The golden warmth of harvest imbues the dishes with intrigue and nostalgia.
The beautifully designed and light-filled signature restaurant at Quoin Rock has become world-renowned for its superb cuisine and polished elegance. Set in a secluded corner of the Stellenbosch Winelands, in the Knorhoek Valley, Gåte boasts views over vineyards, manicured gardens and the rugged Simonsberg slopes.
With just 40 seats for lunch or dinner, it’s an intimate space helmed by chef Paul Prinsloo, who has steered the restaurant to a niche of its own in the fine-dining world, putting a creative spin on seasonal, modern Southern African cuisine with innovative culinary techniques.
Paul, whose meticulous training in earned him the title of Best Young Chef in Africa & Middle East at the S.Pellegrino Young Chef Academy awards in 2019, has just launched a new autumn menu – inspired by the warmth of a golden harvest, nostalgic taste memories, South African food heritage, and the bounty of the season.
A culinary journey
The voluptuous curves of a nostalgic potbrood (bread traditionally baked in a cast-iron pot), served with konfyt, fynbos-infused olive oil and balsamic vinegar with roast vanilla, gets the journey off to a delicious start. From there, kitchen snacks of an exquisitely re-imagined toastie and a frothy tea cup of tamatiebredie (a rich tomato stew with slow-braised springbok shoulder) lead into a six-course succession of superbly executed dishes.
The golden warmth of autumn twines through each dish, from re-imagined classics such as poached salmon with black garlic and spiced citrus, to the bold South African flavours of vibrant spiced tomato with chorizo, bacon and Parmesan. There’s the delicate richness of aged seabass with whitebait, cauliflower and red pepper, and the umami depth of wagyu beef. All are crafted with precision and creativity… and plenty of playful flavour intrigue to tantalise the tastebuds.
A parallel vegetarian menu reveals equal complexity. Allow a leisurely three or four hours and make the most of it with wine pairings.
Pairing perfection
Grapes from both Quoin Rock’s Agulhas farm and its Knorhoek Valley harvest give winemaker Schalk Opperman a varied terroir to play with – and Paul’s menu showcases this variety beautifully. For example, Quoin Rock Chardonnay complements the poached salmon, while the Quoin Rock Red Blend pairs perfectly with the wagyu and bone marrow, concluding with the zesty Quoin Rock Vine Dried that plays against the rich caramel, pecan and cocoa elements of the decadent Swiss roll dessert.
Good to know You can opt for the shorter four-course menu with choices of dishes from the tasting menu (including a vegetarian option) at each course.
Opening times Wednesday – Sunday, 12pm – 2pm (last seating 1.30pm)
Thursday – Saturday, 6pm – 10pm (last seating 6.30pm)
Cost R2 600 (six courses with wine pairings); R1 450 (without wine)
R1 100 (four courses)
Contact 021 888 4750, gate@quoinrock.co.za
Where to find it Quoin Rock Wine Estate, Knorhoek Road, off R44, Stellenbosch
Book through DinePlan
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