The Roundhouse 

Chef Eric Bulpitt combines classic French technique and South African produce to create a seasonal four-course à la carte menu which retains all the natural taste and textures of fresh farm ingredients. Exquisitely plated, the main ingredient – pasture-reared chicken, farmed cob, fallow deer or free-range duck and guinea-fowl – is enhanced by fragrant oils, purées and emulsions. Great attention to detail is the signature of an original menu, which showcases heritage herbs, berries and vegetables, from buchu-roasted carrots or parsnips to African wild garlic, lavender and juniper berries.

Fine wine, spirits and food pairing is a speciality here, with a focus on creating innovative flavour combinations through an acclaimed wine list and cellar.

Exceptional, with well-informed advice on dishes, matches and specials.

The historic guardhouse and hunting-lodge with majestic views of the Atlantic coast is an elegant venue for sophisticated fine dining.

Enjoy weekend breakfasts, sundowners and tapas on the alfresco terrace of the Rumbullion lawns in the summer season (1 Oct to 30 April). (GH, October 2012)

Karin
7-Apr-2013
Superb service and excellent food. A great fine dining experience.

Andrea Muehl
4-Jan-2013
For their New Year's Eve party they accepted too many guests (200 people) with a pre-payment of R1650 (150 Euros per person). They set up tables outside on the lawn and in a tent, despite the strong winds up to 100 km/h. Plates, glasses and food were flying off the tables. Management had no back-up plan and refused a refund. Very poor ambience and poor quality of food. I would avoid going here again.

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