Karoux is a dream come true for chef-patron Ryan Josten (ex-Conservatory at The Cellars) and front-of-house partner Aimee (ex Catharina’s at Steenberg) who opened their own restaurant in this village in the heart of the country. Chef creates a seasonal menu which puts a gastronomic spin on the flavours of local, seasonal farm fare. Good, fresh ingredients and simplicity are showcased on a blackboard menu which changes weekly. The regulars come back for delicious standards like free range chicken liver parfait, twice-baked mature cheddar soufflé with Tanagra cellar’s grappa – or slow-braised Karoo lamb shank with garlic mash, green beans and gremolata. The earthy tastes and textures of the main ingredient are given a classic makeover in sublime sauces, stocks and dressings, from ham hock terrine to pork belly and porcini mushroom risotto with truffle oil and torn mozarella.
The sweet-toothed should leave space for divine country desserts from quince tarte tartin to vanilla pod crème brulee.
Explore a small selection of new releases from the Robertson Wine Valley at affordable prices by the glass and bottle on the blackboard.
Attentive, hands-on service with charming Karoo hospitality. When the main service is over, the chef does the rounds of the tables.
A gourmet sanctuary in the comfort zone, from the nostalgic old fridge and lino cabinet to the old radiogram and old black and white prints.
Book ahead if you’re planning a weekend in the country - and reserve a table in the courtyard on a warm summer’s night.
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In his country kitchen, chef-patron Ryan Josten (ex-Conservatory at The Cellars) creates a seasonal menu that highlights the quality and flavour of fresh farm fare. Every ingredient tells a story. The blackboard menu changes weekly, but keeps signature dishes to please all the regulars. Don’t miss the twice-baked mature gruyère soufflé with Tanagra grappa sauce, the slow-cooked Karoo lamb tongue, or the Barrydale springbok loin with garlic mash, country green beans and gremolata. The earthy tastes and textures of the main ingredient are given a classic spin in sauces and emulsions – from Asian broths and saffron veloute to pea fricassee and rich wine jus. Be sure to leave room for the wholesome desserts, such as tarte tartin made with Tierhoek organic quinces, or dark chocolate mousse with Muscadel-poached pear. Book ahead if you’re planning a weekend in the country – this destination restaurant is the new star of the Robertson Wine Valley.
A small selection of local wines from McGregor to Robertson at affordable prices, by the glass and bottle, is chalked up on the blackboard.
While Ryan cooks up a storm in the kitchen, his wife Aimee runs the front-of-house with aplomb, offering attentive service with warm Karoo hospitality
The feeling is of an intimate and gourmet sanctuary, with comforting touches like the nostalgic old fridge and lino cabinet, to the old radiogram and old black and white prints.
Book a table in the courtyard for a leisurely weekend lunch or warm summer’s night. You can also take along your pooch. – Graham Howe
Chef Ryan Josten has served some stellar apprenticeships both here in SA and overseas, and now that he has his own place, all that training is being put to very good use indeed. The menu changes weekly, depending on what’s seasonal, and Ryan will often source ingredients such as his line fish directly from the boats in Struisbaai. Expect comfort food and classic combinations with a bit of a twist, all beautifully executed and in good-sized portions. His signature starter of double-baked gruyère soufflé with Tanagra Grappa sauce is a staple on the menu, but if they have it, try the Struisbaai yellowtail tataki with avo tartare, wasabi panna cotta and ponzu dressing, which is melt-in-the-mouth and tangy fresh at the same time.
Mains nearly always include an excellent steak and a really good pie, whilst the mushroom risotto with crispy goat's cheese and chickweed would warm the cockles of any Italian-loving foodie’s heart. Finish your meal with sweet treats such as Elgin apple and salted caramel spring rolls with cinnamon ice cream – could there be a better combination of words all in one sentence? All in all, this is creat comfort food, well-prepared and served, by people who make you feel like you’re part of the family. The kind of local restaurant we all wish we had around the corner.
Ryan and his front-of-house partner and wife, Aimée, favour the locals when it comes to wine – as they should. It’s a small but well-chosen list of some familiar and some not-so-familiar names from McGregor and Robertson, offered at reasonable prices and many of them by the glass.
It’s a small restaurant and you’ll probably be served by Aimée herself, if not chef Ryan from time to time. Aimée’s background is five-star dining (she used to manage Catharina’s in Steenberg) and she glides around quietly and efficiently.
The eatery is situated just back from the main street in McGregor in a charming courtyard full of arty-crafty shops. It’s a small place – around 30 covers – and in summer tables can spill out onto the courtyard alongside the fishpond. Inside, the interior is shabby-chic with lots of quirky bits and pieces. Because the opening hours are limited, the restaurant is nearly always busy, creating a happy, purposeful atmosphere of cheery diners, delighted at being able to get a table at last.
Try one of their local Grappas from Tanagra – a great way to round off your meal.
Awesome. A hidden gem. So unexpected and utterly gobsmacked at the quality of the food and service. The beef tongue and fillet starter, lekker; the lamb liver main, heavenly. We will be back.
Wow - what awsome food!
My most favourite restaurant ever! Never disappoints and amazing cuisine, ambience and attentive service!
Fabulous! Kurt and Andre are the perfect chef and host. The food is wonderful, the ambience is relaxed and the company is brilliant.