This gem is certainly no secret to Overberg locals. The food is comforting and the simple blackboard menu is seasonal and concise. Expect starters like trout vol au vent with golden pastry, cooling cucumber and crème fraîche, a spicy carrot-and-coriander soup, or the famed devilled kidneys that are always on the menu.
Mains are hearty country-style classics with special twists from chef Brydon Havercroft. Dishes might include a take on chicken ballotine with walnuts, dates and pomegranates, slow-roasted pork belly, or a fresh trout, lemon and cream tagliatelle. However, the star of the show is the fish curry. The tamarind-laced dish has a magnificent sauce that makes the mouth pucker, while the fresh, white hake that’s coated in chickpea batter adds a delicious texture and flavour. Jewels of pomegranates and a tiny bowl of lemon preserve finish off this winning dish.
If there’s room for dessert, chef Brydon’s famous lemon tart is perfection, and the homemade churros with chilli-chocolate ice cream give some Mexican eateries a run for their money.
The wine list is small, but with some wonderful local options. The Gabriëlskloof Viognier that works beautifully with the aromatics of the fish curry.
Front-of-house manager and wife to the chef Innes is as effervescent as ever and attends to every table with the warmth of an old friend.
A tiny cosy cottage with a crackling fire welcomes you in winter while the outdoor patio that overlooks Stanford’s rolling hills is sought after on sunnier days.
Keep an eye out for Brydon and his fresh bakes and preserves at the weekly Stanford Saturday morning market.
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