Creative gastronomic mastery from head chef Paul Prinsloo.
Looking out over the Quoin Rock vineyards in the secluded Knorhoek Valley outside Stellenbosch, Gåte has established a niche of its own in the fine-dining world. Under chef Jack Coetzee (ex-Test Kitchen and Urbanologi), the flamboyant theatricality of Gåte’s early days simmered down to beautifully conceived elegance. And, with 28-year-old Paul Prinsloo at the helm, Jack’s legacy of fine Southern African cuisine has been taken a notch further.
While Paul takes inspiration from the fynbos growing on the farm – “we smoke confit quail legs with wild rosemary for the canapés, and serve garlic buchu butter with sourdough in the bread course” – he prefers to describe his approach as “modern” rather than strictly Southern African. This gives him the freedom to introduce choice ingredients, such as the Spanish Jamón ibérico that adorns the palate-beguiling “Breakfast” dish, which kicks off the seven-course autumn menu.
A symphony of autumnal colour and flavour
Teasing the eye with an “egg yolk” of fresh-tomato emulsion, surrounded by a voluptuous bacon cream, the first course is complex without shouting about it, encompassing a firm egg mozzarella and brioche with shimeji mushrooms. Paired with the estate’s white blend, this dish is a harmony of flavours and textures.
Even when dishes look simple on the plate, such as the succulent poached chicken with pickled baby turnip and beetroot, multiple layers of technique and meticulous application have clearly gone into the preparation. Not surprising given Paul’s training in classic French cuisine with chef Gregory Czarnecki at the former Restaurant at Waterkloof, before joining Jack Coetzee at Quoin Rock in 2020.
Having earned the title of Best Young Chef in Africa & Middle East at the prestigious S.Pellegrino Young Chef Academy awards in 2019 when he was just 25, Paul is proud of the young and dynamic team he heads in the Gâte kitchen where he pushes boundaries with perfectionism, intense focus and creativity.
Paired perfection
With bread course, canapés that are miniature artworks, and generous petits fours, the seven-course menu stretches to 10. A parallel vegan menu reveals equal complexity. Allow a leisurely three or four hours and make the most of it with wine pairings from the multi-faceted Quoin Rock and Namysto ranges.
Grapes from their Elim farm added to the Knorhoek Valley harvest give winemaker Schalk Opperman a varied terroir to play with – beautifully showcased in the autumn menu – ranging from the feisty 2018 Quoin Rock white blend cutting through the creaminess of the breakfast dish, to spicy 2016 Quoin Rock shiraz with the chicken, concluding with the zesty 2020 Quoin Rock Vine Dried complementing the raspberry, white chocolate, banana and hazelnuts of the exquisite dessert.
Opening times Wednesday – Sunday, 12pm – 5pm
Thursday – Saturday, 6pm – 10pm
Cost R1 050 (seven courses)
R1 600 (seven courses with wine)
R800 (seven-course vegan menu)
R1 350 (seven-course vegan menu with wine)
Contact 021 888 4750, gate@quoinrock.co.za
Address Quoin Rock Wine Estate, Knorhoek Road, Knorhoek Valley, Stellenbosch
Book through DinePlan
Making seasonal memories
The 2016 Quoin Rock red blend, layered with hints of dark fruit, vanilla oak, cacao and pencil shavings, is an ideal autumnal wine for hearty meat dishes and rich, mature cheeses.
Its structured yet velvety palate makes it a beautiful match for Paul’s penultimate course: the Cheese Fondue, a 12-month mature Gruyère fondue with crispy chicken skin, walnut tuille, peppadew milk gel and spicy pepper ice cream. With each sip, hints of oak and berries pick up the ice cream and saltiness of the cheese, a pairing to warm you in memory as autumn segues to winter.
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