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Chorus: The silver lining for Bertus Basson and his team

by | 14 September 2022

After the sad and sudden news of Overture closing its doors after 15 successful and iconic years, we are thrilled to announce that Bertus Basson and his team will be opening a new restaurant at Waterkloof Wine Estate in a few short weeks.  

“Every dark cloud has a silver lining,” Bertus added when he broke the news of Overture’s closure, saying: “this is not goodbye but see you later.” And today, he was able to share that “silver lining” with us all. We were especially happy to hear the news, as Overture has been a Dineplan partner for nearly 10 years – first joining us back in March 2013. 

“We are excited to reveal that the silver lining to Overture’s dark cloud is called Chorus, our new restaurant opening at Waterkloof Wine Estate in Somerset West on 18 October 2022.” – Bertus Basson

Guests will be delighted to see some familiar Overture faces heading up the front-of-house team at Chorus. 

As for the menu, Bertus will be serving a seasonal four and six-course menu, and we know we aren’t the only ones who’ll be glad to see Bertus’ signature soufflé grace the dessert menu once again. Not only will the wine list celebrate Waterkloof’s wines, but also include fine wines from some of South Africa’s other top producers. 

“Our focus will be simple, focused, seasonal cooking, where the menu is dictated by ingredients. We cannot wait to share Chorus with you.” – Bertus Basson

Once open, guests will be able to visit Chorus for lunch from Tuesday to Sunday, and for dinner from Thursday to Saturday every week. 

For those just popping in for a quick visit, Chorus will have a lounge area where guests can stop by for a glass of wine and a snack. 

Book Now

 

 

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Paige Errera Dineplan

Paige Errera

Paige heads up the Marketing team at Dineplan. She’s a trained chef and wine enthusiast, and loves exploring all the new restaurant openings across South Africa. If she’s not at her desk, you’ll find her at a restaurant with a good glass of wine in hand, and ordering “one of everything” off the menu.   

All views and opinions expressed in this article represent that of the author, Paige Errera, and do not represent that of Dineplan or the companies we work with. While we make every effort to ensure that the information we share is accurate, we welcome any comments, suggestions, or correction of errors.

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