Buitenverwachting
has recently updated the decor in the restaurant, making it seem much more open
on the glassed in verandah
Our
lunch menu
Warm
and interesting bread, just out of the oven with some different butters, was
delicious
An
amuse of sushi
Sandy
Bailey, Buitenverwachting’s PRO is a vegetarian and this was her starter of
layered pepper, Aubergine, Zucchini,
tomato and creamy feta.
The
sommelier, Elaine Sias, tells Melvin Minnaar what we are about to taste. In the
background is Sonia Forssman,
the new Front of house manager
Our
starter was absolute bliss. Who in their right mind would put foie mousse
between two sheets of the best Valrhona chocolate? Edgar is brilliant. It was amazing. Rich and melting, buttery,
bitter and sweet. Lynne wished she could have had two helpings. The Torched quail ballontine was moist,
nutty and paté-like, while the fruits added the third dimension.
The
vegetarian Fine Bites Menu
Our
starter, deconstructed, so you can see the foie mousse
The
Wild African garlic soup
The clear oxtail consommé was gentle, clear and refreshing with
two tiny, rather doughy, dim sum dumplings and some floating Asian vegetables
Green
asparagus risotto was a real taste of spring. The preserved truffle added
richness but did not overpower the creamy rice or tender slivers of fresh green
asparagus. We might like to return for a large helping of this
Sandy’s
main course was Homemade Linguine with Pesto, avocado, courgettes and tomato.
Looks delicious
The
lamb was very good quality, was perfectly cooked and was a dish full of
flavour. The Osso Bucco falafel was another brilliant idea, adding a Middle
Eastern slant to the dish.
We
are poured the excellent Buitenverwachting Cabernet franc, the second time in a week.
It is so complex and layered with berries and wood and is a great food wine
The verandah with our party and paying guests
Winemaker
Brad Paton and managing director Lars Maack
Journalist
and wine aficionado Angela Lloyd with her husband Mark
Dessert
was a Valrhona warm fondant served with a rich and creamy orange parfait, with
citrus pearls and fruits, a good match for the dessert wine or the Buitenverwachting eau de vie
The
spring vineyards in bud-break stage, still with their cover crop of wheat, with
the mountains behind - the feature view from the restaurant
Many,
many glasses - the wines we tasted during lunch
Brad
tells us about the promise of the coming year and last year’s vintage
PRO
Sandy Bailey
They
serve a very good and rather necessary double espresso – the coffee shop has
become an attraction on its own
Some
of the wines we tasted with lunch
The
large party table in the restaurant, great for large groups and group wine
tastings
©
John & Lynne Ford, Adamastor & Bacchus 2013
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