The Pool Room is headed up by Chef Patron Gordon Manual who’s menu is shaped by the abundance of exceptional produce on their doorstep in the Overberg region. It all begins here on Oak Valley with their own free range pork and beef. The farm has invested in livestock that is of the finest breed and rears them in an ethical pasture environment. Chef Gordon and his team share in this devotion to the quality and integrity of ingredients by sourcing through local producers of vegetables, honey, cheese, olive oil, herbs and many others who are driving sustainable hydroponic and organic methods. Whilst enjoying your meal Diners are seated alongside a turquoise pool in a lush open garden with views through the oaks onto the Groenlandberg Mountain.
The expectations are high because of the setting, the friendly service and the owner always being in attendance.
The food was disappointing. Sorry, no fillet, no fish and the calamari comes pan fried. Well, I wish. As a non meat eater, and not keen on a starch only pasta option, it was salad or calamari. It was slimey, barely cooked, pale tubes in cream. The other guests settled for steaks that were mediocre and the side salad (only option) unless you order expensive sides, consisted of greens a few tomatoes and sprouts. Sad, as this is a beautiful place.