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Savoy Cabbage

Savoy Cabbage
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Cost
R200 avg main meal
Ambience
Classic elegance
Food
Fine-dining food, Modern, South African
Payment
Amex, Mastercard, Visa

Critic's review

Richard Holmes

Food
Savoy Cabbage has long been a staple – some would say a pioneer – of Cape Town’s fine-dining scene, and chef Peter Pankhurst puts enormous effort into sourcing fresh ingredients and crafting his menu from scratch: everything from ice cream to smoked salmon is made in-house. It’s a menu rooted in the classics, without too much experimentation, and that’s why loyal locals love it. The menu changes with the seasons, but could include chicken-liver parfait with port-soaked figs and currant toast; pork cutlets stuffed with celery and gruyere; or herb-crusted rack of lamb with a garlic flan. Not everything hits the mark, though, so it’s often best to stick to the signature classics. The starter tart of olive, caramelised onion and feta is reliably good, as are the popular game meat dishes such as impala loin with mustard spätzle and a spiced port sauce.

Drinks
There’s a compact wine list of mostly high-end and boutique estates, at prices to match. There's a reasonable selection by the glass.

Service
Efficiency rules over warmth here, with little sense of hospitality. Wine service also lacklustre, for the price.

Ambience
A lovely space on two levels, but rather come at night when there’s a charming bistro feel to this historic space. During the daytime bare tables and staff laptops ruin the mood.

And…
There’s a cosy bar on the mezzanine level, if you fancy a pre-dinner aperitif.

(September 2016)

Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.

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  • Graham Howe

    Food
    The accent is on fine dining without the formality. Owner Caroline Bagley and chef Peter Pankhurst have made this venue a city landmark for lovers of good food and wine over the last fifteen years. No short-cuts to the plate in this kitchen, which makes all of its own breads, home-cured charcuterie, house-smoked salmon, merguez sausage and homemade labneh. Expect great attention to detail, from the olive oil, balsamic and farm butter to the linen table dressings. Classic dishes are elegantly plated, from Karan beef tartare with a quail egg to chicken liver parfait, tomato tart and baked goat’s cheese crottin. The mains sustain the classic theme, with pan-fried sweetbreads, rare duck breast, yellow-tail on braised puy lentils and rack of lamb with haricot beans. The chef demonstrates flair and mastery of technique in sublime reductions, mousse, purees and sauces – while unusual venison dishes tempt visitors with warthog, gemsbok, kudu and springbok in season. Let the sommelier pair one of the signature desserts with one of the wonderful Cape dessert wines

    Drinks
    An MCC and champagne bar invites a pre-dinner drink, while the boutique wine list tempts with an innovative selection of wines by the glass at reasonable prices.

    Service
    Sleek and gracious, from the sommelier to the knowledgeable waitrons.

    Ambience
    An elegant contemporary space in a historic red brick townhouse. They’ve created a refined, sophisticated venue for intimate fine dining.

    And…
    There is no piped music, so diners can enjoy convivial conversation at a leisurely pace without having to compete with loudspeakers.

  • Graham Howe

    Food
    The accent is on fine dining without the formality. Owner Caroline Bagley and chef Peter Pankhurst have made this venue a city landmark for lovers of good food and wine over the last fifteen years. No short-cuts to the plate in this kitchen, which makes all of its own breads, home-cured charcuterie, house-smoked salmon, merguez sausage and homemade labneh. Expect great attention to detail, from the olive oil, balsamic and farm butter to the linen table dressings. Classic dishes are elegantly plated, from Karan beef tartare with a quail egg to chicken liver parfait, tomato tart and baked goat’s cheese crottin. The mains sustain the classic theme, with pan-fried sweetbreads, rare duck breast, yellow-tail on braised puy lentils and rack of lamb with haricot beans. The chef demonstrates flair and mastery of technique in sublime reductions, mousse, purees and sauces – while unusual venison dishes tempt visitors with warthog, gemsbok, kudu and springbok in season. Let the sommelier pair one of the signature desserts with one of the wonderful Cape dessert wines

    Drinks
    An MCC and champagne bar invites a pre-dinner drink, while the boutique wine list tempts with an innovative selection of wines by the glass at reasonable prices.

