- Accepts credit cards
- Booking required
- Child friendly
- Eat Out reviewed
- Live entertainment
- Serves food
These days under the experienced hand of Chef Kerry Kilpin who also runs the estate’s other restaurant Bistro 1682, the kitchen continues to turn out delicious food at this upmarket establishment. Classics like the hand chopped beef tartare with truffle remoulade and Melba toast will warm the cockles of any carnivore’s heart, while the Cape Malay fish croquettes with lemon aioli pay homage to their Cape roots by delivering maximum flavour in small portions, just enough for a starter. The sous vide pork belly with rosemary crushed potatoes has the right amount of crunch but the pièces de résistance are the grilled venison loin with potato rösti and the grilled beef fillet with jus Bordelaise, delicious. You will have to go a long way to find a better Amarula crème brûlée, served with churros and chocolate sauce—heaven. As befits one of the finest Constantia wine estates, the list is long and very special with a sommelier on hand to guide you through it all.
Smooth and knowledgeable from staff who have been there for many years.
This relaxed open room has plenty of light coming in from the wall to wall fold back windows that look out on the famous vineyards. An open fire place is perfect for winter.
AND Watch out for specials to relieve the load on your pocket.
Fine dining in the country.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.
Chef Archie Maclean has settled in at Catharina’s, bringing his own flair for only the freshest ingredients used imaginatively. There is nothing tricky about this cuisine, no frills, no pretensions to haute anything, just great food, packed with flavour, always looking good enough to eat. The idea of a little blob of something here, a smear of something else there, and a cube of something that has to be explained to you is totally alien to him.
The lunch menu is delightfully light, with the prawn and smoked salmon ravioli with a delicious dill crème sauce and micro greens taking first prize. Then there is the lovely rich venison gratinata, with king mushrooms, artichoke hearts, capers, parmesan cheese and pickled aubergine. The pan-fried line fish is a knockout, served with smoked paprika potato purée, as is the slow-roast pork belly with broccolini and blue cheese jus.
The chocolate fondant with vanilla bavarois and white chocolate sorbet is an irresistible way to end.
Of course the famous wines of the estate are a must, sitting as one is in the middle of the vineyards from which they spring.
Smooth, knowledgeable and professional.
The Constantia Valley is the home of some of the finest restaurants in Cape Town, some terribly haute and others very user friendly. Here, large glass doors let in plenty of light. Adding to the ambience is light modern wood furniture. On the walls are whimsical cut outs and there is a large open fire place for those chilly days and nights. It is elegant, but very relaxing.
Start off with some of their superb bubbly, which is just the thing to get those tastebuds going.
Eat Out critics dine unannounced and pay for their meals in full. Read our editorial policy here.