Jeanette Clark

Food
Prior to acquiring Gaaitjie from its previous owner in 2015, Chef Jaco Kruger built his career locally, as well as internationally in Vietnam. His dishes combine local flavours with a variety of international influences. Especially sublime is the starter of bobotie-spiced Angelfish spring rolls, served with a home-made sweet chilli sauce; it leaves just the right lingering tingle. You can pull this theme through into mains by trying the Masala prawns served on saffron basmati rice or venture away from seafood towards the pork belly with teriyaki sauce – served with wasabi mash croquettes. But I beg of you, leave space for dessert. The menu usually offers about five options to conclude your dining experience, but it will still be difficult to choose. A knockout dessert is the chocolate spring rolls.

Drinks
A good selection of wines are on offer at a reasonable mark-up, with some West Coast and Swartland gems to be tried. A couple of local craft beers and a limited selection of other spirits and fortified wines are available.

Service
You are greeted in warm West Coast fashion as soon as you enter the door and are never left wanting throughout your dining experience. Do ask about the most popular dishes and which ones the staff would recommend – they will not lead you astray.

Ambience
The eclectic mix of local and international tourist visitors would all agree that if it is a sun-soaked day a spot on the stoep is the place to be.

Best for…
A leisurely-long dinner (be sure to catch the sunset) during a weekend break-away.

(2018)

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