Tag Archives: restaurant

The winter set menu at Cavalli

11 Jun

Welcome drink offerend on arrival: Cavalli Capriole MCC (100% Chardonnay).

 

I was recently invited to experience the winter set menu with wine pairings at Cavalli Estate on the R44 between Stellenbosch and Somerset West. Cavalli is a pristine destination for dining, but also for tasting and buying wine, viewing their equestrian facilities, or taking a stroll through their contemporary art gallery and remarkable collection of rugby & sporting memorabilia.

A sample 2019 winter set menu (with vegetarian option) at Cavalli looks like this (subject to change, according to the seasonality/availability of produce):

WINTER SET MENU R350
with Cavalli wine pairing R425

AMUSE BOUCHE

FIRST COURSE
Slow- cooked local octopus, fermented black garlic
aioli, apple, squid ink crisp, radish, fynbos dressing
Cavalli ‘Pink Pony’ Grenache Noir 2015

SECOND COURSE
Barley & mushrooms, parmesan custard
Cavalli ‘Vendetta’ Viognier/Verdelho 2016

THIRD COURSE
Confit duck leg, orange, fennel marmalade,
mustard pommes mousseline, black kale
Cavalli ‘Nightmare’ Shiraz/Grenache 2015

FOURTH COURSE
Tonka bean crème caramel, palmier
Coffee/Tea

PETIT FOURS

VEGETARIAN WINTER SET MENU R300
with Cavalli wine pairing R375

AMUSE BOUCHE

FIRST COURSE
Parsnip, truffle & honey velouté, 65°c free range egg,
mushroom ragout, crispy enoki, smoked crème fraiche
Cavalli ‘Pink Pony’ Grenache Noir 2015

SECOND COURSE
Barley & mushrooms, parmesan custard
Cavalli ‘Vendetta’ Viognier/Verdelho 2016

THIRD COURSE
Pearl couscous risotto, red pepper, homemade
almond yoghurt, pickled naartjies, kale crisp
Cavalli ‘Nightmare’ Shiraz/Grenache 2015

FOURTH COURSE
Tonka bean crème caramel, palmier
Coffee/Tea

PETIT FOURS

Cavalli Restaurant takes full advantage of their remarkable setting. It’s a space bathed in natural light, with floor-to-ceiling glass doors opening out to a spacious terrace. Beyond the tables the views spill out across the farm dam, vineyards and paddocks; a scene framed by views of the distant Helderberg Mountains. 

Looking out from the restaurant terrace towards the equestrian facilities and the Helderberg mountains.

 

Head Chef Michael Deg has held the reins of the Cavalli kitchen since 2017, cementing the restaurant’s reputation for seasonal, sustainable cuisine. It is refined food without pretence, served within a world class setting.  For his winter menu this year, Chef Michael has created an enticing, affordable, 4-course food and wine pairing menu that will have you coming back for more. Considering the extras included in this menu (multiple amuse bouche, palate cleanser and petit fours) coupled with the service excellence and delicious wine pairings, this is one of the best fine dining winter deals the Winelands has to offer this winter.

Note: Althought chef Michael was on leave the day that we visited, his capable, talentede kitchen team provided all guests with a seamless dining experience.

I chose the vegetarian set menu, while my husband had the regular set menu (he opted for the international wine pairing too, an option that cost slightly more, but totally worth it – a wine lover’s adventure). Take a look at my photographs of our experience:

We sat outside on the terrace, overlooking the pristine pond.

 

Amuse bouche: crispy carrots on marinated tofu, pickled vegetables and garden greens, fresh flour tortillas, fried black beans.

 

Another amuse bouche: I didn’t make a note of what this delightful mouthful was, but if I remember correctly, it was smoked beetroot on goatscheese and a cheese biscuit.

 

More amuse bouche: Corn & cheese croquette.

 

Yet another extra treat from the kitchen, this was a type of crispy dome that covered a mushroom mousse (if I remember correctly!).

 

Last of the surprising bites coming from the kitchen: cauliflower fritter with pineapple salsa.

 

Wine pairings with our first course.

 

FIRST COURSE: Slow- cooked local octopus, fermented black garlic aioli, apple, squid ink crisp, radish, fynbos dressing. Served with Cavalli ‘Pink Pony’ Grenache Noir 2015. One of my favourite dishes of the day (not on the vegetarian menu).

 

FIRST COURSE (veg): Parsnip, truffle & honey velouté, 65°c free range egg,mushroom ragout, crispy enoki, smoked crème fraiche. Served with Cavalli ‘Pink Pony’ Grenache Noir 2015.

 

SECOND COURSE (regular & veg): Barley & mushrooms, parmesan custard. Served with Cavalli Cremello.

 

A closer look of the barley risotto (second course).

 

Palate cleanser: raspberry & pineapple sorbet, white chocolate, lemon curd.

 

THIRD COURSE: Confit duck leg, orange, fennel marmalade,mustard pommes mousseline, black kale. Served with Cavalli Warlord.

 

THIRD COURSE (veg): Bean puree, charred broccoli, homemade coconut yoghurt, toasted nuts, kale crisp. Served with Cavalli Warlord. This was one of my favourite dishes of the day. I’ll eat vegetarian forever if it tastes like this!

 

Cavalli’s Cremello white blend was one of my favourite wines of the day.

 

One of the international pairings of the day, in Schalk’s glass, from the Nappa Valley in California. Look at that colour!

 

FOURTH COURSE: Tonka bean crème caramel, palmiers.

 

After the dessert, we also enjoyed two petit fours each, served with coffee. This winter set menu is exceptional value and a must on your winter calendar. Sit back and enjoy premium Winelands hospitality at an affordable rate.

The winter menu is available from 1 May – 30 of September 2019 for lunch/dinner at R350 for the 4-course menu, R425 with Cavalli wine pairing and the 4-course vegetarian menu at R300 or R375 paired with Cavalli wine. Bookings are limited to a maximum of 15 guests.Cavalli Restaurant is open from Wednesday to Saturday for lunch and dinner, as well as Sundays for lunch only. For bookings email the reservation team on restaurant@cavalliestate.com

Cavalli Estate is situated at R44 Highway (Strand Road), Somerset West.

Tel: 021 855 3218

Email: info@cavalliestate.com

Wine tasting is offered from Wednesday to Sunday, 10am-6pm. Tasting fee of R60 for five premium wines, R40 for ‘Passions’ wines. For bookings or further information send a mail to wines@cavalliestate.com.

High Tea is offered in The Conservatory from Wednesday to Sunday, 12pm – 3pm. R220 per person, with a minimum of 10 guests. 

Stable tours are offered on Wednesdays, Fridays and Saturdays, from 11am – 12pm. 

Carriage rides (one hour) across the estate are available on request, and can carry up to four passengers. R2000 per carriage, including a bottle of Cavalli Estate wine. For bookings send a mail to stables@cavalliestate.com or call 021 855 3218.

