This restaurant, located on the Oak Valley wine estate in Elgin, is famous for their charcuterie platter, which features products made from acorn-fed pork and grass-fed beef, with Wagyu beef being available every now and then. The more than 4000 oak trees here give the pork its own distinctive flavour. On the platter there is also excellent duck liver pâté, local cheese, homemade preserves and irresistible bread from their wood fired ovens, the smell of which assails the nostrils as you enter. The vegetarian version features spanakopita, dips of the day, roast vegetables, grilled halloumi and marinated olives. The seared beef carpaccio, served with green olive tapenade and marinated artichokes, and the Norwegian salmon tartare with chive crème fraiche, make delicious light starters. Mains of slow roast pork belly or neck with a pear and apple cider purée, and the hefty burgers, will please any carnivore. But if you are really serious about meat, ask for the cuts of the day and have them done on the wood fired grill, lending it a unique flavour. Add sides of your choice and you will be smiling. The baked cheese cake with berry compote is a good way to end.
Only the famous wines of Oak Valley are on offer by the glass or bottle, except for some bubblies from other suppliers in the area. No BYO
Smooth, relaxed and friendly.
With a gorgeous blue and very large pool as its raison d’être, obviously the best time to be here is in the summer, when you can get some eye candy along with your meal. Even so, the views through the trees are wonderful any time of the year.
There is also a kiddies’ menu; the Pears soap in the wash rooms shows you where their hearts lie.