MANOR HOUSE RESTAURANT

BEST FOR Languid Sunday lunches in the country. FOOD An enticing menu of inventive country cooking with a South African twist offers six to eight choices per course. For starters there’s a playful take on ‘pap en wors’, served with a biltong pap croquette and farm sausage, alongside fried waterblommetjies with spicy chakalaka and aïoli. Much of the menu taps into the produce of the region, whether it’s local camembert baked in phyllo pastry or catch of the day perfectly cooked and swimming in a sauce of mussels, celery, apple and cider. The hearty beef burger topped with cheese and caramelised onion is famous. If you have room for dessert, give the chocolate custard mousse with moerkoffie stout a whirl. DRINKS An interesting wine list focused mostly on Walker Bay estates. Good selection by the glass. SERVICE Perfect country hospitality. AMBIENCE Modern country charm with wonderful views. A wide hearth at one end keeps things cosy in winter. (RH)