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Quentin at Oakhurst

International
9,1 (31 reviews)

What 31 people say about Quentin at Oakhurst

9.1 Based on 31 reviews. 0% of the guests recommend this restaurant.
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"Dining experience definitely to be repeated"
8.0 Cuisine 8 | Service 8 | Atmosphere 8

Quentin's at Oakhurst, Hout Bay, far exceeded our expectations. It is an old converted barn/cowshed on the original Oakhurst Farm that dates back to the 18th Century. The ambiance and fine dining experience is to be experienced and cannot be adequately described. The converted old cowshed is a transformation into an...

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Quentin's at Oakhurst, Hout Bay, far exceeded our expectations. It is an old converted barn/cowshed on the original Oakhurst Farm that dates back to the 18th Century. The ambiance and fine dining experience is to be experienced and cannot be adequately described. The converted old cowshed is a transformation into another age!

Chef Quentin Spicknel is specialising in old Cape recipes and his menu is testament of exactly that. Fresh, tasty ingredients and good old fashioned recipes with a modern twist, that tantalize the taste buds.

For starters we ordered the Squid and Tuna Fish Salad, with star aniseed and plum sauce. It was delicious fresh and mouth watering dish. The greens mixed with the fine shavings of rare Tuna was delicate and satisfying. But the tasty squid stole the show. However, the over seasoning with salt did spoil the disk - I informed Quentin of this fact and he explained that it was the Soya sauce. Whatever it was, it did have an adverse effect of what was otherwise a perfect dish.

The wine list is very small - especially "by the glass", but I ordered a glass of Flagship Merlot, which went perfectly well with my main course which was Roast Duck, with Jerusalem Artichoke, Wild Mushrooms and Sticky Red Cabbage with Juniper, served with a Cape Berry Sauce. Our waiter apologised that the Jerusalem Artichokes did not arrive and this was substituted with mashed Turnip. I was disappointed to hear this but my Duck was scrumptious and the sauce was outstanding - a truly signature dish (and I gave Quentin this feedback).

Second main ordered was the Roast Rack of Lamb with a charred scrub Herb and Whole Grain Mustard Rub. Served with Beetroot, Butter Beans, grilled Pear and Red Wine Sauce. This was the best rack of lamb ever tasted. We did not say how we liked the lamb to be cooked - it just came to the table perfectly cooked. I tasted the lamb and it was brilliant! A wonderful, wonderful dish - well prepared and delicious. Both our dishes came to the table piping hot - no problem here as with previous restaurants that serve the dishes up cold.

I decided to try a dessert and ordered the Grilled Mango with deep fried Spicy Banana and Vanilla Ice Cream. It was nice but I wouldn't rave about it.

Final view - this is a dining place definitely to be repeated. Good friendly service and food came to the table hot.

A very nice menu which reads well - pity the Jerusalem Artichokes didn't arrive and was substituted with Turnip Mash.

On the whole though, it was very good and Quentin is really pushing culinary boundaries.

The bill came to R740,00 including tip for two of us.

The Fay Way at 14 July 2014

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About Quentin at Oakhurst

Cuisine: International

Quentin at Oakhurst


Located on one of the original Hout Bay farms, the Quentin at Oakhurst restaurant and cellar will follow in the footsteps of generations of family food farming and cooking traditions. Located in the upper regions of the valley, juxtaposed by two rivers, sourced on rich flood plain soils, and dwarfed by the Skoorsteenspoort escarpment, this farm sustained and nurtured the valley’s residents with a bounty of meats, fowls, dairy, wine and vegetables for over a hundred years.

 

The existing barn served as the heart of this production. The steel wall hoops hark back to the days when the dairy herd was milked here and when the adjacent cellar still carried grapes from fermentation to wine. The recent renovation of the barn retains and celebrates this rich vein of Cape and associated culinary heritage.

 

The gurgling of rapid water, the scurry of guinea fowl and the crack of acorns underfoot, embraced by the coolness of the majestic and mighty oak tree’s canopy, make for a magnificent setting which serves as an extraordinary inspiration and epiphany for this talented Cape cook.

 

So as not to miss the opportunity to dine with loved ones, family and friends, at what will undoubtedly be a landmark food destination over the upcoming spring and summer season, patrons are strongly advised to book now.

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