With many a nod to local flavours, and relying on cuisine that harks back to the earliest roots of traditional cooking, it is just as well that the menu comes with a glossary of local terms which are probably incomprehensible to overseas visitors – and many locals, for that matter. For instance, one of the starters is curried snoek spring rolls with tomato dressing, chutney and paaper bites – a popular Cape Malay snack of fried and spiced samosa pastry. Be aware that bokkoms are dried fish snacks, a sort of fishy biltong much-loved by many but not to everybody’s taste.
Mains show off the cooking at its best, featuring dishes such as spiced free range chicken with curried lentil, shrimp roti and yoghurt kerrie sous, and glazed pork belly with creamy vanilla potato mash and pickled spekboom. The biltong and juniper berry coated blesbok leg with caramelised red cabbage and sweet potato purée is ambitious, but succeeds well. The wild rosemary and pelargonium crème caramel with a wilde bessie stoof (wild berry compote) is a suitable way to end.
Only the excellent Solms Delta wines are featured on the wine list but you are free to take your own, with a small corkage fee being levied.
Friendly country style.
Somewhat clinical, the room works best in the summer when an indoor/ outdoor ambience prevails. The terrace has a great view of the distant mountains.
Great picnics are available in the summer months – book ahead.
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