Homespun by Matt – Mario Arendse

I wouldn’t generally make my way to Blouberg for dinner, probably as it’s a little off track for me, but then again there’s a case to made for the fact that there are tons of eateries out this way. I’d heard about Homespun from friends, so I was keen to see what the hype was all about. Homespun has a tasting menu, consisting of 5 courses, with options to include or exclude wine pairing.


Course One:

  • Gilled Patagonian squid with curried cream cheese, jalapenos, red onion, grilled corn, blueberry puree and peach emulsion. This course was paired with the Creation Chardonnay. We were off to a good start as this course was fantastic, beautifully presented and plated.


  • Baked Camembert with roast carrot puree, candied baby apples, roasted walnuts and a rooibos and cinnamon cremeux paired with the Lanzerac Pinotage.


Course Two

  • Deep Fried Goat’s Cheese with beetroot puree, basil, rocket and roasted cherry tomatoes with balsamic ice cream, paired with the Fat Bastard Chardonnay. This course was amazing, elevated with the addition of the balsamic ice cream.


  • Beef Tataki with caramelised white onion puree, pickled ginger, crispy onions and wasabi infused kewpie mayo. This course was paired with the Flagstone Sauvignon Blanc; this course was an interesting take on sushi, which was favourably received.


Course Three

  • Crispy Gammon with pecorino custard, pickled wild mushrooms, teriyaki glazed carrots, grilled zucchini and a burnt orange and honey reduction served with the Flagstone Poetry Cabernet Sauvignon. Goodness did I enjoy this course, I love pork and this course was fantastic.


  • Braised Shiitake & Oyster Mushrooms with risotto tempura, gruyere anglaise, burnt garlic cream, mushroom remoulade and a mushroom demi-glace paired with Dark Cinsaut.


Course Four

  • Butter Poached Salmon with prawn dumplings, burnt garlic and prawn consommé, pickled avocado and cucumber salsa, basil tempura, tobagashi mayo and a yuzu and soya sphere paired with Neil Ellis Sauvignon Blanc


  • Beef Fillet with wilted spinach, butternut chips, smoked shiitake mushrooms, mushroom remoulade, burnt garlic jus and crispy onions served with the Lanzerac Pinotage. I’ve lost track how many times I’ve had this course at restaurants. There was a general consensus at our table that the beef wasn’t seasoned making it somewhat pedestrian.


Course Five

  • Crème Brulee with white chocolate crumbs, sweet potato and coconut puree, plum compote and kiwi and basil sorbet. I thought this course was ok; the Crème Brulee didn’t stand out for me. I really did enjoy the kiwi and basil sorbet though. This course was served with the Glen Carlou Chenin Blanc.
  • Vahlrona Chocolate Torte with black cherry compote, walnut praline, walnut crumb and grilled banana gelato accompanied by African Ruby rooibos



Our table agreed, that the first three courses were outstanding and really better than anticipated, the last 2 courses however were not up to the same high standards I’m afraid. There could also have been more input around why the particular wines were paired with their respective dishes. I will say however, that I would love to go back to give it another go.

For the full album click HERE

 Restaurant Info:

Homespun by Matt

1 Porterfield Road,

Table View,


Tel No: 021 556 2824


Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen



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