A new summer menu inspired by art, music and food memories.
Outside Stellenbosch in the secluded Knorhoek Valley stands Gåte, the beautifully designed, light-filled restaurant at Quoin Rock. A symbol of sophisticated elegance and one of the top wine estates in the area, Quoin Rock occupies a coveted position in the valley, overlooking vineyards and the Simonsberg slopes. With just 40 seats for lunch or dinner, Gåte is 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 classic French cuisine earned him the title of Best Young Chef in Africa & Middle East at the S.Pellegrino Young Chef Academy awards in 2019, recently returned from an inspiring winter break, armed with a new summer menu inspired by art, music and nostalgic childhood memories. Now would be a good time to get a taste of it before bookings fill up for the season.
A culinary journey
From the umami marmite butter with the sourdough focaccia to the velvety pork-belly oopsie with sour-cherry purée that concludes the canapés (miniature artworks in themselves), there’s a burst of nostalgia to the start of the new summer tasting menu.
In the next course, Paul’s inspiration comes from the East: venison tartare with an Asian twist in daikon petals, onion confit and togarashi spice; and cured Scottish salmon with a Thai veloute of lemongrass, mint and ginger.
A seabass bouillabaisse conjures up Marseille with its traditional sauce rouille but adds South African influences in a mosbolletjie toastie, chakalaka and tomato chutney. And the Sunday roast of braaied lamb takes you back to Paul’s mom’s kitchen in aromas of thyme, garlic, rosemary and cinnamon-scented pumpkin purée.
An elegant cheese course, sublime creme brulée with candied citrus peel, and a grand dessert finale of a showstopper baked Alaska served with a flaming splash of rum conclude the tasting menu. 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 Quoin Rock’s Agulhas farm combined with the 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’s chardonnay complements the bouillabaisse beautifully, while the softly wooded mulberry Quoin Rock cabernet sauvignon pairs perfectly with the Sunday roast, concluding with the zesty Quoin Rock Vine Dried that accompanies the delightful chocolate brownie, raspberry and white peach flavours of the Baked Alaska.
Good to know At lunch you can opt for the shorter three-course menu with three choices from the tasting menu (including a vegetarian option) at each course.
Opening times Wednesday – Sunday, 12pm – 2pm (last seating for tasting menu 1.30pm)
Friday – Saturday, 5.30pm – 10pm (last seating for tasting menu 6.30pm)
Cost R2 200 (seven courses with pairings); R1 350 (without wine)
R900 (three courses)
Contact 021 888 4750, gate@quoinrock.co.za
Where to find it Quoin Rock Wine Estate, Knorhoek Road (R44), Stellenbosch
Book through DinePlan
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