CHEFS WAREHOUSE AT MAISON NOMINEE

BEST FOR A lazy winelands lunch with friends. FOOD The eight-course feast begins with tender beef sirloin pastrami and a soft homemade pretzel. Ruby red beetroot lacquer coats tender Citrusdal ostrich with marinated daikon radish, and a dish of Franschhoek trout tartare is plated with a fragrant oil, tahini-soy dressing and tempura celery leaves. The miso-cured chicken liver parfait with Maison fennel cured bacon and toasted raisin-and-pecan brioche is followed by cauliflower risotto. Other dishes include roasted chicken thighs with poached egg and artichoke, and slow-braised springbok shanks. Lastly, light beer-battered hake ends the meal, leaving pudding: the lemon posset. DRINKS A decent wine list with bottles from Maison Estate. Craft beers and good coffee are available. SERVICE Relaxed, friendly and professional. AMBIENCE The interior boasts hues of grey and wood. A fire warms up cooler days; however, the place to be is the stoep overlooking the green lawn and mountain backdrop. (NB)