Welcome to GÃ¥te; a dialogue between art, culinary tradition and technical craft that takes place at Quoin Rock Wine Estate on the slopes of the majestic Simonsberg Mountain. Here, each ingredient is an invitation to discover the land, and each dish promises an unforgettable experience.
Gåte, on the Quoin Rock wine estate in Stellenbosch, means labyrinth/entrance/riddle in Norwegian. Uninterrupted Scandi lines and wraparound glass are enhanced by Charles Haupt’s vine sculptures. Here chef Paul Prinsloo creates Insta-worthy precision plating that is
as eye-arresting as the soothing surrounds. A six-course menu starts with focaccia enhanced with olives and chorizo, served with a Marmite or marmalade butter, flavoured oil and
balsamic. Savoured with a glass of MCC, it’s almost a smoke screen for the more sophisticated dishes that truly impress. They’re saucecentric, like the jus for the braaied lamb (reduced for 14 hours) with Parmesan, fig and walnut, served tableside by engaged staff who have your every whim at heart. Instinctive service also leads the pairings of wine, all from Quoin Rock estate.
Sourcing and saucing are equally important. Local produce leads the way, but there are imported treats like the Scottish salmon. It’s lightly cooked and crafted with pineapple, pickled baby onions, mango and a horseradish gel, married with a Thai-style velouté of ginger, mint and
lemongrass. The imported Mauritian sea bass and an on-site oyster tank reflect Paul’s desire for consistency. Microgreens and finishing with finesse, show this technical chef’s light hand and attention to detail.