    Service
    Sleek and gracious, from the sommelier to the knowledgeable waitrons.

    Ambience
    An elegant contemporary space in a historic red brick townhouse. They’ve created a refined, sophisticated venue for intimate fine dining.

    And…
    There is no piped music, so diners can enjoy convivial conversation at a leisurely pace without having to compete with loudspeakers.

    October 2015

  • Jeanne Calitz

    Food 
    For more than 15 years, Savoy Cabbage has quietly been getting on with what they do best: delivering fine gourmet food of consistent quality in the City Bowl. Whenever I go there – which happens at least once a year – someone inevitably asks: but isn’t it a bit stuffy? Obviously they haven’t been: one look at the grinning, life-size figure of archbishop Desmond Tutu swinging from the chandelier in the foyer should settle that question.

    The focus is on the classics, with some modern twists here and there. On the starters menu, the Karan beef tartare with truffle oil and quail’s egg is absolutely delicious, while the sugar-cured kudu with soba noodles and pineapple salsa makes for an unusual but tasty combination of flavours. If in doubt, you can always order their famous twice-baked cheese soufflé. The mains menu is populated mostly by meat, with some interesting venison options like warthog and rare wildebeest. The latter, it has to be said, needs a brave diner to appreciate the naturally bitter taste of this particular breed. A standout is the rack of lamb with broccoli and pea purée, garlic flan and a thyme juice – the flavours complement each other beautifully and the meat is perfectly soft and seasoned. Dessert offers such delights as an apple tartlet with caramel ice cream and a (limited portion of) caramel chocolate chunk tart with tonka bean ice cream.

    Drinks 
    A nice selection of wine in terms of varietals and price, ranging from the affordable Pecan Stream Pebble Hill to the Hamilton Russell Chardonnay as one of the most expensive items on the list.

    Service
    Friendly and attentive. It can vary a bit, as it seems that not all the waiters are equally informed about the menu; nonetheless, you won’t be kept waiting or wanting. And the personal touch is there for sure – in the past, on a rainy night, the doorman has come out to fetch us under his umbrella!

    Ambience 
    The atmosphere is quietly elegant and relaxed. The bare brick walls of the original, old building are offset by lots of glass and gleaming stemware. Though it's located just off busy Heerengracht, the city buzz fades into the distance as you step into this refined space.

    And…
    Quite a few of the wines on offer are available by the glass, including two local MCCs – always a nice way to start a meal. Or end your evening with a nightcap at the small but smart and well-stocked bar upstairs.

    (July 2014)

  • The food, the service, the venue ... everything speaks of impeccable style. One of the most established fine dining restaurants in Cape Town. The menu is inventive, with quite a few interesting venison dishes, and the quality is excellent. Guests are treated like royalty. Stand-out dishes: the twice-baked cheese soufflé starter and the pork tomato tart. (EO mag 2014)
  • Food
    A delectable menu that meat lovers will adore, with tantalising flavour combinations. The menu changes daily and is driven by the seasons – and it shows. The starters are exceptional. The tart (either tomato or olive with caramelised onion and goat’s milk cheese) is delicious, the sensational beef tartare is enhanced with truffle oil and is full of flavour and the richly satisfying chicken liver parfait with port-soaked figs melts in the mouth. For mains the pecan-crusted rack of tender lamb served with a fantastic potato dauphinoise or the crisp veal sweetbreads are recommended.

    Wine
    A carefully compiled boutique selection that will satisfy discerning pallets. Some unusual choices for interest. Several by-the-glass options as well as a decent selection of high-end imported bubbles.

    Service
    Professional with graceful flair and attention to detail that is among the best in Cape Town.

