Overall Impression On a recent visit to South Africa I made time for pampering at the One&Only Spa Cape Town. Open to hotel guests and the public, it was on a man made island adjacent to the One&Only Hotel building, and within walking distance from the well known V & A Waterfront mall in Cape Town where I was staying. After days of travel on planes, trains and automobiles I was longing for some decadent relaxation. I only had limited hours for spa treatments that day and I wanted a familiar facility within easy reach of my accommodations. I chose the One&Only Spa because I had a positive experience there on a previous trip, it was near my hotel, and there was availability on my weekday choice of date. I was pleased with the results.

Between treatments and time at the facilities I spent several hours at the spa. As on my previous visit there the treatments were good and worth repeating. I liked the gourmet snacks in the lounge, the staff’s accommodating attitude, the low season quiet ambiance, and the facilities and amenities in general. The next time I visit Cape Town a stop at the One&Only Spa will be on my wish list, especially the Bastien Gonzalez pedicures.

Handicapped Access There were handicapped friendly rooms, lift access and showers designed to accommodate wheelchairs in two spa rooms.

Location The spa was within the One&Only Hotel property walking distance from the well known Waterfront mall on an adjoining resort island in Cape Town, South Africa.

Managed Kerzer International

Number of Staff 28

Owned Kerzner International and One&Only Resorts

Size The spa occupied 1,000 square meters of space.

Spa Manager Rosemary Read-Larsen

Special Training Staff were trained in South Africa, including training from the United Kingdom, and four weeks of training per year with Espa trainers for all therapists and receptionists.

Year Opened-Renovated The spa was established in 2009.

Treatment Rooms There were ten treatment rooms including two couples’ suites. Private wet areas for couples treatments were offered in two of the Treatment Suites. There were Experience Showers with three water settings in the relaxation spaces.

Common Areas Decorators sought a blend of local African influences and contemporary design. The designed was by Bangkok-based landscape designer, Bensley Design. The landscaped spa gardens were meant to enhance tranquility while accenting African sculptures.

Amenities In the ladies lockers there were robes, slippers, towels, ear buds, shave kits, dental kits, hair dryers, deodorant and Espa toiletries. I especially liked the shampoo and conditioner, which left my hair soft and easy to comb.

Facilities The spa had six lounges, a Healthy Station, his and hers sauna and steam facilities, men’s and women’s change rooms, showers, two 18-square meter vitality pools, a hair salon by Wayne Gates, and three Bastien Gonzalez manicure and pedicure treatment rooms. There was also a Marina Rise 200 square meter One&Only Fitness Centre.

Pool There was a 350 square meter (3767 foot) free form infinity edge pool shared by property residents and hotel and spa guests.

Lockers and Bathrooms There were 18 lockers in the women’s section and 10 in the men’s.

Other In 2014, the spa received the SpaFinder Wellness Travel Best in Country Award for Africa, and the Hotel Spa of the Year in Africa from the World Spa and Wellness Awards. Some of the facilities like the Healthy Station and the locker-room were less tidy than ideal. For example, empty plates and glasses I saw prior to a treatment remained atop the counter on my return, and the lounge chairs needed fresh towels.

Cleanliness Very good

Date of Review September 2015

Number of Treatments Three

Reviewers

Photos and Article by Elena del Valle

Treatments Experienced I had a 120-minute Essence of the Earth and Ocean treatment consisting of a local sea salt and oil exfoliation, a South African seaweed wrap and scalp massage, and a full body massage using warmed sea salt. I also had Bastien Gonzalez Manicure and Pedicure (without nail polish), 60 minutes, which included a massage from the toes up to the knees.

Would You Return? Yes

Overall Impression As soon as I entered The Last Word Long Beach’s homey lounge I fell in love. The small property’s beachside location and its common area beachfront views were outstanding. A few minutes later I was further enamored with the privacy and beach views from my room. I was drawn to sit under the warming rays of the sun on my porch.

At first, it was sunny and windy. Soon the sky clouded over and the temperature dropped. It remained chilly and cloudy throughout my visit. The following day it rained, forcing me to cancel my plans and making it too chilly to sit outdoors or spend much time on the beach or poolside. In between rain showers I took a couple of strolls along the shore. Although only brave sportsmen in wet suits ventured into the cold water the beach was a pleasant place to walk and dip my toes in the cool sand. From the sofa in my room and from the dining room at meal times I soaked in the views of the beach shared by dog walkers, surfers and kite surfers. It was splendid. I also loved the sounds of the crashing surf. Despite the overcast and rainy weather I enjoyed my stay, in particular the stellar beach setting and water views.

The boutique property’s beachfront location combined with the staff’s friendly and helpful attitude, and my comfortable room with an outstanding beach view and private terrace would draw me back easily. It was a favorite property on that voyage. I would seriously consider a return visit and dedicated trip to Long Beach for a stay at The Last Word.

Children The property welcomed children five years of age and older.

Class of Accommodation Five Star Intimate Luxury Hotel

Connectivity There was complimentary high speed (10 megabits per second) WiFi in my room and in the common areas.

General Managers Jennifer Minny and Fanie Witbooi

Handicapped Access No

Length of Stay Two nights

Location The property was in the village of Kommetjie 45 kilometers from the Waterfront in Cape Town, South Africa

Managed The Last Word

Owned Peter Fleck

Pets Allowed No

Size The half acre property had six rooms in a two story building and nine staff.

Year Opened-Renovated The property opened in 2005. In 2015, the lounge and rooms were refurbished.

Lobby and Common Areas The décor was meant to be “peaceful, comfortable and traditional.” The new looking furnishings were stylish, elegant and comfortable with pretty fabrics and cushions. The entrance of the building led immediately to common areas with living and dining space.

Bathroom Khaki stone tiles covered the floor and part of the walls. An oversize shower took up the left corner of the back wall. It was door-less and had a view of the beach across the room. There was a rain-shower showerhead, providing ample water flow. It required some tweaking to adjust the water temperature.

To the right of the shower there was a large bathtub. Above it to the left there was a rectangular mirror. There was not enough hot water to fill the bathtub the night I bathed. Next there were twin sinks beneath a large rectangular framed mirror. There was a vanity mirror attached to the wall. The bath toiletries were on metal shelves in the corner. Next to the sinks there was the water closet with a toilet.

Room I stayed in Room 4, a comfortable 53 square meter Elegant Suite on the ground floor. Thanks to its beach facing location it had stunning views. It was designed as a single open space divided into several distinct sections: bathroom in the back, sleeping space in the middle, living space in the front and porch outside. The room was steps from the entrance of the property and adjacent to the shared living and dining room areas. A handful of well placed pink rose petals added a whimsical touch to the room. It was decorated in white and earth tones and had tile flooring.

Features included high ceilings, recessed lights, framed and glass covered beach themed reproductions, elegant flower pattern curtains, oversize windows facing the garden and beach, and a small outdoor terrace. There was a vase with fresh roses atop the minibar cabinet. I could adjust the temperature in the room with a remote controlled air conditioner and heater wall unit and underfloor heating.

The sitting area had cloth furniture, including a love seat and two armchairs facing a rectangular wood coffee table. In the corner, there was a wall mounted LG flatscreen television. From the love seat in my living area I could hear muted conversation in the adjacent main area of the property. To the right of the entrance there was a vanity area with an armless cloth chair. Against the far wall there was a cabinet, which housed a mini bar with a small refrigerator, hot beverage service and snacks. Wood shutters provided privacy at night, covering the glass windows and doors leading to the terrace. On the small terrace there was metal patio furniture consisting of two lounge chairs, a table and two armchairs.

A firm and comfortable king bed with a duvet and four feather pillows, a white wood headboard and two identical night tables and lamps took up the central space. The property name and logo were embroidered on the center of the duvet in the same color of the fabric. There was a blue bench at the foot of the bed. The bed rested against a half wall that divided the bedroom and bathroom. There was no door between the sleeping area and the bathroom (except for one in the water closet). The back wall of the room (beneath the air conditioning and heating unit) was a wood built-in white wardrobe with hanging and shelf space and an electronic safe.

Food and Restaurant Breakfast was served between 8 a.m. and 10 a.m. At the buffet table there were several cereals, deli meats, salmon and smoked venison, cheeses, fruit juices, breads and pastries, and fresh fruit salads. Also on offer was a made to order hot breakfast consisting mainly of egg dishes. At other times of the day, the staff were able to prepare simple dishes like salads and sandwiches as well as dinner with advance notice. Given the rainy conditions on my final night, it was wonderful to have dinner (a chicken salad with a side of steamed veggies) in the comfort of my room.

Amenities There were heated towel racks, underfloor heating, air conditioning and heating, electronic safe, sherry and mini bar (complimentary water, sodas, and wines were included). In the bathroom there were Healing Earth toiletries, including 200 milliliter size bottles of bath salts, foam gel, room mist spray, shampoo, body gel and body lotion as well as a single bar of rooibos soap. According to a flyer I found in my room, the Healing Earth ingredients were sourced locally and the products were handmade without any foaming agents. In addition they were biodegradable and harm-free. There were also shower caps, cotton swabs, and vanity kits. There were sunhats, beach towels, a beach bag, and beach wraps for use during my stay.

There was a telephone on the vanity table and a Philips radio with iPod docking capability on the right side night table. The volume control on the docking station was not working. On the wall, there was a flatscreen television with satellite programming, a Sony DVD player and a few DVDs available on loan from reception.

There was complimentary hot beverage service and snacks such as cookies, and dried fruit and nut mix from The Treat Company. There were pretty fresh flower arrangements in the common areas. At turn down, there was a bottle of water and a moist red velvet cake with vanilla frosting and chocolate sprinkles.

Facilities Swimming pool

Pool The 20 square meter size pool in the garden level was too chilly to swim in during my winter visit. It ranged in depth between 1 meter and 1.7 meters.

