Welcome to Gate; a dialogue between art, culinary tradition and technical craft that takes place at Quoin Rock Wine Estate on the slopes of the majestic Simonsberg Mountain. Here, each ingredient is an invitation to discover the land, and each dish promises an unforgettable experience.
Here is a restaurant worthy of its enviable Stellenbosch setting, the wine-farm backdrop is opulent and no expense nor attention to detail has been spared. Chef Paul Prinsloo completes the circle in a curious and masterful way.
Time is the secret ingredient, like the duck, which remains delicate with crispy skin. It goes through many processes before glazing and then amazing diners. It’s a shining example of how every aspect of a dish is thought-out and deliberate, resulting in an unforgettable burst of flavour. Know that every ingredient on the plate is edible, and impressive.
A good example is his beef tongue. “I never ate it but my dad made it every Christmas eve. Last year our young team came to us for Christmas and one of the chefs brought tongue. I added my dad’s mustard sauce. The dish has evolved into the beef tartare. Once you start cocking with more emotions your guest starts feeling it.
In the inconspicuous absence of a resident sommelier, there is plenty of attention paid to wine pairings, with all waiters being knowledgeable. “I do the pairings myself, and we classify ourselves as modern so the first two starters may be paired with red wines. “Trust the process and let’s speak afterwards,” he says. The expansive wines from the estate are well partnered with memorable dishes that keep diners coming back.