SPRINGFONTEIN EATS NOMINEE

BEST FOR An off-the-grid getaway without compromising on creature comforts and fine cuisine. FOOD To kick off the meal, a variety of fresh breads with a selection of spreads are served before delicious bite-size amuse-bouches. The much-loved local trout remains on the starters menu, with an updated twist. The squid dish with tomato and squid ink sauce will keep you coming back for more. For mains, the oxtail is a moreish warm hug, while the springbok with cauliflower is an unctuous dish with a lingering gamey finish. The ever-changing list of side dishes, such as gruberg or the butter salad, are made with ingredients that come from the farm’s vegetable garden. Even the dessert sources its ingredients from the vegetable garden – a sorrel soup with floating vanilla sponge. DRINKS Every palate is catered for, from single malt whiskies to wines from the greater Hemel-en-Aarde valley and some German Rieslings. SERVICE Relaxed yet attentive. AMBIENCE Like something of a modern-day barn, Springfontein Eat’s décor is beautifully pared down. (SS)