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Established on 18 October 2022, Chef Bertus and Chef Marcus, will be serving a seasonal four and six-course menu, including their signature soufflé. Not only will the wine list celebrate Waterkloof’s wines, but also fine wines from some of South Africa’s other top producers.
Gourmet Guide Description
The 180-degree vineyard vista and distant sea view from the glass promontory on Waterkloof wine estate complement the blue and grey hues of leather and linen, alongside dramatic, eye-catching local art. A roaring fire and even blankets in winter keep guests warm, but it’s the cuisine and service that will warm your heart.
The Spring six-course menu is entitled ‘Trust Us’, presented as simple sketches of the hero ingredients. False Bay-inspired canapés immediately set the tone—the smoked snoek biscuit with mebos ketchup and spekboom from the garden creates an immediate crescendo. ‘Yellowtail’ is flavoured with local yuzu and avocado, covered with cucumber ‘scales’, and served with a smoked aubergine purée, trout roe, fennel from the garden, finished with seaweed and yoghurt spume, with grated bokkom as a final flourish.
Chefs Bertus Basson and Marcus share the desire to run the restaurant sustainably and off the grid, with a focus on representing the surrounds. There’s cadence in Marcus’s cooking, a generosity tempered with a light hand that is a result of an impressive pedigree and influential mentors. The serving team is equally passionate and obviously proud. Wines are served in segue. The result? A melody that leaves you eager to book a return visit before you walk out the door.
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