    Ambience
    The restaurant is imbued with a discreet air of sophistication, but thankfully unstilted and relaxed. Bare, industrial decor results in an interesting space with exposed heritage brickwork and steel.

    And...
    The price bar is set high but at least the portions are substantial. (AL, September 2010)

User reviews

  • Our company would like to thank Caroline and Frank (and the whole team) for their warm hospitality, excellent service and mouth-watering meals that made out End-of Year Function one to remember!!
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  • PATHETIC, What a shocking evening at one of Cape Town's supposedly "top 10 " restaurants! After e-mailing before hand to enquiry whether the restaurant will be able to cater for my wife's union allergy, and explicitly telling the waiter about this allergy, I am spending my Friday evening at the emergency pharmacy collecting medication for my wife's severe allergic reaction. To add insult to injury the manager on duty responded with an aggressive and unapologetic fashion to our complaint. Although the head chef response was "we haven't got a leg to stand on " this is not the standard that you would expect from a supposedly "good " fine dining establishment. A 40 the birthday celebration ruined! This restaurant is obviously resting on previous laurels but is clearly lost touch with its customer base. Please avoid if you are looking for a personalized dining experience
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  • I had several fantastic dinners at the Savoy Cabbage and every time it was a great experience. Now going back the 14th of Feb for a special dinner!
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  • Beautiful space, excellent service and wonderful looking menu BUT such a pity the food is mediocre. Pricing should be relooked at.
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  • Monday lunch was delicious with wholesome food. Eland loin was plenty and good service and terrific venue. Will be back.

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  • Quality experience. Our party of 15 were all most impressed with the quality of food. Very interesting setting.

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  • Amazing food, wine and service, and in the most beautiful space. We will most definitely be returning for future client functions.

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  • I cannot believe that for such an interestingly beautiful restaurant, superb waiters and brilliant sounding menu, the food can be so incredibly mediocre. Portions were far too small, the meat was chewy and the tastes were very bland. For the price tag, I was shocked.

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  • Consistently brilliant!

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  • Myself and my boyfriend had dinner at Savoy Cabbage last night. I had heard very good things about it and was not disappointed.

    The interior is beautifully done and the atmosphere very cosy, but still classy and elegant. We had fantastic service from a waitress called Penny.

    To start I ordered the tomato tart and my boyfriend the chicken liver parfait. The tomato tart, which is supposedly the signature dish, was very good, lacking a bit of depth, but it was the parfait that stole the show. The complexity of flavours and textures was incredible. A very rich dish, but the portion size was perfect so as not to be too overwhelming.

    For mains we ordered the gemsbok and springbok. The springbok fillet was perfectly done and deliciously peppery. I did not enjoy the Spaetzle (spelling?) gnocchi type noodles. I found them flavourless and quite gluey in texture. The cranberry "pesto" served with the meat was a bit tart for my liking, but all round a very flavourful dish. The gemsbok was definitely the favourite, all the flavours worked very well to not over-power the delicate flavour of the meat.

    Unfortunately we were too full to try any dessert (all the portions are a very good size), but I saw some of the dishes at the tables around us and they were all beautifully presented.

    The wine list also has a decent and interesting selection. We chose a very nice light pinot noir.

    A pricey bill, but not exorbitantly so, and well worth it. One of the best fine dining experiences I have had! We will definitely be back ,)

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  • We were really disappointed with our experince at Savoy Cabbage. We had international guests and thought we would treat them to a top foodies restuarant. The waiter's approach was way below par for this type of establishment and persisted in speaking from 'his favourite spot' despite the fact that the guests could not hear him . He did not pour the wine, did not provide an ice bucket for the white wine and had to be prompted to pour the guests beer as opposed to 'delivering a can'? The food was average, minimal and in my case the flavour was over powering and the presentation of the mushroom dish was laughable for a top rated establishment. The maitre de enquiried to the waiter about why we were complaining and then proceeded to have a chuckle with the waiter rather than coming to speak to us. All in all a very poor show and we will never go back. A very arrogant and complacent approach. It is difficult to reconcile the awards with our experience.