The Cavalli Private Collection of South African Masters is frequently rotated in the portico situated within the main gallery and two memorabilia rooms allocated in close proximity showcase a remarkable collection of rugby and sporting memorabilia.

The gallery at Cavalli is open from Wednesday to Sunday from 10am to 6pm.​ For all enquiries or a catalogue of available artwork, please contact gallery@cavalliestate.com or call 021 855 3218.

 

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Welcoming the new Winter set menu from Terroir

28 May

Chef Michael Broughton of Terroir. Photography by Mark Hoberman.

 

Every Winter, Terroir Restaurant at Kleine Zalze in Stellenbosch announces the start of the colder season with a fresh new set menu. This year, diners will once again receive incredible value where they can choose from either a two-course option at R295 per person or three courses at R395 per person (including vegetarian options). This price also includes two glasses of Kleine Zalze Vineyard Selection wines served with the starter and main courses.

I recently had the pleasure of getting a taste of the new Winter set menu alongside a table of industry friends, hosted by chef Michael Broughton, Klein Zalze cellarmaster Alastair Rimmer and Lise Manley of Manley Communications. The Winter set menu at Terroir is an annual highlight for me and for many diners in and around Stellenbosch, and this year’s menu is a must-do on the Winter calendar. Take a tour through my photographs of my lunch experience, and be sure not to miss the show-stopping pistachio soufflé when you visit Terroir.

I shared a table with some wonderful industry peers & friends, but also had the pleasure of sitting next to Kleine Zalze cellarmaster Alaistair Rimmer (left). The wine pairings are part of the success of this package – don’t miss out.

 

As always, Terroir bread boards are served with their own sour dough bread, flatbread, olives, paté and butter.

 

Coconut cooked beef cheek doughnut with paprika and apricot jam – served with Kleine Zalze MCC Brut and Rosé NV. Such a stunning savoury and sweet amuse bouche.

 

Fennel cured and smoked trout with horseradish and Vichyssoise – served with Kleine Zalze Barrel Fermented Chenin Blanc 2017. It was great to see a “fresher” starter choice as part of a winter menu.

 

Braised shoulder and grilled rack of Karoo lamb “au jus” with Fregola, pickled mustard seeds, peas and bagna cauda – served with Kleine Zalze Whole bunch Syrah 2017. Chef Michael does lamb very well, and his sauce skills are uncontested.

 

One of the side dishes as part of the main course – zucchini tempura. Stunning!

 

Poached pineapple, scented Catalan Crème with vanilla and saffron ice cream.

 

Pistachio soufflé with milk ice cream and vanilla caramel – served with Stellenrust Chenin d’ Muscat Noble Late Harvest 2015. My dish of the day. A must have.

 

And just because the pistachio soufflé was that good, here’s another view of it. One of the best soufflé’s I’ve had in years.

 

The winter special offer is valid from 2 May to 30 September 2019, for both lunch and dinner (max 10 pax per booking). Individual à la carte orders can still be made, and will be charged at the listed menu price.

Terroir is open for lunch from Tuesdays to Sundays from 12h00 – 14h30 and for dinner from Tuesdays to Saturdays from 18h30 – 21h00. Advance reservations are highly recommended. To book call 021 880-8167 or email restaurant@kleinezalze.co.za

Please note that Terroir will be closed for their annual winter break from 17th June 2019 and re-opening on the 10th of July 2019.

Kleine Zalze Wines and Terroir restaurant are situated on Strand Road (R44), Stellenbosch, South Africa.

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Dinner at VADAS, Spier

21 Mar

The glass paneled area at VADAS, where we were seated for dinner.

 

November 2018 marked the opening of VADAS Smokehouse & Bakery at Spier outside Stellenbosch. This eatery replaced its predecessor, a local branch of The Hoghouse – a much loved destination of my family and circle of friends. We were happy to learn that PJ Vadas, previous head chef at The Hoghouse at Spier, was also the new chef/ower of VADAS Smokehouse & Bakery. This hopefully meant that the greatness of the place as a whole would be continued at some level!

Little did we know just how great it would be.

We were recently invited to experience dinner at VADAS, where I had the opportunity to order a good selection of items from their informal tick-box menu. Although we’ve been to VADAS quite a few times since it’s opening, this dinner was the best experience yet. The team has settled into a groove with very good service too. So what can you expect? In PJ’s words: “VADAS Smokehouse & Bakery is run by a group of long-time friends and colleagues with a shared passion for food and great service. The vision for the new restaurant is to create a place where families and friends can join together and eat food that is carefully, ethically and healthily sourced and prepared. VADAS believes in supporting local, quality-driven businesses and practices farm-to-plate dining where simple dishes embrace and showcase the quality of produce.”

In food terms, it is lip-smackingly tasty food, prepared simply but with the utmost attention to detail and a fine know-how that will show off their skills and unique smokehouse offerings to the next level.

Chef PJ Vadas has a colourful and decorated background in high end fine dining kitchens around the world, including holding the reigns at local jewels like The Roundhouse (has since reopened at Salsify at The Roundhouse) in Camps Bay and Camphors at Vergelegen a few years ago. He has now settled in as the rightful king of relaxed, authentic smokehouse dining the the Cape Winelands.

Take a look at my pictures below, with comments. We visited on a gloomy (cool, overcast and windy) evening and were seated at a cosy table in their glass paneled indoor area with open air vents at the top, making you feel like you’re still in nature. During the colder months, this will most probably where you’ll be seated as opposed to the outdoor seating next to the lawn – which is great during the warmer months, especially for families with young kids.

This area at VADAS is perfect for cooler weather, but it can also be opened up completely during warmer months. You are surrounded by massive oak trees, cobbled walkways, trimmed hedges and beautiful lawns.

The seating area next to the service station indoors.

At the front: Smoked pork belly with apple ketchup (100g portion).

Clockwise from the top: Smoked brisket and BBQ sauce, pickles, special of the day (meaty croquettes with cheese and ham, served with a herby green dipping sauce), Fried chicken with garlic aioli.

Closeup of the beef brisket (100g). Super smokey and really tender.

Beets with feta, grapes, pistachio dukkha and pickled fennel flowers.

Sourdough bread and butter with hummus.

Smoked harissa chicken wings with pomegranate and yoghurt dressing.

Pork fat fried chips and truffle aioli (at the back), Fire roasted broccoli, mustard cider vinaigrette and macadamia & smoked cheddar. The broccoli is my favourite item on the menu. It is HUGE, and it is so incredibly satisfying.

A closeup of the broccoli (see full description above) with the reveal of the hidden treasures underneath the cheese. A sublime vegetarian dish.

The must-have chocolate gelato. Don’t miss it.

View from the outside of the glass paneled area where we were seated. This is situated on the opposite side from the front lawn, where kids usually roam free on a beautiful summers day.

