Cuisine / 19 Mar 2013
Shellfish Special at Dornier Bodega Restaurant
While heading out into the Cape Winelands for fresh seafood may not be considered the norm, Dornier Bodega restaurant, the relaxed eatery tucked away on Stellenbosch’s Dornier wine farm, has, nonetheless, made it an enjoyable option with the launch of a delicious, well-priced shellfish menu that rivals those of top seaside institutions.
Resting in a charming 18th-century, Cape Dutch-style barn, the restaurant – it claims both a cosy interior ideal for winter and an alfresco terrace perfect for balmy days – invites visitors to indulge in a selection of world-class items pulled straight from the ocean while sipping on the estate’s award-winning wines.
And though it may not seem entirely conventional to tuck into tender crayfish and calamari amidst vineyards and dramatic mountain views, the winery’s managing director, Raphael Dornier, insists that it’s only logical that the eatery added the menu to their already top-notch seasonal offering.
“Because we’re close to the sea, it makes sense that we offer a product of the sea,” he asserts.
Thus, guests can expect their dishes to be as fresh and full of flavour as those served up by premier Camps Bay coastal restaurants, but, surprisingly, far more reasonable in price. Because the delicacies are sourced from a local fishmonger, Dornier Bodega can always guarantee great value for money.
The highlight of the offering is the indulgent Royal Platter, a maritime feast for two (valued at R750) that includes a succulent 480g crayfish (West Coast rock lobster) basted in a spicy paprika and garlic sauce, accompanied by tasty langoustines, queen prawns, black mussels, whole calamari and line fish and served with fried rice and salad. As food and wine pairing is a focus of the eatery, it’s recommended that diners marry this decadent dish with a glass of Dornier’s Donatus White, an elegant, lightly wooded blend of Chenin Blanc and Sémillon.
Aside from this spread, there is also a Crayfish Platter, which comes complete with a 480g West Coast crayfish for R400, and a R380 Langoustine Platter comprising six sweet Mozambican langoustines that are dished up with fried rice and a refreshing side salad; both are best matched with the Dornier Chenin Blanc.
For those big on langos, there is the option of adding one of these delicate shellfish to any of the eatery’s other dishes – perhaps the tender Beef Fillet main or juicy Pork Belly starter – for an additional R60.
All of the above selections are cooked up daily by esteemed Head Chef Neil Norman, a man who has a passion for creating simple, honest farm cuisine that’s rich with taste and texture and crafted from only the highest quality ingredients.
Naturally then, whether guests are visiting for the fine seafood, the stunning vistas, the top-drawer wines or any of Dornier Bodega’s other first-rate meals, they’re bound to be treated to a unique and unforgettable Cape Winelands experience.