Restaurant review Overture at Hidden Valley Wines MzansiBride

Winona Griggs

Discover the Splendor of Overture Restaurant at Hidden Valley Wines

When you enter the breathtaking landscape of Hidden Valley Wines located in the Stellenbosch Winelands, you’ll be greeted with awe-inspiring surroundings. Nestled within this idyllic setting, stands the Overture restaurant – a sleek and contemporary structure boasting a fine wine tasting area and an exquisite dining terrace that overlooks the captivating vistas.

When I was at the restaurant, I decided to try the four-course chef’s menu, which came with wine pairings. They also had five- and eight-course options for those who wanted more. The menu changed daily, so there was always something new to try.

Once we placed our order, the waitress, who was both professional and personable (a rare combination), brought us the bread. But this was no ordinary bread basket. It came with ciabatta and brioche, served alongside a smoked aubergine puree, red salt, confit garlic, aioli, and a variety of olives. And to top it off, everything was presented on a slate tile. I have to say, food just looks better on a slate tile.

For starters, I enjoyed a delightful assortment of beetroot, featuring Buffalo Ridge feta and balsamic onion. The combination of the sweet roasted and pureed beets with the sharp, salty feta was absolutely fantastic. Accompanied by delicately sliced, crispy toasts, it was a feast for the senses. Meanwhile, my dining partner indulged in the succulent chicken liver parfait, complemented by smoked raisins, verjus jelly, and a luscious raisin jus. The dish was a tantalizing blend of lightness and creaminess.

Before moving on to the main course, we were treated to a refreshing palate cleanser in the form of a peach sorbet. It was a perfect interlude, preparing our taste buds for what was to come.

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So here’s what happened – I had this incredible main course. Let me tell you about it. It was vol au vent with mushrooms, brandy cream, celeriac, and Brussels sprouts. Now, I have to be honest with you, Brussels sprouts are not usually my thing. But let me tell you, these ones blew me away. They were roasted to perfection and gave the dish such amazing flavor. And the celeriac? Wow. You wouldn’t think it, but it added this incredible depth to the dish.

But let’s talk about the star of the show – the mushroom sauce. Oh my goodness. It was rich, creamy, and perfectly seasoned. And the pastry on the vol au vent was so light and crisp. Each bite was like a little piece of heaven. And to top it all off, they even added some slivered truffle. You can’t go wrong with truffle and mushrooms, right?

Now, my partner-in-crime, The Washer Up, had something a little different. He went for the pickled ox tongue with gnocchi, mustard, and roots. He was trying to overcome some childhood trauma of eating tongue out of a tin. And you know what? He loved it. The flavors were bold and delicious, and he conquered his fear like a champ.

Before we moved on to dessert, they brought out a palate cleanser – a berry thyme sorbet with fresh raspberries and milk jelly. It was the perfect way to refresh our taste buds before diving into something sweet.

All in all, it was an incredible dining experience. The main course was definitely the highlight for me, but everything from start to finish was top-notch. If you’re looking for a meal that will impress, this is it. Trust me, you won’t be disappointed.

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I couldn’t believe the size of the desserts. They were so huge that I wondered if we could handle them. There was coffee souffle, vanilla ice cream, and chocolate sauce with a shot of chocolate Grappa. And then there was a deconstructed lemon meringue pie with cinnamon crumble and lemon ice cream.

Overture restaurant is known for its consistently high ratings, always making it into the top 10 restaurants in South Africa. It’s a lot to live up to, but I have to say, this place lives up to the hype. The food is incredible, and the service is top-notch.

The chef at Overture, Bertus Basson, has taken the classic mushroom vol au vent and turned it into a work of art. I was lucky enough to get the recipe, and you can see my interpretation of it here.

Hidden Valley Wines and Overture Restaurant

Address: T4 Route, Off Annandale Road, R44, Stellenbosch

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Discover the Splendor of Overture Restaurant at Hidden Valley Wines

When you enter the breathtaking landscape of Hidden Valley Wines located in the Stellenbosch Winelands, you’ll be greeted with awe-inspiring surroundings. Nestled within this idyllic setting, stands the Overture restaurant – a sleek and contemporary structure boasting a fine wine tasting area and an exquisite dining terrace that overlooks the captivating vistas.

When I was at the restaurant, I decided to try the four-course chef’s menu, which came with wine pairings. They also had five- and eight-course options for those who wanted more. The menu changed daily, so there was always something new to try.

Once we placed our order, the waitress, who was both professional and personable (a rare combination), brought us the bread. But this was no ordinary bread basket. It came with ciabatta and brioche, served alongside a smoked aubergine puree, red salt, confit garlic, aioli, and a variety of olives. And to top it off, everything was presented on a slate tile. I have to say, food just looks better on a slate tile.

For starters, I enjoyed a delightful assortment of beetroot, featuring Buffalo Ridge feta and balsamic onion. The combination of the sweet roasted and pureed beets with the sharp, salty feta was absolutely fantastic. Accompanied by delicately sliced, crispy toasts, it was a feast for the senses. Meanwhile, my dining partner indulged in the succulent chicken liver parfait, complemented by smoked raisins, verjus jelly, and a luscious raisin jus. The dish was a tantalizing blend of lightness and creaminess.

Before moving on to the main course, we were treated to a refreshing palate cleanser in the form of a peach sorbet. It was a perfect interlude, preparing our taste buds for what was to come.

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So here’s what happened – I had this incredible main course. Let me tell you about it. It was vol au vent with mushrooms, brandy cream, celeriac, and Brussels sprouts. Now, I have to be honest with you, Brussels sprouts are not usually my thing. But let me tell you, these ones blew me away. They were roasted to perfection and gave the dish such amazing flavor. And the celeriac? Wow. You wouldn’t think it, but it added this incredible depth to the dish.

But let’s talk about the star of the show – the mushroom sauce. Oh my goodness. It was rich, creamy, and perfectly seasoned. And the pastry on the vol au vent was so light and crisp. Each bite was like a little piece of heaven. And to top it all off, they even added some slivered truffle. You can’t go wrong with truffle and mushrooms, right?

Now, my partner-in-crime, The Washer Up, had something a little different. He went for the pickled ox tongue with gnocchi, mustard, and roots. He was trying to overcome some childhood trauma of eating tongue out of a tin. And you know what? He loved it. The flavors were bold and delicious, and he conquered his fear like a champ.

Before we moved on to dessert, they brought out a palate cleanser – a berry thyme sorbet with fresh raspberries and milk jelly. It was the perfect way to refresh our taste buds before diving into something sweet.

All in all, it was an incredible dining experience. The main course was definitely the highlight for me, but everything from start to finish was top-notch. If you’re looking for a meal that will impress, this is it. Trust me, you won’t be disappointed.

READ  Understanding the Far-Reaching Effects of Covid-19 on South Africa: A Comprehensive Analysis

I couldn’t believe the size of the desserts. They were so huge that I wondered if we could handle them. There was coffee souffle, vanilla ice cream, and chocolate sauce with a shot of chocolate Grappa. And then there was a deconstructed lemon meringue pie with cinnamon crumble and lemon ice cream.

Overture restaurant is known for its consistently high ratings, always making it into the top 10 restaurants in South Africa. It’s a lot to live up to, but I have to say, this place lives up to the hype. The food is incredible, and the service is top-notch.

The chef at Overture, Bertus Basson, has taken the classic mushroom vol au vent and turned it into a work of art. I was lucky enough to get the recipe, and you can see my interpretation of it here.

Hidden Valley Wines and Overture Restaurant

Address: T4 Route, Off Annandale Road, R44, Stellenbosch

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