Food fundis around the country have been eagerly anticipating the opening of Cassia, the brainchild of culinary big-wigs Peter Goffe-Wood (original Kitchen Cowboy and Food Alchemist), David Grier (chef and adventurer) and winemaker Bernhard Veller. At the recent press-lunch it was clear to all present that the buzz was definitely worth it.

At Cassia, simplicity reigns supreme – from the rustic fare with a contemporary twist, to the beautifully minimalist, relaxed setting with breathtaking views overlooking the Nitida wine farm.

Ex-London chef, Dan Evans oversees the kitchen, keeping his creations simple and unfussy by concentrating on seasonal ingredients – so the menu is constantly changing. Expect pairings such as wood-roasted hake with chorizo, chickpeas, cumin and saffron, and wood-roasted duck, Savoy cabbage, potatoes and cherries.

Curious patrons can even watch the chefs working their magic through the perspex-enclosed kitchen. Nitidas award-winning wines naturally take centre stage on the extensive wine list, but a good selection of other equally impressive wines also make their cameos.

Anette Klinger
  
Cassia
Nitida Wine Farm, Tygerbergvalley Road (M13), Durbanville
Call 021-976 0640
or email trish@cassiarestaurant.co.za