There is almost nothing that could make this a better experience! This lovely restaurant in the wine cellar of Hidden Valley Winery is exactly what makes our country’s wine area better than world class. Chef Bertus Basson is a wizard in the kitchen. Few things are betterthan his rabbit terrine, or the saffron linguine with fresh mussels. And his team will not let you leave the table until they have made sure you get thebest, the most perfect souffle, served at the table with ice cream and an accompanying sauce. And then if you have any space left a little glass filled with the best rose water scented panna cotta appears.
This is fine dining with the yum factor. Chef Bertus Basson is at his best with bold dishes that put flavour first. The menu is seasonal and constantly evolving; an offering like the simply entitled ‘gnocchi, mushroom and parmesan cream’ dish is simply scrumptious, featuring soft pillows with crunchy croutons, parmesan and flavourful mushrooms. A side of baby potatoes with crispy skins, fried rosemary and aioli make for another delicious moment. There’s beauty, too. Tiny purple flowers and curls of crackling adorn a pork neck, while roast hake fillets swim in a tomato emulsion, with a powerful olive tapenade and nasturtium leaves. The vanilla ice cream is the hero of the pudding dishes. Superlatively creamy and flecked with vanilla seeds, it almost deserves a plate of its own, but makes a fitting accompaniment to the white chocolate mousse and tender, poached pear. A palate cleanser of lemon curd sorbet and vanilla-flecked yoghurt has a nearby table protesting that their palates are not yet clean. We, too, consider ordering a second serving.
A small, well-curated selection. Situated on the Hidden Valley wine farm, it’s not surprising that these wines are prominent, but Annandale, De Morgenzen, and Stark Condé also appear in the set menu pairings.
Waitrons are courteous, but relaxed and clearly well trained. They share the floor; you may get several serving you at different points of your meal. The team in the kitchen is fairly small and timing is something they may need to keep an eye on.
This is a truly relaxed winelands experience. Glass-fronted and modern though the restaurant may be, it’s actually quite cosy in winter thanks to a fireplace and smart layout.
In summer, the deck with views down into the valley and across to Cape Town is the place to be. (September 2013)
This will go down as one of my favourite restaurants. The combination of a chilled, informal ambiance with excellent food and service is difficult to beat. We were a group of around 10, so we covered most of the menu. There was not 1 disappointing or mediocre dish served amongst us all, and we had at least 2 courses each. I definitely recommend Overture.
What should have been a special celebration with friends turned rather distasteful after being treated as second-rate citizens when foreign tourists demands dictated the ambience of the evening.
There are many other restaurants that offers far better menus and definitely better service. And for the view...don't bother...that plastic curtain came down so quickly...and then the show is really over. We will not return.
I think for about five years, so since Overture opened its doors for the first time (I hope I am correct), my wife and I have been very frequent and loyal visitors of this stunning restaurant. The location on Hidden Valley wine farm is like a fairy tale, with fantastic views. However, this is only the first chapter of the book. Chef Bertus Basson and his team, are cooking inventive dishes that look like perfect pictures and taste like a dream. The creativity here knows no boundaries. What makes it even more amazing, is that the menu is changing daily and that we hardly ever had the same dish, unless by our special request. Staggering, exciting, amazing, innovative, creative, the list of superlatives of this kitchen is endless. Service here is also outstanding. Wine master Thembi is always hands on, while taking his time to explain why he chose to pair his wines with the dishes. But Brenda, Eunice and the rest of the team are always keeping an eye on you and your table and offer great service with lovely smiles. Go to Overture for an enchanting, culinary treat!
On 4 occasions we have had splendid meals and service at Overture. On one occasion the meal was spoilt by poor service. Mistakes should never be made in ER or in the operating room, or for that matter, Bertus Basson's kitchen. Unfortunately , they do. On these occasions the response to these mistakes makes the world of difference. We received not only a large discount on our meal, but also a parcel from the chef with a note apologizing for our experience. Overture is an excellent restaurant, Bertus Basson will make the trip worth your while, even if little mishaps spoil the experience.
Overture came highly recommended by our hostess. We arrived with great anticipation and were excited to end our eating-focused honeymoon at such a place. We were met and seated with a lot of apathy and a surprisingly lackadaisical attitude. The waitrons were very underdressed and since we decided to have the winter menu without the wine pairings, we seemed to be shoved to one side and ignored. The food was in the majority, over-salted and understated to the point of being boring and considering the cost of the meal, very disappointing. Will not go back and will not refer anyone. On leaving the restaurant, the outside lights were off and I nearly fell down the stairs several times.
We took our father to Overture for Father's Day as a special treat and for our first time visit. The food was great and the chef helped out with dietary requirements but the service really was lacking. We also had to ask any passing waiter to help us from the moment we sat down until the first course came - which was quite a while as we were overlooked a few times. I've been to many of the top 10 restaurants and it's a shame that some of the ones in the overall 20 have better service than a case such as this.
I'm sorry, but an excellent setting and good menu does not compensate for poor service. My wife and I dined for lunch at Overture on 18th April, and we were really excited having heard such good things and, having never succeeded in getting a table, we were sure to make the booking well in advance. The setting is splendid, with views overlooking the Winelands. Upon arrival, the welcoming was very polite, but things deteriorated from there. Single glasses of champagne which others were enjoying was not to be found on the menu so we had to ask. When both our starters and mains arrived, the waiter gave us each the wrong meal. Twice we were forgotten about, and when we asked for service from waiters that weren't allocated to us, our requests went ignored. We noticed a gentleman at a neighbouring table having something which we didn't see on the menu, and were told it was available upon request. That with the champagne issue made us wonder what the point of the menu was. At R900 for the lunch, I don't think it is unreasonable to expect more.
