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Restaurant

Experience the delights of a truly great restaurant in the heart of the Robertson Valley. Spectacular views across the vineyards to the distant Sonderend Mountains, informal décor with a traditional AGA stove all adds to the charm, which encourages guests to return time after time. Share the bonhomie of a dining room fire, or chat with friends on summer days on the veranda where huge umbrellas provide shade -absorb the beauty, relax and enjoy the tranquil ambience. Attentive hosts provide a friendly and cosy ambience for a fine dining experience in this award-winning restaurant. The menu portraits country style cuisine offering seasonal fresh dishes made from fresh vegetables and just-picked herbs from the garden. Exquisite desserts and the best wines of the Robertson Valley, including the handcrafted Fraai Uitzicht 1798 Merlot, compliment a memorable meal.

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ISBN 9780143026372
ISBN 9780143026372
Starters

Madeiran Tomato Soup
A soup of fresh tomatoes with ginger and a hint of curry
As a starter portion
As a main portion

Chiang Mai Chicken Noodle Soup
Coconut Milk and Thai Red Chilli flavours with Egg Noodles and
strips of Chicken Breast
As a starter portion
As a main portion

Ravioli
Filled with Ricotta & Lemon Thyme, served with freshly grated Parmesan

Beetroot & Goats Cheese
Thinly sliced Beetroot filled with Goat’s Cheese, drizzled with a Honey,
Orange & Olive Oil dressing

Crispy Pork Belly
Szechuan Pepper and Five Spice Chinese seasoned Belly of Pork,
slow roasted & served with Spring Onions & Hoisin Sauce

Sage Risotto
With crispy peppered Parma Ham

Carpaccio & Tartare

Grilled Steak Tartare
Only-on-the-base seared Beef Fillet topped with a Salsa of Tomato,
fresh & roasted Coriander, Basil, Lime, Spring Onions, Pine Nuts, Soy,
Olive Oil & Maple Syrup.

Beef Carpaccio
Fillet filled with Herbs, cut into thin slices and drizzled with Lemon
infused Olive Oil

Springbok Carpaccio
Thinly sliced, lightly smoked Springbok Fillet served only with extra virgin
Olive Oil, Lemon Juice, freshly ground Black Pepper & Parmesan shavings

Warthog Carpaccio
Thinly sliced, lightly smoked Warthog Fillet scented with Truffle oil,
served with Blue Cheese Ice Cream

Main dishes

Vanilla Prawn & Pasta
Grilled Prawns marinated in Vanilla Butter and secret Spices on
Barilla’s creamed Bavette Pasta

Out of Africa
Tagine of free range Chicken, fresh Herbs, preserved Lemon,
Dates & Olives served with Pine Nut & Almond Couscous,
Harissa and Mo’s carrots

Karoo Lamb
Parmesan crusted Lamb Loin Chop & Rib Chop on Ratatouille
Vegetables and Rosemary Potatoes

Asian Inspired Salmon Trout
Seared Salmon Trout fillet and Vegetables in a sauce with flavours
of Sesame, Soy & Ginger, accompanied by Star Anise & Lime leaf
infused Jasmine Rice

Medallions of Beef Fillet
served with a Green Peppercorn sauce, Homemade Chips and
Seasonal Vegetables.

Wrapped Venison
Springbok Fillet wrapped in Parsley Mousse & Bread,
served with Truffled Mash Potatoes & Seasonal Vegetables
drizzled with a Juniper Berry Sauce

Mozzarella Polenta
Polenta cake gratinated with Mozzarella and Pecorino Cheese,
accompanied by grilled Vegetables in Season and a Neapolitan
Tomato Sauce, with a sprinkling of our Red Wine Vinegar!

Desserts

Beetroot & Dark Chocolate Sorbet

Passion Fruit Panna Cotta
The Classic Italian dessert of “cooked cream” with a fruity twist

Thai Style Ice Cream
Infused with Lemongrass, Ginger, Chilli & Vanilla, served on
Pineapple rounds

Fagottini
Deep fried Pasta filled with Goat’s Cheese, Thyme and Sweet Olives,
dusted with icing sugar & served on a Vanilla-spiced Tomato Jam

Lavender Cheesecake
A perfect match of a baked Cheesecake with Lavender

Dream of Africa
Freshly baked Fondant of Belgian Chocolate served with Vanilla
Yoghurt Cream and Fraai Uitzicht 1798 Merlot Syrup
(Please allow a baking time of 15 min!)

Out of the Frying Pan Menu

Try the dishes we cooked for BBC Lifestyle with Justin Bonello:

Grilled Steak Tartare
Only-on-the-base seared Beef Fillet topped with a Salsa of Tomato,
fresh & roasted Coriander, Basil, Spring Onions, Pine Nuts, Soy,
Olive Oil & Maple Syrup.

Vanilla Prawn & Pasta
Grilled Prawns marinated in Vanilla Butter and secret Spices
on Barilla’s creamed Bavette Pasta

Fruit Panna Cotta
The Classic Italian dessert of “cooked cream” with a fruity twist

The Fine Wine & Dine Menu

with limited edition Wines from the Robertson Wine Valley:

Warthog Carpaccio
Thinly sliced, lightly smoked Warthog Fillet scented with Truffle oil, served with
Blue Cheese Ice Cream

Chiang Mai Chicken Noodle Soup
Coconut Milk and Thai Red Chilli flavours with Egg Noodles and strips of Chicken Breast

Refreshing Beetroot Sorbet

Wrapped Venison
Springbok Fillet wrapped in Parsley Mousse & Bread, served with Truffled Mash Potatoes & Seasonal Vegetables drizzled with a Juniper Berry Sauce

Fagottini
Deep fried Pasta filled with Goat’s Cheese, Thyme and Sweet Olives, dusted with icing sugar & served on a Vanilla-spiced Tomato Jam

Dream of Africa
Freshly baked Fondant of Belgian Chocolate, served with Vanilla Yoghurt Cream & Fraai Uitzicht 1798 Merlot

In keeping with the Fraai Uitzicht 1798 philosophy,all dishes are prepared fresh on order.
Menu can be changed any time.

October until April :

Dinner only from Tuesday – Friday 18h00 to be seated by 20h00
Reservation essential
Serving Breakfast & Dinner every day for residential guests