Details, details, details. From the Delft-blue Mervyn Gers underplates bearing the Graaff family crest, to the delicate flourishes on every plate, nothing seems to miss the keen eye of Head Chef Ian Bergh. Not that De Grendel dishes up frivolous food. There’s authenticity in technique and ingredient on every plate, and Bergh takes provenance seriously, but it’s matched by a modern twist that makes dining here a pleasure every time. The menu is deliberately vague, listing ingredients with no indication of what’s been done with them, ensuring each dish arrives as a welcome surprise. Let’s not spoil it here, but rest assured that a starter of salmon, purple carrot and maple crème fraîche is unforgettable, matched only by pork fillet with apple and cider notes. It’s absolutely delicious.
The wonderful list is built around the award-winning De Grendel wines at cellar door prices, with most available by the glass. A selection of ‘friends and family’ estates fill in any gaps in cultivars, while the estate vinotèque offers older vintages at expected mark-ups. Also look out for the De Grendel Obex Cider, a great match with the roast pork.
Expect smart and snappy service from highly professional waiters.
A warm and inviting space blends charming décor with some of the best views in Cape Town. The terrace is ideal for balmy summer days and Table Mountain vistas, but in the chill of winter you’ll be happy enough indoors with the richly upholstered chairs and striking wallpaper. Picture windows offer views into the barrel maturation cellar or the bustling kitchen.
Remember that children under 12 are not allowed for dinner.
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