Simon’s simple fare

Generous portions at reasonable prices make this restaurant on historic estate a firm family favourite

starter. But it was too late by then, so we enjoyed a couple more glasses of Two Dogs, a Peacock and a Horse Sauvignon Blanc, and prepared for the mains.

It was my turn to choose calamari, and I opted for the Cajun Grilled Patagonian Calamari (R120), which came with creme fraiche and a side of chips. I’m a bit of a self-professed calamari expert, and this was an exceptional plate. I ate every last morsel.

My guest went for the good old-fashioned Fish & Chips, which I’m guessing is a firm favourite on their menu at R98. It came complete with crisp beer batter and chunky tartar sauce, and chips of course.

It was large, and just too much for her to finish as she was holding out to try a dessert. But she said it was definitely delicious.

With the huge emphasis on food and how we grow it, I was interested to note that Simon’s says they like to use fresh, seasonal and local ingredients, and have their own kitchen garden from which they pick herbs daily. They also apparently change their menu to make the most of the season, in line with their preference for sourcing ingredients from the Constantia Valley and the Cape Winelands.

Before I get to the dessert, it’s worth mentioning a couple of other options for those keen on popping in for a lighter meal, perhaps to enjoy with something from the extensive wine list or range of craft beers. Their “boards” menu includes one for R235 that includes charcuterie, pate, pickles, preserves and a cheese board, for two. There is another for R95 that serves one and consists of a cheese board of local cheeses.

We were determined to try the dessert, and my guest’s choice of Vanilla Creme Brulee (R58) was a very, very good one. I had food envy.

I opted for the Chocolate Brownie & Vanilla Ice Cream (R55). At first I thought it was a somewhat small portion, but then the waiter swooped in and gave me a far bigger one. Appar- ently I’d been given the kiddie portion by mistake. Needless to say, I was totally stuffed afterwards, and my waistline could have done with the waiter not correcting the error.

What a fabulous meal ... and I don’t think I ate again till breakfast the next day. With the wine (R180 a bottle), and two gin and tonics (R20 and R16 respectively), our bill totalled R726, before the tip.

PICTURE: KURT ENGEL Nestled in the fertile Constantia Valley lies a 300-year old wine estate, Groot Constantia and on it, Simon’s Restaurant, where we celebrate the riches of the Cape winelands by transforming the freshest ingredients into memorable meals.