There is no fancy entrance to this well-established wine farm restaurant, nor is the interior posh, but the food delivers with refinement and robust flavours. The menu dips into French and Asian influences, which allows for bold flavours like toasted whole brinjal with salty ponzu and bonito flakes. Chef Michael Broughton has a magic touch with his memorable sauces, especially the Sauce Américaine, which is the highlight of his iconic prawn risotto. If you spot it on the chalkboard menu, order it immediately. Tuck in after your snack of smoked olives and slices of tomato focaccia dipped in olive oil.
Whether it’s a perfectly cooked piece of monk fish with seasonal emerald-green broad beans and a smash of roasted potatoes, or slices of beef fillet with the super finely cut buttery pommes Anna, the flavours will be the highlight – and so will the pops of colour.
Of the ice cream flavours of the day, which will disappear quickly once they arrive at the table, the banana might turn out tops, though there will surely be fanfare about the marinated strawberry and black sesame flavours.
The wine list offers great value for money. Enjoy Klein Zalze estate wines by the glass, especially the brut rosé.
Lovely and friendly local folk make you feel welcome in a relaxed but professional way.
It’s cosy inside at night with a glimpse into the kitchen. Lunch outside is a little haven, with a view of a golf course and the manicured garden.
Have a pre-meal tasting at the wine cellar.
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