Rust en Vrede Restaurant

Monday, May 4th, 2015

Reviewed by Lourens kruger

― Marco Pierre White, famous Michelin Chef once said: “Escoffier, whose philosophy was “Good food is the basis of true happiness.” Last Saturday night we dined at the elite Rust en Vrede in Stellenbosch and the remark above, was what we received in our food “True Happiness” Chef John Shuttleworth and his Team did a fine job of enthralling, captivating and testing every sensory taste bud that we had with an incredible array of food, from... Pan Fried Scallop served with Cauliflower, Chestnut, Braised Bacon, Apple and a Cumin Foam Crown Roasted Duck Breast served with Confit Leg, Fig, Fennel, Endive, Coconut, Cashew paired with 2012 Sumaridge Pinot Noir. Smoked Chalmar Beef Sirloin served with Pithivier of Beef Cheek, Red Cabbage, Parsnip, Broccolini paired with a 2011 Rust en Vrede Estate Shiraz. White Chocolate and Passion Fruit Cheese Cake served with Yogurt and Lemongrass Sorbet, Dehydrated White Chocolate Mouse paired with a 2012 Keermont Fleurfontein. These are only 4 of the 9 course meals we experienced at Rust en Vrede that night. We would like to mention a group of individuals who just rounded off the evening at Rust and Vrede for us. Barry the Sommelier what an incredible amount of knowledge you have and the flawless way you carry yourself a true gentleman... Head of Pastry and her team, I have always rated a meal in its entirety on the desert “and yours was flawless, beautifully presented and flavours bursting in my mouth, which I have never tasted before wow... Emma our waitress and all the other others, which served us so diligently, again impeccable... Lastly to the Whole Team of John Shuttleworth at Rust and Vrede well done, My last remark to John on Saturday night was” if I was in Europe right now, I would personally rate this Restaurant, “Michelin 3 Star” Many Thanks Lourens and Vanessa May 2015