Other Although the Garmin GPS directed me correctly to the address, because of a “road closed” sign due to roadwork I turned too soon and missed the property. A nearby vendor directed me easily to the right place. Before I had a chance to ring from the driveway call box someone opened the gate. I drove straight into a partially covered parking space immediately adjacent to the entrance. There was limited parking behind the gate. Because I was one of two guests during my off season visit I was able to park my car securely in the driveway, steps from the door. My room keys included a gate opener.

At times, I could hear the exterior sounds of workers and large trucks on the street in front of the property, nearby dogs barking, and the surf, my favorite. I turned in my laundry Monday morning and received it back Tuesday morning. Check out time was 11 a.m. sharp. The World Travel Awards recognized the property as South Africa’s leading Beach Hotel in 2013 and 2014.

Cleanliness Excellent

Date of Review September 2015

Reviewers

Photos and Article by Elena del Valle

Service There was twice daily service. Jennifer Minny, the manager during my stay, was cheerful, friendly and extra attentive. The rest of the staff I met, including Zolani, the evening server and sometime cook, Lucy and Joan, were attentive and warm in their demeanor. I was a tad frazzled when I arrived because of rental car issues en route there and a slight difficulty finding the property in the village of Kommetjie near Cape Town, South Africa. Between the smiling faces of the staff and the relaxed ambiance I began to settle down. Thanks to manager Jennifer Minny’s refreshing can-do management style I was able to temporarily sort out the rental car issues, which allowed me to begin enjoying my stay.

Would You Stay There Again? Yes

Overall Impression Located within a gated one acre property in Constantia, an upscale leafy suburb of Cape Town, South Africa, The Last Word Constantia, a nine room boutique bed and breakfast, offered an intimate ambiance, service oriented staff, a well appointed room with a view, and a pretty pool and garden setting. It was elegant and understated at the same time.

I liked The Last Word Constantia’s comfortable and stylish décor, including a water feature at the entrance, its well lit common areas, garden facing dining room, its location in Constantia, and the bed and breakfast’s serene atmosphere. My elegantly furnished and comfortable first floor room was filled with sunlight and had a view of the garden and the mountain. I liked the open style of the room, especially the pretty doorless shower with a tile design on the wall, and a view of the gardens. It was a bit like taking an outdoor shower indoors.

From my brief stay there, I have fond memories of birdsong and the African calls of hadida ibis, enjoying a tasty salad lunch with a garden and mountain view in my room, soaking up warm rays poolside (the water was too chilly for a dip that winter day), and going for a jog around the neighborhood in the cool early morning. Should I return to area The Last Word Constantia will be at the top of my list of luxury bed and breakfast options.

Children Yes

Class of Accommodation Five Star Hotel (breakfast was the main meal served, although other food was available)

Connectivity There was complimentary high speed (10 megabits per second) WiFi. It worked well during my stay.

General Manager The property was managed by Tessa Ellis Brown and Sam Phiri

Handicapped Access Two of the rooms on the ground level, rooms 3 and 4, were wheelchair accessible.

Length of Stay Two nights

Location It was about 18 kilometers from the Waterfront in Cape Town

Managed The Last Word

Owned Mr Peter Fleck

Pets Allowed No

Size There were nine rooms, large living area, dining room and breakfast conservatory, and pool within a one acre property. There were 15 staff members.

Year Opened-Renovated The property opened in 2005. The most recent refurbishment of the rooms, main living area, lounge and dining room took place in 2010.

Lobby and Common Areas A sign on the external gate of the property confirmed I had arrived. After calling from the driveway callbox someone opened the gate. I drove straight into a parking spot immediately adjacent to the entrance.The interior of the main building was quiet, filled with natural light, had shiny flooring, and was comfortably furnished in traditional Country English style. The living and dining areas had views to the pool and garden and the mountain in the background. There were David Filer pencil etchings and an oil painting by M. Chiarla.

Bathroom I liked the open design of the doorless bathroom with an oversize shower area that took up the back wall and khaki stone floor tiles. The shower, also doorless, was decorated with miniature tiles which formed a pretty figurative wall design. There were two rain-shower showerheads, providing ample water flow and an easy to adjust water temperature. From the shower I could look out directly into the garden. It gave me the impression of almost having an outdoor shower.

To the right of the shower there were twin sinks and a vanity area with an armless chair and a handheld vanity mirror. There were two mirrors hanging on the wall, one above the sinks and the other over the vanity. In the central area there was a stand alone oval bathtub. Adjacent to it there was a wood table with bath toiletries. On the far back left side there was a water closet with a toilet, bidet and small sink. The towels were clean smelling.

Room I liked my comfortable and well appointed room at the property. I stayed in Room 8, a 95 square meter Elegant Suite, one floor up from reception above the dining room, facing the garden and pool. From the entrance door, a hallway led into the single space with living, dining, bathroom, and sleeping areas. It had wall to wall khaki carpeting except in the hallway and bathroom. Features included high ceilings, recessed lights, framed and glass covered artwork, pretty fabrics, elegant flower pattern curtains, thermostat controlled temperature, oversize windows facing the garden and pool area, fresh flowers, and a small outdoor terrace with a table and two chairs.

There was a sitting area with cloth furniture including a love seat, three armchairs and a rectangular wood coffee table. In the corner there was an LG flatscreen television mounted on the wall. There was a round dining table with two armless cloth chairs. Against the far wall there was a cabinet which housed a mini bar with a small refrigerator, a hot beverage service and snacks.

A large firm and comfortable bed with a duvet and four feather pillows, a headboard, two identical night tables and lamps took up the center of the room. The property name and logo were embroidered in the middle of the duvet in the same color of the fabric. There was a bench at the foot of the bed and a chandelier style lamp above the bench. The bed rested against a half wall that separated the bedroom from the bathroom. It had folding shutters for privacy. There was no door. The left side of the bathroom was a floor to ceiling wall to wall built-in wardrobe with hanging and shelf space and an electronic safe.

Food and Restaurants Breakfast was served between 8 a.m. and 10 a.m. The buffet had several cereals, deli meats, salmon and smoked fish (mackerel), cheeses, fruit juices, breads and pastries, and fresh fruit salads. Also on offer was a made to order hot breakfast consisting mainly of egg dishes. Although the only meal available was breakfast there was a restaurant next door and they had two delivery menus to choose from for in-room dining.

Amenities There were Healing Earth toiletries including bath salts, soap, shampoo, body gel and body lotion, as well as shower caps, and cotton swabs. Temperature controls were via air conditioning and underfloor heating. There were also heated towel racks in the bathroom. For the turn down service the staff brought a small cup of crème brulee. At tea time the first day, there was moist chocolate cake (a favorite) with strawberries on top. There was a telephone on the left side night table and a Philips radio with iPod docking capability (a favorite) on the right night table. There was satellite reception on a large wall mounted flatscreen television in the living area. There was also complimentary wine, sherry, water, and sodas in the minibar, ahot beverage service and snacks (cookies, and dried fruit and nut mix from The Treat Company). There was a flower arrangement on the dining table. At breakfast there were local newspapers available for guests in the dining room.

Facilities Swimming pool and gift shop

Pool The pool area was inviting. In the center there was a 40 square meter pool ranging in depth between 1.1 meters and 1.5 meters. There was a large pink rock decorative art feature immediately in front of the pool. Lounge chairs and umbrellas lined the sides of the chilly pool.

Other The Garmin GPS in my rental car directed me to the wrong address a few blocks away from the property. A local kindly directed to the correct place. Although the laundry list indicated 48 hours were required for laundry or dry cleaning, the manager, said it was same day service. I turned in the single item of laundry Friday afternoon and received it early Sunday morning. A massage with Caroline was a lovely way to unwind. The property received a TripAdvisor Certificate of Excellence 2015.

There was a prominent liability disclaimer at the entrance.

Cleanliness Excellent

Date of Review September 2015

Reviewers

Photos and Article by Elena del Valle

Service There was twice daily service. Tess, who greeted me on arrival and made sure I was well settled, was friendly and attentive. I also met Thom, who took care of the turn down service. Sam, who had a pleasant demeanor, was in charge over the weekend. There was off street parking behind a gated entrance and staff onsite 24 hours. No one answered the phone at reception at 7 p.m. on Saturday. Staff were attentive at breakfast. When I asked if they had bubble wrap for a bottle I wanted to pack, one of the staff kindly wrapped it for me while I had breakfast.

Would You Stay There Again? Yes

Overall Impression While I was a guest at the Grande Roche Hotel in Paarl, South Africa I had an opportunity to dine at Bosman’s, the hotel restaurant, named after Hermanus Bosman. In 1717, at the age of 24 he traveled to the Cape on behalf of the Dutch East India Company. While there he became the first owner of the farm where the restaurant is now located in the heart of South Africa’s famed wine region. My dinners (and breakfast) there were an unexpected pleasure.

Dinner at Bosman’s Restaurant was as understated as it was well presented and rewarding. I especially liked that 95 percent of the food served was from fresh and local ingredients (some items like prawns, calamari and scallops were imported as they were unavailable in South Africa); and that most of the produce were organic or bio, including eggs and certain meats and fish, based on South African organic organization standards, which meant they should be free from hormones and antibiotics and grass fed.

I appreciated its friendly and guest centered service, pretty dining room with views of the city’s twinkling lights, and delicious food paired with local wines. So satisfying was my first dinner that it drew me back for a second one. It proved to be equally good. Should the opportunity arise I look forward to a return visit to Paarl and while there to Bosman’s Restaurant.

About the Executive Chef Roland Stefan Gorgosilich, an Austrian national, qualified as a chef in Austria in 1997. After completing his practical training at the See Restaurant Karner in Austria he started his career as a trainee chef at the Helga Dolezal Beauty and Vital Residence.

