The Constantia region is rich in history and viticulture, Constantia Uitsig being the oldest producing wine farm in the southern hemisphere. Originally owned by the Governor of the Cape, Simon van der Stel, The farm has changed ownership several times before its current owners purchased the property in 2014.
Careful care was taken to keep the space as rustic as possible, beams from some of the original structure was used in the renovation of the restaurant entrance. At the time of this review, the site was still being transformed and I personally cannot wait to see the finished product.
À la Carte Menu
À LA CARTE MENU SERVED FROM 12H00 UNTIL 15H00 & 18H00 UNTIL 21H30
Springbok Tartare – watercress emulsion and sourdough wafers R90
Duck Liver Pate – chilli pineapple chutney and toasted brioche soldiers R75
Tuna – togorashi and soy seared tuna, English mustard mayonnaise and curry vinaigrette R85
Cauliflower Cheese – caulifower and parmesan polenta ball, roasted cauliflower spuma, pickled cauliflower and pine nut dressing R75
Open Door “Caprese” Salad – crumbed bocconcini, heirloom tomatoes and basil R80
West coast Mussels – prosciutto broth, ginger and garlic, guanciale and toasted sourdough R110
Grilled Calamari – miso caramel, tomato concasse, homemade mayonnaise and roasted peanuts R75
Chicken Caesar Salad – cos lettuce, roasted chicken, parmesan and croutons R65 / R85
Saffron Poached Pear Salad – toasted walnuts, gorgonzola with honey mustard dressing R80
Pulled Pork Ravioli – apple puree, pickled mustard seeds and crispy onions R75
Feta Bake – roasted bell pepper, capers, chilli, cherry tomato and oregano R75
Roasted Fennel and Caramelized Apple Salad – mixed leaves, red onion, pecan nuts and red wine vinaigrette R65
Linefish – spinach, tenderstem broccoli, peas, gnocchi with a mussel and bacon veloute R180
Beef Sirloin – hand-cut chips, rocket and parmesan salad with a café de paris butter R195
Waygu Beef Burger – streaky bacon, white cheddar and hand-cut chips R155
Rib-Eye – crispy potatoes with sour cream and chives, grilled butter lettuce and chimichurri sauce R220
White Onion Risotto – textures of onion, leek ash and créme fraiche R110
Chicken Consomme – chicken supreme, wild mushrooms, potato, corainder and spring onion R165
Lamb Tortellini – feta baba ganoush, harrissa paste and dukkah R150
Springbok Loin – sweet potato fritters, root vegetable, charred onion and juniper jus R230
Seared Norwegian Salmon – tabbouleh salad, roasted aubergine and hummus R210
Pork Belly – creamy white wine and caper sauce, potato fondant and bacon jam R180
Cream Cheese Strawberry – cream cheese mousse on chocolate short crust with strawberry jelly and dark chocolate liquorice sorbet R85
Coffee Parfait – passionfruit curd, crushed ginger biscuit, brown butter sponge and Kahlua jellies R85
Almond Frangipane – crispy milk chocolate layer, cinnamon whipped ganache and blueberry sorbet R92
Peanut Butter – peanut butter mousse on vanilla sponge, lime pastilles, peanut butter caramel, coconut sorbet and muscovado ice cream R85
Eton Mess – blackberry mousse and compote, meringue,lemon cream and macaroon.
We chose to dine off the Open Door, A la carte menu that had a good variety of options to choose from.
West Coast mussels in a prosciutto broth with ginger and garlic, guanciale (which is an Italian cured meat made from cured pork jowls and cheeks) and toasted sourdough.
Duck liver pate with chilli pineapple chutney and toasted brioche soldiers. The chutney was simply outstanding and went really well with this dish; I could’ve done with a few more of those “soldiers” those.
Roasted fennel and caramelised apple salad. This course was a little disappointing seeing as there was very little red onion, and even less fennel presented. Fennel has been on my favourites list for this summer, so much so that I even ventured to try my own hand at it. Let’s just say I shall be leaving it to the professionals in future.
Chicken Caesar, which was delicious with ample parmesan and croutons
Pork belly with a creamy white wine and caper sauce, potato fondant and bacon jam. The fondant was really good and this dish was well presented. I would have preferred more “crisp” on the pork belly, but that’s more a question of personal preference.
Lamb tortellini with feta baba ganoush, harissa paste and dukkah. I really enjoyed this course, Harissa paste being one of my favourite condiments.
Springbok loin cooked to perfection, lovely and tender, with the most amazing sweet potato fritters, root vegetables charred inion and juniper jus.
Chicken Bouillon that consisted of free range chicken breast with wild mushrooms, potato, coriander rand spring onion.
There was the Strawberry Field with textures of strawberries, lemon mousse, pistachio cake and strawberry sorbet.
Almond frangipane, which was delicious with crispy milk chocolate, cinnamon whipped ganache and blueberry sorbet
Carrot cake with a mandarin creamsicle and the most divine coconut ganache, which was just so refreshing. Cinnamon and carrot gel with pecan nut and cream cheese sorbet
Finally there was the Sweetie pie with chocolate mousse Italian meringue, caramelised white chocolate and, ginger ale sorbet.
Overall a very good experience and definitely a venue I want to come back to.
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ERF12995 Spaanschemat River Rd,
Tel No: 021 794 3010
Written for JAR PHOTOGRAPHY by Mario Arendse