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  • Starters fantastic/ mains were a bit dissapointing - warthog, dry and bland. But dessert a winner!

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  • Had dinner at one of my favourites the other evening and discovered theyve introduced a cafe set menu as an economical alternative for the winter. Theres a choice between 2 starters, mains and desserts. 2 courses R175 and R195 for 3 and a glass of decent wine included. I hadthe chicken liver salad to start and coq au vin for a main course. Unfortunately that didnt leave enough room for pudding. If youd like an evening out of impeccable food and service at an affordable price, I can recommend the Savoy Cabbage this winter (spring, summer and autumn too).
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  • Thank you so much for a wonderful evening on Saturday the 19th of March 2011. We had a wonderful time celebrating a sisters birthday! We all loved our choices of starters, mains and dessert, the champagne was wonderful and so was the service from Alice, to the lovely table with a view of the ladies partaking in the Cape Carnival, to the patience and suggestions regarding where to park due to the Carnival. I could go on and on, needless to say we will be back cos there was so much we wanted to sample from your extensive menu!
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  • We planned a nice Friday night dinner on 9 March to the restaurant Savoy Cabbage as it was listed in the Eat out Magazine as a decent restaurant. What a disappointment. The service was slow even though we were the first guests to arrive for the night. I ordered the 3 Litle Pigs off the menue, as it was suggested by the waitress to be one of the best dishes on the menu. While waiting for the food we had a massive cockroach take its last breaths down by my feet, and I had to call the waitress to take it away. Dinner was poor. The pork was undercooked, and there were so many tastes on one plate I struggled to get to enjoy any of it. We ordered coffee and dessert. By the time we finished our desert, our coffees still have not arrived.This restaurant is not a place I will ever visit again nor recommend. Food is over priced for what you get and its overall just not an ideal Friday night out. It certainly does not live up to its name.
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  • We had our 2010 end of year function at Savoy Cabbage and it was awesome! Here are a few comments, “Being in the catering industry herself, my wife seldom manages to get through a restaurant dinner without having some kind of fault finding comment. Last night, she commented once about a waiter being very astute and attentive and twice about the food being really good. It marks the first time, since Ive known her, where she complimented both the service and the food. She actually went as far as asking the waiter to pass on her compliments to the chef. By that standard, the Savoy Cabbage is the best restaurant we have ever been too.” “The Savoy Cabbage was good. The drinks were really good. The snacks were very tasty. The starter, main and dessert were truly top class food, most enjoyable. Really lovely venue.” “The food at the Savoy Cabbage was heavenly!” Thanks for a wonderful evening.
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  • I reviewed this restaurant in December 2007. I recently returned and found the restaurant to be if anything better. Chef Peter Pankhurst continues to grow as a very fine chef. The staff as ever are delightfully professional. The Wine List is a model of what a boutique list should be. It is extremely competitively priced, some of the wines appear on other restaurant lists at 50-100% more. But the food remains the star, I have never had a bad experience here & dont know anyone who has, my only complaint is at times the portions are too large.
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  • I have heard many friends speak of the time they had at this restaurant, only to follow my curiosity and try this for myself. My girlfriend and I booked a great little table upstairs, and the rest of the night followed with great service and amazing food. I could recommend this to anyone with a passion for food accompanied by quite the selection of wine.
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  • This is in reply to the attempt by the restaurant owner to negate the validity of the review I posted in April. I have no reason to waste time detailing what was a horrible, as well as extremely overpriced, dining experience other than to alert others. Despite that both my dining companion and I were famished, the food was indeed removed by the waitress from the table uneaten for the simple reason that IT WAS IMPOSSIBLE TO EAT OR PENETRATE WITH UTENSILS. This was explained to the waitress, clearly and politely, when she asked if she should remove the uneaten food - I regret to learn from the below that customers may need to raise voices in complaint as well as leave the table to physically search for the manager in order to have action taken to redress poor quality food/service. That the same chocolate tart remained for the owner to sample two days later is further cause for worry; indicated if nothing else low turnover – but perhaps by then it had thawed to eating temperature. As indicated in April, I had wonderful meals in the same restaurant years ago. That the owner has chosen to mask problems legitimately raised by former clients rather than present her apologies leads me to conclude that poor management can now be added to the list of ills that have befallen the restaurant.If in doubt, any potential diner can also consult the list of complaints raised in reviews posted by other diners, on this site as on others.
