Food and drink
Inspired breakfast eats ensure there's rarely a free seat here on weekends, the lunchtime menu features bistro classics with a contemporary twist by chef Brad Ball and the suppertime menu is tapas based. Estate wines are predominant - sadly not at ex-cellar prices.
For breakfast the eggs Benedict are deservedly loved, Brad's gnocchi or risotto of the day is always a joy (the pea and pancetta risotto is amazing) as is the famed beef tataki. If there's pork belly going, do try it. I'm a tapas regular and love the charcuterie plate featuring local artisan cured meats, the crumbed crab is a sure-fire bet as are the spicy prawns. Salt-flecked foccacia squares accompany the moreish choices.
The restaurant is a design-driven space with references to the surrounding vineyards in the vine wood mobile overhead. Yummy mummies and well-clad locals fill the space with their chatter - which can rise to extraordinary levels on days when it's cold and the terrace tables are not do-able.
The service is friendly but can be scatty, especially when the space fills up.
Steenberg Wine Estate in Tokai.
Breakfast dishes at the 60 rand mark, lunchtime at, on average, 70 rand and tapas at around 50 rand per wooden platter of bites.
Tables to book
If it's nice weather, a table on the terrace, looking out onto the manicured green surrounds and vineyards is lovely.
- Families with younger children
- Chilling out
- Design and architecture