Following his military training in Austria, he returned to the kitchen and worked as chef tournant at Wald-und Schloss Hotel Friedrichsruhe by Lothar Eiermann, the Ritz Carlton Restaurant Aqua in Wolsburg, and Villa Hammerschmiede. He was later sous chef at Hotel Schloss Fuschl near his native Salzburg. In 2006, he began working at Bosman’s Restaurant as sous chef, and in July 2009 he was promoted to executive head chef.

Chef de Cuisine Christoph Terschan

Executive Chef Roland Gorgosilich

Handicapped Access Yes, there was wheelchair access via the hotel Manor House.

Head Sommelier Jacques Mbuyilukasa

Location Within the Grande Roche Hotel, two kilometers from central Paarl, South Africa.

Opened-Renovated The restaurant opened in January, 1992. New teal and grey dining room chairs were due to arrive in late 2015.

Owned and Managed Grande Roche Estate (property representatives declined to identify the owners)

Restaurant Manager Onwaba Maholwana

Size The 86 square meter restaurant plus Small Bosman’s and the Private Dining Room could accommodate up to 70 guests between the interior and terrace. The restaurant employed 31 permanent and three seasonal staff.

Type of Restaurant The cuisine was continental with South African influences.

Decor-Ambiance The style was described by a representative as one of “Classical Elegant Ambiance.” It had wood floors with tile accents, and high ceilings brightened by three chandeliers. The room was also lit by individual candles at each tablecloth covered table, which also had a vase with a single white flower. I heard soft recorded big band music playing in the background.

Cellars Wine and Alcoholic Beverage Selection In 2015, the restaurant’s 68 page wine list, with some wines as old as 30 years, received the Diners Club Diamond Award for the eleventh time. The restaurant was a member of the Paarl Wine Route. The majority of the 350 wines listed were from Paarl farms and many of its special and oldest wines were sourced from the annual Nederburg Auction.

The beverage menu featured a selection of beers, including craft beers brewed in Paarl, entry level and premium brandies, spirits, cognacs and whiskey. There were also locally distilled grappa and liqueurs, ranging from fynbos to raspberry. There was a digestive trolley with eaux de vie and schnapps.

Special Menus Bosman’s Dinner Menu offered a selection of three (485 rand), four (585 rand) and five (645 rand) course options in low season. In high season, the signature six course tasting menu was available for 765 rand.

Meal The first four course dinner was: Duo of Chalmar Beef Fillet, Marinated Romanesco with poached quail egg and herb mayonnaise; Line Caught Hake Medallion, Spinach Creme with butter potatoes and thyme jus; Whole Roasted Veal Tafelspitz with braised barigoule root vegetable and charcuterie jus; and Valrhona Chocolate Souffle with caramel-vanilla ice cream, spice orange salad and cashew nuts.

The second time I dined at Bosman’s I had another four course menu. It began with a carpaccio and fried ball of ostrich amouse bouche with a touch of spice. There was also Sweet and Sour Marinated Spring Vegetables with herb crème, poached quail egg and homemade cottage cheese; Pan Fried Patagonica Squid with Pulpo-Chorizo Risotto and olive dust, which offered a harmony of flavors that were delicate without being boring, and the chorizo was not over strong in contrast to the squid either; Sous Vide Cooked Springbok Loin with parsnip-chestnut puree, walnut brioche, roasted romanesco hearts and satisfying chocolate jus; and Crepe Suzette Prepared at Your Table. The crepes, prepared by Anwar with great care, were a combination of caramel, crunch and ice cream, a nice ending to the meal.

The dinner wines, selected by Jacques Mbuyilukasa, were: Silverthon the Genie nonvintage, Springfield Wild Yeast Chardonnay 2013, Quando Chenin Blanc Viognier Blend 2014, Simonsig Unwooded Pinotage 2007, and Joostenberg Noble Late Harvest.

For both meals there were four types of bread to choose from: pretzel (a favorite), rye, seed-loaf and sliced baguette. A server brought a basket table side for us to select. There were two butters on offer: unsalted and garlic and herb butter. There was a sorbet palate cleanser between courses, and after dessert there was a tray of sweet bites.

Other The restaurant received the American Express Platinum Fine Dining Award Aide Memoire 2015. The wine list received Diamond status at the Diners Club International Wine List Awards 2015. The restaurant held annual Bubbles & Braai events as well as private wine tastings. There was a private dining room adjacent to the restaurant with capacity for 16 guests.

Bosman’s recycled glass, plastic and paper. The restaurant also served filtered water in glass bottles instead of bottled water to avoid recycling glass and plastic bottles. The restaurant used energy saving light bulbs.

Date of Review September 2015

Number of Visits Two

Reviewers

Photos and Article by Elena del Valle

Service Staff were attentive and friendly. Anwar and Mika looked after me at dinner. The service began with scented warm towels.

Would You Dine There Again? Yes

Overall Impression Tucked behind Dock Road, the main street next to the V&A Waterfront, Cape Town’s most popular attraction-cum-mall, the Queen Victoria was in a coveted location. Although it was across the street from the city’s best known upscale shopping center, the hotel itself never felt crowded. The well maintained boutique hotel with a gourmet restaurant was stylishly decorated and spotless. The staff were friendly and service oriented.

As a guest of the hotel I had access to the facilities of its nearby sister hotels, including a workout room and a spa, both in separate buildings. What I liked most was my well appointed, spacious and elegant corner presidential suite with a wrap around porch featuring views of the Waterfront and Table Mountain. Inside the suite, I was in a cocoon of comfort within easy reach of the hustle and bustle of shops and activities on offer at the Waterfront. At the same time, it was private and quiet.

I had a memorable stay at the Queen Victoria thanks to its superb location, luxury amenities, shared facilities, convenient ground floor restaurant and bar, excellent customer service, and my outstanding presidential suite. I say hats off to the Queen Victoria Hotel.

Children The hotel welcomed children 12 and older.

Class of Accommodation Five Star Hotel

Connectivity I was able to get online and access a VPN with ease the first day and part of the second day. By the evening of the second day I couldn’t access the internet despite multiple attempts. The following morning I connected with ease. Every time I wanted to use the internet connection I had to enter my username and password in the popup window.

General Manager Theunie Marais

Handicapped Access There were Wheelchair Friendly rooms and an elevator.

Length of Stay Two nights

Location Steps away from the popular V&A Waterfront shopping center in Cape Town, South Africa.

Managed Newmark Hotels, Reserves & Lodges

Owned TV Maphai, NB Markovitz, MG Markovitz, JS Swersky, HL Swersky, SLR Veley, and NA Markovitz (alternate).

Pets Allowed No

Size There were three suites and 32 rooms in the three story hotel which employed 60 staff.

Year Opened-Renovated The hotel opened in 2011.

Lobby and Common Areas The decorative style of the hotel was Contemporary Opulence. Highlights included black marble walls, white marble floors, and an open atrium in the center. Past the hotel entrance, there were two staff desks immediately to the right. A light filled lobby was to the left after the desks. The hotel bar and Dash restaurant were behind the lobby. The bar and restaurant were separated only by a shared gas fireplace. From the lobby a spiral staircase and a glass enclosed elevator connected guest floors. Paintings from the nearby Everard Read Gallery, including some by Beezy Bailey, were on display in the restaurant. There were views of Table Mountain from the restaurant terrace (it was too chilly to sit outside while I was there). The guestroom hallways had artwork and open views of the atrium.

Bathroom Near the suite entrance there was a half bathroom (toilet and sink) for guests. The master bathroom was light filled, spacious and inviting. It had floor to ceiling white gray marble on most walls (there were minor signs of staining in places). On one side there was an oversize bathtub with a wall mounted television for decadent leisure relaxation. Across the room from the bathtub, there was an oversize shower enclosure with a glass wall and door and a built-in marble seat. The shower had hand held (mounted on the wall) and rain-shower shower heads. In the center of the bathroom, there was a cushy bench and a stool. There were double sinks set against the wall with a large framed mirror above them. In the far back there was a separate room with a sink, toilet and bidet.

Room I stayed in a spacious, elegant and well appointed 124 square meter suite, Room 1304, also known as the Presidential Suite. It had a gray color theme, wood floors, high ceilings, and a thermostat for each room. It had recessed lights as well as chandeliers in the dining room, bathroom, and bedroom. It was designed to encourage “an ambiguous flow of the interior and exterior” space. In other words, the views and covered porch were meant as an extension of the room. But for the chilly winter weather I would have lingered on the balcony double chaise lounge bed to soak up the breathtaking views of Table Mountain, the Waterfront and the working harbor. Had I wished to entertain a handful of guests the dining room and contemporary style lounge would have been ideal.

A separate bedroom, also with a pretty view of the Waterfront, especially of the Cape Wheel, and direct access to the wrap around porch, had carpeting, a king bed with soft velour like headboard and foot board, mirrored matching night tables, large closet and two entry points to the unconventionally large bathroom. In the corner, facing the wall, there was a glass topped desk beneath a rectangular silver colored framed mirror with a glass lamp. The two luggage racks and bench at the foot of the bed were convenient. Although the suite faced the large shopping area and I could hear the sounds of the city on the porch, the interior was quiet.

The dining table and its armchairs offered seating for eight. The fabric cushioned living room furniture was comfortable as well as pretty. The sofa faced a flatscreen LG television and oversize entertainment cabinet with an iPod dock. As with the rest of the room the theme was light gray. The furniture was set atop patterned carpeting with khaki accents.

One of my favorite features was the suite’s corner wrap around terrace facing the Waterfront and harbor at its widest and Table Mountain and Dock Road on the other side. There was cushioned and comfortable outdoor furniture on the terrace.

