Forage at Wildekrans Restaurant


Wildekrans Restaurant ~ Forage Restaurant at Wildekrans

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You want to book a table!

Book your table: Tel: 028 050 0397
forage@endlessgroup.co.za
Location: Wildekrans Wine Estate
Opening hours:
Tuesday & Wednesday: 11:00 – 16:00
Thursday & Friday: 11:00 – 16:00 & 18:00 – 21:00
Saturday: 08:00 – 16:00 & 18:00 – 21:00
Sunday: 08:00 – 18:00
Wildekrans website

Forage Restaurant at Wildekrans ~ an experience you do not want to miss!

Trust the inimitable Wildekrans Restaurant Team to passionately execute the brilliant concept of “Indigenous Dining”!

Every day the weather and season determine what they will find and morph into beguiling taste-bud sensations. Their chefs roam the pastures and forage for ingredients daily.

I suggest that you book your place immediately – there will be a waiting list of foodies eager to experience the best restaurant experience in the Overberg! Honestly! I have been impressed by great restaurants such as Waterkloof (Somerset West), Gabrielskloof  and by good restaurants at Newton Johnson (Hemel & Aarde Valley) and Springfontein (Stanford), but Forage shot itself through the roof of my favourites list.

My experience at Forage Restaurant at Wildekrans

White rocks and white strips around the bottom of the trees lead the way from the wide, welcoming gates all the way down to the Restaurant. The beautiful Overberg vistas unfold and somehow embrace one at the same time as they inspire exhaling and deep breathing. It is a beautiful setting. I distinctly got the feeling that my mother was there júst the day before, re-telling all staff how to tenderly tend to every single little detail. “Cleanliness is next to Godliness.” Well – no wonder one is welcomed with the sense of sublime open-lung breathing – even the air is clean on this beautiful wine estate & farm.

There is always a little trepidation of spirit when visiting a new place. We all hate to be disappointed – and have to pay for it anyway.  At Forage at Wildekrans there were absolutely no disappointments. The staff is well informed, friendly, elegantly eager to please, and enthused with their endearing passion for foraging for fine dining shines through in everything they do. That in itself is inspiring, relaxing and soul-calming. We were in very good hands.

We were lucky to meet head chef Gregory Henderson. Not even his kind, calm and collected presence could remotely hide his absolute passion for foraging. And as you know, enthusiasm is contagious.

“The secret of genius is to carry the spirit of the child into old age, which means never losing your enthusiasm.” ~ Aldous Huxley

Marveling at the tranquil surrounds, we settled into our chairs to study the enticing and refreshingly non-greedily priced menu-items. A surprise teaser pre-entré arrived! A delicious Spicy Spinach and mushroom cappuccino. The presentation blew me away before the taste did the same.

Click to enlarge

Gregory Henderson. Head Chef at Forage Restaurant at Wildekrans Gregory's tattoos. Passionate enough for you? #Foodie The Marvelous Menu at Forage Restaurant at Wildekrans Enny of Forage at Wildekrans should be up for the best waitress in the world award! Pre-entré arrived. Spicy Spinach and mushroom cappuccino at Forage at Wildekrans

Their products are foraged and sourced from local artisans and farmers within a 100 km radius of the restaurant. Their chefs prepare it daily using old world techniques with modern inspiration and follow the ethos of promoting a sustainable and unique dining experience. The menu evolves as the seasons and nature allow and they only pick what they need, to ensure a prolonged harvest of wild edibles throughout the year.

Our one starter was Baby Chokka Terrine with Buchu Tangelo, Burnt Wild Garlic served with fennel Biscuits. The other starter was Duck liver Brulee served with burnt pear caramel, tobacco onions and brambles. The view, excellent service and flavours went down very well with the glitzy Wildekrans MCC Brut Rose’s fine red berry aromas which intermingle with evasive biscuity notes. The inimitably Enny, who should be nominated for the best waitress in the world award, then surprised us with a pineapple sorbet, infused with Sauvignon Blanc, beautifully presented under a petrified sugar-syrup basket.