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  • This is in reply to the attempt by the restaurant owner to negate the validity of the review I posted in April. I have no reason to waste time detailing what was a horrible, as well as extremely overpriced, dining experience other than to alert others. Despite that both my dining companion and I were famished, the food was indeed removed by the waitress from the table uneaten for the simple reason that IT WAS IMPOSSIBLE TO EAT OR PENETRATE WITH UTENSILS. This was explained to the waitress, clearly and politely, when she asked if she should remove the uneaten food - I regret to learn from the below that customers may need to raise voices in complaint as well as leave the table to physically search for the manager in order to have action taken to redress poor quality food/service. That the same chocolate tart remained for the owner to sample two days later is further cause for worry; indicated if nothing else low turnover – but perhaps by then it had thawed to eating temperature. As indicated in April, I had wonderful meals in the same restaurant years ago. That the owner has chosen to mask problems legitimately raised by former clients rather than present her apologies leads me to conclude that poor management can now be added to the list of ills that have befallen the restaurant.If in doubt, any potential diner can also consult the list of complaints raised in reviews posted by other diners, on this site as on others.
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  • As the owner of Savoy Cabbage I have exercise my right to respond to a recent erroneous review. Firstly it is written by Stephen Kooshak although exactly the same wording is used in a review also posted to Trip Advisor under the name of Stephen Samuel. Why use a different name? My main concern however is that this review is actually factually incorrect. I do not object to constructive criticism and clearly things do occasionally go wrong in the best of kitchens. What I do object to is vindictive factual inaccuracies that are not first taken up with the management before they are plastered over the websites. 1.The lamb, which is one our most popular dishes is at priced R160 not R190 as stated. The menu changes daily and you may find it on our new website www.savoycabbage.co.za2.We do not warm food under heat lamps.3.There is no freezer at Savoy Cabbage except one that contains house made ice creams and sorbets. 4. You claims of an entirely uneaten meal are misleading and blatantly untrue. The lamb dish as served this week comprises of a number of components. The primary one is a three sectioned rack of Karoo lamb, served medium rare. Under that is a small slice of braised shoulder, which is there to give an element of contrast to the rack. It is then served with a potato dauphinoise, a garlic flan and a herb and red wine sauce. Having ordered no starter it is feasible that the table would have had such a wait some time as the potato dish is cooked individually to order and the lamb rack is slowly cooked to keep it moist and tender. The slice of shoulder is reheated in its braising juices and should not be dry, although I accept that if the liquid covering was insufficient, it might have become so. As a diner, if you are unhappy with a dish you should call over your waitress or ask to see the manager and return it to immediately to the kitchen. Then the chef can check the quality and replace it immediately or offer the diner an alternative. What these diners did was comment as the almost empty plate was removed by a runner. A runner is a junior member of staff who simply takes food to and from a table. All that remained on the two plates was one half slice or shoulder and one with a third of that small component of the dish eaten. As the dish is so large (a constant comment about our portions) often food is left because the diner is merely full.You waitress Alison, did check on you early in the meal and you indicated no problem. The owner or the general manager are always present in the evening but this reviewer did not ask to speak to them, nor did they ask the runner to call their waitress whilst the food was still available to be checked my the chef and management. We have so few problems with complaints that we are very concerned about every rare send-back and are not adverse to removing a dish from a bill or offering an alternative if the complaint is valid. Complaining when the bill comes is not sufficient as any of the possibly