This is light tasty cuisine with no pretensions to haute anything. There is the occasional nod to European roots like the rich duck liver pâté with guava jelly and Melba toast, and the wild mushrooms which are pan fried with garlic and thyme with toast topped with melted Gruyère cheese and fragrant truffle oil. Another delicious starter is the baked green figs with Parma ham and gorgonzola—intensely rich. The knockout main is the roast duckling with Van Der Hum sauce and caramelised orange, while the superb beef fillet with cracked black pepper and brandy cream topped with grilled mushroom runs a very close second. Norwegian salmon with Teppanyaki sauce and avocado is a long-time favourite. The crème brûlée with an almond tuile is just about the creamiest thing in this neck of the woods, something a French bistro would be proud of.
Only the wines of the estate—which are marked up. No BYO.
Smiling and friendly—and knowledgeable to boot.
If eating on a terrace overlooking the winelands all the way to Table Mountain with racing horses grazing gently in the fields before you appeals, then this is the place for you to be. Just elegant enough not to be precious. . Sitting inside when the weather is either too hot or too cold is quietly comfortable with an outside mural to remind you what you are missing.
Country ambience with flavour.
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