Baby Chokka Terrine with Buchu Tangelo, Burnt Wild Garlic served with fennel Biscuits at Forage restaurant Wildekrans Duck liver Brulee served with burnt pear caramel, tobacco onions and brambles Wildekrans MCC Brut Rose's fine red berry aromas that intermingle with biscuity notes. Pineapple sorbet, infused with Sauvignon Blanc

Our main courses were Elgin Valley Duck ~ Rendered duck breast served with confit duck leg, cider patato, pumkin fritters, truffle pea spread, sweet & sour beetroot and duck jus and Earl Grey smoked Pork Belly served with rosewater pearl onion, dried apple celeriac spread and truffle potato. Simply divine! These dishes were accompanied by the vegetables of the day and the very smooth and easy Wildekrans 2011 Shiraz.

Elgin Valley Duck at Forage Wildekrans Wildekrans restaurant - Forage - Earl Grey smoked Pork Belly Beautiful plating at Forage restaurant Wildekrans Forage at Wildekrans veggies of the day. Smooth and easy Wildekrans 2011 Shiraz

Forage Restaurant at Wildekrans is a gastronomic experience of inventive creativity you will not forget and I will be back for many more!

Please click on the images to enlarge.  #FoodPorn #DroolWarning #SouthAfricanSwag.

Forage Restaurant at Wildekrans Forage Restaurant at Wildekrans - Tapas - Some items include Buchu Chicken Wings, Seared Picana with Coffee Butter and Pickled Fish with Wild Garlic Aioli Forage Restaurant at Wildekrans Forage Restaurant at Wildekrans - B A B Y C H O K K A T E R R I N E, Tangelo, Burnt Wild Garlic, Fennel Biscuits Forage Restaurant at Wildekrans - E L G I N V A L L E Y D U C K Rendered Duck Breast, Confit Duck Leg, Cider Potato, Pumpkin Fritter, Truffle Pea Spread, Sweet & Sour Beetroot, Duck Jus Forage Restaurant at Wildekrans - E A R L G R E Y S M O K E D P O R K B E L L Y , Rosewater Pearl Onions, Dried Apple Celeriac Spread, Truffle Potato Forage Restaurant at Wildekrans - P E A A N D H A M H O C K B R O T H, Ham Hock Dumplings, Pea Tendrils Forage Restaurant at Wildekrans - R E N O S T E R V E L D L A M B C A R P A C C I O, Cumin Carrot, Rooi Bos Smoked Buttermilk Curd, Cashew Forage Restaurant at Wildekrans - P A N S E A R E D L I N E F I S H , Fennel Biscuit, Tangerines, Vanilla Turnips, Potato Pearls Forage Restaurant at Wildekrans - Award Wining Wine Selection Forage Restaurant at Wildekrans - Award Wining Wine Selection Forage Restaurant at Wildekrans - Attention to detail Forage Restaurant at Wildekrans - Relaxed & elegant Forage Restaurant at Wildekrans - Rustic elegance & tranquility. Forage Restaurant at Wildekrans - Rustic elegance & tranquility.  Forage Restaurant at Wildekrans - Foraging of the day.

Read a few other reviews on Forage at Wildekrans on TripAdviser. 

Book your table: Tel: 028 050 0397
forage@endlessgroup.co.za
Location: Wildekrans Wine Estate
Opening hours:
Tuesday & Wednesday: 11:00 – 16:00
Thursday & Friday: 11:00 – 16:00 & 18:00 – 21:00
Saturday: 08:00 – 16:00 & 18:00 – 21:00
Sunday: 08:00 – 18:00
Wildekrans website


About Nosy Rosy

We love to feature the shining, innovative, creative, hard-working initiatives & members of our Rainbow Nation.Nosy Rosy is Passionate about #SouthAfrica #Life, #CapeTown #Overberg #WestCoast and the best #accommodation #food #wine, venues, shops, festivals, communities of all our areas.