Gloomy outside, cosy inside. VADAS is a great place for lunch and dinner, any time of the year.

 

VADAS is one of my favourite eateries in the Stellenbosch region, simply because the food is that good. They’re consistent too. It’s a destination type of place, so plan to spend a few hours there and don’t be rushed. The Moro gelato is a múst – probably the best chocolate ice cream in the Winelands. At R50 per scoop it might seem pricey, but it is made the original Italian way, incredibly silky in texture, and enough for one person. I never leave without having some.

PS: Also, take some freshly baked bread and pastries home after dinner – they make the BEST pasteis de nata you’ll ever have outside of Portugal.

VADAS Kitchen operation hours:

Monday – Saturday: 12h00 – 15h00 & 18h00 – 21h00

Sundays: 12h00 – 15h00

Friday evening pizzas: 18h00-21h00

See a sample menu here. Tapas-style dishes range between R45-180, some charged per 100g portions.

Contact: +27 (21) 809 1137 or visit www.vadas.co.za to book.

Location: VADAS is situated on Spier Farm, Baden Powell Drive, outside Stellenbosch.

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Lunch at Pierneef à La Motte

18 Jan

A view of some of the pristine historical buildings, lush gardens and vineyards at La Motte from the driveway, with a mountain backdrop to match.

In December last year I was invited to visit Pierneef à La Motte Restaurant in Franschhoek at the esteemed La Motte Wine Estate in Franschhoek for lunch with my family. I’ve visited their restaurant a few times before, but not since chef Eric Bulpitt has taken up the reigns as executive chef less than a year ago.

The name “Pierneef à La Motte” is inspired by the estate’s admiration of iconic South African artist Jacob Hendrik Pierneef (1886 – 1957) and celebrates his exceptional creativity and artistic innovation in their culinary execution of modern South African heritage cuisine.

Chef Eric Bulpitt of Pierneef à La Motte Restaurant.

Chef Eric Bulpitt recently made the move from Faber Restaurant to Pierneef à La Motte, following in the footsteps of chef Michelle Theron. Eric developed a love for farm to table cooking from an early age after spending childhood holidays on his grandparent’s self-sustained farm. Today, he shares La Motte’s passion of authentic local produce and sustainably sourced ingredients, cooking South African heritage cuisine with a modern interpretation.

The ever-changing new a-la-carte lunch menu at Pierneef à La Motte includes starters like the Cape Bokkom Salad, Heirloom Tomato Salad, Saldanha Bay Mussels and Braise Ox Tongue. Main course options are Sustainably Caught Line Fish, Kroon Duck, Butter Roasted Aubergine and Karoo Lamb Biryani. For dessert, choose between Spring Berries, Selection of South African Cheese, Dark Chocolate & Pistachio and Summer Fruit Tart.

Two-course lunch, excl. wines – R395 / Two-course lunch, incl. wines – R495

Three-course lunch, excl. wines – R425 / Three-course lunch, incl. wines – R595

(Kids menu also available.)

Take a look at our three-course lunch with wine pairing experience in pictures, with short descriptions and comments as captions. Pierneef à La Motte remains a pioneering destination for authentic South African heritage food, prepared innovatively with a contemporary take, and served within a premium, welcoming environment. Be sure to also visit the Pierneef gallery for an up-close view of Pierneef’s iconic artworks, La Motte’s Farm Shop for some beautiful produce, linen & gifts, and the wine tasting centre for a range of exquisite wines.

Contact the restaurant: pierneef@la-motte.co.za / T: +27 (0)21 876 8000

The entrance to La Motte’s restaurant, farm shop, art gallery, garden and wine tasting area.

Familiy portraits of the Rupert family against the wall inside Pierneef à La Motte Restaurant. La Motte is owned by the Rupert family.

Pierneef art printed on the lights at the serving counter at Pierneef à La Motte Restaurant.

Mosbolletjies and sour dough bread.

Beef fat spread, beetroot marmalade and green olives served with the bread & mosbolletjies.

La Motte’s chardonnay, served with my line fish main course. The wine pairings are highly recommended.

Cape bokkom salad, baby gem lettuce, home-made mustard, toasted organic almonds, pickles and bokkom dressing. Served with La Motte Pierneef Sauvignon Blanc. This is a stunning dish, a true SA interpretation of the popular classic Caesar salad.

This was an exceptional smoked trout starter. I didn’t get the full description, but I surely hope it will be featured again soon on the menu! One of the best dishes of the day.

Sustainably caught line fish (monk fish) two ways, onion confit. The texture of the monk fish was absolutely perfect – such a great dish! I would suggest that they drop the fish knives though, as a regular knife would make slicing much easier.

Poached apricots, almond crumble, clotted cream. Served with La Motte Straw Wine.

Selection of South African cheese and preserves. Served with La Motte Cabernet Sauvignon.

Chef Eric at work in the kitchen with a staff member.

 

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Discovering The Tree House at Boschendal (and much more)

2 Jan

A few weeks ago I was invited to visit Boschendal with my family for a two night stay. It was specifically a family affair, because the team at Boschendal recently launched a brand new offering for kids – The Tree House, a place where children can safely play, learn, forage, cook and have a fabulous time under the watchful eyes of Boschendal’s trained staff while parents are having dinner at The Werf Restaurant or chilling at their cottages. Sometimes pictures tell better stories than words, so I’m going to keep my words few and show you what we found.

Boschendal never fails to make me fall in love with it all over again – every time I visit the estate. It simply is a breathtaking property, with its lush gardens, fruit orchards, original Cape Dutch architecture, majestic oak trees, mountain views and tranquil atmosphere. But what seems to linger most in your mind when you’ve spent some time there is the coherent respect and commitment that the Boschendal team exudes towards their environment, their animals, their guests and each other. It’s a philosophy that might seem like a dream to many, but is indeed a reality here. I take my hat off, because it takes buckets of dedication and hard work to make this happen.

Part 1: The Tree House

I’m going to start my story here, because this is the main reason that we visited Boschendal (although we only discovered it on day 2). The Tree House is a beautiful new space at Boschendal where guests of The Werf Restaurant and the farm accommodation can take their kids (ages 4-14) to spend some quality time, supervised and free of charge, doing what kids really love doing. Kids can be “booked in” for a few hours – they even get their own locker to stash their valuables, a sun hat when necessary and all-day free popcorn. There’s a kitchen where kids learn to cook some basic foods (like quiche-in-a-mug made with free range eggs that they fetched themselves from the chicken coop, or roosterkoek on the fire), forage fresh vegetables from the vast vegetable garden, retreat to the library & movie room, or do arts and crafts in the garden under the trees. There’s also a bike “pump track” and lots of little actual tree houses where kids can ride and climb to their delight (bike hire costs not included). My 8-year old daughter loved this place to much that she wanted us to physically move to Boschendal so that she could be at The Tree House every day – a stellar testament to the success of this service.

