Quoin Rock Wine Estate’s Gåte Restaurant promises the ultimate in exceptional food and drink this winter. Furthering his farm-to-plate philosophy, Gåte head chef Jack Coetzee only uses the finest locally sourced produce – key to an unforgettable culinary journey.
Not revealing too much, the menu can be described as a sensory voyage with each of the courses perfectly paired with wines from the Quoin Rock range. This season’s dishes include a visually striking kingklip skin ravioli. “Instead of using pasta dough, the ravioli is made from the kingklip skin, with a ragout filling of beef and pork cheeks,” explains Jack.
The springbok, paired with the Knorhoek Chenin Blanc 2018, is served cured and accented with lemon grass and ginger. Says Jack: “On the saltier side, the dish needs the salt to combat the bitterness of the watercress pesto and pickled mustard seeds. Served with a carrot purée, prepared in the same spices used in the springbok cure, it adds sweet earthy notes to the dish.”
Note: Neighbouring farm Knorhoek was recently acquired by Quoin Rock’s Gaiduk family and all Knorhoek wines are now bottled by Quoin Rock.
The Namysto Rosé 2020 makes an ideal partner to the barley risotto drawing inspiration from the Zimbabwean staple dish, muriwo une dovi. Roughly translated, muriwo une dovi refers to greens or vegetables with peanut butter. Jack’s interpretation includes the use of kale, peanut butter, roasted peanuts and salt for seasoning.
Conclude your culinary experience with a gastronomic take on the humble pumpkin showcasing the vegetable’s versatility. A spiced cake and pumpkin croustillant, served with pumpkin and citrus ice cream, is complemented with the Namysto Sweet 2015.
Note: Gåte also offers a vegan, à la carte menu and tea pairing option.
Good to know
Gåte’s open for lunch from Wednesday to Sunday, and for dinner, on Thursdays, Fridays and Saturdays. Guests are advised to book online.