offending food has long since been committed to the bin. You shared a desert which you claim came directly from the freezer. There is no freezer at Savoy Cabbage except for a tiny one that is on full view and contains no more than the house made ice creams and sorbets. The waiters, and incidentally your waitress has been with us since we opened twelve years ago and is also a chef, would not say it came from the freezer.I had a slice of the same tart two days later and I will describe it to you. As a desert called ‘chocolate chunk tart; I think its name is self explanatory, small chunks of 80% dark Kees Beyers chocolate are embedded in a thick soft caramel mixture. If you put a spoon or fork directly into the chocolate chunk then it would not slice easily but all around it the tart is soft and easily eaten with a fork. Your waitress and I have discussed your conversation regarding the tart and she says she explained it was a dessert served from the fridge rather than heated. It could not be served warm or the chocolate would melt and no longer be chunks! You and your companion ate the entire tart. The “unsuspecting tourists” that night were predominantly local and returning customers. That evening we were complimented on the food by every departing table and particularly the large party who were finalising their world cup venues. We are always open and very receptive to criticism provided the facts are not misrepresented. Caroline BagleyOwner
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  • I agree with Thomas email below, this restaurant is not what it used to be. I ate dinner here with 4 friends last night (Thursday). The restaurant was mostly empty, however the service was slow and unimpressive. We ordered two of the most expensive bottles of wine on the menu and the wine service was awful, the waitress ran out of wine on the first pour, way overfilling the glasses. The food was decent, but well off its prime. The ambience, as usual, was nice. This is the classic case of a restaurant that has become too comfortable with its success. The bloom is off this rose and I wont be back any time soon.
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  • Savoy is my favourite fine dining spot in Cape Town. The Chalmar filllet is unequaled - with the veal a close second. The restaurant has a quiet unpretentious sophistication that sets it apart from the mushrooming fashion slaves hotspots. Admittedlly the food prices are on par with the best in town, but so is the quality. With a good bottle of wine from their reasonably priced wine list, its great value for an exquisite night out.
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  • A friend and I ate there last week for the first time. Overall the food was excellent and innovative. Service was good and unobtrusive. Food prices were extremely high more so than eg. Ginja and Myoga. It seems to cater for a lot of tourists judging by the amount of taxis dropping people there..
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  • Used to be one of my favorite restaurants in town. But now the food is not as good as it used to be, only prices improved. For that kind of money you can have much better food. A very sad development for a cute place that was once so promising.
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  • Really enjoyed an understatedly delicious meal here while visiting Cape Town. Found the menu a bit limited - there wasnt much that grabbed me. However, my selection did not disappoint, as my fillet was perfectly rare and every mouthful a treat of texture and flavour nuances. Presentation was elegant and the decor original and clean. A bit chilly though.
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  • Food and lovely interior combine to provide an awesome dining experience. Portions where large and service very attentive. Not the cheapest of restaurants….
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  • Can someone explain why this restaurant does not appear in your Top 100, let alone your Top 10 where it arguably belongs. This remains a quality establishment that does not depend on the latest culinary novelty additives from SOSA to transform ingredients into something unrecognisable, for every member of the brigade to be fully tooled up with foamers or all the waiting staff to be out of work actors. It would seem that you and Cape Town do not get it . The Savoy Cabbage is rightly highly regarded in the UK and the US, but not at home.
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  • I havent eaten at Savoy Cabbage for about 2 years. Previously I didnt rate it as one of the best, having eaten good but not glorious meals there. This time round it was absolutely superb. My only slightly negative comment was that the amuse was a boring mini spinach tart. Everything else was delicious. I started with lambs brains which was a very generous portion and the best Ive ever eaten. For my main I had the honey and spiced walnut salad and the sugar cured wildebeest (with pineapple relish and soba noodles). It was yummy. I would have used my fingers to scrape up the last of the dressing but I was at a business dinner. I finished with the orange pannacotta accompanied by orange slices rolled in fine fresh mint, chilli and coconut. Sublime (although i didnt think it needed the segments in the pannacotta). The wine was excellent and service friendly. Well done.
