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Eike

Eike
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Cost
R850 per person
Ambience
Groups, Special occasions
Food
South African
Payment
Mastercard, Visa
Corkage
No BYO

Critic's review

Lynda Ingham-Brown

Food
The 12-course set menu kicks off with three canapés. The first, crispy fried kale, is already on your table in the form of a table decoration when you sit down. This is followed by wildebeest and macadamia wrapped in a paper-thin slice of celeriac and a prawn ‘cocktail’, a prawn mousse served with crunchy fried prawn heads. Next up is souttert, which Bertus describes as a modern interpretation of the savoury tart often made in Afrikaans households to mimic quiche Lorraine. The bread course comprises house-made sourdough and mosbolletjies served with home-made butter and the chef’s trademark ‘Opsitkers’, a candle made of beef fat that is lit at the table and melts into a puddle perfect for dipping the bread into.

The pace picks up with shaved kohlrabi and slivers of home-made lamb biltong – the richness of the meat is perfectly offset by the freshness of the vegetable – with a salty cucumber pressé and labneh topped with pearls of olive brine and grainy mustard. The next bite is bobotie like you’ve never experienced it. Served cold, the meat is a perfectly seasoned and spiced tartare, topped with a delicate raw sweet potato ‘ravioli’ filled with the equivalent of the bobotie’s custard. Toasted puffed rice flavoured with curry spice adds crunch and even more flavour.

The next two courses are slightly larger. ‘West Coast memories’ brings a perfectly seared fillet of carpenter with waterblommetjie tempura and oysters served with a pungent fish broth, while ‘Plankievleis’ celebrates the tradition of braaiing meat and slicing it to eat at the fireside. Accompanying it is a modern take on the steakhouse standard of pumpkin and spinach – bright green spinach purée with cinnamon-spiced pumpkin fritters – as well as a beef pie topped with thinly sliced potatoes.

The pre-dessert is a sorrel jelly with a rose pudding nostalgically reminiscent (in a good way) of Moir’s instant puddings. The last course is entitled ‘What Happened in the Garden of Eden’ and celebrates the apple in all its forms. A tart apple sorbet and wafer-thin fresh Granny Smith apple slices provide relief for the star of the course, a candy-red apple made of white chocolate that cracks perfectly to reveal an apple compote and a Cremora mousse.

If you have space, there are also petit-fours: candy floss, home-made marshmallows, macadamia fudge and a salty seaweed chocolate to counter the sweetness. If you prefer a savoury ending, opt for the cheese trolley filled with local favourites, including two from Franschhoek’s Dalewood (R120 extra).

Drinks
There’s an excellent wine list with good choices by the carafe, as well as an
‘Interesting wine’ section featuring unusual bottles. Spirits are also well-represented.

Service
Superb. Attentive and intuitive but never intrusive.

Ambience
The heritage building has been stylishly renovated, with an antique dresser looking as comfortable in the space as the rose-gold and brass accents and the velvet-covered chairs. An open kitchen with seats at the bar creates an airy ambience.

And…
A take-home goodie bag containing a copy of the evening’s menu and a small box of home-made granola for the next morning is a thoughtful touch.

(September 2018)

Eat Out critics dine unannounced and pay their way in full. Read our editorial policy here.

  • Ambience
  • Service
  • Food

User reviews

  • What an amazing restaurant. Setting the tone from the moment you arrive is the very warm reception by Colette and her excellent staff. The ambiance is equally as charming, but it is the food that steals the show. Unpretentious fine dining at it's best, South African style. Each course was more delicious than the last. I cannot recommend this experience highly enough. Definitely a top 10 contender and should be recommended to all our International visitors.
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  • What a wonderful experience. Food was superb , loved the presentation of the different dishes and each with a little nostalgic story set on the past. “The eighties party”, “die opsit kers” the unforgettable peach desert hidden under an empty KOO tin , the springbok “rys vleis en aartappels” were some of the memorable very creative and fun moments of the almost endless 12 course menu ! The service was welcoming , well timed and very friendly. Thank you to Chef Basson for accommodating a dietary requirement at our table. Thank you to the whole team for a wonderful evening! I look forward to the next time when we are back in Stellenbosch!
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  • Returned to Eike last night. Menu was tweaked and was almost completely different, but still brought back those old nostalgic twinges of childhood. Our guest remarked ‘the food was excellent, but the place makes it more about the journey and your experiences’. Encapsulates what I love about the place.
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  • South African flavours done outstandingly well. Old favourites like quiche, prawn cocktail and babotie get total transformations. Amazing. I’m still dreaming about the fish head soup. Front of house was also exceptionally professional and friendly without being intrusive. Cannot wait to return.
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Facilities

  • Accepts credit cards
  • Dinner
  • Food
  • Licensed
  • Parking
  • Serves food

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