Entrance to the reception area of The Tree House
The back door of The Tree House kitchen that leads to the garden area.
Cooking the kids’ handmade quiches in “blikbekers” over a fire.
“Foraged” rainbow carrots from the garden.
Fresh eggs from the chicken coop.
Making roosterkoek from fresh dough.
A hearty lunch of roosterkoek, quiche, homemade lemonade and fresh veggies is served.

Part 2: The Orchard Cottages

We checked in at one of The Orchard cottages (number 4) that are situated about 2km from the main werf at Boschendal against a magnificent mountain backdrop amongst fruit orchards. The self-catering cottages are incredibly well equipped and beautifully furnished – perfect for a family stay in the most scenic natural surroundings. There’s even a communal circular pool and fire pit. Rates include the services of a daily housekeeper. Our cottage had 2 bedrooms and 2 bathrooms with kitchenette and outside braai/entertainment area.

Booking enquiries:

accommodation@boschendal.co.za / Tel: +27 (0) 21 870 4271

The Orchard Cottage number 4, just before sundown.
The shaded communal circular pool at The Orchard Cottages.
Plush bed with luxurious linen.
Kitchenette with Le Creuset cookware.
Afternoon sunlight through the kitchen window.
Outside braai & entertainment area.

Part 3: Pizza at The Deli

What was once the original wagon house, has been restored into a contemporary deli & bakery. This family-friendly eatery serves breakfast and lunch daily (as well as afternoon tea) and dinner from Saturday – Tuesday. On Tuesday evenings, there are a few cool specials that attract many runners and bikers for a post-workout dinner before heading home. Pizzas are made in their wood fired oven and are really delicious.

Opening times:

Breakfast Daily 08:00 – 11:00
Lunch Daily 08:00 – 16:00
Dinner Saturday – Tuesday 18:00 – 20:30

Tel: +27 (0) 21 870 4213

The Deli at Boschendal.
A wood fired oven.
Getting cosy with a glass of Boschendal red wine while we wait for our pizzas.
Kids margerita pizza – it was a total hit with my daughter.
We also tried the gluten free pizza base with beef brisket and garden carrots – unusual but very good!
My favourite pizza combo: bacon, avo, feta. And that scorched crust was just heavenly.

Part 4: Dinner at The Werf Restaurant

We were booked for a four course food and wine pairing dinner at The Werf restaurant, starting off with a glass of wine as part of the Wine Wednesday vibe where a specific Boschendal wine is featured every week and the “first pour is on them”. Boschendal’s menu changes daily and is designed around four themes by their award-winning chef Christiaan Campbell: Garden, Ocean, Pasture and Sweet (3 plates at R450 / R685 with wine pairing, 4 plates at R550 / R845 with wine pairing, 5 plates at R650 / 1005 with wine pairing) with 2-3 options per theme. Plates are generous from start to finish – there are no “starters” or “mains” – you can choose your collection of plates as you wish and there are no prescriptions.

Opening hours:

Lunch Wed-Sat:12:00 – 15:00. Guests to be seated by 14:30

Lunch Sunday: 12:00 – 16:00

Dinner Wed-Sat: 18:00 – 21:00. Guests to be seated by 20:30

Bar Mon-Sat: 12:00 – 21:00

Reservations are essential.

Tel: +27 (0) 21 870 4209

Email: werf@boschendal.co.za

Click here for more info and sample menu

The stunning werf area at Boschendal.
Wine Wednesday at Boschendal featuring Boschendal’s Cabernet Sauvignon 2015, paired with a unique canapé.
Welcoming gifts from the kitchen: carrot hummus, fresh garden produce and flour tortillas.
Garden: Flavours of roasted parsnips & ginger glazed turnips.
Garden: Grilled garden leeks, “vichysoisse”, dill, cured egg yolks. This was an exceptional dish – one of my favourites of the day.
One of our wine pairings. The pairing option is highly recommended and elevates the dining experience by far.
Some extra sides served with the Ocean dishes – the grilled courgettes with house-made ricotta was delightful.
Another surprise extra: layers of potato baked in cream with melted cheese and fresh herbs.
Ocean: Farmed kabeljou, smoked potato purée, taramasalata. This was probably my favourite dish of the day. The smoked potato went exceptionally well with the fish and the wine pairing.
Pasture: Charred pork neck, pickled cabbage and lomo, sultana. The meat comes from the Duroc pigs on Boschendal – less tender than what you might be used to but so much flavour. The jus was just incredible.
Sweet: Arlette biscuits, baked vanilla custard, roasted apricot sorbet. (By this time, it was already quite dark and difficult to take non-grainy photos.)

Part 5: Breakfast at The Deli

We ended our stay with breakfast at the deli, followed by a farm tour. I didn’t take my camera on the tour as I wanted to be as present in the moment as I possibly could. It was an experience not to be forgotten! We picked fresh herbs, visited the baby pigs, took home some fresh eggs from the coop and saw many incredible farm sights.

The story of Boschendal is neverending, and the inspiration that it brings is very real. Be sure to visit Boschendal in 2019 to see, sip and savour your way through everything they have to offer. This is by far one of the best all-round destinations in the Cape Winelands – family friendly, sustainable, premium, breathtaking, with so much to see, taste and do.

Brioche waffle with vanilla ice cream (it also comes with a berry compote which my daughter preferred to omit) – STUNNING.
Pain au chocolate – my favourite breakfast of all time.
Fresh fruit, dried fruit, coconut flakes, yoghurt – Schalk’s breakfast vibe.
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Lunch at Waverley Hills and a stayover at Orchard Stay, Wolseley

30 Jul

The roaring fireplace at Waverley Hills, ready to welcome guests in winter.

 

We were recently invited to visit Waverley Hills for a taste of their new menu, and a stayover afterwards at Orchard Stay – all in the beautiful Wolseley countryside between Tulbagh and Ceres off the R46 at the foothills of the Witzenberg mountain range.

Just 90 minutes from Cape Town, Waverley Hills is a premier organic wine producer, restaurant and function destination. The venue’s twin fireplaces and deep leather couches make it especially popular as a winter meal-stop for families out to see the snow on surrounding peaks, or for bikers and road trippers keen to explore a countryside ride with magnificent views.

Inspired by the the spectacular landscape, chef Francois du Toit has designed an enticing countryside menu that’ll have you linger lazily this winter. “Being out in the country is about hitting the pause button and I’ve made that my starting point for every new dish,” he says. “It employs seasonal ingredients as well as organic or bio-dynamically farmed produce where possible.

The food at Waverley Hills embodies the essence of hearty winter fare: deep and robust flavours, generous portions and comforting textures. All a la carte menu items come with a recommended wine pairing per glass. Have a look at our experience in pictures, below.

Waverley Hills’ restaurant, which is fully licensed, is open six days a week for breakfast and lunch, and twice for dinners on Wednesdays and Fridays. Contact: info@waverleyhills.co.za | Tel: 023-231 0002.

