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Viande Restaurant

2 Reviews
Bistro fare, Light meals
Phone Number 0218635100 Opening Hours Breakfast Lunch Dinner

Breakfast: Monday to Sunday 7am to 10.30am

Lunch: Monday to Sunday 12noon to 2pm

Dinner: Monday to Sunday 7pm to 9.30pm

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Menu

Menu - Viande Restaurant at Grande Roche - Menu - Updated in July 2019 Viande Restaurant at Grande Roche - Wine List - Updated in July 2019

Details

Cost
R200 avg main meal
Food
Bistro fare, Light meals
Corkage
No BYO
Cost
R200 avg main meal
Ambience
Business meetings, Special occasions, Views
Payment
Mastercard, Visa
Facilities
Accepts credit cards, Beer served, Breakfast, Dinner, Fireplace, Food, Hotel, Licensed, Lunch, Parking, Serves food

Critic's review

  • Ambience
  • Service
  • Food

Jeanette Clark

Celebrity chef Pete Goffe-Wood is leading the culinary charge after the transformation at Grande Roche Hotel. The all-new Viande signals the major changes in store since Hansie and Theresa Britz acquired the hotel. It’s a nose-to-tail affair, a homage to the animal and its meat in all its glory.

Food

Start with tapas at the bar, sinking into one of the plush armchairs next to the fireplace on a cold and wet Cape afternoon. The starters are a carnivore’s dream, ranging from clear bone broth served with winter vegetables to home-smoked line fish with a fennel and citrus salad and a delightful tarragon salad cream, and chicken liver parfait with brioche and home-made pickles – to name but a few highlights. For the daring, there’s also the crisp lamb’s tail and brain with a sauce gribiche.

The slow-roasted pork belly, one of the options for mains, is perfection – joined on the plate by roasted maize cubes on a corn and maple glaze. The touch of sweetness added by the glaze complements the richness of the meat, with the crackling (all hail the crackling) snapping then melting away in your mouth like a crispy biscuit. Staying true to his vision, the chef offers pan-fried calf’s liver with roasted beetroot and horseradish beignet.

The Instagram-worthy ice cream sundae consists of a decadent chocolate mousse, home-made vanilla and chocolate ice cream scoops and chocolate brownie chunks, generously drizzled in caramel. On colder days, opt for the warm lemon curd cake, artfully presented with custard, vanilla ice cream adorned with fudge flakes, lemon cream and crème fraîche.

Drinks

Drinks at the bar is a must. An extensive wine list, favouring the Paarl region, features wine by the glass from the Under Oaks range. For the connoisseurs, a special collection from the chef’s cellar is available. A bottle of 1988 Klein Constantia Vin de Constance, perhaps?

Service

You’re immediately made to feel at home and comfortable. The suggestions from the menu were spot-on and the service was attentive, prompt and thorough.

Ambience

The chef has stated that he wants noise and laughter. When filled with large dining parties, enjoying their food at long tables and the help of three crackling fires, the ambience at Viande will certainly aid in fulfilling his wish.

Best for…

That lunch with your meat-loving friends that lasts a lifetime.

(August 2019)

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

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User reviews

2 Reviews
    We recently ate at Viande for the second time. The first time was really good. For Paarl. The second time was really good. For Paarl. Its perfectly fine for a dining experience. My two issues were that for a place called “Meat” the meat is very much same as other restaurants. I, mysef, put more effort in steak but I am very enthusiastic about red meat. As for the advertised “Nose to tail” there is very very very little evidence that this is even slightly true. The steak was just steak and besides that there are sweatbreads on the menu. No real other nose to tail evidence. Thats just beef. There was pork belly. Not much else. Its just not inline with what they claim is their philosophy. My other big problem was inconsistent desserts. The profiteroles were dry and lacked flavour where the cheese cake was excellent. The restaurant needs more focus and commitment regarding the philosophy and I’m sure that once they get that right, they will be able to assert themselves as one of the top Boland choices and not just top 5 in Paarl.

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