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  PURE RESTAURANT AT HOUT BAY MANOR

The beautifully decorated Pure Restaurant at Hout Bay Manor was the venue for our review on a Winter's evening. We arrived at 7pm and were delighted with the presentation of this charming restaurant which was quite unusual in its shape as well as its layout and furnishings.

The dining area is hexagonal in shape and it has a stunning centre lamp and a high ceiling with one way glass. Earthy cream, coral and beige colours are used as well as natural woods and there is a stone floor. There are unique partitions which look like twisted wooden branches with lamp stands and there are tablecloths, overlays and opulent curtains which add warmth and charm to the interior.

Despite the fact that it was a cold evening, the 60 seater restaurant was pleasantly warm and welcoming and there was beautiful background music playing. There is live music on a Saturday evening but unfortunately we had scheduled our review on a Friday. In summary this room reminded me of the sea and it seemed to me to be the heart of Hout Bay Manor.

This was certainly an evening of gourmet delights and a celebration of delicious food arrayed beautifully and served with charm. We were offered the Pure Gourmand Menu which consisted of 7 courses at a cost of R520,00.  The wine pairing option was R720,00.

Our first course was the Terrine of Foie Gras with a plum chutney, shallot chutney and toasted brioche. It was a rich and creamy slice of Foie Gras wonderfully suited to the various chutneys. Pan Fried Prawns, Parmesan Risotto with a Langoustine and Chardonnay Sauce was the second course. The prawns were juicy and succulent, the risotto was creamy and nutty with a taste of lemon and the Chardonnay sauce portrayed the wine perfectly.

The following course was fresh and light and consisted of Tuna Tartar with Avo, Pickled Ginger, Basil, Rocket and Soy. The fresh herbs beautifully balanced the savory tuna resulting in a refreshing palette cleansing. A Porcini Mushroom and Gruyere Tart followed. The tiny tart was prepared with light and delicate pastry filled with delightful mushrooms and the decadent cheese.

Seared Scallops with Pan Fried Langoustines, Fondant Potatoes, Cauliflower Puree and an Orange Butter Sauce was the fifth course of the evening. The langoustines were cooked to perfection and the enchanting sauce perfectly complemented.

Braised Venison Shank with Celeriac Mash, Baby Beets and Caramelized Turnips was the main course. The Venison was rich in flavour and firm in texture. Served with an exuberant sauce and the perfectly paired and prepared vegetables, this was a feast fit for a king.

Pistachio and Almond Frozen Nougat with an Exotic Fruit Salsa was the final course on this Gourmand evening and it was refreshing and ornate in appearance. It had granadilla, kiwi and pineapple included.

Various paired wines were presented during the evening and I noted some of the more interesting and unusual wines which I'd like to enjoy again - Kling Wines, Ruins Pinotage and Pierre Ratafia.

This was certainly a journey of the senses. An evening of indulgence, exceptional food, wonderful, warm service in a tranquil environment. It was indeed a celebration.

There is a bar, lounge and beautiful garden at this location which are additional reasons to visit Hout Bay Manor. Tea is served outdoors and treatments can be booked at the Spa on site.

Dining-OUT Review Team  13 May 2011
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Address
Bavianskloof
Off Main Road
Hout Bay
7800

 

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Food Served
ContemporaryContinentalSteakhouseVegetarian
Average Price$$$
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Monday - Sunday:
Breakfast: 06:30 - 11:00
Lunch: 12:00 - 18:00
Tapas: 17:00 - 19:00
Dinner: 18:00 - 21:30
Happy Hour: 17:00 - 19:00 (Monday to Saturday
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