Eike is the new brainchild of Chef Bertus Basson. Bertus' passion for cooking shows in his delicious creations at Overture (currently holding the No.9 position in Eat Out's Top 10), Spek en Bone, De Vrije Burger, The Deck at Hidden Valley and Bertus Basson at The Spice Route. Eike will strictly be serving a fixed menu. Eike is all but being inspired by just being South African.
In lockdown, we all want something to be “normal”; as it was. “Eike” is home to Bertus Basson, Eat Out’s Chef of The Year 2019. His team are now offering “Bertus Se Huiskos”, which is a three course takeaway meal, delivered to your home. I say three course, more like 3 1/2 to 4 by the time you add all the bits and bobs! Not only is there an instruction list of when to place this, that and, the other in your oven, there is also a superb video of the master himself, placed on his Instagram account, prepping the dishes to help even the most culinary challenged. The menu changes each week, however, on this occasion we had the iconic Mosbolletjie bread and opsitkers, to compliment the twice baked souffle. The main course was braised lamb shoulder, confit carrots, sweet potato and cashew pie with a Mediterranean potato salad, enhanced by small dab of aioli. This took up to twenty minutes to warm through, basting the lamb in it’s jus, then, plate with gremolata and salseverde. Dessert was their iconic Croc Valley Orange with a small slice of orange cake, beautifully presented. The cost at R450 plus R50 delivery charge to Cape Town, outstanding value, for such high quality ingredients and presentation. We are going to donate R500 to the soup kitchen that the Basson operation are running, feeding up to 500 per day. It reflects the value we thought the meal was worth. The man is a credit to Cape Town’s exceptional culinary landscape. Luke Dale Roberts is charging R100 to deliver a R5000 picnic, really? As well as this home take for Eike, their Overture operation is doing the same thing, next weekend cannot come quick enough!
What an amazing restaurant. Setting the tone from the moment you arrive is the very warm reception by Colette and her excellent staff. The ambiance is equally as charming, but it is the food that steals the show. Unpretentious fine dining at it's best, South African style. Each course was more delicious than the last. I cannot recommend this experience highly enough. Definitely a top 10 contender and should be recommended to all our International visitors.
Andre De Beer
What a wonderful experience. Food was superb , loved the presentation of the different dishes and each with a little nostalgic story set on the past.
“The eighties party”, “die opsit kers” the unforgettable peach desert hidden under an empty KOO tin , the springbok “rys vleis en aartappels” were some of the memorable very creative and fun moments of the almost endless 12 course menu !
The service was welcoming , well timed and very friendly. Thank you to Chef Basson for accommodating a dietary requirement at our table.
Thank you to the whole team for a wonderful evening! I look forward to the next time when we are back in Stellenbosch!
Returned to Eike last night. Menu was tweaked and was almost completely different, but still brought back those old nostalgic twinges of childhood. Our guest remarked ‘the food was excellent, but the place makes it more about the journey and your experiences’. Encapsulates what I love about the place.
South African flavours done outstandingly well. Old favourites like quiche, prawn cocktail and babotie get total transformations. Amazing. I’m still dreaming about the fish head soup.
Front of house was also exceptionally professional and friendly without being intrusive.
Cannot wait to return.