Claim it now to manage your contact information, photos and menus whenever you like.
Chef Gregory Henderson sets out to tell the history of the Overberg through his dishes, incorporating local flavours and foraged ingredients into an extensive and ambitious menu.
Each dish – a choice of four per course, and a pair of desserts – is linked to the Overberg, from ‘Groenland’ pork terrine with textures of Elgin apples, to quirky ‘Ouma onder-die-omberse’ of cabbage-wrapped Merino lamb. The ‘Xairu’ plate of quail with goat’s cheese tuile and potato was superb. Across the menu foraged flavours pepper the menu, from bull rush pollen to wild fennel foam and dried river flowers. Is it too much? At times the detail is overwhelming, but you’ll have to decide for yourself.
Either way, the plates are complex, colourful and generous – in flavour and portion – and it’s certainly cuisine like no other in the Cape right now. And for that alone, it’s worth a visit.
Limited to wines from the estate but that's certainly no hardship, with an award-winning selection covering a range of styles and cultivars. Reserve wines and vertical flights are available, and a ‘vintage guide’ is a handy inclusion for oenophiles.
Impressive. Despite the complicated menu and multi-faceted plates, wait staff manage to blend warm and authentic hospitality with discreet efficiency.
No country bumpkins here. Rather, a glamorous country barn complete with exposed rafters and shimmering chandelier. Striking botanical wallpaper dominates one wall, broken only by rather grand pillars framing the open pass. No children under 12 allowed in the restaurant.
Gastronomic getaways or destination lunching. Certainly no place for a quick bite.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.