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.
Owners and management team Yvette and Duncan Barker, along with their executive chef of 27 years, Nesberth Nhambura, run a tight ship. Together with their team of dedicated staff, they have devoted themselves to finite detail; creating an upmarket dining experience that celebrates the finer things in life. They recently closed the beautiful wrought iron gates to their Parktown North establishment to open an even more luxurious and considerably more sizeable Wombles Restaurant in Bryanston.
At Wombles you can expect a showcase of the best of what Southern Africa has to offer, with an emphasis on superb, quality beef and venison. The menu is a classic affair; they’re not interested in foams or deconstructions, but prefer to keep things simple and, in so doing, aim for perfection in that simplicity.
To start you’ll find a wonderful array of traditional, French classics with a South African overtone; the duck-liver pâté, presented in pretty quenelles and served alongside black cherries and toast, is the epitome of decadence. The fresh oysters are always meticulously shucked and served on a bowl of ice, and the escargot and avocado Ritz are just as they should be.
You won’t find many people ordering anything but steak for their main, although they do offer a fine range of other delectable dishes including their springbok shanks in a green-peppercorn sauce with stewed fruits and their famous steak tartare: fillet seasoned with fresh herbs, Tabasco, Worcestershire sauce, cognac and olive oil and served with all the trimmings.
The steak selection includes the usual suspects: fillet, rump, sirloin, T-bone and prime rib, but there are always speciality steaks on the specials menu, including a succulent fillet on the bone and rib-eye, when available. The rump steak and the fillet on the bone are outlandishly good – succulent, tender and flavourful. The steaks vary from 200g to 1kg, and I would warn those who don’t think they can finish a 350g or 500g steak that they’ll most likely surprise themselves.
The chefs pride themselves in cooking every steak to perfection and will go as far as asking which side of medium-rare you’d prefer: the bloody side or just the rarer side of pink…and you can be guaranteed they’ll get it just right every time.
Each main is served with an assortment of complimentary vegetables including roasted baby onions, garden peas and a pumpkin mash, which your waiter will serve you in silver service fashion - a lovely touch.
The desserts take us back to the old classics once more with crème brûlée, crème caramel and crêpe Suzette being among the favourites. However, the rosewater ice cream, filled with Turkish delight, nougat, chocolate, rose petals and topped with a raspberry sauce is just enchanting.
It’s an extensive and all encapsulating list with something for everyone and, if you’re in the mood to spoil, it’s simply fantastic! The reds are in the range of R190 to over R1000 for your serious winos; expect to find Ernie Els and Iona alongside heavyweights like Idiom and De Toren.
Superb. Doors are opened for you, chairs pulled out, napkins laid on laps and wine glasses constantly refilled. The staff are polite and congenial and more than happy to go the extra mile. Yvette keeps a constant eye on the floor and visits each and every table at least twice during the evening to ensure all of her customers have everything they need.
The décor is just sensational. Styled as an ode to the stunning colonial, African-safari-lodges of old with maroon walls decorated with trophy heads, pictures of flora, fauna and wildlife, candelabras at every turn, ferns and orchids bringing life to each corner and the most sumptuous of chairs – it’s an absolute marvel. There are also fire pits outside surrounded by chairs and a bar so enticing it almost begs you to stay for one last drink.
There is a minimum charge of R300 per person.
Eat Out reviewers dine anonymously and pay for their meals in full. Click here to read our editorial policy.