others from Constantia and beyond. Served by with aplomb and in fine glassware by a sommelier.

    Service 
    Impeccable: from server advice on the chef’s signature dishes and food/wine pairings, to attentive waiters who brush the crumbs from the crisp white linen.

    Ambience 
    Sophisticated, with a relaxed tone by day and intimate fine dining feel under the chandeliers by night. A table on the terrace affords dreamy views of vineyards and mountain from the light, airy and elegant dining room under the beams and thatch of the old manor house.

    And…
    Try the divine pastries, pâtes and sacher torte cake on the epicurean breakfast, lunch and tea menu in the cosy new Coffee BloC and courtyard. Over the summer months, the estate serves a legendary picnic on the lawns under the oaks.

    (July 2014)

  • Set on an historic wine farm, this a beautiful location offers warm atmosphere and great service with views of the vineyards. It continues to draw the cognoscenti who know a good thing when they see it. An excellent winelist features Buitenverwachting gems and those of other estates, too. Highlights include the Caesar salad; grilled loin and cutlet of springbok; roasted butternut with mesclun leaves and springbok wontons; roasted pork belly; and wiener schitznel. (EO mag 2014)
  • Food
    Buitenverwachting is arguably one of the best wine estate restaurants and its winter special menu, combining Asian and continental influences, is a winner. Indulge in starters such as roasted butternut with mesclun leaves and springbok wontons; medium-rare Chalmar sirloin served with a chap chae salad (fine Asian noodles); and a Vietnamese spring roll. For mains try the roasted pork belly, which is melt-in-the-mouth perfection; the pan-fried calf liver in a calvados sauce; or the line fish of the day. At R175 for two courses and R225 for three courses, with a complimentary glass of wine with each course, this is a destination restaurant not to be missed. Temptations on the à la carte menu include the wiener schnitzel; roasted lamb noisette and grilled cutlet; and the assiette of springbok. For dessert go for the chocolate variation (oh so sinful and delicious), vanilla panna cotta, crème brûlée and malva pudding served with crème Anglaise.

    Wine
    The estate wines are a natural selection to accompany the stunning menu. Try one of the Buitenverwachting grappas as a great way to finish off the meal; the pear flavour is highly recommended. Sadly, Buitenverwachting has run out of the fabulous 1769 dessert wine.

    Service
    Efficient, professional and attentive.

    Ambience
    Muted tones of whites and creams add a wonderful quiet sophistication to the panoramic views of the vineyards and mountain range that sweep across the estate.

    And...
    For something different, the Tapas and Winzer platter is one of the best around town. (PU, October 2012)
  • Priscilla Urquhart

    One of the best restaurants on the Constantia wine route, for the food, ambience and fantastic views of the vineyards. I have never been disappointed. Recommended for a lazy, long lunch of roasted butternut with mesclun leaves and springbok wontons, the roasted pork belly, or the wiener schnitzel. (July 2013)

User reviews

  • This really did not live up the standards I expect from a high quality restaurant. The food simply wasn’t flavourful and the elements on the plates did not work together as a whole. I’ve gotten a lot better for a lot cheaper. The starters were acceptable but not good. I had the ostrich Carpaccio with butternut. The dish as a whole lacked flavour and it was served with some unidentifiable pink mouse. The butternut did not really add anything to that dish. My husband ordered the gravlax. This was closer to sashimi than an actual gravlax. While I can understand the philosophy of letting natural ingredients shine, you would expect some form of cured character. My main was the line fish on Risotto Nero with bouillabaisse foam. The dish was under seasoned and element on this plate really delivered on flavour. My husband’s Lemongrass pan-fired seafood with Laksa sauce was the worst dish of the night. Some of the fish was mushy and extremely unpleasant. The dish was served on a bed of overcooked, mushy noodles. I had the rhubarb soufflé in a glass as dessert. The rhubarb soufflé was the only real success of the night. However, it did not really go with the other elements on the plate – the sourness completely overpowered the vanilla pecan nut ice cream. I ended up first eating the soufflé and then eating the sweet elements on the plate. I would not return nor recommend this restaurant to anyone else.
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  • We took visitors from Toronto to lunch at Buitenverwagting in Constantia.

