Graham Howe

Food
Renowned winelands chef Eric Bulpitt dips into the diverse cultural heritage of the Cape to create an authentic melting pot of culinary flavours. Share a family-style starter platter of breads, spreads, steamed asparagus or artichokes and home-style condiments from his farmhouse pantry, including chakalaka, kaiings (crisp, rendered strips of mutton ribs) and curried green beans.

Inspired by fresh seasonal fruit and vegetables from the farm’s own gardens, a small changing seasonal menu showcases wholesome food and wine pairings, and traditional Cape spices, pickles and herbs. Enjoy wood-fired roasted spring farm chicken brushed with fermented chilli, served with creamed mielies – or succulent free-range pork shoulder slow-cooked for twelve hours, drizzled with a rich savoury broth. Vegetarians will enjoy the salt-baked celeriac served with roasted hazelnut butter, sage, lemon and kale – as well as superb crisp green salads picked fresh from the chef’s garden, tossed with zesty citrus, vanilla and mustard seed dressings. The flavour combinations are clean, simple and earthy, honouring the ingredients.

For sweet treats (an extra charge to the two-course set menu), don’t miss the sago pudding or the signature baked and glazed dark chocolate fondant with roasted walnuts and rose-scented pink marshmallow ice cream.

Drinks
Each dish is paired with La Motte wine by the glass or bottle. A fabulous wine list tempts with a selection of Franschhoek MCC, rare La Motte vintages and top marques from around the world.

Service
Slick and professional.

Ambience
Smart and arty’ refined but relaxed. Book a table on the garden terrace next to the landscaped water feature to watch the weavers bathe and listen to the frogs croak in chorus.

Best for…
Showing visitors a unique taste of the Cape.

(August 2019)

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