Flavours at the Devon Valley Hotel

Nestled in the Stellenbosch winelands amongst its own SylvanVale Vineyards is the romantic, colonial Devon Valley Hotel. Specialising in authentic handmade hospitality the hotel has breathtaking views of the majestic Helderberg Mountains and surrounding olive groves. The Luxury Rooms and Executives Suites are stylishly furnished in the 50s colonial style, adding an air of charm and sophistication to one's stay, and the hotel itself is ideally suited to a romantic getaway, a rejuvenating retreat or a conference or special event venue.

The Vineyard Terrace is the perfect location for a sundowner, a delightful al fresco lunch or a special occasion. The Cedarwood Lounge and Bar is warm and comfortable and perfect for colder weather with its cozy fireplace and superb collection of single malt whiskeys, one of SA's top collections.

One more claim to fame is Devon Valley's air-conditioned conferencing facilities catering up to 96 guests as well as the option of selecting this location for elegant weddings and other family or social occasions.

Flavours Restaurant is a welcoming restaurant which truly allows the guest to unwind with its classic uncomplicated yet flavourful dishes, its professional yet discreet service and its delightful ambiance. The chef combines the dishes beautifully so that all the exotic, delectable, mouth-watering flavours are properly experienced.

The charming GM Andrew Dietrich warmly welcomed us and shared a pre-dinner drink in the Cedarwood Lounge while talking about the regular interesting events that were being held at the hotel. He mentioned tasting evenings and pizza weekend nights which had become incredibly popular in the district. Indeed he mentioned that one would need to book in advance to avoid disappointment.

Our attentive waitress Marie recommended the Starter Trio which we ordered, as well as the Baked Cheese and Fig Trio. The Starter Trio consisted of delicate Parma ham shavings, smoked salmon, hot and slightly spicy crispy chicken Thai spring rolls all of which were garnished with fresh strawberries and granadila, covered with a black sesame seed dressing and some freshly baked ciabatta. The Baked Cheese Trio Brie, Camembert and Emmental triangles were wrapped in phyla pastry, served warm so that they were delicately melting and drizzled with a green fig and a hint of mustard sauce, accompanied by a light rocket herb salad.

After enjoying a refreshing sour cherry sorbet palette cleanser, which was pungent, sweet and altogether exceptional we ventured forth into our main courses. Fresh Sesame Crusted Kingklip was prepared in the pan and served with monkfish triangles, saffron butter sauce and lyonnaise baked potatoes prepared with leeks and onion – crispy on the outside and deliciously creamy on the inside. The Charmoula Lamb Shank melted in the mouth and it was served with a tower of creamy mash, garlic, black mushrooms and a delectable sauce made with herbs, cloves and roasted peppers. Superb.

A side order of steamed, crisp baby corn, carrots, baby marrow, green beans, brussel sprouts and yellow peppers accompanied these unforgettable dishes.

Marie suggested that we sample two outstanding desserts – the Amarula Creme Brulee which was refreshing and light, served in a chocolate cup with butter soft shortbread and a raspberry compote and the intoxicating Pear Charlotte – Bavarian chocolate mousse wrapped in sweet, fresh pear segments served with tantalizing pomegranate ice cream and port glace. We ended off with peppermint tea and decided to return another day after perusing the Sunday Buffet menu, priced at only R170 per person, consisting of 11 starters, 8 main course options and 13 desserts.