The six-course option functions as a menu gourmand, offering a selection of what the chef wants to serve on the day. Dinner is a four or six-course tasting menu. We commissioned an entire dinner service,” David explains, the importance that he gives to visual plating surfacing again. “The restaurant is quite classic so we didn’t want square or rectangular shapes. Attention to detail extends to elegant round white crockery, custom-made by Franschhoek potter David Walters. Sommelier Neil Grant takes charge in that department. Wide original brick window alcoves frame white and burgundy walls, while two walk-in wine spaces show off South African and imported wines through reinforced glass. Assorted French copper pots complete the classic feel, and are put to functional use too.
A custom-built French Charvet oven takes centre stage in the renovated 220-year-old building. “We want to create a proper veggie garden eventually, but in the meantime a few of the labourers are growing watermelons, pumpkins, mielies, green beans, potatoes and onions,” David says.
#DAVID HIGGS PATCH#
Produce from a vegetable patch on the farm tended by farm labourers is also used. A long table between the walk-in wine cellars is also used for a chef’s table for small groups. It means I can chat when it’s not busy, and also keep an eye on them,” he explains. “Whenever friends or foodies come to eat, I seat them there. David personally looks after diners in this area at three tables seating two each. My favourites were Restaurant Gordon Ramsay at Royal Hospital Road, and Le Manoir, probably because they were more my style of food.”Ī collection of cookbooks from these venues and those of other chefs adorn a shelf directly opposite the open kitchen. “Of them all, Sketch was the most awesome restaurant but I found it hugely expensive with rather ordinary food. “In October, before opening the restaurant, Jean and I visited Raymond Blanc’s Le Manoir aux Quat’ Saisons, Nobu, Le Gavroche and Pierre Gagnier’s Sketch (all in the UK),” David recalls. The plans came to fruition when the restaurant opened in November 2007.
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