FORAGE AT WILDEKRANS

BEST FOR A gastronomic getaway. FOOD Storytelling on a plate is the focus at Forage, and while the complex plates may not be to everyone’s taste, it’s certainly some of the most inventive cooking in the Cape. Chef Gregory Henderson tells the history of the Overberg through his dishes, incorporating local flavours and foraged ingredients into an extensive and ambitious menu. Each dish is linked to the Overberg, from ‘Groenland’ pork terrine with textures of Elgin apples, to quirky ‘Ouma onder-die-komberse’ of cabbage-wrapped merino lamb. The ‘Xairu’ plate of quail with goat’s cheese tuile and potato is superb. The plates are complex, colourful and generous – in flavour and portion – and it’s certainly cuisine like no other in the Cape right now. DRINKS An award-winning selection of estate wines covering a range of styles and cultivars. SERVICE Impressive. Wait staff manage to blend warm hospitality with discreet efficiency. AMBIENCE A glamorous country barn with exposed rafters and shimmering chandelier. (RH)