Close your eyes, and have your mind wonder to a secret
little place of awe and beauty.
Imagine a glass cube on the top of a hill, overlooking a valley
of vineyards, abundant vegetation and the majestic blue sea.
You have that?
Now – go visit Waterkloof Wines, and exceed your
imaginations expectations.
The most amazing fireplace with specially made leather couches
and small tables and chairs that compliment this stunning feature in the centre
of the room, beside the open kitchen. This double volume ceiling and glass
walls give a sense of openness and amazement.
True serenity and bliss.
Situated just outside Somerset West in the Cape, on Sir Lowrie's Pass, this prize
winning architectural structure is a highlight in its surroundings. Yes, a
little drive if you commute from Cape Town or Stellenbosch, but well worth the
travel.
Waterkloof restaurant is still quite new compared to the
other vineyard restaurants, but will soon be in the top 10 – guaranteed.
Waterkloof has only offer
their own wines, which is great, as these wines are delightful and you really
wouldn’t want any other wine. I think what a suprises me most of this
restaurant are the prices. The wines are at cellar prices, and the food with
all the details and expertize are half (or less) the price that you would pay
at any of the top 10 restaurants, or well-known places in the Cape. The owner
of this little piece of heaven on earth has a passion, and is making it a reality,
offering all a glimpse at paradise, without ripping you off and charging you
near insane prices.
And I haven’t even
started on the food!
An absolute master in
food, Gregory Czarnecki will ensure that you have a food experience that
lingers on in your mind for months. His knowledge of food, and combinations of flavor,
textures, technique and plating is jaw-dropping, every course unique and
exciting. And catering for vegetarians in no problem, and these dishes are just
as amazing. It is here that I again realized my love for good food and wine.
Think Lentil Velouté with
beetroot, truffle foam and foie gras; Scallop Ceviche with cauliflower and
curry; Spingbok Loin with parmesan custard, smoked potato and pumpkin gnocchi;
Monkfish, wild mushroom and Iberico; and for desserts – Sablé Breton and
Hazelnut, burnt honey and clementine marmalade sorbet; Carrot Sponge, butternut
ice cream with white chocolate and celery cream; and a cheese platter with
liquid shortbread, truffled honey and foie gras snow.
My mind goes a little
blurry as I reminisce about the total decadence that is Waterkloof. So I think
it’s best if pictures do the rest of the work, as words escape me…
Untill we eat again...
Untill we eat again...
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