Food
Chef Bertus Basson is known for his South African take on fine dining, in which he showcases traditional flavours through sophisticated, yet accessible, dishes. Diners can opt for either a seasonal four- or six-course menu with optional wine pairing at an extra charge.
Start off with Chrisna’s olives, produced in nearby Paarl, which reflect the chef’s longstanding commitment to using locally sourced produce. The bread course that follows offers house-made garlic-and-rosemary focaccia with whipped beef fat, springbok croquettes with aïoli and smoked aubergine, among other temptations.
For starters, expect the likes of raw gurnard with avocado, lime, radishes, tomato, coriander and cream cheese, topped with popped sorghum for crunch. Or go for a meatier option such as beef terrine with sweet mustard and beetroot cooked in beef fat. Second courses include ravioli filled with an egg yolk and cottage cheese, served with deliciously fresh and bright green asparagus and broad beans, topped with parmesan croutons; or rietskaap (lamb) with tomato, baby marrow and basil.
Mains offer umami-packed dry-aged sirloin with miso-and-caramelised onion purée and a trio of earthy mushrooms: sautéed, raw, shaved and a mushroom dust, plus a side serving of creamy mielie pap topped with parmesan. Other choices include brown-butter roasted yellowtail with a perfectly crispy skin, served with golden brown gnocchi, soft turnips and spring onion.
Desserts offer equally difficult decisions – it’s best to order one of each. The offering may include a seasonal Somerbosch strawberry-and-white chocolate mousse served with thinly sliced strawberries macerated in rum, a strawberry-and-lime sorbet, meringues, and strawberry purée dusted in coconut snow. The decadent pecan-nut soufflé lives up to all expectations and is doused in a brandy caramel at the table and crowned with a scoop of brown-butter ice cream.
Drinks
Go for the optional wine pairing to experience the chef’s suggested wines for each course, some of which are sourced from the Hidden Valley estate on which the restaurant is located, with others coming from the surrounding area. Alternatively, opt for a bottle or glass from the compact list, which offers some unusual finds.
Service
Professional yet friendly, and willing to accommodate special requests.
Ambience
Warm wood and modern metal create a sophisticated feel, while sweeping views of the valley and gardens draw the eye outside.
Best for…
A special leisurely lunch or dinner.
(August 2019)
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.
User reviews
★★★★★
6 Reviews
Bahia K
★★★★★
Okay so everyone says this is the place to go and I keep wanting them to be right. I dont know why it keeps making the top lists - maybe everyone is overtaken by the Hiddem valley views that are unmatched from the terrace. By chance I visited for the third time in 2018 and unfortunately I dont think it meets the hype. Bertus was here this time so I thought it might be different. The menu is set and has an array of twists on traditional foods such that Bertus Basson has been known for. The bread board is ever so playful and was great like all my other visits. The remaining courses however lacked finesse of a top fine dining restaurant and are more representative of fancy bistro food.
Adjoa Ayivor
★★★★★
It was the perfect evening. Food, service and wine were phenomenal. Definitely worth the hype, you have to try it. We had the 5 course, which was perfect.
Joash Narainsamy
★★★★★
Our experience at Overture was a mixed bag. Some creations were exquisite and some just didn't hit home. Whilst the service was high quality, it was frustratingly slow - a two course menu took us two and a half hours.
We chose an entree and dessert only. My entree of hake and prawn was fresh, well cooked and beautifully presented, the bisque was served on the side, and I could've done with more of that. My partner had the duck which he found excessively salted, but from what I saw, the dish looked gorgeous.
Dessert, a caramel slice with caramel ice cream and shaved apple was delish, but the ice cream was icy and not very creamy. My partner loved his apricot souffle, but I thought it tasted too eggy, like a scrambled egg.
All in all, a good experience but not one I would hurry back for.
Alison van Schoor
★★★★★
Our children went with friends last year and were so impressed that they gave us a gift meal voucher for our Christmas present. We finally managed to get a booking this week and went FULL of anticipation.... But nothing could have prepared us for this experience! The attention to detail, perfect service and mind-blowing food was a culinary adventure second to none. I remember remarking to my husband at one point: "How are we ever going to go back to our humdrum little lives after this?"
I cannot recommend this restaurant enough - you will not regret winding your way into the "Hidden Valley" to find the gem that awaits you there....
Melissa Ferreira
★★★★★
This restaurant is perfection. The attention to detail and absolutely decadent food is second to none. The staff are super considerate and professional. The small side tables provided for ladies handbags were a special touch & much appreciated. Love the fresh greenery and spectacular view. Absolutely nothing to complain about. Thank you & keep up the excellent service!
