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restaurant guide
delicious Winelands restaurants offer more than Chardonnay and stunning views. Here is a mouthwatering selection from some of the country’s most fabled chefs. AVONTUUR Avontuur Winery, R44, Stellenbosch, 021 855 3450. SIGNATURE DISH: Roast duckling in a Van der Hum liqueur and orange sauce, served with a selection of fresh roast vegetables BOSCHENDAL Boschendal Wine Estate, R310, Simondium, Franschhoek, 021 870 4274. SIGNATURE DISH: Nut salad – A fresh, crunchy and unique mixture of pecan nuts, raisins, and Granny Smith apples in a home-made French vinaigrette BUITENVERWACHTING: Buitenverwachting Winery, Klein Constantia Road, Constantia, 021 794 3522 SIGNATURE DISH: Spinach and tomato soup with roast garlic and fresh garden herbs, served with pan-fried loin CATHERINA’S Steenberg Hotel, Steenberg Road, Constantia, 021 713 2222. SIGNATURE DISH: Chalmar beef fillet in sweetbread crumbs, with sautéed wild mushrooms, asparagus Hollandaise, pommes maxim and Catherina jus CLOS MALVERNE Clos Malverne Wine Estate, Devon Valley Road, Stellenbosch, 021 865 2022 SIGNATURE DISH: Traditional oxtail stew served with baby vegetables and almond mashed potatoes Constantia Uitsig Restaurant Constantia Uitsig Estate, Spaanschemat River Road, Constantia, 021 794 4480. SIGNATURE DISH: Scaloppine con Carciofi e Pancetta – Veal escalope pan-fried with artichokes, pancetta and finished off with white wine, served with country mashed potato CUVÉE Simonsig Wine Estate, M23 Kromme-Rhee Road, Stellenbosch, 021 888 4932. SIGNATURE DISH: Spiced free-range beef tartar with caper berries, fresh tomato, soft-boiled quail’s egg and farm-style toast DELAIRE Delaire Winery, Helshoogte Pass, Stellenbosch, 021 885 8160. SIGNATURE DISH: Buffalo Mozzarella Tortellini topped with a tomato broth and basil pesto DELHEIM Delheim Wine Farm, Knorhoek Road off R44, Stellenbosch, 021 888 4607. SIGNATURE DISH: Karoo lamb shank marinated in Merlot with herbs and served with basmati rice, butternut and beetroot DORNIER BODEGA Dornier Wine Estate, Blaauwklippen Road, Stellenbosch, 021 880 0557 SIGNATURE DISH: Fish cakes with lime tomato salsa, avocado and micro leaf salad EIGHT Spier Wine Estate, R310 Road, Stellenbosch,
021 809 1188. SIGNATURE DISH: Farm-style Chicken Pie – Fresh chicken breasts in a creamy mushroom sauce, topped with crispy home-made pastry, served with steamed vegetables GENOT Klein Genot Estate, Green Valley Road, Franschhoek, 021 876 729. SIGNATURE DISH: Duck marinated in honey and soy sauce for 48 hours, then pan-fried and thinly sliced and arranged on a bed of bitter leaves, with a grapefruit and blueberry sauce, served with sweet potato ribbons GOAT SHED Fairview Wine Farm, Suid-Agter Paarl Road, Paarl, 021 863 3609. SIGNATURE DISH: A mix of lettuce leaves with springbok slices, grilled vegetables and vinaigrette sauce GREEN HOUSE Cellars-Hohenhort Hotel, Brommersvlei Road, Constantia, 021 794 2137 SIGNATURE DISH: Seared tuna with shaved abalone, pickled radish and wasabi Bavarian on crispy seaweed GUINEA FOWL Saxenburg Wine Farm, M12 Polkdraai Road, Stellenbosch, 021 906 5232. SIGNATURE DISH: Brazilian Braised Driehoek Guinea Fowl: eight-month-old guinea fowl marinated in a blend of Brazilian coffee and whisky, finished with Otto Morf bacon and dried prunes HAUTE CABRIÈRE Pass Road, Franschhoek, 021 876 3688. SIGNATURE DISH: Tuna rolled in a sesame seed crust, tataki with Asian salad, avocado and a ginger dressing LA COLOMBE Constantia Uitsig Estate, Spaanschemat River Road, Constantia, 021 794 2390. SIGNATURE DISH: Pan-seared scallops and confit pork belly, glazed in a langoustine reduction, marinière sauce, pork scratching and lemon confit RESTAURANT AT GLEN CARLOU Glen Carlou Winery, Simondium Road, R45, 021 875 5528 SIGNATURE DISH: Pan-fried Franschhoek trout served on a potato rosti with a calamari, sun-dried tomato and red onion salad RUST EN VREDE Rust en Vrede Wine Estate, Annandale Road, Stellenbosch, 021 881 3881 SIGNATURE DISH: Ajo-Blanco – Traditional cold soup made with olives, olive oil, almonds, garlic, water and a sherry vinegar. Served with rose geranium syrup, white peach, champagne jelly, a traditional croissant and fresh honeycomb
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MAGAZ I NE
autumn
Polo Club Dine like a queen, while watching the game of kings. If you are tired of the usual locations, why not try a restaurant with a view across the psychedelic green of Val de Vies polo pitch, surrounded by the majestic Franschhoek and Paarl mountains? I found it difficult to focus on the menu because I kept looking up, just in case Ryk Neethling might saunter past in his swimming trunks. Now that would be a clever marketing trick! Ryk launched the Ryk Neethling Swimming School at the Val de Vie Leisure Centre in November 2009. Recently, in partnership with Val de Vie’s winemaker Harold Versfeld, he created his own blend of wine. Harold jokes with us that they wanted to put a picture of the pair of them on the label and call it Beauty and the Beast, but Harold is being far too self-deprecatory. Harold is there on most weekends, advising on which wine to pair with what food. His in-depth wine knowledge and endless anecdotes add to the pleasure of dining at the Polo Club. Newly appointed chef Dewald Hurter trained at Buitenverwachting wine estate. He offers two menus. The Café Menu is a lunchtime menu. It focuses on Casalingastyle Italian food, with specialities like the Risotto di Pesce laden with prawns, mussels and calamari. Try the freshly made traditional pizzas, with paper-thin bases and a selection of delicious toppings. The Summer Menu is served during the evening as well as for Sunday lunch. My cob, lemongrass, ginger, brown mushroom, Angel-hair noodle consommé was a fine example of the New World food that Dewald aims to serve. Light and delicious, it was served with a delicately beautiful star anise draped on top. Val de Vie Estate, R301, Jan van Riebeeck Drive, Paarl. Tuesday–Saturday, 10am–9.30pm, Sunday 10am–3.30pm (booking essential), 021 863 6100.
2011
2/21/11 5:31:36 PM