A concise menu, with only a few options per course, means that the kitchen team hones its skills on each and every plate of food that leaves the pass. With special attention to the provenance of ingredients, seasonal and often lesser-used items find their way onto the menu, and the results are nuanced and delicious. Look out for dishes such as the smoked False Bay mackerel with borscht and horseradish chantilly. For mains, there is generally a choice of four options. The braised free-range pork cheek, tongue and sirloin with caramelised Packham pears and cauliflower is wonderful, as is the perfectly prepared Chalmar beef with three types of onions, and the chickpea fries accompany anything really well. Don’t think that just because the savoury courses are so good you can skimp on dessert: the Hot Chocolate, with soft molasses nougat and kumquat is a must, or if you don’t have a sweet tooth, the locally selected cheese platter is an excellent choice.
The majority of vintages on the wine list are from the estate, with the rest predominantly coming from the surrounding Overberg region, with many available by the glass. There is also usually at least one artisanal beer available, and a good selection of spirits.
Professional, polite and very efficient. Members of staff are well trained and happy to answer questions about the menu.
Spectacular views of the Hemel-en-Aarde valley are framed by large sliding glass doors, and the muted tones of the interior thankfully mean they go unrivalled. The atmosphere is relaxed, slightly at odds with the level of cuisine, but it works, and guests can watch their food being prepared in the small open kitchen and pass.
You’ll want to take home a bottle or a case of any of the estate's top pinot noirs.
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