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Buitenverwachting Restaurant

6 Reviews
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Bistro fare, Modern
Phone Number 0217943522 Opening Hours

Monday to Saturday 12pm to 8pm

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Details

Cost
R190 avg main meal
Food
Bistro fare, Modern
Corkage
R60 (free for buitenverwachting wines)
Cost
R190 avg main meal
Ambience
Business meetings, Special occasions
Payment
Amex, Diners Club, Mastercard, Visa
Facilities
Accepts credit cards, Booking required, Child friendly, Cocktails, Dinner, Food, Functions, Licensed, Lunch, Parking, Serves food, StreetSmart affliated, Wheelchair, WiFi

Location and contact

37 Klein Constantia Road, Nova Constantia, Cape Town

Critic's review

  • Ambience
  • Service
  • Food

John Maytham

Austrian chef, Edgar Osonjik, has been following the seasons with his fine dining menus in this Constantia Valley destination for more than two decades.

Food
There are two menus – Rustic Affairs and Indulge – both of which highlight the very high level of classical skill in the kitchen. Dishes like a Thai-marinated ostrich carpaccio with black garlic and sesame; and the complex and layered M-S-G (mielie, spinach and garlic soup with lamb fillet, pesto, pine nuts and flammkuchen) show the extent to which Edgar’s culinary imagination is fired by his Austrian roots, his South African home, and the rest of the world. This is fusion of a unique and thrilling kind. Fresh tuna is seared and served with guacamole and seared baby gem lettuce, all brought together with a bracing citrus dressing. Sea bass also gets an Asian touch, while perfectly cooked duck is more traditionally served l’orange. The menu changes seasonally but regular visitors can always expect old favourites like springbok in port wine sauce, and fillet pan fried in Café de Paris butter. The dessert options are either Asian-influenced, like lemongrass ice-cream with banana ravioli and spiced pineapple or straight from a chocaholics fantasy, like either the Valrhona chocolate brownie or the chocolate variation, which even Willie Wonka would have genuflected in front of.

Drinks
The Estate’s own (excellent) range of wines takes pride of place, but there is also a thoughtful assembly of wines from the rest of the Constantia Valley, and the Cape Winelands. A sommelier is able to offer advice on food and wine pairings. Mark-ups are in keeping with the elevated tone of the place. Buitenverwachting is also making a very good craft gin.

Service
The staff are all highly trained and very knowledgeable about the intricacies of the menu. They are observant without hovering.

Ambience
Elegance is the watchword here. Crisp linen, high quality stemware, magnificent mountain views.

Best for...
A special occasion with budget not being a consideration. A perfect venue in which to impress visitors.

(2018)

 

Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.

 

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User reviews

6 Reviews
    The food was tantalising, tasty and definitely worth the plate cost. Unfortunately, served by staff that are in desperate need of training, which ranged from taking away food I was still eating, not knowing what to do with the 2 flies that decided to play in the red wine... sigh... lastly, a significant fly problem, which plagued our lunch experience. Sadly, i walk away with only memories of the fly problem
    This really did not live up the standards I expect from a high quality restaurant. The food simply wasn’t flavourful and the elements on the plates did not work together as a whole. I’ve gotten a lot better for a lot cheaper. The starters were acceptable but not good. I had the ostrich Carpaccio with butternut. The dish as a whole lacked flavour and it was served with some unidentifiable pink mouse. The butternut did not really add anything to that dish. My husband ordered the gravlax. This was closer to sashimi than an actual gravlax. While I can understand the philosophy of letting natural ingredients shine, you would expect some form of cured character. My main was the line fish on Risotto Nero with bouillabaisse foam. The dish was under seasoned and element on this plate really delivered on flavour. My husband’s Lemongrass pan-fired seafood with Laksa sauce was the worst dish of the night. Some of the fish was mushy and extremely unpleasant. The dish was served on a bed of overcooked, mushy noodles. I had the rhubarb soufflé in a glass as dessert. The rhubarb soufflé was the only real success of the night. However, it did not really go with the other elements on the plate – the sourness completely overpowered the vanilla pecan nut ice cream. I ended up first eating the soufflé and then eating the sweet elements on the plate. I would not return nor recommend this restaurant to anyone else.
    We took visitors from Toronto to lunch at Buitenverwagting in Constantia.

    My starter was the Layered Pepper, Aubergine, Zucchini, Tomato and Creamy Feta with Rocket, Basil Pesto, Olive Tapenade, Pine Kernel-Parmesan Shortbread and Balsamico. Olives of various colours surrounded the dish, which was fresh, very tasty and scrumptious. A light starter for my main course. I paired this with their chilled Buitenverwagting Pinot Noir Rose wine.

    My main course was an absolute delight (best I've had in a long time) roasted shoulder of lamb - crusty outside and pink inside. Tender and oh, so delicious - mouth waters just to think of it now. Then as a surprise there was rack of lamb as well - 3 lovely little perfectly cooked chops also crispy on the outside and pink inside. On the side was a potato croquette, crisp long beans, spinach, soft roasted garlic on top of the sliced roast shoulder of lamb and on the other side, puréed peas and whole cooked peas. A tasty wine jus completed this appetizing, well presented, tasty dish. I quaffed it down with a carafe of Buitenverwagting Cabernet Sauvignon.

    My wife's main was the Kudu Entrecote Strindberg Style served with a Port Wine Sauce and Sweet Corn, Beans, Bacon and Potato Fricassee. The grilled Kudu was rare with a potato mash in a cooked potato basket, surrounded by a wine jus sauce with crisply cooked mealies and beans, cut up roasted potatoes. She said it was wonderful and I tasted it too - she was correct it was full flavoursome - a strong flavour. But I preferred my lamb which had such subtle flavours compared to the crusty Kudu.

    Our visitor had the Pan-fried Wild Argentinean Prawns to start (looked good & he was
    happy) and Fish and Chips for his main. The 2 thick pieces of deep fried Hake were perfectly battered. The others shared a fresh garden salad as a starter and each had beautifully grilled Kingklip as mains served with Berries, Mash and Squash. They practically licked their plates clean. This was accompanied by a bottle of rose coloured Pinot Noir grown and bottled from the terroir outside our tall glass windows.

    Every dish was beautifully served and delicious in taste. The Terrace where we ate overlooked the vineyards and a better lunch could not have been asked for - it exceeded expectation as the name implies, it stood up to its name and reputation – “buitenverwagting".

    As an accompaniment to our coffee, very tasty and beautifully crafted Petit Fours were served with compliments from the Chef.

    So here’s my rating out of 5 stars –

    1. Pushing culinary boundaries: tantalizing taste buds - ***** 5 stars
    2. Ambiance - ***** 5 stars
    3. Wine - **** 4 stars
    4. Service - *** 3 stars

    Overall would we come again - a resounding, "yes".

    The bill came to R1 800 including tip for the 5 of us.

    The food was excellent and the staff went out of their way to make us feel special after getting engaged on the estate. Super!

    A pertinent comment written by a user from another restaurant review site, "Please Buitenverwachting! Give it a rest. These obviously fake reviews are not enhancing your reputation." Unfortunately the perfect spelling and grammar, as well as the frequent flourish of the exclamation mark at the end of every 'review', support this argument. Sad!

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