Thursday, March 10, 2016

Oak Valley Poolroom revisited

We stopped off for a proper lunch this time at the Pool Room on our way to a stay in the Hemel en Aarde Valley. It certainly was worthwhile

The view from our table under the umbrellas next to the pool. It was a lovely warm day, so we did not have starters
The bread selection
Lynne’s choice of fried gnocchi in a rich cream truffle and mushroom sauce, topped with courgette ribbons. She was not feeling too well, so a great comforting choice
Pan fried line fish, which was Bronze bream served with olive tapenade, Mediterranean vegetables  on humus
The rest of the party all ordered the Rib eye steak which is the Wagyu beef farmed on Oak Valley. They raved about its flavour. The chips were pretty special too, really crispy and the right potatoes were used. We had a salad for the table. We drank a little Oak Valley Riesling and a bottle of their Shiraz
Kyle Martin, who handles sales for Oak Valley, was also there enjoying lunch under the trees with his family
© John & Lynne Ford, Adamastor & Bacchus
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