I eased into this week with many lunchtime appointments—I’m not sure how I’m going to fit into my bikini this season—but the most memorable one was at cuvée restaurant on Simonsig Wine Estate. And that’s not only because it coincided with my husband’s birthday.
We left gusty Cape Town for the dry, still heat of Stellenbosch. Welcomed with a glass of bubbly I knew the day would only get better.
The restaurant is decorated in quite a strange fashion. Not trying to be anything specific, it has rather an eclectic mix of chairs hanging from the ceiling, 8-foot mirrors, chandeliers incorporating plates, glasses and even animal horns. The Persian carpets bring out a lovely deep red, matching the ornate red water tumblers on the tables.
The food wasn’t as crazy as the décor, but it was matched in inspiration.
One of the ways I judge a restaurant is by the bread they serve. This is something my editor told me long ago and I would have to agree with him. If the bread served is warm, homemade and delicious, it’s a good sign that the food is going to be just the same. It shows that even the details are taken care of—that nothing is an afterthought and everything is a part of the elegance of the meal experience. And the bread at cuvée was delicious.
We started with a bobotie samoosa with tomato consommé, ginger, pineapple and chilli. The fruity salsa complemented the spicy bobotie perfectly. Alex’s question: Why has nobody made bobotie samoosa’s before? Well maybe they have, but this was our first time.
Meat-eaters we are, so for mains we ordered: flaked lamb with figs served on pastry and beef with roasted tomatoes in a Café de Paris butter. Both fantastic, their flavours enhancing the meat. The Simonsig Kaapse Vonkel MCC was great with the lamb, but I think a red is probably more suitable for the beef (pairing advice is on the menu).
I didn’t think I would get to dessert, even though it’s my favourite. But I soldiered through with the slow sugar-roasted berries, sorbet and 24-carat gold leaves. Alex went for the Cap Classique jelly with fruit and crème fraiche. A tasty, and surprisingly golden, ending to our happy day.
cuvée at Simonsig Wine Estate, Stellenbosch. www.cuveeatsimonsig.co.za.
Good Taste Buds 