It's that simple, Bertus Basson and team are the best in the Winelands. Food is inventive yet classical and simple. 7 courses later, no fault, no dislike and the most favourite was the pickled sardine dish! Service was super friendly and most efficient, it is really nice to be welcomed "back" by the same service team!
What an incredibly special experience. It was our anniversary lunch and we were treated like royalty. We were made to feel incredibly special. The food was sublime! Well done to Chef Bertus and your team! The wine pairing was spot on, the setting so perfect. A very memorable occassion for my husband and I. Thank you. X
If it's time for fine dining, Overture at Hidden Valley Estate is one tempting option. Ambitious menu, well known chef, great wines from the estate itself, and fantastic reviews. The venue itself offers stunning views over wine fields and False Bay. So - we had very high expectations when we arrived for a long foreseen lunch. It was a sweltering hot day so it became a very warm lunch - as Overture does not have air conditioning. Reason is to avoid unnecessary use of electricity. Good enough reason, but very hot. Before the lunch we had a very nice wine tasting, just next to the dining area. Indoors, phew. A restaurant like Overture will have to live with quite a critical eye from its visitors - it's ambition of serving haute cuisine and a high price level. So when the butter is left to melt in the sun onto the table cloth, and the wine arrives after the starter, it's not really acceptable. One of the guests decided to just have one glass of wine of one choice, instead of having the recommended wines that goes with each course. We could all see a raised eyebrow from our waiter, and that is not in place at such a venue. Please. It all started with simple and yummie olive tapas and fresh good bread. Starter with raw tuna was marvelous, while gazpaccio soup was too creamy without the usual punch. Everyone had the most wonderful sweetbreads and polenta pure. Fantastic! Hake was a genereous piece of well grilled fish, matured sirloin with gnocchi was cooked to perfection but not the most tender sirloin we have had. The cheese platter is top top notch! Excellent with great cheeses, figs, almonds - and lots of it! Chocolate tarte was absolutely melting in the mouth, while the tarte with berries and sherbet a little too messy - but maybe it was the heat. All wines good and well chosen. We enjoyed our wine waiter, while the rest of service was not really on top. We had to wait for our water, the black pepper, and we just has a feeling of not getting all the attention you expect in such a restaurant. All in all a nice and delicious experience, but not without room for improvements.
We are frequent visitors of this magical restaurant from the moment they opened their doors. Our experiences at Overture are so superb time and again that we easily tend to take things for granted. However, it was about time to share our experiences with others. Everything at Overture is world class, kitchen, service and staff. Add to this the stunning location and fabulous views, and the picture is perfect. Chef Patron Bertus Basson, supported by his great team, is a magician in the kitchen who never stops to surprise us with the most stunningly presented and tasteful dishes. The passion and the innovative cuisine of Overture, with seemingly limitless creativity, knows no boundaries. We went for Sunday’s lunch together with friends and after sitting down at our table we were having a glass of bubbly together with the most delicious bread, combined with a homemade rillette with gherkins and a superb garlic emulsion. Most of the time we prefer the four course Chef’s Menu with wine pairing and also this time my wife and I sticked to that. Coincidently the both of us chose exactly the same dishes this time and we started with a Springbok tartar, crisp sweatbreads, beetroot, balsamic onion and Parmesan. Wine steward and host Thembi, who displays loads of passion for ‘his’ wines, paired this excellent dish with a Hidden Valley Pinotage 2009, which was a perfect companion. Our lovely waitress Eunice advised us the swop our second and third dish, and we love good advises. The beef fillet and mushroom cromesquis with potato gallet and celeriac puree, combined with the delicious Hidden Valley Gems 2008 was very good, but we were blown away by the dish that followed, crisp, smoked pork hock with Asian flavours, coriander, coconut rice and cabbage and radish slaw. Rich in flavour and expertly prepared, this was one of the best dishes I have ever had in a restaurant. The Collaboration Chenin Blanc 2011, which by the way is great, ‘struggled’ to keep pace with the power of this fantastic food creation. But in all honesty, every wine would. In the mean time I heard very positive comments about other dishes our friends chose, being an asparagus velouté with garlic and thyme ice, a pea risotto with roasted plum tomato and parmesan crumbs and hake with crushed potatoes, olive tapenade, sauce vierge and smoked aubergine. We all rounded off with another high-light on the menu, being a vanilla soufflé with caramel ice cream and butterscotch sauce. Well balanced and perfectly executed, and combined with a Bottega white chocolate grappa, this dessert offered a perfect conclusion of a fantastic lunch. How we love this sublime restaurant!
Excellent, maybe the best restaurant in which we have dined in South Africa. One of us was vegetarian and the chef made a lovely menu for her (although we forgot to inform the restaurant in advance on this and the restaurant was fully booked). It was a pleasure dining in Overture, we will be back!
This restaurant is in one of the best settings around and beautifully decorated. I was very impressed with all of the courses except for the last course which was a little disappointing. The service was unfortunately a little too relaxed. On the whole it was a very pleasant dining experience and I will definitely be back very soon.
The very best in this Valley! You have to have the ravioli of tomato, it is a delight and if you are a fan of tongue, this dish was outstanding. Great service and of course the setting is totally amazing.
Had an awesome dinner last week. Food was excellent and wine pairings where spot on. Will definitely be recommending a trip to Overture to all my friends. well done to chef Bertus and team for exceeding my expectations.
Went to Overture restaurant recently and Im sad to say that it did not live up to my expectations. Although the food was pleasant; in my opinion it didnt justify the high prices which are charged. The bill for two people came to just under a R1000 including tip. We both had the four course menu, I had it with the wine pairing and my wife had a passion fruit and lemonade. I dont mind paying for fine dining but I was expecting more from the menu at these prices. Also the choices were very limited. In conclusion I dont think Ill be returning to Overture.