Compliments to the chef

 It has been interesting to see how the whole rhythm of the main building has changed – from hardly ever seeing any of our guests who used to go into Montagu for dinner we now find that from 6.30pm the lounge and bar areas begin to fill up with guests attending the olive oil tasting or having a drink before or after dinner.

 Almost all our guests opt to stay in for dinner – it makes a pleasant evening to have a relaxing dinner accompanied by local wines and to have no worries about driving home. Our four / five course menu can be a little too much for some of our guests but we try to keep our portions relatively small – knowing that we can always serve second helpings if desired. Our starters are ‘dainty’ our soups ‘rich and flavoursome’ our main courses concentrate on the main item with not too much starch accompaniment, we always have a vegetarian option which tends to be lighter. For those with red wine still in their glass, we offer a local cheese board before the dessert, but it can equally appear after the dessert depending on preference. Our desserts are tempting to the eye and to the taste buds.

For those who need a digestif with their coffee or rooibos we have sourced local Limoncello from Klaasvoogds, Grappa from Barrydale and Brandy from Robertson – we are certainly fortunate to be well located amongst amazing wine farms.

Our guests frequently comment favourably on their dining experience with us saying ‘imaginative and delicious’ ‘fantastic’ and ‘amazing’ for which we are highly flattered and grateful – we have tried to create our own style of ‘estate cuisine’ – simple and unpretentious letting the flavours and freshness speak for themselves and when our guests are happy then so are we.

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Come dine with us

 

 

As we have mentioned already we are pleased to say that we are no longer just a bed and breakfast guest house but now are happy to serve platter lunches and also dinners by candlelight.

We are the first to admit that we are not a restaurant – that is not our aim – we like to think that our dinners are more like ‘dining with friends’ with the accent being on freshness, quality and taste. We are also keen on presentation but more like ‘looking nice and tempting to eat,’ rather than ‘art on a plate’ in fact something you might like to find when dining on a country estate.

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Our kitchen is small, so we cannot offer a lot of choice, but we can be flexible and always offer a vegetarian option – which is not something often found in ‘meat loving’ South Africa. We try to source our food from neighbouring producers wherever possible and intend to ‘grow our own’ as soon as we are able to do so.

Being so close to the Robertson wine valley we are spoilt for choice when it comes to the wines to complement our dinners – we have chosen some of what we think are the best available varietals and blends for our small but constantly updated wine list. Our dinners are an ‘unhurried pleasure’, relax in our comfy dining chairs, enjoy the view (in the summertime), let our cheerful and friendly service staff attend to you whilst our kitchen staff delight your taste buds. We know that our guests do not have to drive home so why not an after dinner brandy, local liqueur or grappa with the coffee?

Our menus change daily, depending on our food supplies, so two or three night stays mean that those lucky guests get to experience our candlelight dinners over and over again! Here is a copy of a sample menu to give you an idea of what it is like to dine at Galenia.

Dinner Menu

Starter

Halloumi & Avocado

With Baby Salad Greens & Dill Vinaigrette

Soup

Cream of Mushroom Soup

Main Course

Slow Roasted Pork Belly

Served with Potato & Leek Bake and Seasonal Garden Vegetables

Accompanied by a Pineapple Chutney

Or

Pumpkin Gnocchi

With Sage & Parmesan Butter

Dessert

Strawberry Sorbet & Limoncello