What 29 people say about The Restaurant at Newton Johnson
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A 5-star dining experience in the Hemel-en-Aarde Valley. This restaurant is trying hard to up the game in the area - and they certainly deliver. Setting, fantastic. Service, professional & friendly. Food, creative & beautiful to look at.
If it wasn't for the less than comfortable chairs, and a delay in delivering the soufle's [but in all fairness, delivering 4 soufle's at the same time ....], it would be on top .... Cured silverside extremely tasty with right texture, and sirloin perfect.
Nothing else to say ....
Excellent starter, very light pea, cucumber and mint foam combo. Duck was very tasty. Chocolate souffle was very nice....worth the wait. Excellent service and beautiful setting not to mention the NJ estate chardonnay which on its own is worth the visit.
As always, an extraordinary dining experience. Highly original, a visual treat, a taste experience, and a really out of this (western cape) world experience.
After many lunches over the past period of time, ever since the new chef eric resides in the kitchen, we have to tell people thats it is worth every effort or...
As always, an extraordinary dining experience. Highly original, a visual treat, a taste experience, and a really out of this (western cape) world experience.
After many lunches over the past period of time, ever since the new chef eric resides in the kitchen, we have to tell people thats it is worth every effort or trip you make to get to the hemel en aarde valley. For a winetasting experience in the valley, to be topped up by a lunch at the restaurant. You will be talking about this experience for a long time to come.
YOU WILL NOT BE DISAPPOINTED.
All 3 courses were stunningly presented and full of amazing flavours.
We could not have wanted for better.
Map All restaurant deals in Hermanus
About The Restaurant at Newton Johnson
Cuisine: Fine Dining
The Restaurant at Newton Johnson is a modern South African eatery. A space where contemporary and bygone cuisine is combined with relaxed yet precise service. The restaurant showcases local, seasonal produce, bringing a piece of the Overberg to the table.
Chef Eric Bulpitt and his team have a common respect for nature and the produce it offers and, intelligently combine them on the plate. Together they are constantly discovering and sourcing new and forgotten ingredients. Preserving, pickling, fermenting, smoking and open fire cooking embodies their cuisine.
The kitchen is the place where creativity flows. Menus are concise, allowing for more focus and are constantly evolving with the seasons. There is a sense of freedom as the menus are spontaneously changed.
