I’m from Durban. Durbanites don’t like driving far. Driving from Atlantic Seaboard to the ‘burbs even freaks me out. So when I schlep (and I mean schlep) somewhere far, like Stellenbosch (gasp!), I want it to be an experience.
Enter:
Floreal at the Marianne Wine Estate
This new bistro-chic style restaurant opened it’s doors in October. The venue is a little rough around the edges, but in a good way. It’s rustic, yet classy. It has a log cabin feel, with a giant fireplace, and ecletic pieces of art and furniture. Large windows look out on to the vineyards on one side, and a large balcony on the other, which go out on to a dam surrounded by grass and forest – could ya ask for a more lovely setting? They do picnics, there is a boat (A BOAT!), and peacocks float around majestically.
STARTERS
Ostrich Carpaccio // 75
The ultra thin, seared ostrich carpaccio was served with kohlrabi (which has a cabbagey vibe), a fresh apple salad and toasted pine nuts. The kholrabi has a mustardy flavour which was delish with the ostrich. The toasted nuts added that roasted flavour, which I always find quite fun with raw meat, and the apple gave it texture, sweetness and freshness.
Goat’s Cheese // 75
I always get sad when you order a starter like this, and then get a tiny little piece of cheese. This was not the case. A nice big slice of goat’s cheese, rolled in black olive tapanade.It was topped with sweet preserved figs, peppery rocket, and what I felt was an unnecessary balsamic reduction. Although that said, I just really don’t like balsamic reductions. A perfectly balanced and proportioned starter – each element worked together to ensure that the goat’s cheese didn’t overwhelm.
MAINS
Lasagne // 140
This was no slapped together, home-style lasagne. Layers of wafer-thin circles of lasagne, slow-cooked Springbok, a rich, spicy tomato sauce, and goat’s cheese. It was magnificent. As there was nothing light or fresh in the lasagne itself, I was thrilled that the dish was served with a zesty rocket and parmesan salad, which really bought it to life. I wouldn’t normally order lasagne when I am out, but I would have this again anytime.
Steak // 160
When I order a steak I ask for it to be very, very rare. Mostly, it arrives kinda rare. THIS ARRIVED VERY, VERY RARE. This glorious 250g hunk of 12 week rib eye was full of flavour. It was served with Lyonnaise potatoes cooked in butter with fried onions, earthy (and buttery, which I loooove) wild mushrooms, peas, fresh rocket, and a rich sweet red wine jus. You can choose to have the same dish, but served with a 250g rump (more tender than sirloin), 180g duck breast, or 18 hour cooked pork belly.
DESSERT
Sago // 65
I love sago. Love love love love. And sadly, this one didn’t live up to expectations. Baked with coconut milk (which is the way I like it), it was bland and lacked structure. The orange and mint salad that it was served with, was actually just slices of orange.
Marianne Lemon Meringue // 59
This cute little dish was very well executed. A crumbed biscuit base gave texture, with a gentle and smooth lemon curd. But what I liked most was that it was topped with soft meringue, not the hard, brittle variety. A great end to the meal.
The drive to Floreal was COMPLETELY worth it. The atmosphere, the view, the fact that I could chase peacocks around trying to get a photo of them. They’ve made half the restaurant child friendly, with a jungle gym and games, and the other side for those who want a more quiet experience. They’re open for lunch daily from 12, and for dinner on Thursday – Saturday. They can also cater to your needs – want a picnic? Want to have a long table by the dam? Mkay, at your service. Show ’em some love and you’ll love it.
PS. You can check them out on Twitter, on Facebook or on their website.
PPS. While you’re there, why not start with a wine tasting at the Marianne Wine Tasting Room?
