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GÅTE Restaurant @ Quoin Rock Wine Estate

5 Reviews
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Modern
Phone Number 0218884750 Opening Hours Lunch Dinner

Lunch: Wednesday to Sunday 12noon to 1.30pm {Seating times} (6 course Daytime Experience)

Dinner: Thursday, Friday and Saturday 6pm to 7.30pm {Seating Times} (7 or 14 course Dinner Time Experience)

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Menu

Menu - GATE Menus  - updated November 2019

Details

Cost
A 50% card deposit will be required upon reservation. Should you cancel your booking no later than 48 hours beforehand, you will receive a refund of the deposit. A discretionary service charge of 12.5% will be added to all tables. Wine Tasting : R250 to R450 ; Daytime Experience : 6 Course Menu = R800 per person; Dinner Time experience : 7 Course Menu = R1000 per person, 14 Course Menu = R1600 per person
Food
Modern
Corkage
no corkage allowed
Cost
A 50% card deposit will be required upon reservation. Should you cancel your booking no later than 48 hours beforehand, you will receive a refund of the deposit. A discretionary service charge of 12.5% will be added to all tables. Wine Tasting : R250 to R450 ; Daytime Experience : 6 Course Menu = R800 per person; Dinner Time experience : 7 Course Menu = R1000 per person, 14 Course Menu = R1600 per person
Ambience
Groups, Kids, Special occasions
Payment
Mastercard, Visa
Facilities
Accepts credit cards, Booking required, Child friendly, Dinner, Food, Licensed, Lunch, Parking, Serves food, Smoking, Wheelchair, WiFi

Critic's review

  • Ambience
  • Service
  • Food

Jeanette Clark

Food
The Quoin Rock estate has seen its fair share of drama in the past, but since it was purchased in 2012 by the Ukranian Gaiduk family, it has experienced an undisputed and magnificent rebirth. It is fittingly poetic that the drama has found purchase in the food that is expertly brought forth from the state-of-the art kitchen (the restaurant openly invites diners in for a tour to see where the magic originates). Interactive dishes bubble, smoke and melt, revealing hidden treasures below.
The stage is set with the dish that kicks off the six-course daytime journey around the world: an Italian macchiato, flanked by a glass dome and filled with smoke. You take a sip and your taste buds war with the surprise of the creamy tang of a tomato soup against the initial expectation of rich coffee tones. Thyme espuma poses as milk froth and the crunchy potato flour bread stick served alongside impersonates a cigar.

The Gåte caprese salad arrives as an unassuming white dome. After a copper pot is heated at the tableside and a creamy basil-and-whey sauce is poured over the buffalo mozarella dome, you wield your spoon and crack the dome to reveal red and yellow baby tomatoes on bocconcini discs. Next a plate is delivered with a luminous green basil sponge cake to soak up the sauce.

Every dish hides a surprise – whether it’s the wasabi caviar that pops in your mouth as you savour the fresh Saldanha oysters on a bed of seaweed; the beautiful marriage between beetroot sauerkraut and the lamb croquette; or the umami explosion when you nibble on a tiny shiitake mushroom, artfully placed with precision in between the Gemsbok medallions, golden beetroot and smoked potato purée.

We end the journey on the beach: piña colada sorbet with panna cotta and mint-and-pineapple jelly. Close your eyes and Simonsberg changes into a Carribean sunset.

Drinks
The wine list only features wines from the estate. If you don't know what to choose, don't fret. Making a difficult choice has never been such fun. The team promptly sends out the charming Bongani, who intertwines anecdotes and facts during an impromptu tasting until you can state your choice with confidence.

Service
Personable and charismatic, with military precision.

Ambience
The décor provides a clean and uncluttered canvas for the food. Diners freely laugh and chat, with each other as well as with the restaurant staff who manage to make you feel like you've known them for much longer than the couple of very delightful hours spent at GÅTE.

Best for…
Suspending time and reality for a brief moment in the shadow of the Simonsberg Mountain.

(November 2019)

Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here

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User reviews

5 Reviews
    What an amazing experience! Nothing else seems to compare to this incredible experience.
    I took my wife to Gate for Woman's day. The Food was insanely good and the total experience was Epic. A truly Magical Place. Highly recommended to all - Best ever
    The Gate at Quoin Rock my new number one restaurant in South Africa so far...... We went to the Gate after seeing an article in Eat Out, and that it had a chef who had worked for Heston Blumenthall, we didn't realise he was actually British until we met him after the meal. We are by no means biased but his food was absolutley amazing hence our number one positioning, we still however have a week to go on our gastronomic delight, can he be overtaken? only time will tell. The evening began by being greeted at the door by a hostess who provided us with towels to refresh and then a cocktail of magarita and thyme served in a glass tea pot with liquid nitrogen so it steamed as it was poured. We were then taken through to the dining room, a fantastic glass fronted edifice with fabulous views over vineyards and mountains with a large terrace also surrounded in glass. The table was bare except for a large brass coloured 20 sided metal object (icosahedron) with writing on most sides saying things like "not an ashtray" and "wild peacock" we were intrigued. Our waitress was a delight and gave us clues to be able to move the icosahedron around to the next dish to come out - sometimes we got it right and sometimes not. The dishes are too many to comment on but suffice to say they all truly delighted. Most memorable will be the "not an ashtray" which was bread and a black garlic espuma, the "ramen" dish which included a syringe which you put into a delicious broth and it made a glass noodle, also with that dish you cooked your own wagu beef on hot stone. "The birth of liver" which was a duck egg which contained a duck liver pate served with banana bread, the delightful "cured oyster" with champagne foam, "from Russia with love" a Beluga caviar dish served with a mother of pearl spoon atop a gorgeous macaroon i could go on and on but i don't want to spoil the surprise and theatrical delights of this new restaurant. If this isn't top 5 next year i would be very surprised
    Everything about this place! The food the atmosphere the service it is an experience. Booked up months in advance which is no surprise. Very special

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