The Shop is a quaint French-style bistro run by a husband-and-wife team. Kyle Knight, a qualified chef, takes care of the menu and food preparation, while Gabi Knight runs the front of house and prepares all the desserts on the menu.
The food is simple yet hearty and flavourful. For starters, the crispy pulled beef croquettes served in a vegetable broth are deliciously comforting. The pan-fried calamari is wonderfully tender and served tossed in a fresh tomato and herb sauce. The starter of caramelised pork belly with bean purée is a flavour explosion – smoky, earthy and sweet at the same time, it makes for a definite must-try.
Main courses include a selection of free-range beef steaks served with your choice of traditional sides and sauces as well as options of fish, chicken and vegetarian dishes. There are also daily specials on offer. The current winter special comprises slow-braised springbok shank with quince and red wine, served with glazed carrots and mashed potato. It’s warming and perfectly accompanied by a complementary glass of red wine.
End the meal off with one of Gabi’s homemade desserts. The crème brûlée is decadently dense and creamy, topped with the thinnest caramel crackle. The vanilla poached apple crumble, served with thick Chantilly cream, is sublime. If you’re a chocolate lover, try the dark chocolate Valhrona mousse made with 70% cocoa chocolate.
The menu has a small selection of reasonably priced local wines, some offered by the glass. There is also a small selection of beers and liquors. Corkage is offered at R40 per bottle.
The restaurant is small and very simply decorated. Rose-gold touches and dark wooden tables form part of the décor, with the focal point being the copper backdrop of the open-plan kitchen. The atmosphere is relaxed and comfortable.
Gabi and Kyle man the floor together and take care of all the tables – there’s no additional waitstaff, so service may be slow if the restaurant is busy. The service is efficient and friendly.
Eat Out critics dine unannounced and pay their way in full. Read our editorial policy here.