What 29 people say about The Restaurant at Newton Johnson
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I have to honestly say I'm speechless after having a Restaurant Week lunch at Newton Johnson. WOW! I have to admit I hadn't heard of Newton Johnson before Restaurant Week, but I can't remember having a meal of this quality before in my life, including at renowned restaurants like The Test Kitchen or in Michelin-star...
Read full reviewI have to honestly say I'm speechless after having a Restaurant Week lunch at Newton Johnson. WOW! I have to admit I hadn't heard of Newton Johnson before Restaurant Week, but I can't remember having a meal of this quality before in my life, including at renowned restaurants like The Test Kitchen or in Michelin-starred restaurants in Europe.
Chef Eric, manager Leonieke and their team really run a world-class restaurant. Expectations were high, but the drive from Cape Town along the coast and through the Hemel en Aarde Valley is definitely worth it. The food looks stunning and tastes even better, the wines from their own winery are amazing.
If you haven't been here: do yourself a favour and go! This really is SA's no.1...
What a treat to have lunch in the beautiful ?He,el en Aarde Valley.. Chef Eric and his team did not disappoint. 2 outstanding courses, we had one and one to try everything. A bottle of Newton Johnson Chardonnay and the view were perfect to round off the experience! Highly recommended
Excellent food incredibly presented.
Well worth a visit
The setting and view over the Hemel & Aarde valley, with the sparkling blue ocean of Walkerbay, makes this an unbeatable destination for Sunday lunch, which we washed down with a chilled cuvée clive
The food was awesome
HIGHLY recommend this venue
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.