A seasonal country menu is built around the estate’s iconic wines – which are also used to make many sauces like west coast mussels with Chardonnay beurre blanc. Real country fare is inspired by the terroir of Simonsig’s own vegetable, fruit and herb gardens as well as local wineland growers. Try an artisanal boerewors made by a Stellenbosch butcher – served with sparkling wine mustard and soft-dried Boland peaches. The flavours are big and robust, from Asian-style pork neck with braised cabbage and crispy kale, to deboned lamb rib with earthy turnips and farmhouse mash.
The meaty fare is prominent, from the grills to the burgers – smothered in classic béarnaise and peppercorn sauces. But vegetarians are treated to the piquant combinations and fresh country flavours of salads (baby beetroot with whipped goat’s cheese and roasted parsnip with pineapple vinaigrette) or barley risotto with roasted butternut and pan-fried tofu. Make sure you leave space for a traditional country dessert – pecan pie with buttermilk ice-cream or a winelands cheese platter with preserves.
A showcase for the Malan family’s acclaimed wines by the glass and bottle – with rare vintages and special releases on offer.
The farm flowers on every table are as fresh and sunny as the warm country hospitality of the farm waiters.
This contemporary space is light and airy, with the intimate ambience of a Cape Dutch dining-room filled with heirloom antiques and family porcelain.
Make sure you do a wine tasting before or after lunch – and try a cocktail made from Kaapse Vonkel, the first bottle-fermented sparkling wine made in the Cape.
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