Note: The restaurant also offers a dedicated, five-course food and wine pairing menu, although bookings are required a week in advance.

The restaurant at Waverley Hills is spectaculary set at the foothills of the Witzenberg Mountains, just outside Wolseley.

Waverley Hills chardonnay to go with my starter.

 

My starter: Wild mushrooms, parmesan custard cream, truffle – with Waverley Hills Chardonnay 2016. Although very rich, this is my typical favourite food. Very creamy, very well seasoned, earthy and indulgent.

Schalk’s starter: Gambas pil pil, prawns fried in spiced paprika garlic parsley oil, ciabatta – with Waverley Hills Cabernet No-added Sulphites. This was the best dish of the day, and we could have eaten a bucket full of it! Punchy flavours, absolutely delicious.

My main course: Fish & chips – soy & ginger marinated kabeljou, spiced mushy corn, fries, lime mayonnaise – served with Waverley Hills Pinot Grigio. The mushy corn was a welcome sweet addition to traditional fish & chips. Perhaps the chips wasn’t even needed – the kabeljou, mielies & mayonnaise were delicious on their own.

Schalk’s main course: Pork belly, twice cooked pork neck, honeycomb, bacon jus, lemon pickled apple, pearl couscous – served with Waverley Hills Grenache. This dish is highly recommended.

The restaurant interior at Waverley Hills.

Schalk’s dessert: Tiramisu (you can choose from a black board with three or more choices). Very decadent and delicious.

My dessert: Pavlova with caramelized apples in toffee sauce and lemon curd. A few classic, comforting winter flavours. Perhaps a dollop of softly whipped cream would have made it even more delicious.

Taking a stroll in the garden at Waverley Hills.

The view of the mountain at the restaurant parking area – you are so close to nature here.

View of one of the mountain ranges as we left Waverley Hills. So many spectacular sights in this area!


After lunch, we checked in at Orchard Stay at Platvlei Farm, a self catering cottage in the middle of fruit orchards next to a tranquil pond, about 10km from Waverley Hills. I couldn’t stop taking photographs of this place from the moment we arrived – it truly is one of the most beautiful self-catering countryside cottage settings that I’ve ever seen, and one that deserves the time for immersing oneself into unplugging from city life.

Here’s the low-down: Two stylish bedrooms (both with en-suite bathrooms) with extra length beds. Main bedroom: king-size bed,  second room: twin beds which can convert to a king size bed. Rest your eyes on views of the orchards and Mostertshoek Mountain. Large fold back doors lead onto a covered wrap-around terrace. Fully equipped kitchen and covered built in braai. Lazy days can be enjoyed on the terrace, out on the lawn or curled up on the couch in the lounge. On winter days set the fireplace alight for a cosy day/night in. The eco-pool and hot tub has been purposely designed to be enjoyed all year round. The eco-pool is perfect for cooling off, relaxing with a book or drink, or just hanging out with family and friends.  The hot tub is fueled by a wood burner, great for an evening dip or night time star gazing. No tv (purposefully), but great, free wifi. Note: Orchard Stay is child friendly, but not pet friendly.

​Check here for availability and rates. Check out our stay in pictures below – it was breathtaking, spacious and exceptionally tranquil.

Contact Orchard Stay: info@orchardstay.co.za | Cell: 071-105 3121.

Arriving at Orchard Stay, Platvlei Farm.

The stunning cottage at Orchard Stay.

Table on the stoep at Orchard Stay, looking out onto the eco pool and hot tub.

Outside braai stocked with wood at Orchard Stay.

The beautiful Orchard Stay logo, as captured in tile detail next to the braai area.

The spacious, open plan kitchen at Orchard Stay.

A sunny corner on the couch alongside colourful wall art at Orchard Stay.

The inside fireplace at Orchard Stay.

The main bedroom at Orchard Stay.

Main on-suite bathroom with shower and bath, at Orchard Stay.

Second bedroom at Orchard Stay.

The wood fired hot tub, getting warm for a dip at Orchard Stay.

A sunny nook on the wrap-around stoep outside the main bedroom.

Orchard view from the front porch across the pond.

Pond view of the hot tub and surrounds.

Spectacular pond mirror views.

As the sun was setting, our fire was roaring inside and our braai was lit. Bliss.

Dusk at Orchard Stay. Pure magic.

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Lanzerac: The jewel of Stellenbosch is back and better than ever

3 Jul

It’s no exaggeration to say that Lanzerac is an iconic landmark in Stellenbosch. David Rawdon was the first hotelier to convert the historical homestead and outbuildings – first established in 1692 – into a hotel in 1959. Today the property represents a multi-faceted destination that includes a luxurious five star hotel with conference and event facilities, winery, deli, bar, multiple restaurants (including the Manor Kitchen), tasting room and day spa.

After a devastating fire in the early hours of 28 May 2017 that severely damaged the main operational areas of the hotel, extensive renovations have been going on for the past year, closing the hotel for guests until the grand reopening on the 1st July 2018.  I was extremely fortunate to be one of the first guests to visit Lanzerac this past weekend for a taste of their many premium offerings, including lunch at the deli, wine tasting, dinner at the brand new restaurant, staying over in a newly renovated room and enjoying a treatment and the hydro facilities at their world class spa.

For someone like me who grew up around the corner from Lanzerac, this grande dame of Stellenbosch has played a landmark role in my life and in the lives of so many others. Ask around – you’ll hear stories of Lanzerac’s hey-days as a prime student hang-out spot in the 1980’s and 1990’s. Do you remember their fabulous restaurant Vinkel and Koljander? That place was my first experience as a waiter in 1995 – situated in the building that now houses the tasting room and deli. I also remember how we visited the terrace area as youngsters, ordering our first legal drinks and feeling super fancy. I learned to love wine with Lanzerac’s iconic pinotage rosé – then still in their famous round bellied bottles.

The terrible fire has been a catalyst for the birth of a brand new era for Lanzerac. Out of tragedy, a world class hospitality facility has risen better and bolder than ever before. The hotel’s main operational areas has been transformed sporting a much more contemporary and airy feel with higher ceilings and open plan spaces, featuring a lot of glass and marble alongside the original historical wood and stone. Bold, eclectic, vintage & antique furniture pieces add to the magic of the new Lanzerac, including a massive antique bar display cupboard and some of the fire damaged re-framed artworks in the bar area. The renovation is an ongoing process, with plans for the manor house still to be executed and a large chef’s table room situated in the old Danie Craven Lounge still to be furnished. Go take a look – the old-world historical feel of Lanzerac is still strongly present, but the renovations provide an unmistakable modern atmosphere filled with light and positive space.

