Goodness, what a treat. Even writing about this and reliving the setting, the flavours, the service - is special. We were treated to a night at Tintswalo Atlantic - you can read all about our night of luxury here. I was aware of image-overload, and felt the food needed special mention - in a post of its own. You will notice I haven't quite escaped from the realm of image-overload - as there the table setting and view are as special. It wasn't simply a meal.
After enjoying sundowners (and the most amazing sunset) in the lounge, the dinner bell went - and it was time for the feasting to begin. We started with canapes on the couch - springbok kebabs, a fishcake and spring roll - before moving to our table.
The dining area is intimate - with no more than 10 tables in total - which also ensures attentive service and cosy dining, especially with the fireplace roaring. As it was a chilly evening and I was woefully under-dressed, I also managed to borrow a blanket from the lodge. For dinner. Luxurious it is, pretentious it is not.
Dinner was three courses, with a palate cleanser. I chose the caramelised onion and smoked goat's cheese tart, while Luke chose the duo of lamb - a mini rack with a shank tart.
Both were fantastic - the smoked goat's cheese was incredible and something I would love to try and hunt down, or make.
The palate cleanser was a strawberry and goji berry sorbet - tart and perfect. We were both surprised at how well the berry worked with strawberry - it would also make a great dessert option.
The choice of main course was unanimous. Usually, we don't like ordering the same dish - preferring to spread our options, but when faced with a Gorgonzola crusted beef fillet - surely, no other option mattered. Thankfully, we were both proved right with our choice. Meltingly tender, perfectly cooked fillet (medium-rare, thank you) with tangy, creamy, slightly caramelized Gorgonzola. Served with a root vegetable mash, roasted vegetables and a jus, it was perfect fire-side dining - and the best steak I have had in recent memory.
For dessert, we went back to spreading our options - I had a lemon and passion fruit curd tart with blueberry ice cream and macerated strawberries, while the lovely man had a glass of Cape Port with a selection of bite-sized treats. My tart boasted the perfect, wobbly, just-set texture - the tartness working perfectly with the strawberries.
The most glorious setting provided the background to a delicious, decadent dinner. The perfect balance between soul-satisfying food, made special by the most breathtaking setting. All 30 minutes from Cape Town? Ridiculous.
Note : We enjoyed our stay and dinner as guests of Tintswalo Atlantic.
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