    My starter was the Layered Pepper, Aubergine, Zucchini, Tomato and Creamy Feta with Rocket, Basil Pesto, Olive Tapenade, Pine Kernel-Parmesan Shortbread and Balsamico. Olives of various colours surrounded the dish, which was fresh, very tasty and scrumptious. A light starter for my main course. I paired this with their chilled Buitenverwagting Pinot Noir Rose wine.

    My main course was an absolute delight (best I've had in a long time) roasted shoulder of lamb - crusty outside and pink inside. Tender and oh, so delicious - mouth waters just to think of it now. Then as a surprise there was rack of lamb as well - 3 lovely little perfectly cooked chops also crispy on the outside and pink inside. On the side was a potato croquette, crisp long beans, spinach, soft roasted garlic on top of the sliced roast shoulder of lamb and on the other side, puréed peas and whole cooked peas. A tasty wine jus completed this appetizing, well presented, tasty dish. I quaffed it down with a carafe of Buitenverwagting Cabernet Sauvignon.

    My wife's main was the Kudu Entrecote Strindberg Style served with a Port Wine Sauce and Sweet Corn, Beans, Bacon and Potato Fricassee. The grilled Kudu was rare with a potato mash in a cooked potato basket, surrounded by a wine jus sauce with crisply cooked mealies and beans, cut up roasted potatoes. She said it was wonderful and I tasted it too - she was correct it was full flavoursome - a strong flavour. But I preferred my lamb which had such subtle flavours compared to the crusty Kudu.

    Our visitor had the Pan-fried Wild Argentinean Prawns to start (looked good & he was
    happy) and Fish and Chips for his main. The 2 thick pieces of deep fried Hake were perfectly battered. The others shared a fresh garden salad as a starter and each had beautifully grilled Kingklip as mains served with Berries, Mash and Squash. They practically licked their plates clean. This was accompanied by a bottle of rose coloured Pinot Noir grown and bottled from the terroir outside our tall glass windows.

    Every dish was beautifully served and delicious in taste. The Terrace where we ate overlooked the vineyards and a better lunch could not have been asked for - it exceeded expectation as the name implies, it stood up to its name and reputation – “buitenverwagting".

    As an accompaniment to our coffee, very tasty and beautifully crafted Petit Fours were served with compliments from the Chef.

    So here’s my rating out of 5 stars –

    1. Pushing culinary boundaries: tantalizing taste buds - ***** 5 stars
    2. Ambiance - ***** 5 stars
    3. Wine - **** 4 stars
    4. Service - *** 3 stars

    Overall would we come again - a resounding, "yes".

    The bill came to R1 800 including tip for the 5 of us.
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  • The food was excellent and the staff went out of their way to make us feel special after getting engaged on the estate. Super!

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  • A pertinent comment written by a user from another restaurant review site, "Please Buitenverwachting! Give it a rest. These obviously fake reviews are not enhancing your reputation." Unfortunately the perfect spelling and grammar, as well as the frequent flourish of the exclamation mark at the end of every 'review', support this argument. Sad!

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  • Good to be here! Great! Thanks!

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  • Great food and professional service.

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  • Food was magnificent! Surrounding exquisite!

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  • A magnificant oasis, found by accident, and must be seen.

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  • Excellent service and delicious food!

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  • Outstanding value, wonderful location, exceptional food.

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  • Very enjoyable.

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  • The setting is beautiful, a flute of sparkling wine on arrival set the tone for the whole evening. Every item we ordered was a piece of culinary art. The chalmar beef fillet with bone marrow crust was melt-in-the-mouth tender with the wonder crunchy crust. Excellent wine selection.

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  • Excellent food, fabulous staff and scenery amazing. A piece of heaven.

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  • Out of this world! Hospitality at its best. Food irresistable! The chef is a wonderful host.

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  • Great! Favourite! Loved the food and Donovan.

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  • A food journey. Attention to detail (food and service). A build-up of taste sensations. True class, no other like it.

