As you drive into Hidden Valley Wines in the Stellenbosch Winelands you are surrounded by stunning scenery that is the contrasting backdrop to an architectural, modern building that houses the wine tasting area and Overture restaurant. With its beautiful dining terrace, the restaurant takes full advantage of those spectacular views.
We opted for the four-course chef’s menu with wine pairings (there are also five- and eight-course options and the menu changes daily). After ordering our food the professional waitress (who also had a personality, very rare) brought us the bread. Not just any bread basket though, the ciabatta and brioche were accompanied by a smoked aubergine puree, red salt, confit garlic, aioli and a selection of olives all served on a slate tile, my new favourite thing. Everything looks good on a slate tile.
My starter was variations of beetroot, Buffalo Ridge feta and balsamic onion. The contrast of the sweet roasted and pureed beets with the sharp salty feta was wonderful along with the finely sliced lacey, crisp toasts. The ‘Washer Up’ had the chicken liver parfait, smoked raisin, verjus jelly, raisin jus which was light and creamy. It was followed by a peach sorbet palate cleanser.
My main course: vol au vent, mushroom, brandy cream, celeriac, brussel sprouts was the standout dish for me. Beautifully crisp and light pastry with an intensely rich and creamy mushroom sauce that was perfectly seasoned and totally moreish. The roasted Brussel sprouts and celeriac gave the dish amazing flavour and I don’t usually like them at all. All topped off with some slivered truffle, you can’t go wrong with truffle and mushrooms can you. This dish was heavenly. The Washer Up ordered the pickled ox Tongue, gnocchi, mustard, roots and really enjoyed it. He was trying to overcome his fear of eating tongue and did. Something about being made to eat tongue out of a tin when he was little apparently. The palate cleanser was a berry thyme sorbet, fresh raspberries, milk jelly.
The desserts were huge, surprisingly so, but we managed to force them down. Coffee souffle, vanilla ice cream, chocolate sauce served with a chocolate Grappa shot. And a deconstructed lemon meringue pie, cinnamon crumble, lemon ice cream.
Overture restaurant is consistently awarded and in the Top 10 restaurants in South Africa which is a lot to live up to. I’m pleased to say that this place doesn’t disappoint, the excellent food and service is definitely up there with the best.
The Chef at Overture, Bertus Basson, has elevated the humble pre-bought classic Mushroom vol au vent to fine dining status and I managed to get the recipe. You can see my interpretation of it here.
Hidden Valley Wines and Overture Restaurant
www.dineatoverture.co.za
www.hiddenvalleywines.co.za
Address: T4 Route, Off Annandale Road, R44, Stellenbosch
Tel 021-880-2646
You may also like
Related Posts
This simple yet delicious recipe is a celebration of all things Mozambique. Wrapping fish in...
read more
Dark kitchens, virtual kitchens, cloud kitchens, ghost kitchens or deliver-only kitchens essentially sell meals by...
read more
The renowned Wolfgat in Paternoster has made headlines once again by featuring on CNTraveller's list...
read more
