Set at the foothills of the Helderberg Mountains with picturesque panoramic views, is Overture Restaurant. Start with a wine tasting of the crisp whites and perfumed reds of Hidden Valley Wines, but go easy on the green olives, herbaceous olive oil and bread as you will regret that (and having breakfast) during lunch. This is a opulent 3 course menu artfully plated and preceded by delectable amuse bouche: Daltjie kale, fennel seed ciabatta and onion bread served with lashings of butter, aubergine, pigs head (yes!), radish and mustard. This could be a meal on its own. Starters were kudu tartare and leek velute, both moreish. This was followed by a sweet potato surprise paying homage to this humble veg. Lovely. For mains we had the salmon with lentils and dry aged sirloin with spinach. Divine roast beef fat mash on the side almost killed me as by this time I could not eat another bite (or take another sip of wine). Both mains were sublime, robust in flavour. I could only manage two dreamy delicately perfumed bites of the chocolate pot de crème, gladly finished off by my husband. He found the yellow rice and raisins strangely fabulous. The decor is modern rustic with aeroponic displays bringing a touch of green to the wooden structures. Buddha Bar music in the background adds to the chilled cool vibe. Service was on point with complimentary still or sparkling water regularly being topped up. The wine tasting before helped to identify which pricey wine by the glass to have with lunch. Chef Bertus Basson runs a tight kitchen but graciously stepped out to chat to us for a bit. The autumn menu is truly a riot of unexpected combinations. Come with an open mind for an unforgettable experience and make sure you have enough time to appreciate it all. Beautiful food. Beautiful wine. Beautiful views.
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