Food and Restaurants Breakfast consisted of a buffet with cereal, cold cuts, slices fruit (including green melon, strawberries, Cape gooseberries, passion fruit, guava). A  hot made to order breakfast was also available. There was a variety of looseleaf teas including organic rooibos tea (a favorite). It was the first time I came across looseleaf organic rooibos in a hotel. I particularly appreciated the glass tea pot with a candle that kept the tea warm. Following a staff recommendation, on my second morning, I had breakfast on the outdoor terrace adjacent to the pool of the Dock House, a boutique sister property across the parking lot from the Queen Victoria. It was a treat as I was the sole guest dining outdoors that morning. Sitting under the serene shade of a large tree facing the old building made me wonder what life had been like in historic Cape Town.

In the evening, there was live piano music in the bar and restaurant. Before entering the fine dining restaurant my dinner companions and I sampled a sweet cocktail (a favorite) by the fireplace that divided the bar and restaurant. I was pleased that we were seated near the fireplace for our meal. My three course dinner at Dash was colorful and artistically presented. The service friendly and attentive. I particularly enjoyed the delicate petit fours at the end and I liked that Sam Wasserman, the executive sous chef, sourced ingredients from local producers.

Amenities There were complimentary self service filter coffee and herbal teas with biscuits in my suite. There was 24-hour room service, two flat screen televisions and pay-for-view services, thermostat controlled air conditioning, Philips night table alarm clock, king bed, electronic safe, bathrobes, iPod dock, and slippers. There were Charlotte Rhys toiletries (bath salts, shampoo, soap), domestic and international plugs in a convenient location next to the desk, a Siemens cordless phone, and a minibar. There were two heated towel racks in the bathroom, one next to the bathtub and the other next to the shower. A complimentary newspaper was available from a selection of domestic and international editions. When I checked in the staff person asked my preference. The following morning there was a computer printed edition of The New York Times for me.

Facilities Restaurant and bar onsite. Nearby shared pool and spa.

Fitness Center and Spa Between 8 a.m. and 8 p.m. I had access to a fitness room located in a separate building and the Sanctuary Spa (owned and managed by a separate company) in a building across the parking lot from the hotel. To use the fitness room a staff person had to escort me and open it. There were two Technogym treadmills, one elliptical machine, two bicycles, one yoga ball, one bench press and free weights beginning at four kilos. There were two wall mounted televisions, towels, and a pitcher of chilled water. The treadmills, elliptical machine and one bicycle were adjacent to the window and had partial views of Table Mountain. Although my welcome letter indicated booking gym time was recommended during peak hours I was the only guest using it at 8 a.m. As I left another guest arrived.

Pool As a guest at the Queen Victoria I had access to a pool (closed for winter during my stay) next to the Dock House and shared by three sister properties. It was 11 meters long by five meters wide and ranged in depth between .8 meters and 1.4 meters.

Other The hotel had received the Expedia Insiders’ Select Award for 2014 and 2015 as well as the 2015 TripAdvisor Travellers’ Choice Award. With the exception of designated smoking areas, the entire hotel was a non smoking building.

Cleanliness Excellent

Date of Review September 2015

Reviewers

Photos and Article by Elena del Valle

Service There was twice daily room service. All the staff members I met such as Norbert, manager at Dash, the ground floor restaurant, and Mr. B. also at Dash; as well as Nelson at the entrance, and Zara at reception were friendly, helpful and attentive. One of the entrance staff escorted me to the door of the restaurant at the Waterfront to make sure I arrived on time for my reservation.

Would You Stay There Again? Yes

Overall Impression As I arrived at the 420 square meter welcome lounge for The Blue Train at the Pretoria, South Africa train station, steps away from the entrance to the popular mass transit Gautrain railway, I saw a sea of expectant and excited faces and heard a variety of English accents. Among my fellow passengers I met South Africans, expat residents of South Africa, and American, Australians and New Zealand tourists. Despite the early hour, 7:15 a.m., we were enthusiastic about riding the train together. More than a mode of transport from the Gauteng Province south to Cape Town, The Blue Train was a medium for many of us to meet and share quality time in a private luxury vessel while enjoying Five Star service and amenities.

Weather conditions and construction caused delays in the first part of our journey. As a result we arrived past the opening hours for the Diamond Mine Museum and famous The Big Hole, our one hour excursion (our informational materials clearly indicated on time arrivals could not be guaranteed). In lieu of the cancelled tour the staff organized a brief talk and visit of the small Kimberley Transport Museum at the Kimberley train station. The stop allowed time to refill the train’s water tanks, causing water on board to be shut down for about one hour. While some of the passengers were at the museum, I accepted the train manager’s invitation to see the modern locomotive car at the head of the train. It was an unexpected treat and one of the highlights of the trip for me.

Our Pretoria to Cape Town Trip, the most popular of the journeys offered, took 27 hours and covered 1,600 kilometers or 994 miles. There were 40 en suite compartments (about 8 square meters each, to judge by mine) in 19 cars with accommodations for 74 guests and 31 staff during the leisurely jaunt between two of the country’s best known cities. Anyone in a hurry would have been better off flying. Train enthusiasts explored the cars and facilities with keen interest. Many spent quiet time in the comfort of their compartments, their butlers an easy call away. Others soaked up the views of passing train stations and the varied scenery while finding companionship in the train’s common areas such as my favorite, the rearmost Observation Car.

I liked my compartment, its furnishings with an eye on comfort and elegance and overlarge windows with expansive exterior views (I especially enjoyed the passing scenery of the Cape Winelands), and the common areas such as the Dining, Lounge and Observation cars as well as the foodie and service orientation. I loved the indulgence of time on board thanks to The Blue Train’s serene pace because it was conducive to meeting travelers and stimulating conversations, sometimes with folks who on departure felt like long lost friends.

Area Covered From Pretoria to Cape Town, South Africa

Cell Phone Signal The few times I tried to make calls or send emails there was limited or no signal. Cell phone use was discouraged in the common areas.

Children Although the train welcomed children of all ages the activities on offer were for adults. Children were not allowed in the Club Car. There was one young boy on board who frequently ran along the aisles and common areas. There were no special meals available for children or infants on the train. The official policy was that children should be kept under strict adult supervision and should not inconvenience other guests. The management requested that Guardians sign an agreement to the Child Policy before boarding.

Connectivity On arrival we received a voucher with a username and password valid for 50 megabytes of internet access. WiFi connectivity was erratic. Most of the time I was unable to connect. Many of my fellow travelers expressed having similar experiences. A spokesperson indicated the speed varied from 8 megabyte per second (in urban areas) to 1 to 2 megabyte per second in remote areas. I was never able to connect in my compartment. Although I connected on and off (more off than on) in the Observation and Lounge cars, the emails I thought had gone out only did so once I arrived at my Cape Town hotel.

There was a WiFi 3G usage map for the journey relative to the cities we passed: Pretoria to Johannesburg Soweto, Potchefsstroom, Kierksdorp, Wolmansranstad, Warrenton, Kimberley, De Aar, Three Sisters, Beaufort West, Prince Albert Road, Laingsburg, Matjiesfontein, Touwsriver, De Doorns, Worcester, Paarl, Bellville, and Cape Town. The information in my compartment indicated the speed varied as follows: Very Fast 3G from .5 megabytes to 5 megabytes, when passing through one of the towns or cities on the list; Fast Edge from .2 megabytes to 2.5 megabytes; Medium Edge or dial-up speed; and Slow Edge, which was not recommended.

Crew Herbert Prinsloo was the train manager. According to the information in my compartment, the train, which included between two and four diesel and six electrical locomotives for each journey, was operated by a driver, an assistant and two technicians. In addition to the train manager the hospitality staff were made up of executive chef, restaurant manager, rooms manager, 17 Butlers, and six kitchen staff. A ground crew of mechanics, electrical and air conditioning specialist, plumbers and wheel toppers maintained and serviced the train.

Duration About 27 hours

Established The Blue Train was established in 1946. In 2013, the company repainted the exterior of the train, reupholstered furniture, and re-carpeted; upgraded the driver’s eye view camera; added WiFi throughout; added new and improved butler mobile phones; and upgraded the braking and air-cushion suspension systems, and the fire and smoke detectors. The staff coach was refurbished and fitted with an entertainment system. The train’s entertainment system was upgraded to allow guests to select movies, as well as rewind, pause and skip from one movie to the next.

Handicapped Access Suite 20 was capable of accommodating paraplegic passengers. There was a train wheelchair designed to fit the vessel’s corridors. One of the passengers who had mobility restrictions made use of the wheelchair during our journey. A spokesperson explained, “We have never had deaf or blind guests, but would encourage that they bring along their aids when they come on board. Our butlers would also be on hand to assist and make the journey as comfortable as possible.”

Location The train departed from central Pretoria and arrived in central Cape Town, South Africa

Number of Employees There were 31 staff, including two technicians, on board.

Owned-Managed The Blue Train was a business unit of Transnet Freight Rail, a division of Transnet SOC Limited (owned by the South African government)

Pets No

Size and Main Features of Vessel There were 40 Suites in 19 cars which transported 74 guests. While the train could travel at up to 90 kilometers per hour, during most of the day of departure we moved slowly and in spurts, only to stop intermittently for varying lengths of time. The coaches were 21.17 meters long (68 feet and 11inches) and 2.9 meters (9 feet and 5 inches) wide.

Description After I heard my name called I, along with several fellow passengers, followed my butler from the welcome lounge through the busy Pretoria train station for our 8 a.m. boarding. The ticket indicated no firearms, flammable substances, fireworks, poisonous or toxic substance were allowed on board without prior permission. Our departure from Pretoria at around 8:30 a.m. was slow and unobtrusive, allowing me to easily become accustomed to the movement of the train. As soon as my butler described the amenities and shared instructions with me I made my way to the Observation Car, where a handful of friendly passengers had already settled in and ordered beverages. One of the staff members informed me I would be seated at brunch at 12:30 p.m. and the final dinner seating at 9 p.m. as the other times were already full.

