The leafy entrance to the Lanzerac Hotel

Deon fondly remembers the lunches he and fellow student friends enjoyed under the trees at the Lanzerac Hotel when studying at Stellenbosch University.  Those lunches took place many moons ago.

Today, as it was Friday again, after a hectic week at work for both of us, we were off to the Postcard Café at Stark-Condé wines in Jonkershoek, Stellenbosch.  Deon made a reservation earlier the morning.  Strangely, when we arrived at the picture-perfect venue, we were informed that we had not made a reservation and that they were full.

Deon always has a plan up his sleeve in a situation like this and a few minutes later we were sitting at a table with crisp white linen and a stunning view on the patio at the Lanzerac Hotel.  The hotel is situated at the foot of the Jonkershoek Valley.  It is a five-star hotel with a mission to spoil its guests.  The beautiful, stately white Cape Dutch buildings date back to 1692.  Squirrels play hide and seek on the green lawns and the atmosphere is one of tranquillity.  There is a restaurant, famous for good food, a deli, a picnic area, a spa and wellness centre and wine tasting facilities.  It is also a wedding venue.  Deon and I are planning to spend a weekend in winter at the hotel.

Cape Dutch Main Building

The Patio

Our waitron today was certainly the best in Cape Town.  We were treated like royalty.  Our meals were prepared by the team of Executive Chef Stephen Fraser from Cardiff, Wales.  I ordered Cape Bobotie Baked in Phyllo.  It was served with curry spiced stone fruit, butternut and coriander salad.  The bobotie was light and spicy and creatively served.  No slices of banana and Mrs Ball’s in sight today, but a traditional dish served with modern flair.  Deon was very happy with his choice – Pan-Fried Line fish with Marinated Mussels served with butternut vetkoek, cauliflower mousse, coconut curry vinaigrette, courgette, burnt leek and herb salad. The line fish today was cob.  It paired well with a glass of Sauvignon Blanc.

Pan-Fried Line Fish

Bobotie

My favourite part of the meal is always the dessert, which today was Deconstructed Lemon Meringue with balsamic marinated strawberries, mint yoghurt spheres and butter biscuit crumble. It was dazzling.

Deconstructed Lemon Tart

I love it when disappointing moments turn into happy endings.  Fortunately, we were shown away at the Postcard Café – lunch at the Lanzerac was superb.

Lunch again