Rust en Vrede, Stellenbosch

Rounding out a week of gourmet eating, a revisit to David Higg’s R&V was a successful conclusion. This is a high class act and one of the most attractive spaces in the Cape (barring some rather clumsy paintings on the walls). On a winter’s night, the old cellar interior was cosy, and time changes gears very smoothly as you sit in the large comfortable chairs. Higg’s food is precise, ingredients are very high in quality and there is a modern sensibility to the weight of the dishes – no overuse of cloying blockbuster sauces, he lets the primary flavour speak for itself. There’s also playfulness: risotto of trout with “crackling” (the fish skin); foie gras “burger”. Along with the good level of service and a fantastic wine list (with remarkably fair prices) the restaurant is a memorable night out.

They’ve got a venison evening coming on the 22nd August, here’s the menu:

Terrine of  Puy  lentils, Foie Gras and Game birds with a warm salad of fresh peas and truffle.

Kudu and bean broth with warthog and coriander sausage, brioche and herb crust and a “rouille”

Eland loin dusted with a “biltong spice” resting on a “Denningvleis” and shiraz risotto and served with a quince confiture

Goats cheese baked in butter puff pastry together with a pear and apple salad

Jaegermeister to finish

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