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The whole experience is indulgent, with food elegantly and artistically presented using freshly plucked garden tendrils, flowers and leaves, and dotted with enticing beads of sauces and purées.
An astonishingly creative menu includes a generous starter of chargrilled octopus, baby potatoes, slivers of salty, smoky chorizo, acidic caper berries, miniature nasturtium leaves and tiny dollops of pimento sauce and aioli. The braised oxtail crépinette starter is made from deboned oxtail wrapped in net fat, fried with pancetta and served with cauliflower purée, broccoli-tomato salsa and truffle oil – a standout feast for the senses.
A main course of Overberg duck consists of a honey-glazed breast, slow-roasted leg and flash-seared melt-in-the-mouth liver, served with fondant potatoes, spiced butternut, wild foraged mushrooms and cherry jus. Red-wine poached beef fillet and braised cheek served on smoked sweet potato mash is a symphony of pleasure.
Vegetarians will be thrilled by dishes such as sumac-spiced butternut, brinjal caviar, beetroot chutney with Mexican-inspired mole sauce and coriander yoghurt – feisty and beautiful.
The Elgin apple tart is made with apples from the neighbouring village, caramelised pistachios and ice cream – old-fashioned in name but bright and modern in presentation. Fragrant, assorted petit fours – mouthfuls of dark chocolate truffles, strawberry shortbread and mini lemon posset – are best enjoyed with Wildekrans Pink Port.
Wildekrans wines and Cap Classique are sold by the glass or bottle at reasonable prices, along with a good selection of beers, port and grappa.
Attentive, knowledgeable, welcoming and highly professional.
Beautiful wallpaper, chandeliers and elegantly laid tables with bespoke crockery make every aspect of dining at Forage a memorable experience. This is five-star elegance and sophistication at a non-intimidating price. In the past, Forage was strictly adults-only but it is now more relaxed.
Memorable occasions such as romantic milestones, or special family gatherings.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.