Very, very, very good | By Thian | Tuesday, 26 April 2011
Rust en Vrede certainly comes with a reputation. And for a very good reason it would seem.
From being fetched and greeted outside the restaurant to arriving at our table, every single member of staff that crossed our path stopped and greeted us. This set the tone for the level of service we experienced throughout the evening.
This level of service often contributes to a stuffy ambience. For some reason, this is not the case here. There was a fantastically relaxed atmosphere with a true buzz.
We had the six course set menu with wine pairing. What an experience! Every meal left us with something to discuss. The care and precision on every plate was outstanding. Chefs like David Higg make one realise that cooking is a true form of art. We are so glad that we experienced R&V before David left.
It’s an expensive evening out. However, the quality of the food and service gives value to every cent.
Practically Perfect | By Michael | Wednesday, 15 December 2010
On my first visit here 18 months ago I thought the whole dining experience was outstanding. Pleased to say it still is but I feel David Higg's food has developed to an even higher level. Four (plus an amuse bouche and pre-dessert) beautifully presented and constructed courses which enchanted and aroused all the senses. At R440 it represents excellent value. The extensive wine list also offers plenty of choice of lower priced wines in addition to an array of vintages of estate wines. Service under the watchful and pro-active eye of Neil Grant was attentive but not intrusive, relaxed and friendly but also totally informed. The vibe of the restaurant was one of great enjoyment. My only personal 'gripe' is the lack of any MCC and I guess an olive or similar with the aperitif and some petits fours with the coffee might have made it totally perfect! However, what I do know is that it will not be 18 months before my next visit!