Once we left Pretoria, Johannesburg and the gold mining region behind us, we entered the Kalahari Thornveld known for its corn and cattle farming. After lunch, there was an announcement indicating our arrival in Kimberly, originally scheduled for 5 p.m., would be delayed due to slowdowns on the train tracks. The announcer said the excursion to Kimberley was canceled. He also indicated that while the water tanks were being refilled at around 7 p.m. there would be no running water for about one hour. Later, there was a second announcement indicating that we would be able to visit Kimberly, but that the museum and the shops might not be open. It was very hard to hear the public address system clearly. I had to ask one of the staff to tell me what the speaker had said as no one else near me was able to hear the announcement well either.

Kimberley, the region capital of the Northern Cape and home of one of the world’s most famous former mines, followed the Vaal River. By the time we approached Kimberley the weather had clouded and darkened. Try as we might none of our group in the Observation Car saw any of the Campher Dam flamingos we had heard we might see.

After departing from Kimberley we picked up speed, especially during the evening, which allowed us to arrive on time at our final destination. By then it was too dark to see much of the passing scenery, including the towns of De Aar, Victoria West and Beautfort West. Following dinner, many passengers scattered in the common areas playing cards, reading and chatting. I was delighted to have a hot shower. The thin mattress and occasional jerky movements made sleep fitful and I awoke a bit tired, yet looking forward to our passage through the Hex River Pass to the Cape Winelands and lowlands of the Swartland, and midday arrival in the Mother City (Cape Town). Before leaving I received a personalized certificate of graduation souvenir. At the station, there were many moist eyes and warm good-byes as we all went our separate ways into the city and beyond.

Bathroom The bathroom, while small, was functional and elegant, featuring rare Gialo Royale Italian marble on the floors and vanity spaces, and 24 karat gold platted fittings. It had a stone top sink, glass shower door, and mirror the full width of the bathroom wall. In terms of linen, there were: two towels, two wash cloths, a floor mat, and two bath towels.

Room My 8 square meter (86 square foot) compartment, De Luxe Suite Number 32, had a single sleeping and sitting area and a pretty en suite bathroom with a shower. During the day, there were seats, which were converted into Twin Beds at night. The sleeping area had wall to wall carpeting with a diamond design in khaki and brown. The staff announced that the beds would be made on request or as the day progressed. When I returned from brunch, I found someone had turned down the interior twin bed, revealing white monogrammed linen and leaving the remaining half of the compartment for me to sit window side. The following morning when I returned from breakfast my bed had been put away.

Beneath the large double glass window, which was almost the full width of the wall, there were two chairs, including a comfortable armchair, small built-in table, and foot rest. Across the compartment, there was a built-in wood closet with hanging space beneath a small LG television, which displayed the view of the train tracks visible from the first car of the train. It could also play movies. Additional creature comforts included individual temperature control (ranging from 18 to 24 degrees Celsius), glass flower vase with a fresh flower, wood veneer and birch, and décor created by Wilson and associates, according to the booklet in my compartment.

Meals There were hot and cold beverages on offer in the arrivals lounge in Pretoria. Once on board the train, the small snack arrangements in the common areas disappeared quickly. Because the Dining Car had capacity for 42 and there were 74 passengers there were two seatings per meal. One group was served breakfast at 10:30 a.m. The following group had brunch at 12:30 p.m. By the time I learned about meal times only the brunch seating was left and likewise I was only able to dine at 9 p.m. (the 7 p.m. seating was full). Passengers were expected to dress for dinner, the meal highlight of the trip.

A staff of six, ranging from 24 to 51 years old, worked in the kitchen. On board chefs prepared South African meals from locally sourced organic ingredients. There was a frenzy of activity when I peeked in the kitchen at dinner time. A glass window allowed me to watch the amiable pastry chef prepare dessert in her spotless and chilled section.

There were two options for each course plus a soup and dessert. We could select the wines of our choice from the wine menu. For brunch there were Camembert and scallop dishes as well as a cauliflower and truffle soup. For mains there was salmon or beef fillet with a blue cheese sauce. I ordered the scallops, cauliflower soup and fillet. Tea began at 3:30 pm. There were cucumber sandwiches, salmon sandwiches, cheese pastries, cookies, cake, meringue topped with fruit, and fresh fruit.

On the second day, breakfast was served in the Dining Car between 7:30 a.m. and 10 a.m. It was also possible to have a continental breakfast in our compartments. According to promotional materials, the staff could accommodate special and vegetarian meals on request. My check-in notation for foods free of black pepper or chili had no effect at dinner. The appetizer was langoustine in curry sauce served with phyllo dough with a spicy filling. The soup was spicy and the springbok and lamb dish was sprinkled liberaly with black pepper. At my fellow passenger’s request, the server brought a spice free appetizer. He returned with a single langoustine without garnish or sauce of any kind. In lieu of the soup and main course the server brought me a small cheese plate.

Specialty Five Star train

Amenities Accommodations, meals, snacks, beverages including wines and alcoholic drinks, and one excursion in Kimberley were part of the cost of the ticket. Gratuities, imported French Champagne, caviar and telephone calls outside the train were excluded.

Compartment amenities were: en suite bathroom, soundproofed double glazed panoramic windows, individually controlled temperature (via air conditioning and underfloor heating), closed-circuit television in the armoire, which displayed the conductor’s real time view as well as movies (there was a TV guide), telephone to reach train staff and for long distance and international phone calls, remote controlled textured blinds in the compartment and bathroom, 24 hour Personal Butler Service, goose down duvet and pillows, 100 percent percale cotton bedding, in-room safe, comfortable cloth furniture, and recessed soft lighting. There were The Blue Train post cards and stationery in the folder in my compartment. The train offered complimentary postage and staff mailed the postcards. There were four 250 milliliter bottles of train brand still water in my compartment when I arrived. On the second day, there were three additional bottles in the same size of aqua Bella still spring water. There was shoe cleaning and valet service for limited quantities of washing, drying and ironing. Although I did not take advantage of the option, among the amenities listed was the possibility of ordering light snacks and beverages in the Suite.

There were Duke and Forsyth toiletries: shower cap, Vanity Kit, 35 milliliter Bath and Shower Gel, Conditioning Shampoo, and Hand and Body Lotion. There was also tissue paper, one bar of soap, and room deodorizer.

Gifts included a battery charger for electronics and a train branded miniature souvenir clock. At turn down, there was a box of three chocolates in a train branded box. On departure, I found a wonderful four inch wide fondant frosted spice cake in my compartment. It was one of my favorite desserts on that trip.

Facilities The Club Car Lounge, Lounge Car, Dining Car, Observation Car, and Boutique.

Souvenir Shop The boutique was open from 10:30 a.m. to 5:30 p.m. on the first day and from 9 a.m. to 10:30 a.m. on the second day. Products for sale included tie rings, metal key rings, miniature clocks, business card holders, playing cards, postcards, toweling robes, and Double Decker Lunch Coolers. There were also leather goods: cases for iPad, Lipstick, and CDs, Luggage Tags, Mini Note Pads, Travel Document Bag, Ladies Purse, Picture Frame, cellphone, Ladies Toiletries Bag, Photo Frame, and men’s wallets.

Other The temperature in public areas was preset at 20 to 22 degrees Celsius (68 to 72 degrees Fahrenheit). In 2015, The Blue Train was recognized by the World Travel Awards as Africa’s Leading Luxury Train for the seventh consecutive year since 2009. The electric supply was in 220 volts. The train used electric locomotives. There was a plug beneath the table in my compartment convenient to charge my electronic devices. The dress code was smart-casual during the day and elegant (a jacket and tie were required for gentlemen) for dinner. Given the size of the compartment small suitcases or overnight bags were best. Additional suitcases and large baggage could be stored in the luggage carriage. When I went to shower before dinner there was no water. It was only on returning to my compartment after dinner that I discovered with relief that there was water in my shower again.

Styled after a traditional gentleman’s club the Club Car Lounge at the front of the train (thanks to its location non smokers never had to pass through that area to reach any other parts of the train) had cognacs and cigars. It was the only area on the train where smoking was permitted. It had a wide screen television on the front wall connected to the camera on the first car of the train, which provided a view of the tracks and scene ahead of the train. The Club Car Lounge had a bar, newspapers, magazines and board games.

The staff served High Tea in the Lounge Car. The Observation Car (my favorite) at the rear end of the train was available on select dates. It had windows on three sides for maximum enjoyment of the passing scenery.

Sitting by the rear most window was a favorite activity for a number of passengers. We took turns sharing the four most comfortable armchairs nearest to the back window. The prettiest scenery we saw was while crossing the Winelands on the morning of the second day. Parts of my Directory of Services were damaged and illegible. There were two South African police personnel on board. Thirty minutes before our arrival at our destination, the train manager announced the procedure for luggage collection and disembarkation.

Date August – September 2015

Reviewers

Photos and Article by Elena del Valle

Service My compartment was serviced multiple times during my stay. Although I only saw my butler, Joyce, when I arrived and when I called her a couple of times, more than once I noticed someone had serviced my compartment like when I returned to find my bed was made, and when I noticed extra water. After I discovered, with little time to spare, that my linen blouse had gotten too wrinkled to wear I called Joyce. She returned my pressed top within 10 minutes. Mosa, who looked after the meal service sometimes, was friendly and service oriented. Butlers were on duty from 6 a.m. until 11 p.m. The instructions in my compartment indicated I should contact the train manager for anything after 10 p.m.

Would You Take This Voyage Again Yes

Overall Impression What I liked most about Glen Avon Lodge, a small historic property (the internal structure and many original features of the main building dated back to 1785 and remained unchanged) in Constantia, a suburb of Cape Town, South Africa, was the owners’ welcoming demeanor. From the moment we met I felt a simpatico connection with Annette Stringer. Later, I had a chance to meet her affable husband and Wendy Drummond, her daughter and property co-owner. I appreciated their hard working ethic, straightforward communication preference, employee training and empowerment practices, and efforts to give back to their community.

