The Bistro at Brookdale Review

Situated in the picturesque Paarl Valley, The Bistro at Brookdale offers guests not only exceptional cuisine but also a journey enriched with scenic beauty and warm hospitality.

The drive to The Bistro at Brookdale is a delightful pre-lude to the dining experience, with winding roads flanked by lush vineyards and rolling hills that set a tranquil tone.

Upon arrival, guests are greeted by the bistro’s stunning vistas, providing a serene backdrop that enhances the culinary delights that are to come.

• At the heart of Brookdale Bistro’s success is Executive Chef Gary Coetzee, whose culinary philosophy centers on sourcing the finest seasonal, local produce from the Paarl Valley. Chef Coetzee’s approach involves marrying flavours, exploring textures, and discovering new combinations to craft dishes that spark the palate and awaken joy as the images below will hopefully do justice.  [full menu]

Adding a personal touch to the dining experience, Chef Coetzee made it a point to visit each table, engaging with guests to inquire about their meals and share insights into his creations. This interaction not only reflects his dedication to his craft but really fosters a wonderfully welcoming atmosphere that simply resonates – it’s fine dining that is not pretentious at all but a team that just wants to bring a smile to each and every one of their guests.

For those seeking a lighter fare, Brookdale Estate’s Tasting Room presents a thoughtfully curated Small Plates menu, available daily from 11:00 to 17:00. Priced between R65 and R90, these dishes draw inspiration from the fresh and wholesome cuisine of the adjacent bistro, catering to day visitors desiring a quick yet delectable snack. For the full experience, we cannot recommend joining the for a lunch at Brookdale Bistro highly enough. 

The Bistro at Brookdale Review

Starters

Trout Tartare with Avocado and Red Thai Curry Dressing. The trout tartare is silky and fresh, paired beautifully with creamy avocado and the gentle bite of spring onion. The red Thai curry dressing adds a zesty, aromatic heat that enlivens the dish, while the rice paper crisp offers a satisfying crunch.

Twice-Baked Gorgonzola and Mature Cheddar Cheese Soufflé with Waldorf Salad. This soufflé is pure decadence, showcasing a light, fluffy texture and the rich depth of Gorgonzola and mature Cheddar. The accompanying Waldorf salad—featuring fresh apple, celery, and walnuts—provides a refreshing contrast, cutting through the richness with its crisp and tangy notes.

Mains

Confit Leg of Duck and Crisp Breast with Ginger Sichuan Pepper Gastrique. A triumph of technique and flavour, the duck is served two ways: the confit leg tender and moist, and the breast perfectly crisped. The sweet potato purée adds a touch of earthiness, while the pak choy and fine beans contribute a vibrant freshness. The ginger Sichuan pepper gastrique ties everything together with its warm, spicy kick and subtle sweetness.

Fillet of Beef with Cauliflower Parmesan Purée and Potato Gnocchi. This dish celebrates the harmony of indulgent and comforting flavours. The beef fillet is cooked to perfection, tender and full of flavour. The cauliflower and Parmesan purée is luxuriously creamy, complementing the golden soft potato gnocchi. A delicate Parmesan wafer adds a hint of crunch, while the jus natural elevates the dish with its deep, savoury notes.

Desserts

Brookdale Snickerbar: A Playful Indulgence. A gourmet take on the classic chocolate bar, this dessert marries chocolate mousse, peanut honeycomb, and a luscious peanut butter gelato. Each element is thoughtfully crafted, combining silky, crunchy, and creamy textures in a symphony of flavours that satisfy the sweet tooth and ended the meal with the biggest smile.

Basque Cheesecake with Roasted Chenin Grapes and Vine Leaf Gelato. The Basque cheesecake stands out with its caramelized top and creamy interior—a rustic yet sophisticated twist on the traditional cheesecake. Topped with roasted Chenin grapes, it is simply a master piece.  A vine leaf gelato – made from the Chenin grown on the farm – brings a unique note, perfectly complementing the rich dessert.

Every dish at Brookdale Bistro tells a story, capturing the essence of the Paarl Valley through thoughtful ingredient pairings and exceptional execution with dishes that are as beautifully plated as they are flavourful. Chef Gary Coetzee’s dedication to crafting joy on a plate is evident in every bite, making Brookdale Bistro an unmissable destination for food lovers.

Book your table now to experience the culinary creations of one of the best eateries in the Cape Winelands this summer!