Chef Brad Ball returns to the beautiful Constantia Uitsig Wine Estate, where he served as executive chef more than 12 years ago when it was River Café. Loyal fans of that restaurant will certainly recognise some dishes from the original River Café menu, which Brad has tweaked and reincarnated – the salt and vinegar chips that accompany the soda-and-spice-battered hake, for example; the sticky pudding, and the heavenly eggs benedict – all of which taste as ambrosial as we remember them.
It’s a modern, airy and beautifully dressed 250-seater space, offering a chic yet child-friendly dining experience. (We visited on Mother’s Day weekend and it was packed to the brim.) “It’s a big restaurant, and our aim is to fill it at every service,” says Brad . “Most of our team have worked in high-volume spaces, so they can definitely handle the numbers.”
The restaurant’s tagline: “Social. Seasonal. Simple” echoes this sentiment. Here, you’ll find delicious, easy-to-eat comfort food. If you’re looking for highfalutin haute cuisine, you’ve come to the wrong place.
We recommend The rocket and pecorino salad: perfectly tangy and crunchy, with the perfect ratio of rocket to cheese; hand-cut seared kudu (carpaccio); squid fritto misto. We were delighted that our son’s meal came with a portion of sliced cucumbers!
Opened May 2019