Critic's review

Bernadette le Roux

Food
Food at Quentin is exceptional, if somewhat pricy; however, the quality of the dishes makes up for it. The marrow bones, cut on the diagonal and roast in the wood-fired oven, are generous and mouthwatering and served with smoky bruschetta and ash goat’s cheese, which is a combination that totally works. The linefish is always good and cooked to perfection; chef Quentin changes things regularly when it comes to the accompaniments to the fish, but if you’re lucky enough to get the steamed hake with the saffron, cumin and ginger broth with cabbage and fennel, it’s a must. The signature wood-fired roast duck – which is served off-the-bone with wild mushroom, buttered baby marrow spaghetti and a caramelised apple compote – is also highly recommended.

In the winter months a laid-back bistro menu is on offer during the weekdays that showcases slow-cooked cuts which are left to stew in the oven overnight, such as oxtail and lamb neck. The not-to-be-missed Sunday lunches have reached almost legendary status, with the likes of wood-fired prime beef rib with yorkshire puddings, duck-fat roast spuds and all the trimmings.

Drinks
The wine list, though not huge, has been selected with care and showcases some of the best lesser-known gems to be found in our winelands. By-the-glass options are limited. Do ask your waiter for a recommendation, as staff are well-informed and knowledgable on pairings.

Service
Service is exceptional and it’s obvious that care has been taken in staff training as there is a good understanding of the dishes as well as the wines on offer.

Ambience
In a converted barn on the original Oakhurst farm dating back to the 18th century, the interiors ooze charm and authenticity, with antlers on the walls, framed antique prints and farm relics, such as reclaimed doors hanging from the walls. White table linen and starched napkins give a sense of old-world glamour. An intimate wine cellar is a good place for a private table.

And…
In the off season the restaurant is often closed on weekdays, so do call ahead with a booking to avoid frustration, even if the website states that it is open.

(September 2016)

Eat Out reviewers dine anonymously and pay for their meals in full. Click here to read our editorial policy.

• Ambience

  ★ ★ ★ ★ ★

• Service

  ★ ★ ★ ★ ★

• Food

  ★ ★ ★ ★ ★