Hotel and spa guests can make use of the spa’s hydro facilites that include the heated pool, jacuzzi, sauna, steam room and mist area. Multiple world class treatment options are available with state of the art equipment. I enjoyed a 60 minute full body massage with therapist Antoinette and it was a welcome relaxing pamper that left me walking on a cloud for the rest of the day. The spa facilities are breathtaking and highly recommended.

The deli and tasting room are two of the most accessible areas of Lanzerac in terms of affordability for the public – have a taste of their premium wines and enjoy a delicious breakfast or lunch.

Staying at the hotel is the epitome of luxury and no detail has been spared to ensure the ultimate five star winelands getaway. We were welcomed to our room with salty treats from the deli (beef biltong, honey spiced nuts and infused olives) as well as a plate of sweet treats from the kitchen (petit fours, macarons and chocolate dipped strawberries). Complimentary mini bars are stocked daily – yes, complimentary. Bathrooms have underfloor heating and heated towel rails – so comforting during winter especially. The upholstered bathroom bench was one of the best traits of our huge bathroom, and I now need one in my life!

Our dinner at the brand new Manor Kitchen headed by Chef Stephen Frazer was a great reflection of what the new Lanzerac stands for: contemporary twists on classic dishes – inventive, beautifully plated and a pleasure to eat. The highlight of my dinner was the perfectly crafted raspberry soufflé – I’ll go back for more soon, so I hope they keep it on the menu for a while!

Take a look at some of the photographs of our stay. I’ve chosen 50 photographs, making this my most comprehensive featured post ever (I could have easily chosen 50 more). Lanzerac is a fabulous getaway during winter with many cosy fire places and warm indoor air-conditioning. Sitting in the hot jaccuzi with a glass of bubbly while the rain was pouring down outside was an absolute highlight! What a pleasure.

Catch the special Winter Retreat Package: Enjoy a one night stay for two in a King or Twin room, with select mini-bar, including an English breakfast, lunch at the Lanzerac Deli, a premium tasting, 60 minute full body massage, use of the hydro facilities and complimentary shuttle services to and from Stellenbosch town for R6500 per couple. Available until 30 September 2018 – see full info below.

 

I took a tour of the grounds and hotel facilities:

The reception entrance to Lanzerac Hotel. The new reception area is situated directly on the left after entering the existing hotel building.

The massive flower arrangement at reception.

The large, open, vaulted new entrance hall and lounge area at Lanzerac Hotel.

The new Taphuis bar area at Lanzerac – this photo was taken when they were still unpacking stock, therefor the boxes on the counter! (View the Taphuis small plates menu here.)

The new Craven Lounge & Bar – perfect for a pre-dinner or a post-dinner drink and tapas. (View the menu here. )

Leather couches at the Craven Lounge.

One of the new conference rooms at Lanzerac. This room has a glass ceiling and is fully cladded in wood.

Another conference room at Lanzerac with a cathedral-like feel.

The upper pool bar is currently not in use during winter. I’ve never seen it before, so this was a great find!

The magnificent mountain view and stretching lawn at Lanzerac.

The old Danie Craven Lounge is one of the areas that are still in the process of begin renovated – you can still see the fire damage at the top window that is being restored.

 

We stayed in a suite that included a lounge area with private pool:

The pathway leading to our room. Winter in Stellenbosch.

This is Elvis who showed us to our room.

Our lush suite.

A plate of complimentary sweet treats on arrival at our room.

Double basins, upholstered bench and underfloor heating in the massive bathroom with bath and separate shower.

Beautifully, classically neutral furnishings in the bathroom with semi-exposed brick walls.

Our room as seen from our private pool. We had a view of the vineyards from our veranda.

 

Lunch at the Lanzerac Deli:

The entrance to Lanzerac’s Wine Tasting and Deli.

House-made preserves inside the deli.

A highly recommended lunch that consisted of the generous cheese platter and a glass of Lanzerac chardonnay.

The Lanzerac chardonnay is my favourite white wine in their series.

 

Wine tasting at the Wine Tasting Room: (A wine tasting experience is highly recommended – the cream of Stellenbosch’s finest wines.)

Display cupboard of Lanzerac’s current and previous wine collections and packaging. Note the iconic round bellied rosé at the top left – now updated to a more contemporary look.

Tasting the premium wines in the Lanzerac wine collection.

Merlot tasting.

The 2015 Lanzerac Pinotage – the estate is famous for being the first commercial producers of pinotage in South Africa.

The textured label and gold detail says it all: this is a very special wine. The Lanzerac Pionier Pinotage.

 

Dinner at the Manor Kitchen. Each course was paired with a unique Lanzerac wine as recommended and presented by their new sommelier. The cabernet sauvignon was a highlight: (View the full menu here)

Brand new restaurant in an airy space with high glass ceiling details and marble tables.

I love the industrial feel of the windows and doors at the Manor Kitchen.

This chef was busy making raspberry soufflé – one that I had later that evening. It was absolutely superb!

Flavoured butters to go with our bread board: truffle butter, balsamic butter and classic butter.

Schalk’s starter: Confit duck leg salad, whipped Dijon mousse, shimeiji mushrooms, herbs.

My starter: Collection of cauliflower, beetroot gnocchi, sesame granola, Karoo williston, rocket, orange cream. Such a great mix of textures and incredibly smoky flavours.

Schalk’s main course: Fillet of aged beef, braised brisket, pomme anna, porcini mushroom, milk poached onion. This was one of the best dishes of the evening.

My main course: Citrus cured pork belly, chardonnay, barley risotto, poached pear, leeks, crisp sage. A stunning winter dish.

Schalk’s dessert: Vegan cheesecake, marshmallows, blueberry ice cream, toasted oats, raspberry compote. The cheesecake was made using pureed cashews along with other vegan ingredients. A triumph.

My dessert: Raspberry soufflé with white chocolate cream. This was the highlight of my dinner. Perfect in texture, tart and light, with poached raspberries at the bottom. Paired with the sweet white chocolate cream it was a match made in heaven.

Seeing into the newly built kitchen.

 

We enjoyed a delightful breakfast at the Lanzerac Deli and they served a version of what would be expected from breakfast in the main hotel soon. (Click here for the full hotel breakfast menu available from the Manorhouse Kitchen.)

A bowl of magnificent fresh fruit – just the way I like it.

A plate of local artisanal cheeses, crackers and preserves.

What would a breakfast be without pastries? My favourite!

Hot breakfast: Schalk ordered the French toast with

The spa: (See more info about packages and facilities here.)

The heated pool at the Lanzerac Spa with a magnificent view of the adjacent vineyards and mountain.

A dip in the hot jacuzzi on a cold winters day.

 

Here is more info on the Winter Warmth Spa Package 2018.

Visit Lanzerac online.

Tel:+27 (0)21 887 1132

Address: No. 1 Lanzerac Road, Stellenbosch, South Africa

A very warm thank you to Lauren (marketing), Joanne (reception), Patrick (manager), Eske (wine tasting), Cynthia (deli), Elvis (porter), Beki (dinner service), Tinashe (sommelier), Lizandé (spa manager), Julia (spa host), Antoinette (spa therapist) and everyone else from the Lanzerac team who made our visit so memorable. We will certainly be back soon.