The 15-room walled property was expanding (the construction area was adjacent to my room), and the weather was at times uncooperative during my two-night winter stay, making it challenging for me to spend time outdoors in its carefully tended gardens, lawns and poolside area. While it was too chilly to linger in the pool facing covered porch I savored quiet time at the end of the day (when the workers had gone home) in my well appointed room with a sitting area and butler’s corner.

At Annette and Wendy’s suggestion I went on a fun private half day wine tour, which was one of the highlights of my visit to Constantia. But for them I would not have known about the tour company. That type of local insight is one of the reasons I especially enjoy staying at family owned small hotels like Glen Avon. I appreciated the lodge’s friendly owners who followed strong responsible tourism practices, historic main building, modern accommodations, comfortable room, service orientation, pretty gardens, and the convenience of an onsite restaurant.

Children By prior arrangement well behaved children were welcome.

Class of Accommodation Five-star Country House

Connectivity The property offered complimentary cabled WiFi limited to 500 megabytes or one week monitored by Hotspot offsite. Every time I went online I had to click on the terms of agreement button to reenter.

General Manager Wendy Drummond

Handicapped Access For physically challenged guests, ramps and golf cart were available for some rooms. There were walk-in showers in all rooms, and some rooms had no stairs.

Length of Stay Two nights

Location Half a block from a main road in Constantia, South Africa.

Owned and Managed Annette Stringer and Wendy Drummond

Pets Allowed No

Size The 300 square meter property had 16 rooms in five buildings (two of which were two stories tall) and employed 11 people.

Year Opened-Renovated The property opened in 1995. There were major renovations and construction taking place during my visit. They were adding five new guestrooms and a function hall.

Lobby and Common Areas The main building was a historic Cape Dutch structure with contemporary Cape Style touches. It housed a collection of Toby jugs (pottery containers in the shape of an old man) and Old Cape Dutch style original oil paintings with old wooden frames and rolled glass. There were original watercolors in the rooms painted by one of the owners.

Bathroom Thanks to a large window facing the front of the building the bathroom was filled with natural light during the day. It was divided into three main areas: On the left, a bathtub and heated towel rack set against the wall; in the middle beneath the window there were twin square ceramic sinks atop a stone base; and on the right, a glass enclosed water closet next to a shower with a glass door divided by a glass partition with the Glen Avon logo to make it easy to see the glass. The shower glass door also had the logo.

Room I stayed in Room 15, a 41 square meter Superior Deluxe Suite, one of four rooms in a two-story stand alone building near the entrance gate. My ground floor room faced an external wall and the swimming pool to one side. In a single open area it had sleeping and sitting sections and a closet kitchenette. The room had a high ceiling, double curtains, recessed lights and a contemporary lamp in the living area. Temperature control was possible via a wall mounted air conditioner and heat unit with a remote control. There were also two mohair and wool blankets in the closet and an efficient electric blanket. A full length mirror hung on the wall to the right of the television.

Near the entrance there was a wood desk with an armless chair facing a square framed mirror. Atop the desk there was a telephone, a small lamp and a rectangular flashlight (in case of a power outage). The cloth furniture in the living room was khaki with striped and patterned pillows. There was a love seat that creaked slightly when I sat down, a coffee table, an armchair, and a cabinet housing a flat screen LG television. Khaki mixed pattern wall to wall carpeting covered the floor. Bird watercolors framed with glass hung on the walls. In the far corner by the desk, the kitchenette cabinet had a minibar, Defy microwave, hot water pitcher, dinnerware service for two, toaster and sink. Outside a private covered porch faced the lawn, property wall, pool area and garden. There was a table with two cushioned chairs and two cushioned lounge chairs.

I could hear sounds of birdsong, especially in the early morning. I could also hear my neighbors in their room next door, including their voices, conversations in the hallway of the building, and the sounds of drilling and construction on the property even with the windows closed.

The sleeping area was centered around a large bed (two small mattresses set together as one against a wood headboard) sandwiched between identical night tables with matching lamps. It had a duvet at night and the staff made it during the day. There was an alarm clock on one of the night tables. Across from the bed there was a large wardrobe with hanging and shelf space as well as an electronic safe, two pool towels and a hair dryer. On either side of the wardrobe there were luggage racks.

Food and Restaurants The property restaurant was only open to guests and friends of guests. During the season, most vegetable were sourced from the property garden, Annette explained. Emmanuel, a Zimbabwean cook who had been working at Glen Avon for nine years, learned his trade from the owner who was a Le Cordon Bleu trained chef.

For lunch on arrival I had a Greek Salad with homemade grain bread (a favorite) and a glass of 2014 Buitenverwachting Sauvignon Blanc. It was necessary to book in advance for dinner, which was a two or three course set menu. I had to select my entree for dinner during the day. I had dinner twice during my stay. On the first evening, the starter was Red Pepper, Aubergine and Goat’s Cheese Tian (a favorite) made of two small stacks of roasted red peppers and roasted eggplant with soft goat cheese in the middle. It was served with a Parmesan cheese stick. There were two options for mains (kingklip fish and springbok, both from frozen). I had the Loin of Springbok with Granadilla, Lemon and Honey Sauce, which was cooked medium rare and served with mashed potatoes and mashed butternut squash, mange tout (tender snow peas), and a rooibos (tea) and orange sauce. Dessert was a Chocolate Tart with preserved oranges and mixed berry sorbet. I liked the tart’s pudding style filling.

For dinner the second night I had a starter of Prawn Salad made with fresh garden greens and a citrus dressing, followed by an Ostrich Fillet with a chili chocolate sauce. It was prepared medium rare with fresh summer vegetable medley, minus the chili sauce. The second entree option was Cornfed Chicken Roulade. For dessert, there was Granadilla curd served in a pastry cream boat, minty oranges and sorbet.

Breakfast was a combination of a plated fruit and yogurt dish (one thin slice of grapefruit and orange each, a handful of slices of papaya, one thin slice of pineapple, one strawberry and a small container of yogurt with berry compote on top), cold buffet items (cereal, deli meats, cheeses, pastries and bread) and hot made to order egg dishes with sides such as toast (white or brown), sauteed tomatoes, mushrooms, bacon and sausage.

Amenities Property staff were able to organize tours, car rentals and airport transfers. There were manicured gardens with mountain views. There was a single chocolate truffle with the turndown service. In the bathroom there were Beautiful Earth eco friendly toiletries in 200 milliliter plastic bottles of Grapefruit and Sweet Orange Hand and Body Lotion, Grapefruit and Rosemary Shampoo, Grapefruit and Ylang Ylang Hand and Body Wash, Geranium and Mary Chang Conditioner, Room and Linen Mist, and Grapefruit and Lavender Bath Salts. There was also a shower cap, face and make up cloths and two Rose Geranium and Lemon small bars of soap from the same toiletry brand. The bed had cotton percale linen. There was an electronic safe, air conditioning, bath robes, honesty mini bar, laundry services, hairdryer, emergency lighting, butler’s cupboard including tea and coffee making self service appliances, complementary biscuits, toaster, microwave, prep bowl, crockery and cutlery, individual DSTV decoder and flat screen TV. On the porch, there outside cushions for the chairs and loungers.

Facilities Main building housing reception, a lounge area and restaurant; and a swimming pool.

Pool There was a 4 meter by 11.5 meter swimming pool, which ranged in depth between 1 meter and 1.8 meters. Because the construction was immediately adjacent to the pool sitting poolside during the day was less than pleasant. The pool water was chilly. There were lounge chairs and a covered shady area by the pool.

OtherSolar power back up was used in the main building and some of the rooms for those days when the power company shut down electric power. Laundry service was only available for guests spending three nights or longer at the property. The property had held a TripAdvisor Certificate of Excellence from 2011 to 2015. It had a GT-Active Green Certificate from the Green Tourism Accreditation.

Glen Avon was dedicated to being as green and eco-friendly as possible. The managers had recently added heat pumps to all rooms to save on electricity. They had added photo voltaic cells as a backup for power outages and for lighting in some rooms, computers and fridges. All toiletries and some cleaning materials were ecofriendly and some were made locally. The property’s toilet system ran on grey and garden water. The property recycled and used vegetable matter for composting. Worn towels and linen were donated to worthy causes yearly.

The property contributed funds to the Soil for Life Project and supported the Original T-Bag project. The Soil for Life project reached out to community members in need to teach them how to grow vegetables, build up the soil on tiny patches, grow enough food to feed their families, and sell the remainder. The Original T-Bag project kept 14 people from the Hout Bay Township employed full-time. As part of the program, lodge staff saved the used teabags in the hotel and guestrooms. They dried them and sent to the little factory, where they were emptied for composting before the bags were painted and used to make articles for sale in the organization’s Hout Bay and Cape Town Waterfront shops.

Cleanliness Very good. There was a lingering food smell in the main building.

Date of Review September 2015

Reviewers

Photos and Article by Elena del Valle

Service The room was serviced twice daily. Everyone I met from Anette, David and Wendy to Emmanuel, the cook, Livison, and Linton was friendly and attentive.

Would You Stay There Again? Yes

Overall Impression From the moment Judain from reception greeted me in the off street gated parking lot until his colleague Fenna waved good-bye from the main building terrace I felt welcome at the Grande Roche Hotel. Amenities like fresh flowers, wine and tasty treats in my suite on arrival added to my comfort. Smiling faces and offers of assistance met me at every turn. The staff followed up courteous words with immediate action. For example, when the WiFi in my suite wouldn’t work Judain bent over backwards until it was fixed. Like her staff Anja Bosken, general manager, who I met for dinner, was a charming and welcoming host.

My spotless suite had African touches like a thatched roof and modern conveniences like flatscreen televisions and a modern bathroom with a separate shower and bathtub. I especially liked the property’s historic character (one of the buildings dated back to the early 1700s), setting on a vineyard and working farm, mountain views, and its lovingly tended gardens with fragrant flowers.

