Sunday, November 30, 2008
Guests are free to walk the surrounding grounds. On a sunny day, there is little better than picnicking under the regal oaks (in summer picnic plates are available, and in winter, soup – both come with a carafe of house red or white wine, and coffee with koeksisters for dessert). The freshly baked farm bread is delicious, as is the smoked snoek pate! Once a month a three course lunch is served in the tasting room – a hearty and fresh farm meal served with your choice of red or white wine.
Saturday, November 29, 2008
The atmosphere here is very casual and not to everyone’s taste, but don’t be put off by mix `n match décor and interior as the experience is well worth while and, like us, you will be back! As a warning, there is order to the seeming “chaos”, but ensure that you write your name on the white board so to be seated.
Once seated, you will be given a plate of sliced freshly baked ciabatta, olive oil and balsamic vinegar as appetisers while you make important meal decisions. The menu is chalked up on blackboards just beforehand so what to expect is always a mystery. Regulars on offer are Linguini del mar (linguini pasta with fresh seafood comprising line fish, prawns, calamari and mussels in a tomato and cream sauce) and Fresh west coast mussels in cream and white wine sauce and both come highly recommended. They are also available in half portions as the full portion is hearty. If available, the nicoise salad and penne gorgonzola are both particularly scrumptious, as are the other line fish offerings.
Wednesday, November 26, 2008
On offer are a range of tapas and mains which are ordered off a chalk board. The menu changes continuously and depends entirely on what is freshly available. Chef Charl’s specialties in our opinion revolve around pork, especially the pork belly satays (served with sweet chilli dipping sauce). These definitely score two thumbs up from us, and one quickly learns why many religions consider eating pork sinful… The crumbed prawns are also highly recommended, as is anything with poached eggs.
Caveau is also open for breakfast. In fact, it is one of the few restaurants that we would be quite happy to do breakfast, lunch and dinner all in the same day. Some memorable and noteworthy dishes have been the Pork belly with dumplings, Fresh poached cob topped with smoked trout mousse and served on mash with a side of green asparagus, Caesar salad, Roast crispy duck with sweet corn bilinis, Lamb steak on herbed mash and tsatsiki sauce! Yum…
Tuesday, November 25, 2008
As foodies, there is one place that springs to mind automatically when planning the perfect weekend getaway; Franschhoek! There are few other South African villages where one can drift along decadently from one spectacular meal to another. Ours started with an early lunch at the Salmon Bar. Sash went for the Smolax* with bilins and smoked salmon roes, I decided on Gravadlax, and to drink we had
After wine tasting at Haute Cabriere, we had a predinner snack at Le Quartier Francais. The Charcuterie was scrumptious, particularly the deep fried capers. This was washed down with a perfectly chilled Pinehurst Chardonnay. We were due to go to Grande
After a visit to
*Smolax is Salmon Bar’s take on smoked trout; a very tasty combination of Gravadlax and normal cold smoking
Monday, November 24, 2008
As all working class people know, Saturday mornings are the only time to perform mundane but necessary household chores. For us this means a visit to Root Canal (aka Canal Walk). Fortuitously there lies some respite and reward for wading through the endless masses – Cape Town Fish Market’s Sushi bar. Now bear with me for a second before dismissing this as I do realise that the Sushi aficionados out there are already preparing our lynch ropes! CTFM has become a refuge within the weekend ruckus; the service is always warm, friendly and efficient (ask for Teddy – he will ensure that your request for a glass of wine becomes a bottle!).
CTFM’s Sushi offering may not appeal to the traditionalist, but it is oh so delicious. Our recommendations are the seared tuna sashimi, the tempura Norwegian salmon fashion sandwiches and to finish off the tempura squid.