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Dinner at the Quarter Kitchen, Portswood Hotel, Cape Town

28 Jun

The exposed brick and stone wall of the original prison at Quarter Kitchen that is now a national monument (since 2994) and a restaurant. Some of the original prison bars can also be seen.

 

We were invited to visit the Quarter Kitchen at the Portswood Hotel at the V&A Waterfront a few weeks ago for dinner. Not only has this restaurant introduced new dishes to their menu, it has also undergone a name change (from The Quarterdeck to the Quarter Kitchen). Furthermore they are celebrating the recent publication of a little inhouse cookbook packed with authentic recipes for traditional Cape Malay meals.

Cape Malay cooking was brought to South Africa in the late 1600’s when the first group of Malaysian state prisoners landed from Java and the neighbouring Indonesian islands. The spicy and aromatic dishes prepared by the Malay people were quickly assimilated into many Cape kitchens. Today, Malay-Portuguese terms such as “bobotie”, “sosatie” and “bredie” are considered iconic South African cooking vocabulary.

The Quarter Kitchen occupies a section of what was originally the Good Conduct Ward at the Cape Colony Prison for petty crimes, which was declared a national monument and transformed into a restaurant in 1994. Among the crisp white table clothes and beautiful dark wood furniture in the restaurant, one can still see reminders of an opposite world that existed in the building in 1860. Original prison bars and sections of exposed original brick & stone walls honour the history of the setting, as does a display of original antique suitcases that once belonged to the traveling prisoners.

The Malay influence in South African cooking is best displayed in the use of chillies, ginger, cinnamon and turmeric (especially in curries) as well as the use of fruit cooked with meat, marrying sweet and savoury with fragrant spices. The Quarter Kitchen provides guests with the opportunity to taste and enjoy authentic Cape Malay favourites such as daltjes, samoosas and pienang curry, prepared by South African hands within a premium central setting in the heart of Cape Town.

Here are some pictures of our dinner at Quarter Kitchen. For only R275, you can enjoy the “Chef’s Feast” with a three course meal of starters (choose 1 of 3 options), four different curries (yes, you get four different little pots of curry, selected from a list of 7 options) and a dessert (choose 1 of 3 options). Otherwise, choose from the a la carte menu with options like a savoury Malay platter, bobotie, and koesisters. The highlight of the Cape Malay experience at Quarter Kitchen lies in the authenticity of the food and their friendly Cape hospitality. There are no “deconstructed” frilly fine dining here, only hearty, traditional fare served with true Cape hospitality and really friendly service.

Quarter Kitchen is well worth a visit if you’re looking for real Cape Malay food in the heart of Cape Town. The restaurant interior is quiet, cosy and neat with clear historical elements – not as bustling and commercialized as the rest of the waterfront. Don’t miss out on the piping hot koesisters for dessert – they were the best I’ve ever tasted.

The Chef’s Feast menu at Quarter Kitchen.

The Cape Malay starter platter for two – with daltjes, samoosas, vegetable spring rolls, crumbed prawns, minted meatballs, jalapeno rissoles, chilli blatjang, cucumber & mint yoghurt, and tomato & onion sambal.

Bobotie at the back and butter chicken curry in the front.

Penang curry at the back, seafood curry in the front.

Cape Malay seafood curry.

Roti, poppadom, white rice and yellow rice – to go with your curries.

Hot koesister soaked in syrup and covered in coconut, served with fresh strawberries.

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A welcoming winter offering at Terroir, Stellenbosch

22 Jun

The entrance to Terroir Restaurant, reflecting the luminous green vegetation on their stoep after the winter rains. The doors are only closed on account of the weather – inside it is cosy and warm.

 

Acclaimed restaurant Terroir has recently welcomed the arrival of winter in the winelands with a special menu offering from Chef Michael Broughton, encouraging guests to indulge in the true Terroir experience with a taste of the full à la carte menu at an extremely pocket-friendly price. From May to September 2018 guests can enjoy their choice of two dishes (starter/main or main/dessert) from Terroir’s French-inspired chalkboard menu for just R395 per person. This price also includes a glass of Kleine Zalze Vineyard Selection wine.

Due to the success of 2017’s multi-course winter tasting menu, Chef Michael Broughton has come up with an additional offer of a chef’s choice of four courses at R550 p/p including a glass of Kleine Zalze’s award-winning wines. After receiving an invitation to experience the winter menu, I visited Terroir yesterday – what a pleasure! There is a reason why Terroir remains a favourite amongs locals (and international visitors alike). They consistently serve guests with carefully designed seasonal dishes, expertly crafted flavours and true winelands hospitality within a premium yet unpretentious environment. There’s certainly something to be said for keeping up your game for 14 years consistently – it’s not easy and the playing field in Stellenbosch is especially tough. Well done Chef Michael Broughton and team, you’ve once again shown why we continue to recommend you to visitors from all over in our beautiful town. You’re simply brilliant.

The winter special offer is valid from 2 May to 30 September, for lunch and dinner. Individual à la carte orders can still be made and will be charged at the listed menu price.

Terroir is open for lunch from Tuesdays to Sundays (12h00 – 14h30) and for dinner from Tuesdays to Saturdays (18h30 – 21h00). Advance reservations are highly recommended: 021 880-8167 or email restaurant@kleinezalze.co.za .

Please note that Terroir will be closed for their annual winter break from 25 June 2018 and re-opening on 17 July 2018.

Take a look at our winter lunch experience below, featuring the chef’s four course tasting menu:

An interior view of Terroir Restaurant: clean, cosy, contemporary, unpretentious, welcoming.

The wine list at Terroir.

The iconic hand written chalk board menu at Terroir. This menu changes according to the seasons and availability of ingredients.

This photograph was taken through the glass window on a chilly yet semi-clear winter’s day – the view from our table, indoors.

What better way to start a Thursday winter lunch than with Kleine Zalze bubbles? Aaaah.

Friendly, professional serving staff at Terroir.

Bread board at Terroir with home baked sour dough and tomato bread, with olives, kimchi butter and aubergine puree. You will LOVE the butter and puree – exquisite!

Kleine Zalza Vineyard Selection wooded chenin blanc with our starters. One of my favourites wines from Kleine Zalze. So versatile.

Comté onion soup with poached hen’s egg & onion brioche. This was one of my favourite dishes of the day – so simple, yet so difficult to take to the next level. Silky onion, runny egg yolk, crispy brioche – prefection.

Malay-style baby squid, smoked mackarel aioli and coconut. Who would have thought that “curried fish” goes so well with pineapple salsa? A fantastic combo, both flavour-wise and texture-wise.

