Great restaurants are about balance, Not only in food and wine, but also people. And thus our service is as important. What makes it even more of a challenge is when all this happens on a historic and award winning wine estate. We have selected the right team and together we built from there, to create the finest dining experience at a world-class venue. By the time the doors opened we had selected the purveyors to provide the freshest ingredients and have personally selected the wines to compliment the menu. We take pride in the fact that time was taken with well known potter, David Walters, to create the crockery, handcrafted Riedel stemware was selected and Laguiole knives purchased, to give you an experience you wont soon forget.
'elegantly playful with a sense of occasion' A sense of a special occasion awaits on this 320-year-old wine farm in Stellenbosch renowned for its red wines and the legacy of legendary chefs. Sleek white linen, roses, sparkling glassware and cutlery with a menu that will not cease to surprise you as you unfold each flap of the envelope. Chef Fabio Daniel, has refined his craft, creating magic by combining the best of South African, Italian and Brazilian flavours, using his classical French training as a foundation. He grew up in the citrus capital of Brazil, "I am 100% Brazilian, with Italian grandparents," and has a wife who hails from Citrusdal. "We are united by the orange," he laughs, so expect citrus on the menu. Every dish is imaginative, reflecting his penchant for precision and international flavours. The smoked tuna with miso, asparagus and peanut brittle conjures up Asia; the cured venison with avocado, Rooibos and mushroom closer to home. The lamb loin with tamarind, white beans, tomato chutney and the Picanha with pineapple are more robust, yet served with restraint. The simplest pre-dessert of Doce De Queijo, cheese that reminds him of time spent with his grandmother, served with snow butterscotch that takes him back to Brazil, is heavenly. Desserts are too – perhaps sample his Dulcey cheesecake with apple sorbet, marshmallow and ginger. Superlative wines are elegantly paired with his dishes, and the impressive Rust en Vrede wines served with the main course. Balance is key. "The menus I create are not about one dish, I want you to have a nice meal. Chefs thinks they know what is best, and a journey menu is a chance to show that!" Buoyant, charismatic Fabio has developed a loyal following, and regulars require constant interest. "I do not follow four seasons; I follow the weather. We can no longer follow a chart, it is not relevant, seasons are unpredictable." Understated elegance is demonstrated quietly, humbly yet confidently, on each plate. Your journey will be one that you will want to cherish, and repeat, sublime in its simplicity, each interaction impressive from the warm welcome to the last bites of chocolate served in a beautiful wooden box. "Here we love to share what we like to eat and drink." Chef Fabio Daniel