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  • Outstanding food! Husband says "great".

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  • We enjoyed it very much! We'll come back, surely.

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  • Good service and nice view.

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  • Excellent. A hidden gem. Can't believe we have lived in Cape Town for 3 years and have never come here before.

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  • Delicious food, lovely setting, wonderful wines.

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  • Beautiful food, exceptional service, gorgeous location. Everytime!

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  • Fantastic food, wine, service and ambience - everytime!

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  • A beautiful experience - the views, service, wine and food were amazing.

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  • We came here as we were lost - what a fabulous accident. Magnificent. Appropriate words fail us.

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  • Excellent Service - thank you. To the chef - tasty, good balance in all dishes, even the tiniest. 'Dankie'.

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  • Excellent service and food. Glad to know so many tourists get a great impression of South Africa.

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  • After an extensive evaluation of the local restaurants, my husband and I chose Buitenverwachting to have a special function last year. We were looking for a top restaurant that had an area for a DJ and dance floor. Our wish list was for really good food, good service and good decor for 120 guests. We also wanted adequate (and safe) parking space for our guests. Buitenverwachting couldn't have been more accommodating - the food was superb, the service excellent and the evening a great success. This year, we needed a venue for a special breakfast for 75 guests. Buitenverwachting won hands down over the other top restaurants because of our experience last year. Once again, the good food, the service, the decor and the entire experience was superb. We will certainly be back!

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  • I had family from Joburg staying with me and we booked a table for 4 one evening in April for 21,00. We love this restaurant and go there when ever my family comes to visit as they love it just as much. It was 21,00 and we were going to be a little bit late (5 minutes maximum) so I phoned the restaurant just to let them know to be rudely told that it's a problem because the kitchen is closing, if not already closed! When ever we go there we don't finish dinner before 23,30 so I have no idea how the kitchen could be closed at 21,00, especially when I made a reservation and they knew we were coming! Very very disapponted!

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  • Buitenverwachting - absolutely amazing food and service. Caesar salad was the best I have ever had.
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  • To make a long story short, Buitenverwachting was a total disappointment. We were looking forward to a nice and relaxed Sunday brunch, but after being placed in a dark and noisy corner in the back of the restaurant the enjoying-a-nice-lunch-in-the-vineyard feeling went away quickly. When intervening with the Concierge we got turned down in quite a rude and arrogant manner. The selection of food was rather poor. A few dishes were widely spread over the buffet to make it look more. The waitress was nice and helpful though. However, that did not help the impression that client at Buitenverwachting appear to be seen as a paying nuisance rather than an appreciated guest. At the end we had to return the bill twice until it was right. In our opinion Buitenverwachting is very much overrated and the management is at least questionable. Under no circumstances would we go back there ever again.
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  • Buitenverwachting Restaurant doesnt disappoint. The food is a pleasure, the service exceptional (professional, courteous, friendly and unobtrusive) and the ambience and atmosphere, now that the restaurant has been renovated, is classically elegant without being at all stuffy. Edgars Classics, in particular, remain just that - classic - skilful and tasteful flavours brought together harmoniously, leaving the palate pleased and begging for more. His trio of soups and his Buitenverwachting Chocolate Variation are just superb!Well definitely be going back again - and again!
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  • Dear Rihann, thank your very much for taking your time to share your opinion with us. We truly appreciate any feedback from our patrons. Hope your received my email. Warmest Regards, Carmen
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  • We have been annual patrons of this restaurant for several years now. In 2000/2001 the food was exceptional and a real extraordinary treat. With the last two visits (September & December 2007) we were a bit disappointed in the lack of new creations on the menu. It seems that it is the same menu that keeps on getting repeated. Although the food was good on both occasions, we would like to see maybe a couple of new additions to the menu.
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  • Absolutely fabulous. flavoursom food and wine
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Facilities

  • Accepts credit cards
  • Booking required
  • Child friendly
  • Cocktails
  • Dinner
  • Food
  • Functions
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • StreetSmart affliated
  • Wheelchair
  • WiFi

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