The Constantia Uitsig Estate, just 20 minutes from the heart of Cape Town, is home to a private cricket oval, a spa, 16 luxury hotel rooms and both award winning wines and restaurants: La Colombe, River Café and their very own Constantia Uitsig Restaurant. We were lucky enough to sample the delights of the Constantia Uitsig Restaurant and the creations of Head Chef Clayton Bell.
The property is a quintessential Constantia wine estate. A long driveway through the vines ends at the original Cape Dutch homestead, sitting at the foot of the slopes of Table Mountain. Breathtaking views leave you speechless as you walk by horses galloping in the fields and manicured gardens. The anticipation builds for the feast ahead – and it’s quite a feast!
Big families gather for long boozy lunches, reminding me of the families you see feasting in Italian piazzas… perhaps attracted by the varied menu of Mediterranean Provencal Cuisine. Clayton is a true member of the Constantia Uitsig family. Having called the kitchen home for 13 years, he knows that consistency keeps his customers coming back for more.
Good quality ingredients are combined perfectly to create classic, hearty and earthy dishes. You certainly won’t go hungry. Though slightly ‘old-school’ in style, it was refreshing to enjoy a more homely and traditional dining experience. A great alternative to the numerous fine dining options that often leave you seeking the nearest McDonalds on your way home. That’s not to say there’s a complete lack of innovation on the menu…
I have only two pieces of advice: ask for a table outside and ask for your sauces on the side. The flavours in each dish at Constantia Uitsig are spectacular but strong and some diners may find the sauces a little overpowering. Your only other problem will be choosing what to pick from the extensive menu – but that’s why people go back time and time again.
Our Menu Choices
Carpaccio di Pesce
Thinly sliced raw fish with a soya sauce, red wine vinegar, sesame oil and ginger dressing with seaweed.
Tomato Tart
A puff pastry base with Fontina cheese, Dijon mustard, fresh basil and sundried tomato paste. Garnished with spring onions.Roasted Karoo Lamb Rack
Served with roasted vegetables and creamy Dauphinoise potatoes and a lamb jus.
Grilled Venison Loin with Caramelized Honey Sauce
Served rare to medium rare with spinach and pine nuts and cream potato.Sour Cherries with Bulgarian Yogurt Sorbet
Vanilla Panna Cotta served with Rum-soaked strawberries
The final touch to a meal at the Constantia Uitsig Restaurant is to enjoy it with a Constantia Uitsig wine in hand. Chardonnay, Sauvignon Blanc, Semillion and Red and White Bordeaux blends are all produced by the estate – all ideally suited to the valley’s climate. You’ll just have to try them all!
Open 7 days a week
Lunch: 12h30-14h30 / Dinner: 19h30-21h30Tel: +27 (0)21 794 4480 / Email: restaurant@uitsig.co.za
Stunning place, wonderful food.
Stunning place