Walking into the open-plan tasting room and restaurant at Glen Carlou winery in Paarl, you’d be forgiven for thinking that you’ve just entered an upmarket game lodge. Stone floors, thatched beam ceilings, leather couches with African-inspired cushions, and a wraparound deck, with never ending views of the valley, all work together to create this ambience. It’s the wine, and now the food, however, which take centre stage for Glen Carlou’s guests as the estate introduces its newly renovated kitchen and menu.
 
Chef Hennie van der Merwe has worked in kitchens all over the world on land and at sea, including those aboard the Queen Elizabeth 2 and Queen Mary 2. As a result, he was used to working in confined, small spaces, which was perfect for the original small, domestic-scale kitchen (a space for caterers to simply reheat and plate food) at Glen Carlou. Public relations manager Georgie Prout laughs that Hennie’s first remark about the kitchen was that it was even a little larger than he was used to. Georgie and her team were quick to spot an opportunity for a permanent estate restaurant and set about renovating the kitchen in a record six weeks. Today, Glen Carlou boasts a brand-spanking new kitchen, an unleashed Hennie and an innovative menu that symbolises his love for seasonal ingredients and classic flavour combinations.
 
Starters include rolled smoked trout and asparagus with a creamy saffron mussel sauce, as well as a trio of kudu carpaccio, steak tartare and rooibos-smoked springbok loin. Amongst the variety of main dishes are the confit duck leg on lyonnaise potatoes and the roasted pork fillet with cherry red wine jus. The dessert menu offers decadent options such as a traditional crème brulee and the estate’s own homemade ice cream of the day. All starters and main courses include a wine pairing suggestion. A light meal menu is also available for those with a smaller appetite.
 
The Restaurant @ Glen Carlou is currently open for lunches daily and breakfasts over the weekends. Tapas and dinner evenings on Thursdays, Fridays and Saturdays are in store for later in 2011.