Chef Jonathan Galgan rules the roost at this stylish new Southern Peninsula venue. Based on good local produce, every dish is a carefully balanced composition of ingredient and technique, taste and texture; handcrafted in the slow food tradition. No short-cuts being taken in the kitchen shows, in classic combinations like charred asparagus with soft farm egg; cauliflower and tarragon soup with pernod flambéed prawns.
The starters are particularly creative, ranging from soft-shell crab complemented by umami flavours of yuzu mayo and toasted nori, to home-cured salmon with smoked butter sauce. The menu changes with local market produce, artisanal growers and the seasons. The flavours are earthy and robust – from slow-braised pig’s cheeks with polenta to springbok shank with smoked vanilla mash and slow-roasted pork belly with quince and apple compote. The main ingredient is enhanced by gourmet garnishes and sauces, and is exquisitely plated, a delight to the eye and the palate. The farm charcuterie and cheese platters are also very good – all showcased on the weekly market – although on the pricey side.
The renowned cool-climate white wines of this ground-breaking cellar are available by the glass and bottle.
Relaxed fine dining in a smart glass house interior or there's also the elevated deck set in the vineyards, with dreamy views of sea and mountains.
Smart and professional wine and food service with good advice on signature dishes, ingredients and preparation.
Enjoy the popular Thursday evening market where you can sample the best of the restaurant fare, along with a smorgasbord of ethnic food stalls run by local producers.
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