The menu, with lots of
choice
They have a very good wine
list indeed, with very fair prices; many of these are the wines we regularly buy and drink and cellar
The dessert list, the one
we didn’t venture anywhere near because we ate far too much. Had we been able to fit in something more, we
probably would have chosen the Chilled Plum and cinnamon Soup with Tonka Bean
Ice Cream or the Chocolate Marquise for John
A tiny amuse of a melt in
the mouth savoury cheese and tomato tartlet
Their classic tomato tart,
one of our absolute favourites. The
secret of this is its simplicity and the really stunning crisp many-layered
flaky pastry, really good tomatoes with lots of flavours and hidden beneath
some melted gruyere cheese.
Haricot bean “cappuchino”
soup, dusted with truffle shavings. Rich and delicious and very filling.
The upstairs bar and
service centre. Their staff are friendly
and efficient and well trained
A view of one end of the
restaurant from the staircase
There were lots of
informally dressed diners due mainly, we think, to the Argus Cycle tour the next
day, but Frank tells us they are an informal restaurant.
Front reception area with
the floating floor above
Lynne’s second favourite
dish, vying with the tomato tart. The
most unctuous light and rich Chicken liver parfait served with Port soaked
figs, a fresh fig and current toast. Divine. Another one to try to make at
home.
Soft and gentle house
smoked salmon on a buckwheat pancake with grapefruit jelly and salmon caviar.
More, more...
Our first main course was
grilled Geelbek (Cape salmon) topped with braised leeks and served on a bed of mixed vegetable in a verbena dressing
and hake bottarga. The taste of fresh
lemon verbena on the just cooked vegetables was both new and delightful.
Our second main course and
the one that filled us to the brim, was an extremely well hung Impala Loin,
coated in a heavy spice rub, seared and served rare. Next to it was some tender, well braised
shank of Impala. The dish had a very deep spiced port wine sauce and was served
with pickled red cabbage and spätzle – an extruded German pasta.
Wines we drank were a
glass of bubbly, taster glasses of
Diemersfontein Carpe Dieum 2011 Chenin Blanc; Iona 2012 Sauvignon Blanc; Haute
Cabrier’s Ratafia (absolutely essential with the paté) and Cheval D’or 2009 War Lord
red blend (not normally available by the glass) but as we had never
heard of this before, Frank insisted we taste it. We liked it very much and
would like to find out more about this farm in Stellenbosch.
They were incredibly
generous to us on this our special occasion and we had a marvellous evening.
Thank you to all at Savoy Cabbage, we will be back.
Photographs taken with John's Nokia N8, probably the best phone camera, but still not as good as a Nikon DSLR in low light!
© John & Lynne Ford, Adamastor & Bacchus 2013