One of the most popular dishes on Terroir’s menu: prawn risotto, sauce Americain. This is a very creamy risotto with surprising pockets of crunchy fresh corn inbetween, pan-fried prawns with chilli and citrus, and a smoky oil. The sauce is rich and almost like an aioli/bisque. Don’t miss it.

Lamb, Parisian gnocchi, kimchi, aioli, jus. Smoky, charred flavours, great contrasting textures.

Duck with roasted kohlrabi, kromeski, rhubarb jus, carrot crumble. This dish also featured a ketchup-style BBQ sauce. Bold and inventive.

Ribeye of beef, butternut terrine, crispy kale, beef cheeks in potato, burnt butter crumble, hollandaise foam. Big on umami, perfect winter fare.

Noble late harvest from Ken Forrester to match my dessert.

It’s been a while since I’ve seen such a beautiful dessert: Viennese sachertorte, caramelized rice crispies, kirsch ice cream. Such a stunning way to end this winter menu!

Trio of ice cream for my daughter: dulce de leche, lemon curd and cookies & cream. Exquisite.

Vanilla bean tart, almond crumble, vanilla ice cream. Delicate perfection.

Take a trip to the tasting room next door to purchase some wines for the weekend.

Terroir from the outside facing the golf course. You rarely see this view. We sat in the centre, just next to the glass doors.

The grass is luminous green in Stellenbosch because of the recent rains. This is the stunning lawn in front of Terroir Restaurant.

 

Incredible to have a proper rainy winter for the first time in a few years in Stellenbosch. Luscious green views from the front of Terroir Restaurant.

Autumn and winter collides in colour.

Terroir is situated on a working farm and wine estate. Be sure to visit their tasting room – it’s well worth it!

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A stay with dinner and breakfast at Majeka House

28 May

The pathway from our room door towards the entrance and reception area of Majeka House.

 

Earlier this year, I received an invitation to visit Majeka House Hotel & Restaurant in Stellenbosch for a stayover for two including a four course dinner with wine pairing. Majeka House is a boutique gem in the heart of residential Paradyskloof, discreetly tucked away between the quiet neighbourhood houses adjacent to Vriesenhof Wine Estate. Their restaurant, Makaron, has won numerous awards and is considered a must-visit on the Stellenbosch food landscape.

A bird’s eye view of Majeka House Hotel & Spa. Picture supplied by Majeka House.

 

Here are the highlights of our stay, our dinner and our breakfast in pictures. For me, Majeka House is a premium, boldly stylish, intimately private retreat where you will feel pampered and refreshed. The rooms are lavishly decorated with wall art, bold colours, eclectic furniture and beautiful tropical glass panels. There’s no room for “boring” here, and you’ll know for sure that you’re not in just another hotel suite.

Makaron’s small plate menu is driven by Chef Lucas Carstens – a man of few words that prefer to speak the language of good food. His courses were thoughtful, delicate, sometimes provoking and an all-round pleasure, especially with the spot-on wine pairing that really opens up the experience to another level. The amouse bouche and bread board (compliments from the kitchen) were some of my favourite items of the evening. The wine pairing is highly recommended and adds a lot to the dining experience at Makaron, presenting the inhouse sommelier’s clever and sometimes surprising wine choices from hand picked estates and boutique wineries. You’ll probably also discover a wine (or two) that you’ve never heard of before and that might just become your new favourite. All staff members at Makaron were friendly, professional and highly informed.

Breakfast has always been a highlight for me at Majeka House, especially with MCC on ice, trays full of freshly baked canelés (and other baked goods), individually potted treats and jugs full of freshly juiced fruit and veggies that will make you feel like a champion. I’m not one for hot breakfasts (my husband loves a good scramble or eggs Benedict, and that is also available, of course), but you can catch me in a trap with proper French pastries. Theirs are simply fantastic.

Majeka House has a few fabulous specials running during Autumn and Winter, check it out:

Away in May: R1990 pp sharing

  • Choice of a 60 min treatment each and a 4-course small plate dinner (excl. beverages) at Makaron for 2
  • 1 night accommodation for 2 in a Premier room
  • Breakfast for 2
  • Upgrade to a Garden for R600, Mountain View for R920 and Poolside for R1510; Single supplement of R520

Winter Night Out: R1325 pp sharing

  • 1 night accommodation in a Premier room
  • 4-course small plate dinner at Makaron for 2 (excl. beverages)
  • Breakfast for 2
  • Upgrade to a Garden for R600, Mountain View for R920 and Poolside for R1510; Single supplement of R520
  • Valid from 1 May to 30 September except for Wednesdays

Winter Escape: R1845 pp sharing

  • 1 night accommodation in a Premier room
  • Choice of a 60 min treatment each and a 4-course small plate dinner (excl. beverages) at Makaron for 2
  • Breakfast for 2
  • Upgrade to a Garden for R600, Mountain View for R920 and Poolside for R1510; Single supplement of R520
  • Valid from 1 June to 30 September except for Wednesdays

Book now:  +27 21 880 1549 | reservations@majekahouse.co.za

Relaxing in our room in the Autumn sun, just after arrival.

 

Our plush king size bed with mesmerising wall paper art.

 

Our room opened up onto a semi-private pool and veranda (shared with the suite next door). This is the view from the veranda towards our back door.

 

 

The striking striped pool outside our room.

 

Blue pool chairs and shades of Autumn.

 

Time for an afternoon gin, of course.

 

Dinner starts: Compliments from the kitchen: caesar taco / crispy chicken skin & truffle / beetroot & trout cracker.

 

“Roosterkoek” & bokkom butter, mosbolletjie & korrelkonfyt.

 

Langoustine mi cuit, sea butter, fermented cucumber, green curry juice.

 

Zucchini risotto, raw mushrooms, cured egg yolk shavings. This dish has been on the menu since Chef Lucas started his journey at Makaron, and it has remained a favourite ever since. It was my favourite dish of the day – the cured egg yolk is such a stunner!

 

House smoked hake, celeriac, dill, whey soured onions.

 

Mushroom ravioli, house made malt vinegar, parmesan. PS: The “ravioli” wasn’t your regular pasta, it was a clear sheet of mushroom flavoured stock or something, that held a chunky mushroom filling that you could see from the outside. Mesmerising.

 

Pineapple, white chocolate, coconut, fennel.

 

I cannot remember this chocolate creation’s menu name, but I think the ice cream on top was malt-infused. It was the perfect end to an exquisite evening.

 

These dainty little toffee apples are the size of large cherries and they are incredibly delicious! Not your standard candy apples, for sure.

 

Early morning peak at the mountain on our way to breakfast.

 

My happy place: the breakfast table at Majeka House.

 

Many difference potted treats, including homemade yoghurts, compotes, granola, smoked fish and lots more.

 

One of my highlights: a freshly baked tray of canelés.

 

The breakfast table from the other end, also showing one of the many characteristic ornamental pigs at Majeka House.

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