Wombles is a white table-clothed, polished silver and elegant glass affair with an African safari theme running through.
Start with a trio of carpaccio – kudu, crocodile and ostrich – that’s been smoked ever so subtly. Then choose from a number of the finest meat dishes to be expected as a main in any South African fine-dining establishment, never mind steakhouse. For example, duck confit, veal, lamb chops, Norwegian salmon, or quail, to name but a few. But it is a steakhouse, so best you go for the chef’s signature dish, a tender fillet on the bone, served with bone marrow and a rich and flavourful mixed mushroom and red wine sauce. You can choose a starch to come with the meal – the rosemary-flavoured potato wedges are highly recommended. It may come as surprise when the bill arrives that the vegetables placed on your table are charged separately, but this is the best butternut I’ve ever had in my life, so it’s well worth it! The price point isn’t exactly mid-month dining-friendly, but the portions are quite generous and the fillet is as soft as butter. Speaking of butter, the welcoming bread is sourced from a local baker and it is arguably the best in town: fresh, airy, cake-like – it’s like eating manna bread. It comes with a trio of butter: anchovy, garlic and traditional. The anchovy butter is exceptional.
Dessert should be the heavenly scented home-made rosewater ice cream made with Turkish delight, nougat, chocolate, rose petals and topped with a raspberry sauce, a family recipe on which the restaurant prides itself.
Highly rated wines on Platter’s Wine Guide make a prominent appearance in the well-appointed cellar. The stars will guide guests as well as the year of the vintage, but it’s best to ask for help for flawless pairing.
Expect a follow-up call after making your reservation to confirm the booking. Such is the diligence with which guest are treated here. In addition to an army of staff constantly walking about to re-fill glasses, promptly clear plates and ensure no guest ever feels neglected, there are two hosts to recommend meals and food-wine pairings. Excellent service.
This vast restaurant overlooks Hobart Grove Centre, which isn’t the most alluring of views. The interior is a sumptuous Safari theme, however, which makes for visually interesting and comfortable surroundings with aptly themed décor and memorabilia. While restrained and formal, the regular foot traffic of large parties coming to dine as colleagues, tourist groups, families and friends makes the atmosphere lively. The high-backed chairs are well-padded and incredibly comfortable with armrests that make all the difference when one wants to sit back and relax.
Best suited for a blow-the budget dinner to make the in-laws think you make more money than you actually really do.
Eat Out critics dine unannounced and pay their way in full. Read our editorial policy here.
The menu re-unites old fans with the famous beef stroganoff, steak tartare made with beef fillet and a touch of cognac, and gorgeous duck confit.
On arrival you are presented with a trio of butters, anchovy, garlic and plain, together with freshly baked home-made rolls. Start with marrow bones on toast. Progress to the trio of partially deboned quails. The quails are lightly chargrilled with olive oil and lemon juice, and really juicy.
Else opt for the roasted springbok shanks served in a savoury green peppercorn sauce with stewed fruit. The meat literally falls off the bone.
The steak tartar is an entertaining spectacle and is made up for you at the table.
Finish your memorable meal with lemon meringue ice cream and the crepe Suzettes, simmered in fresh orange and Cointreau.
A very impressive wine selection, especially if you are in the mood to spoil yourself. There is also large selection of cigars paired with a delicious selection of imported cognacs.
Silver service at its best. Banqueting waiters are very professional and traditional. They will only take your order once you have closed your menu.
With its old-world grace and a touch of colonial style, this restaurant embraces the safari lodge look, complete with outdoor fires and lounges, trophy heads, ferns and other such memorabilia.
There is a minimum charge of R300 per head and booking is essential.
Eat Out critics dine unannounced and pay for their meals in full.