Heather and I had the privilege of visiting the Open Door Restaurant on the Uitsig wine farm for dinner a few weeks ago. We have been rather busy at work and thus the delay in writing this blog.
I had visited the restaurant a few times before for wine tastings and other wine related events. I heard about their winter special after a chat with their group manager, Spencer Fondaumiere.
On arrival we were met at the entrance by the manager, Jaiden Botha. He ushered us to our table and introduced us to our waiter, Richard. Water was suggested and poured, bread was served and we started to peruse the menu.
Their were 5 starters on the menu. This is where it started to get a little difficult because it all looked so good. We chatted to Richard and he suggested that we choose two starters and that we share them. Our choice was as follows:
Grilled calamari, miso caramel, tomato concasse, homemade mayonnaise and roasted peanuts.
Duck Liver Patè, chilli pineapple chutney, and toasted brioche soldiers.
Both starters were delicious and we enjoyed the flavors especially the calamari. A lot of time and effort has been put in by the chefs to make the best of the ingredients and when they are added together they create amazing dishes. Both courses were paired with a glass of their house white wine.
As with the starters, there were 5 main courses to choose from. Unlike the starters, we new what we wanted for mains. I had been given a special bottle of Meerlust Rubicon 2003 earlier that day by the winemaker at the estate, Chris Williams. I wanted this to pair perfectly with our main course. Richard and Jaiden were both summoned for their knowledge.
Heather chose the fish and carried on with the house white. Although their was sirloin on the menu, it was suggest that I go with the pork belly. This was a match made in heaven. The earthiness of the red wine went very well with the sweetness and flavors of the juicy pork and the hints of blackcurrant mixed in very well with the ever so little amount of crisp fat from the belly.
Linefish (Kingklip) spinach, tenderstem broccoli, peas, peanuts butter gnocchi with a mussel and bacon velouté
Pork Belly, creamy white wine and caper sauce, potato fondant and bacon jam.
The choice once again was upon us as we ordered our dessert. Five mouth watering choices were presented. Baked apple and carrot cake it was going to be. I had a drop of the Rubicon left over and that went very well with the baked apple. It was not overly sweet and the flavors worked well with the apple which unlike other desserts was not overly mush. This was cooked to perfection, just the right consistency.
Carrot Cake, mandarin creamsicle, coconut ganache, cinnamon and carrot gel, pecan nut and cream cheese sorbet.
Butterscotch Baked Apple, rooibos anglaise, tasted croissant, granola crumble and rosemary frozen yoghurt.
The evening was ended off with a cappuccino.
Huge thanks to Spencer, Jaiden, Richard and especially to Chef Hendrik Nel and his team for creating such a special dinner for us. It is a pleasure to eat out and receive such special service and food at this fine establishment.
The Winter Three Course Menu R295 is served for lunch (12h00 to 15h00) and dinner (18h00 to 21h30) from Tuesday to Friday.
There is a corkage fee of R80.00 per bottle but they have a fine cellar and wine menu at their clients disposal.
They take reservations for breakfast, lunch and dinner.
To make a reservation, please call them on (021) 794 3010 or email firstname.lastname@example.org.