The youngest addition to the Chefs Warehouse stable of restaurants is a baby no more, but has adapted the sharing menu model to its home in Franschhoek, giving the diner a true sense of place. The farm provides most of the raw ingredients – from hens’ eggs to pork charcuterie. Warm bread and freshly churned butter at the beginning of the meal provide a welcome introduction, and there’s a distinct hands-on feel to the food throughout the menu.
The signature dish of beef pastrami with horseradish and a warm pretzel roll is sublime and worth the visit alone. The sharing plates bring seasonal ingredients to the fore. As is traditional of a Tomlin restaurant, there’s an exceptional risotto – rich and packed with flavour, it has you going back for spoonful after spoonful.
The menu maintains a nice rhythm throughout, varying between intense richness and bright lightness that ensures each dish is appreciated as the pace changes. Dessert is an added option, but is certainly not executed as an afterthought. Simple and clean flavours come through, with a balanced offering across the dishes that includes a zesty and creamy posset and a peanut butter and dark chocolate tarte.
Drinks
The wine list features local Franschhoek wines; but, with a food menu this varied, a sequence of wines by the glass would not go amiss.
Service
The service is attentive and warm, even if you’re outside instead of in the main dining room.
Ambience
The old farmhouse spreads out onto the lawns, where the shade of old oak trees combines to create everything a Winelands meal should be.
And…
Don’t miss the Cooks Shop on your way out – it’s brimming with cookbooks, tools and gadgets for your kitchen at home. And if you want to linger, stay for a Maison Estate wine tasting or even a flight of unusual whisky tastings.
(October 2019)
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.
User reviews
★★★★★
3 Reviews
Lelani Bezuidenhout
★★★★★
If it wasn't for the food....
The food is mouth-watering and amazing with bursts of flavor, my favorite being the Beef Sirloin Pastrami and the Roast Duck Leg. However the service is not up the scratch or what I expect of Chefs Warehouse. If asked to choose, I would recommend Chefs Warehouse in Beau Constantia.
Our waitress opened sparkling water instead of still water and it sprayed in my friends face. She was clumsy and almost knocked my glass over. We later poured our own tonic into our gin as she was clearly struggling. We also had to get up and go get our water bottle as all our glasses were empty for sometime, with no-one coming to the table. After asking for the bill we had to ask for a card machine as well, again no-one was looking after our table. Our food was not well explained, as it was done at Beau Constantia.
We also sat next to the kitchen where every now and then someone will shout at someone to close the door. The space is beautifully decorated, however there were no breeze or fans where we sat, so it go unpleasantly hot for a fine dining experience. The bathroom was also very untidy and wet.
As amazing as the food was, I will not recommend Chefs Warehouse at Maison. You spend a lot of money visiting fine-dining establishments and I would rather recommend Protégé that is also in Franschhoek and within the same price range or the Chefs Warehouse in Constantia.
Ingrid Heijden
★★★★★
Incredible! Surpasses the other Chefs warehouses'.
The long tables in the garden overlooking the vineyards drinking a chilled Maison Chenin Blanc are worth the visit alone.
Notably, the service is excellent - a special mention to J-J.
And Chef David is kicking ass!
The green oysters to start are fresh with hints of fennel (or was it dill), the sashimi was excellent but did not need the breadsticks. The beetroot dish was the standout hero of the day. The saffron risotto was slightly bland. The tartare and pastrami options were delightful. The chicken thighs full of flavor and cooked to perfection with an amazing sauce accompanying it. The line fish had a crispy skin and perfected fleshy interior. End off with the berry pannacotta!
Maison you are now my top SA restaurant!
