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Chef Jonathan Davies is quietly turning this charming country restaurant into one of the hidden gems of the Overberg.
An enticing menu of inventive country cooking with a South African twist. It’s a surprisingly generous menu, with six to eight choices per course, and no shortage of South African inspiration. For starters there’s a playful take on ‘pap en wors’, with a biltong pap croquette and farm sausage, alongside fried waterblommetjies with spicy chakalaka and aioli. A fusion of flavours in all the right ways.
Much of the menu taps into the produce of the region, whether it’s local camembert baked in phyllo pastry or fresh fish from local boats. The catch of the day perfectly cooked, and swimming in a sauce of mussels, celery, apple and cider was simply outstanding. For something simpler, the hearty beef burger topped with cheese and caramelised onion is famous round these parts. If you have room for dessert, give the chocolate custard mousse with moerkoffie stout a whirl.
Interesting wine list focused on Walker Bay estates, with a handful of wines 'imported' from over the mountain to fill in the gaps. Good selection by the glass.
Warm and friendly service. Perfect country hospitality.
Modern country charm, with wonderful views out over the Akkedisberg and surrounding farmlands. A wide hearth at one end to keep things cosy in winter.
Languid Sunday lunches in the country
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