The Grande Roche’s location at the foot of Paarl Rock, intimate ambiance, vineyard setting with mountain views, spacious and well appointed suite, friendly and service oriented staff, and fine dining restaurant made a fan out of me on my first stay.

Children The property welcomed children of all ages

Class of Accommodation Graded a Five Star Hotel

Connectivity Although there was complimentary, unlimited WiFi in the guestrooms and public areas the service in my suite was down during the first day of my visit. A staff member worked diligently late into the night and again early in the morning while I was out, and called the property’s technician. By the following afternoon when I returned I was able to connect.

General Manager Anja Bosken

Handicapped Access A representative explained that the property had wheelchair accessible entrances and bathrooms and one wheelchair friendly room.

Length of Stay Two nights

Location In central Paarl

Owned and Managed Grande Roche Estate (property representatives declined to identify the owners)

Pets Allowed No

Size There were 34 rooms scattered across 15 buildings in the 58.77 acre property with 77 full-time and 34 part-time staff.

Year Opened-Renovated Parts of the property were of historic significance. Such was the case with the chapel, which was classified as a National Monument. The Manor House itself dated back to 1717. The hotel opened in 1991 and the most recent renovations were to the conferencing facilities in 2014.

Lobby And Common Areas The management described the style of décor as Rustic Charm. The owner’s wife’s original artwork was featured in public areas and guestrooms, and in an onsite gallery.

Bathroom The bathroom was contemporary in style with granite gray no skid tile flooring and partial walls. The walls also had tiny tile multicolor accents. In the center there was a standalone bathtub set against the window. Across from it twin sinks were built into a black stone base beneath a mirror as wide as the space for the sinks, which were next to a heated towel rack by the door. A separate shower had a glass partition. It had rain-shower and hand held shower heads.

Room My 51 square meter, Suite Bonheur, was one of 18 Terrace Suite on the estate. It was mostly quiet and serene, except for the occasional repetitive barking of dogs in neighboring houses and loud bird sounds.

Located at the innermost corner of a stand alone single story building, it was one of several adjoining suites facing a vineyard and the side of the main building. It had an open patio entrance furnished with metal patio furniture, two lounge chairs at times without cushions, a table and two armchairs also without cushions (it was chilly and overcast during my late winter visit).

The thatched roof suite had high ceilings, recessed lights, tile floors, contemporary furnishings, and wall mounted air conditioning and heating remote controlled units in the living and bedroom areas. There was also underfloor heating in both rooms. There were glass framed drawings and LG flatscreen and Samsung televisions, one in each room, on the walls.

The entrance was via the living area which was furnished with a comfortable love seat and two armchairs in gray. They faced a rectangular wood coffee table in the center set atop a dark blue and khaki sectional rug. A side table was home to a vase with fresh flowers and a telephone. There was an upright lamp next to the love seat. A built-in wood black wall to wall cabinet housed a minibar with a mini refrigerator and hot beverage service.

In the bedroom, a large bed took up the center space. A built-in headboard extended from one end wall to the built-in closet with shelf and hanging space. There were matching black wood night tables with identical lamps. There was a telephone on the night table on the left. Across the room there was a built-in cabinet with a television above it. There was a rectangular stool in front of the cabinet, where a circular mirror hung on the wall. Gray curtains with black accents hung over the windows, providing shade and privacy from passing neighbors and staff. Inside the closet there were extra blankets and pillows as well as an electronic safe, insect repellent, flashlight, shoe and sewing kits, blow dryer and laundry list.

Food And Restaurants I had breakfast and dinner at the hotel during my stay. The breakfast buffet consisted of sliced fresh fruit, deli meats, cheeses, cereal and a variety of breads. On the second morning, taking advantage of the sunny weather I had a pleasant breakfast on the terrace, facing the property vineyards and the mountains in the background. Dinner at Bosman’s Restaurant, the hotel restaurant, both nights was outstanding.

Amenities There was 24-hour room service, laundry service, complimentary WiFi internet access, cotton robes, slippers, umbrellas, electronic in-room safe, fresh flowers, half a bottle of wine and mineral water on arrival, satellite television, complimentary hot beverage self service, stocked mini bar with snack selection, twice daily housekeeping service, individual heating and cooling air-conditioning, and underfloor heating.

There was a 120 milliliter bottle of Charlotte Rhys bath salts, and refillable bottles of liquid soap and hand and body lotion, two bars of soap, and 100 milliliter bottles of shower gel shampoo and conditioner. There were also magazines, vanity mirror (on the wall next to the sinks), shower cap, and vanity kit. There was an oversize mirror on the wall between the bathroom and the bedroom. A floor level light in the bathroom was convenient. At turn down there were chocolate mints. There was Vivreau still and sparkling water in environmentally friendly glass bottles with reclosable tops.

Facilities There was a fitness area, treatment room, children’s and adult pools, tennis courts, historic chapel (for weddings), meeting center and restaurant.

Fitness Center There was a 17 meter by 8 meter fitness area and one treatment room.

Pool There were two pools at the property, the Courtyard Pool and the Krall Pool. The first was 1 meter by 1.75 meters deep and 5 meters by 10 meters large. The second was 1.5 meters deep and 14 meters by 6 meters large. Neither was open during my winter stay. Although I saw a couple lounging poolside, the pool itself was covered, making it impossible to enter the water.

Conference Facilities The hotel was able to host group events at: Vineyard Venue (202 square meter large), Amphitheatre (seating for 350), Private Dining Room (maximum of 16 guests), Bistro Allegro, and Bosman’s Restaurant (for up to 70 guests).

Other The property recycled whenever possible, used energy saving light bulbs, and served filtered water in reusable glass bottles in its restaurant. I came across a noisy group at the restaurant once during my stay. Fortunately, they only remained one night. There was an appealing scent of flowers in the air, especially near the garden.

Cleanliness Excellent.

Date of Review September 2015

Reviewers

Photos and Article by Elena del Valle

Service My suite was serviced twice daily. Customer centered service was one of the characteristics I most enjoyed at the hotel. The reception desk staff Fenna, Judain, and also Job, Luisa, Anwar, and Hazel in the dining room were friendly, efficient and welcoming.

Would You Stay There Again? Yes

Overall Impression Sitting in a corner table in the newly redone glass enclosed veranda I marveled at the beautiful view of the Buitenverwachting Estate’s vineyards in the foreground and the Constantiaberg Mountains in the background. It was true to the property name, which I’m told translates to “beyond expectations.” Even if the meal had been disappointing, which it was not, I would have enjoyed my time there.

After lunch, I had a chance to chat with the restaurant manager and chef. They explained that the restaurant’s new menu offered Indulgent (gourmet style) and Rustic (comfort food style) options. That day after sampling several dishes from the Indulgent Menu I made a mental note to try the Rustic menu at the first opportunity.

The stiff dress code was out and a more relaxed ambiance was in, they said. In addition to the expert and careful preparation what I liked the most was the chef’s emphasis on fresh and mostly (about 90 percent) organic products free of antibiotics and hormones, as well as grass fed animals. The marvelous setting, well cooked meal, and lovingly presented dishes paired with wines made onsite were a treat, leading to one of the best lunches I had that trip.

About the Executive Chef The Austrian chef and partner (since 2004) had been at Constantia’s Buitenverwachting Restaurant for a decade. He received a Professional Cooking Certificate from The Austrian Chamber of Industrial Economy. He completed a three-year Apprenticeship at Astoria Hotels in Austria before working at several restaurants in Austria from 1986 until 1995. In 2006, he participated in internships at Dieter Mueller and Le Verdome in Germany.

Executive Chef Edgar Osojnik

Handicapped Access The Restaurant was accessible by wheelchair. The restrooms had no wheelchair toilets.

Location The restaurant was some 20 kilometers from the heart of Cape Town

Opened-Renovated The restaurant opened in 1981. The most recent renovation took place July 2015 during the annual winter break. At that time the floors and Glass Veranda were renovated.

Owned-Managed Lars Maack

Pastry Chef Lewisa Baardman, a resident of Buitenverwachting Farm, had worked at Buitenverwachting Restaurant for 20 years, and trained under Chef Osojnik. Cakes were her specialty.

Restaurant Manager Etienne Bornman

Size The 350 square meter restaurant could accommodate 100 guests indoors. In the summer, an additional 50 could be made welcome on the Terrace. There were 30 staff depending on the season.

Type of Restaurant The restaurant offered casual and fine dining and served “Modern Retro Cuisine with a South African Touch.”

Decor-Ambiance The restaurant’s design with shades of cream was meant to emphasis light and air. There was original artwork from Irma Stern and Katherine Wood. The Restaurant Terrace had been redesigned to include opening glass walls.

Cellars Wine And Alcoholic Beverage Selection Before lunch we spent a few minutes with Thinus Botha, sales manager of the wine side of the business, who offered us a tasting of the 2015 Sauvignon Blanc and a 2012 3rd Time Lucky made from 100 percent vignonier grapes. The restaurant’s focus was on wines from the Constantia Valley and especially Buitenverwachting’s own wines. There were also spirits, craft, domestic and international beers, liqueurs, and cocktails.

Meal We began with a glass of chilled Buitenverwachting sparkling wine. To accompany it the chef sent us an amouse bouche of tomato in garlic gelee with tomato pearls, balsamic reduction, garlic cream and micro greens. There were four types of bread on offer: garlic focaccia, sunflower seeds, and French and olive rolls. We could enjoy those with olive oil, butter or a homemade spread of crème fraiche, cottage cheese, paprika, capers, chives, gherkins, anchovies, parsley and red onion. I liked the butter best while my lunch mate preferred the olive oil. The still water we drank was from a spring on the farm.