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  • For many years I considered Savoy Cabage one of the most consistently good restaurants in Cape Town - delicious food and always informed, efficient and friendly service. I am not sure exactly why, but I had not visited it for some time - until last evening and I am very glad to report that it was still as good as ever. I was pleasantly surprised that it was so busy on a cold Tuesday evening and Caroline was as ever welcoming and accommodating. The amuse bouche of carrot soup was perhaps a little ordinary in that it did not titilate the palate. However, everything else sampled was delicious - decent bread, tasty twice baked cheese souffle and wonderful veal sweetbreads that would have delighted Dr Hannibal Lecter. The wine list may not be over extensive but there are always interesting choices of good estates many available by the glass and without the greedy mark-ups that have crept into so many of Cape Towns restaurants. Service was efficient and unobtrusive and the evening was most enjoyable. I must remember not to leave it so long before returning!
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  • In resonse to Patrick, firstly may I say that I am sorry your expectations were not met. Perhaps some explanations would be useful. We have been featured in the New York Times a number of times and indeed the Tomato Tart was a favourite in about 2000. It is however a seasonal dish. At this time of year tomatoes lack flavour and are watery. We do not do this tart during the winter. The menu changes daily and we use fresh mainly organic ingredients. In the summer we had a salad with 13 different types of organic tomatoes. We certainly do not use tinned olives. They come from the award winning Morgenster Estate. Many of our guests love this tart, but of course all food is a matter of personal taste. Lamb rump is rather like beef rump, whilst not as tender as fillet it has twice the flavour. We cook it rare unless requested to cook it more. The haricot beans should be slightly firm but not tough. I am always surprised that guests do not raise these issues at the time. We would happily have replaced your choice with something else. Mistakes can happen in kitchens so it is best to rise it with the management. The biscuit with your crème brulee is a liquid centred chocolate cookie and the idea is that it is soft! As I said, the menu changes daily and our regulars therefore know and expect certain items to run out. We might start the evening with limitations on a number of dishes. In winter we look to have 6-8 starters and 6-8 mains. The menu is longer in summer when we are busier. This ensures the ingredients are at their freshest. I personally would not trust a restaurant that had 40 dishes on its menu. The microwave, freezer and deep fat fryer would probably work overtime. With the exception of the ice cream freezer, none of these are to be found in our kitchen. Wine enthusiasts have commented our winelist is too short! What they do appreciate is that so many are available by the glass.
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  • Maybe my expectations were too high…..apparently the New York times have listed their tomato tart as one of the 10 things to eat before you die. There was no tomato tart when I went….I started with an Olive feta and caramelized onion tart…R60…..I’ll mention the price because the tart is not worth mentioning……to many tinned slices of olives and not enough panache. The main meal roast lamb rump with haricot beans, aubergine, roasted garlic and thyme jus……should have read chewy raw lamb rump with undercooked semi raw haricot beans, bitter aubergine two slivers of roasted garlic and a red wine sauce for R125…… then I would not have ordered it……….the dessert vanilla crème brule was fine the accompanying biscuit was soft does that mean stale???.....the two orange segments were good. The menu consisted of 7 starters and 10 mains of which 2 were sold out…the wine list had over 40 different wines……….is this a restaurant that concentrates on food or wine??........as I said in the beginning maybe my expectations were too high
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  • Without question one of the finest meals I have enjoyed. The setting is simply lovely, the staff are without fault and the food of the highest order.
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  • STUNNING! A wonderful meal, absolutely fabulous food, reasonably priced winelist, friendly and very competent service and welcome in comfortable surroundings. Cannot praise this enough!
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Facilities

  • Accepts credit cards
  • Booking required
  • Dinner
  • Eat Out reviewed
  • Food
  • Functions
  • Licensed
  • Lunch
  • StreetSmart affliated
  • Wheelchair
  • WiFi

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