My husband and I have been to Diemersdal Farm Eatery on a number of occasions, and it always delivers. We thoroughly enjoyed our 2-course lunch special as part of SA Restaurant Week.The service was attentive without being intrusive. We had a number of questions about the most suitable wine to have with the dishes we chose and were offered a small tasting so that we could decide - a nice touch. We both had the smoked duck and roasted peach to start - which was perfect. My husband had the Parmesan tortellini and I had the braised beef short rib pressé for mains. A shared mini cheese platter rounded off a perfect lunch. The food is innovative without being fussy, beautifully seasoned whilst retaining a certain simplicity which allows skillful cooking and fresh ingredients to shine. Diemersdal Farm Eatery is such a refreshing change to many Durbanville restaurants which seem to serve such generic food.

I finished up my Restaurant Week South Africa 2018 Spring Edition with dinner at the picturesque Diemersdal Wine Estate Restaurant on the Durbanville Wine Route.

The 3 Course Dinner Menu offered a choice from 3 options in each course for R300pp. Below are the options I chose.

Lovely rustic, chic, and warm decor. The long but narrow interior of the Dining Room creates a cosiness.

I chose a glass of Pinotage Wine, Diemersdal of course.

The bird's-nest style bread basket was laid with little "eggs" of vetkoek rolls along with a wholesome caraway and seed bread. Such a cute and thought out presentation.

Course #1: As my very helpful main waiter explained, the Tako Yaki were balls of Octopus meat done in a fish cake fashion, which included seaweed (and several other Japanese ingredients that I can't remember, let alone pronounce), and accompanied by pickled ginger. If you are a fish & seafood lover (which normally I am not), then you are sure to be a fan. I do, however, like to be adventurous, even if it takes me outside my usual comfort zone, and I did enjoy the trip.

Course #2: The Pork Belly was one of the best cooked that I have ever had, the top rind was perfectly thin and crispy, and the various components of dish were tasty. The peanut satay sauce added a nice spicy flavor to the pork belly, while the little stuffed cabbages were very flavorful. There were also crunchy, curly cracklings, albeit a bit too salty.

Course #3: Passionfruit white chocolate semi fredo served with Amasi ice cream. Truly the most beautifully plated dish! Because it was presented on the large platter, and I was armed with only a spoon, it did however make for a bit of a chase around the plate to get things scooped up...at least until the frozen items had softened up a bit and were less mobile. The semi fredo was creamy, but alone it lacked flavor, it needed the passionfruit, rooibos gel, and white chocolate for excitement. I must confess, I had apprehension facing the Amasi, but since my encounter with the earlier Octopus went so swimmingly, I was encouraged and not to be curdled. For those of you who have never heard of Amasi, it is a traditional drink of soured milk complete with curdled chunks, having deep roots in the African culture. I honestly enjoyed the Amasi ice cream, even more than the semi fredo, as the flavor was not overpowering like the drink and had more depth than the semi fredo. As a whole, this dessert was a light and refreshing dessert, perfect for the summer season.

I was attended at various times by the different servers and the service was very pleasant.

The mint flavored mini merengues served up with the bill were a delightful surprise and just right to finish off the last couple of sips of Pinotage with.

A top level restaurant and very enjoyable.