Napier Patatfees This little Overberg village comes alive with a weekend feast of fun and action
Constantia Uitsig Restaurant
Spring menu is a steal
The first course on the spring menu is a crisp pastry sandwich with a filling of butter-soft mussels and saffron velouté. It’s called Bouche de Moule, and it’s simply gorgeous. Housed in an original Cape Dutch homestead, this restaurant has been open for almost 20-years. And for 13 of those, executive chef, Clayton Bell has been at the kitchen’s helm. It’s clear that this creative chef understands the fine line between aesthetics and actual satisfaction.
The next course is a ‘spring salad’; broad beans, micro greens, artichokes and other greenery, dressed with a truffle vinaigrette—the one flavour guaranteed to give me goosebumps. It’s paired with the Groote Post Sauvignon Blanc, and a sip confirms the rightness of this pairing; the herbaceous flavour profile complementing the wild, earthiness of the salad.
I have the urge to bury my face in the next dish—wild mushroom and ricotta ravioli with truffle cream (cue goosebumps). We move onto cumin-crusted kingklip, Karoo lamb cutlets with celeriac purée, and for dessert a rhubarb crème brûlée. The menu is artful simplicity, the service some of the best in Cape Town, and the ambience is chic yet relaxed. Oh, and did I mention the special is an absolute steal?
Spring special: 6-courses R320; 5-courses R295; 4-courses R270 –all with on-the-nose wine pairings.
What are you waiting for?
By Malu Lambert
Constantia Uitsig Restaurant
Constantia Uitsig Wine Estate | Spaanschemat River Road | Constantia | + 27 (0)21 794 4480
Opening times: Lunch from Mon-Sun; 12:30-14:30pm, and dinner from Mon-Sun; 7:30-9:30pm
*The special is only available for dinner and bookings are essential.
We also ate at sister restaurant, La Colombe. Subscribe to our monthly newsletter and find us on Facebook and Twitter.
