Quentin at Oakhurst

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.

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

Ceri Phillips

March 10th, 2017 at 9:08am
Excellent dinner last night at Quentins. Couldn't fault it in any way, superb. Thank you
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  ★ ★ ★ ★ ★
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  ★ ★ ★ ★ ★
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  ★ ★ ★ ★ ★

Dale Westcott

June 5th, 2016 at 15:13pm
Wendy Viola.. your review is ridiculously unfair and I would strongly suggest that you re-consider it. This restaurant in terms of service, food, venue and ambiance is one of the best that I have had the privilege of dining in. From myself this restaurant comes very highly recommended.
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  ★ ★ ★ ★ ★
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  ★ ★ ★ ★ ★

Wendy Viola

April 28th, 2016 at 23:47pm
Don't waste your time booking at this restaurant. They advertise lunch and dinner bookings but my first two attempts at booking for lunch were unsuccessful as they were not open. I tried a third time for a very special birthday lunch celebration. My booking was confirmed more than a week ahead of the date. I received a call a few hours before my booking advising that it had been cancelled! Apparently because other tables had cancelled for lunch so clearly my patronage was insufficient for the profits required. This left me with no venue for an important celebration and no time to find a suitable alternative. Thankfully, La Colombe came to the rescue and made a plan to fit me in when they were fully booked, showing their true class, unlike the purely for profit attitude of Quentin.
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  ★ ★ ★ ★ ★
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  ★ ★ ★ ★ ★
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  ★ ★ ★ ★ ★

AlexBlair

November 4th, 2015 at 14:34pm
Best spot for a traditional Sunday lunch. Everything was cooked to perfection, especially the rare roast beef, Yorkshire puddings and duck fat potatoes. Generous portions and a beautiful and interesting interior. I will be spending many a Sunday afternoon at Quentin's!
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  ★ ★ ★ ★ ★
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  ★ ★ ★ ★ ★
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  ★ ★ ★ ★ ★

The Fay Way

July 2nd, 2014 at 12:42pm
This Restaurant, Quentin's at Oakhurst, Hout Bay, far exceeded our expectations. It is an old converted barn/cowshed on the original Oakhurst Farm that dates back to the 18th Century. The ambiance and fine dining experience is to be experienced and cannot be adequately described. The converted old cowshed is a transformation into another age! Chef Quentin Spicknel is specialising in old Cape recipes and his menu is testament of exactly that. Fresh, tasty ingredients and good old fashioned recipes with a modern twist, that tantalize the taste buds.

For starters we ordered the Squid and Tuna Fish Salad, with star aniseed and plum sauce. It was delicious fresh and mouth watering dish. The greens mixed with the fine shavings of rare Tuna was delicate and satisfying. But the tasty squid stole the show. However, the over seasoning with salt did spoil the disk - I informed Quentin of this fact and he explained that it was the Soya sauce. Whatever it was, it did have an adverse effect of what was otherwise a perfect dish.

The wine list is very small - especially "by the glass", but I ordered a glass of Flagship Merlot, which went perfectly well with my main course which was Roast Duck, with Jerusalem Artichoke, Wild Mushrooms and Sticky Red Cabbage with Juniper, served with a Cape Berry Sauce. Our waiter apologised that the Jerusalem Artichokes did not arrive and this was substituted with mashed Turnip. I was disappointed to hear this but my Duck was scrumptious and the sauce was outstanding - a truly signature dish.

My partner ordered the Roast Rack of Lamb with a charred scrub Herb and Whole Grain Mustard Rub. Served with Beetroot, Butter Beans, grilled Pear and Red Wine Sauce. She raved about her dish and said it was the best rack of lamb she had ever tasted. She did not mention how she liked the lamb to be cooked - it just came to the table perfectly cooked. I tasted the lamb and it was brilliant! A wonderful, wonderful dish - well prepared and delicious. Both our dishes came to the table piping hot - no problem here as with previous restaurants that serve the dishes up cold.

I decided to try a dessert and ordered the Grilled Mango with deep fried Spicy Banana and Vanilla Ice Cream. It was nice but I wouldn't rave about it.

Final view - this is a dining place definitely to be repeated.

Good friendly service and food came to the table hot.

A very nice menu which reads well, on the whole Quentin is really pushing culinary boundaries.

The bill came to R740,00 including tip.
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  ★ ★ ★ ★ ★
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  ★ ★ ★ ★ ★
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  ★ ★ ★ ★ ★

Thomas van der Linde

June 21st, 2014 at 7:21am
Excellent, best of the best Cape Town has to offer
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  ★ ★ ★ ★ ★
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  ★ ★ ★ ★ ★
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  ★ ★ ★ ★ ★

alex fortmann

June 5th, 2014 at 9:37am
A wonderful restaurant with a great atmosphere and a superbe kitchen . The classic menu has all-time favourites like bisque de hommard which is arguably the best we have had in years but also the lamb and oxtail stew was great for the wintery evenings . The food is well proportioned , fairly priced and the staff ( quite a few from the late Constantia Uitsig ) is very attentive and knowledgeable. Quentin is the chef and deserves to succeed here in Houtbay . We highly recommend people to go and check it out.
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  ★ ★ ★ ★ ★