Diemersdal Eatery

Why do we always return to Diemersdal?  It must be the beautiful scenery, or the cosiness of the restored stable in which the restaurant is situated – or it could be the always changing menu which draws us back to this graceful wine estate.  Whatever the reason, it is always a happy event when we visit the eatery, especially on a beautiful summery day with blue skies.

Inside The Former Stable

Cosy Interior

Chef Martin de Cock, who has classical French training, must be one of Cape Town’s best chefs.  He reminds us a little of Liam Tomlin, the chef at The Food Warehouse in Breë Street.  It is always best to order the Tapas, if you are into tasting small portions of interesting cuisine.  It arrives on beautiful serving plates and is something out of the extraordinary. The food keeps us guessing every time. Something simple like a green bean comes in a tempura jacket, the dainty onion tart reminds you of the South of France, cauliflower will never be the same again after one has nibbled on the Cauliflower Arancini and the Tuna Crudo melts away in your mouth and who has ever heard of Trout Parfait?  I did not taste the brisket, but Deon gladly helped me out.  The crisp Diemersdal Sauvignon Blanc helped to enhance the taste of the Tapas.

Tapas

Onion Tart

Tuna Cruda

Green Beans in a Tempura Jacket

The highlight of lunch is always the desert – and desert is always included on the Tapas menu.  Berry Pannacotta with Honey Comb was the queen of the meal.

Berry Pannacotta

Well done, once again, Diemersdal.  You are one of the best in Cape Town.