A classic fine-dining experience where local flavours meet classic French techniques.
For lunch, choose from the two- or three-course options, with optional wine pairings. First comes the bread course – a dark, delicious home-made walnut and raisin loaf – followed by an amuse-bouche of light and flavourful pea purée, served with mange tout and refreshing mint.
Starters include perfectly pink spiced duck breast served with maple jus, which adds a lovely sweetness, and chargrilled fennel, which in this case was unfortunately barely cooked. The tuna sashimi is clean and fresh tasting, enhanced by lovely pops of juicy melon sweetness and avocado mousse. For a flavoursome, textural delight, try the springbok loin with grilled baby red cabbage and citrus segments – beautifully plated and served with a fragrant five-spice jus.
In the trio of pork, served with apple, plum and sautéed red cabbage, the pork components lack real flavour, though the accompaniments redeem the dish. The rich, comforting rolled Karoo lamb neck, served with yoghurt, is a flavour sensation, while the tasty line fish with Cape Malay curry sauce and crisp vegetables is reminiscent of fresh pickled fish.
For dessert, the Valrhona chocolate brownie surprisingly played second fiddle to the Nutella mousse served beside it. With a banana ice cream and a slightly out-of-place lime gel added to the mix, the portion is very large, especially for such a rich dessert. The cheesecake is deconstructed, comprising raspberry sponge, citrus cheesecake parfait, meringue, toasted almonds and a zingy berry sorbet, all working together in perfect harmony. But the highlight is the ginger cake – a moist, subtly spiced sponge served with cinnamon ice cream, orange segments and a pecan shortbread crumble.
The wine list consists of the wide range of De Grendel Wines made on the farm, including an excellent MCC. Each course on the menu comes with a wine recommendation.
After a delay and some confusion about the booking, the service was attentive and quick. The waiters are
knowledgeable about the menu items and able to explain the preparation of each component of the dish.
The restaurant is located below ground level, making you feel like you’re dining in the cellar. Depending on where you sit, you may have views of the rolling lawns on the property or the kitchen.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.