I had a chef’s choice three course menu that began with Vegetarian Antipasti of layered creamy feta-roasted peppers, mozzarella, tomato panna cotta, confit aubergine (eggplant), garlic cream, rocket, pesto granita, bocconcini, aged balsamico, roasted baby tomato in olive jelly and pine kernel-parmesan short bread. The main dish was Grilled Loin of Springbok (it was medium rare and cooked perfectly to heighten its flavor), Prune rolled Fillet, Port Wine Sauce with almond crème fraiche potato, baby beet roots, celeriac and vanilla confit baby carrot. We had it with a glass of Christine, a 2010 Bordeaux blend (a favorite), made on the estate.

For dessert the chef selected Citrus Tartelette with Chocolate served with lime mousse, oranges, Grand Marnier truffle and candied orange. It was a dessert for lovers of tart flavors and more of a palate cleanser than a sweet dessert. The staff served me a 1769 muscat de frontigan with dessert. My dining partner invited me to taste her rhubarb dessert, which was my favorite of the two. Later we had petit fours of custard fruit tarts, chocolate filled with caramel (my favorite), peanut butter (creamy and mild), and raspberry crème brulee macarons.

Other The restaurant had received the American Express Platinum Fine Dining Award 2015 and prior to that for 18 consecutive years. It received the Trip Advisor Inducted into Hall of Fame Five-time Certificate of Excellence.

I especially liked the chef’s emphasis on fresh and organic products where possible. He sourced free range meats and organic fruit and vegetables whenever available, and followed the SASSI (South African Sustainable Seafood Initiative) list, although he explained that occasionally that was not possible.

Date of Review September 2015

Number of Visits One

Reviewers

Photos and Article by Elena del Valle

Service Staff were especially attentive at the beginning of the meal. As the dining room filled up service was slower although we were never neglected for long.

Would You Dine Eat There Again-Recommend It? Yes

Overall Impression This urban gourmet restaurant won us over with its bustling ambiance, friendly service, and elaborate gourmand meal. We arrived in the early evening to find a sparsely filled dining room. A reservation error had nearly cost us our table on our last night in Cape Town so we were delighted to discover we had been seated at the Chef’s Table, at an elevated counter immediately in front of the executive chef and the open style kitchen.

We soon confirmed that from our stool seats we could observe the chef while he cooked and, to varying degrees, the rest of the kitchen staff as they performed their culinary tasks. As we settled down the chef greeted us warmly and for a few minutes, before the dining room filled up, we had a chance to chat with him.

For the remainder of the evening, between sips of South African wine and bites of our nine course Gourmand Menu, we watched, entertained, the chef and his staff prepare dinner for everyone, including, we later discovered, his parents who were visiting from the United Kingdom and sitting discretely and proudly in the next table.

We throughly enjoyed the dinner and a show evening, and especially our seats at the Chef’s Table. The meal was satisfying, well prepared and well served, and observing the chef and his staff cooking up close was fun. We would gladly return the next time we are in Cape Town.

About The Executive Chef British born Chef Dale-Roberts first trained at Baur Au Lac Hotel in Zurich, Switzerland. On his return to London, he worked at French fine dining restaurant Elenas L’Etoile under Kevin Hopgood before moving to Australia where he explored Pacific Rim fine dining.

When he returned to London he worked at the Bali Sugar. From there he moved to the Soho House Media Club as executive sous chef. During five years in Asia he launched several restaurants in Singapore and Seoul. In 2006, he became executive chef of La Colombe at Constantia Uitsig near Cape Town, South Africa. During his tenure, the restaurant received two Eat Out restaurant of the year awards, Eat Out chef of the year, and culminated with 12 position in the San Pellegrino World’s 50 Best Restaurants recognition.

Chefs De Cuisine Wesley Randals and Ivor Jones

Executive Chef Luke Dale-Roberts

Handicapped Access According to a spokesperson, there was handicapped access through the main entrance to the restaurant and there was a public handicapped toilet in the Biscuit Mill shopping centre.

Location The restaurant is 3 kilometers from the Cape Town business district in an revamped shopping center in an industrial looking inner city neighborhood.

Opened-Renovated The restaurant first opened November 2010. In December 2011, the restaurant was extended and a sister restaurant, The Pot Luck Club, opened in an adjacent space.

Owned-Managed Luke Dale-Roberts

Pastry Chef Andre Steyn

Restaurant Manager Simon Widdison

Size The 120 square meter restaurant had space for 50 guests and employed 14 chefs and 17 waitrons.

Type Of Cuisine Contemporary, Fusion

DÉCor-Ambiance The interior design was by Casamento, Inhouse Brand Architects, and Truly Fantastic. Original artwork was by Peter Eastman, crockery by Imiso Ceramics and crystal by Crystal Direct. The restaurant had a metro underground urban trendy ambiance reminiscent of San Francisco. It was bustling and noisy.

Cellars Wine And Alcoholic Beverage Selection Apart from champagnes all wines were from South Africa. There were 90 types of wine from different regions. Also available were imported and local beers and ciders. There were three types of vodka, 13 types of whisky, four types of rum, and 14 liqueur options on the bar menu. There were also two still and two sparkling brands of bottled water.

Special Menus The restaurant offered a nine course Gourmand Menu for 700 rand or 950 rand including wine pairings and a five course Discovery Menu for 470 rand or 660 rand with wine pairings.

Meal Dinner was intriguing and diverse in its preparation and pretty in presentation. As if there would not be enough to eat dinner began with three types of bread: warm bread on a wood board served with a chunk of butter, salt shavings, paprika and rosemary; pappadam bread served on a wood plate with a wood butter knife and Madagascar salt; and shortbread, porcini mushrooms, truffle juice, duck liver pate, truffle chocolate and salt. We sampled all.

The meal proper began with “Egg on toast,” a truffle infused quail egg on toast, flavorful and light. Next we had Home dried tomato, pickled tomato, miso cream cheese, wood fired aubergine (eggplant) dressing and jalapeño and apple purée (since I requested no hot flavors the chef sent the jalapeño aside on my portion) served with a dry 2010 Rainbow’s Merlot; and “Scottati” of beef fillet and smoked bone marrow, Luke’s walnut XO dressing and crispy salad (with daikon, ginger and pea jus) served with a mildly tangy 2010 Bosman Dolce Primitivo. The blend of meat, greens and the dressing of this dish worked well and left a spicy smokey flavor and mild after taste from the chili oil in the back of my throat. A mousse-y Foie gras “Ajo blanco” followed: foie gras mie cuit (from imported duck liver), almond streusel, smoked garlic and almond purée, pickled grapes, rabbit ham and hibiscus powder served with a 2010 Joostenberg Chenin Blanc Noble Late Harvest. The pickled grapes and mild garlic worked well with the dish.

We were then served Salmon sashimi, red cabbage three ways, apple dressing with horseradish served with a 2010 Sequillo White from a “rock star” winemaker from the Swarland region. The Morel glazed sweet breads, duck liver and morel “royal” with various onions, Lardo, burnt thyme and onion soubise served with a 2009 Lazanou Organic Syrah Mouvedre was surprisingly good. Neither of us favors sweet breads and we agreed this was one of the best if not the best we had sampled. The flavors worked well together, remaining cohesive and distinct at the same time. The wine had a slight vinegar on the nose but cut the fatty flavors of the dish well. It was our least favorite that night for a stand alone serving.

The following course offered two options “Shot pigeon” or Peking style quail. We each sampled one. The Foie gras poached Rock Pigeon, sage and butternut tortellini, beetroot and Frenabranca “Civet” sauce came with peeled blueberries that looked like entrails and was served with a 2009 Beaumont Pinotage from the Walker Bay area. The quail leg, prepared with red wine and porcini purée with lentil and tarragon velouté and broad beans, was served with a 2007 Sterhuise Merlot from Stellenbosch. It was very leg.

A cheeky sorbet with applet bits and Vietnamese gin and tonic helped us bridge the courses. It had a palate cleansing bitter, tart, green flavor and gel texture. Next, we had Langoustine, wood roasted corn purée, prawn “siu mai” with 3 citrus butter served with a 2010 Newton Johnson Chardonnay from the Upper Heaven and Earth Valley near Hermanus. We particularly liked the savory “sieu mai” and smoked baby corn.

The following course offered two options, duck or lamb. We each sampled one. The Pan seared duck breast and foie gras, essence of duck and fragrant tea with turnip purée and fresh peanuts garnished with lemon verbena flowers was served with a 2009 Paul Cluver Pinot Noir. The slow cooked “breast” and pan seared loin of lamb, harief glaze, white bean humus, ewe’s milk labneh with dry fig and cinnamon jus was served with a stout syrah and cabernet sauvignon blend, a 2007 Ataraxia Serenity. The dishes, while well prepared, had too many ingredients. I preferred the lamb loin by itself.

A pressed watermelon, uzu, blood orange sorbet with coconut gelee and tapioca pre-dessert was next. We were able to sample and enjoy two desserts, one each. The dessert from the Gourmand Menu and the one from the Discovery Menu. My partner had Frozen cashew and cinnamon parfait, pistachio butter, pistachio and olive oil cake with a saffron lassi foam and pineapple tarte tatin served with a wonderful 2006 Vondeling Straw Wine. I had Fig in two ways, olive oil ice cream, burnt nougat, Yoghurt curd with almond galette and fig vinaigrette served with 2009 Quoin Rock Vine Dried Sauvignon Blanc, the Discovery Menu dessert selection. The petit fours were maple marshmallow, rose water turkish delight and earl grey ganache dusted in green tea powder.

Date Of Review March 2012

Number Of Visits One

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service Staff though harried in appearance were always friendly and efficient. We never lacked for anything during our meal. Nine courses of glassware, silverware and dinnerware were removed seamlessly and unobtrusively. Wine and water glasses were refilled as if by invisible hands.

Would You Dine Eat There Again-Recommend It? Yes