Breakfasts at The Conservatory, one of the finest restaurants in Swellendam, are made with LOVE as a gourmet 3-course set menu affair and our country hotel has developed quite a reputation for them.
Beginning with a continental buffet of cereals, Alison’s famous granola, natural yoghurt, seasonal fruit salad, cheeses and a fresh bake of the day. Followed by Chef’s choice of one starter, usually a unique, interesting baked, poached or sautéed fruit and one main. These change daily, so if staying more than one evening, you can look forward to a surprise each morning. Traditional bacon and eggs are always available for those that prefer.
Complimentary afternoon tea with home-baked savoury and sweet goodies is served overlooking the garden on sunny summer afternoons. In winter, complimentary snack platters and a warming welcome drink are offered on arrival.
This season we called in the expertise of mega talented Chef Jason Whitehead to consult on the new menu for The Conservatory and we couldn’t be happier and more excited with the final product.
When our wonderful Chef Obie (very sadly) left us to marry his fiancé in Bloemfontein a bit earlier this year, we decided not to replace our Head Chef position, but rather to empower and upskill the ladies that have been working in our kitchen since Chef Wander joined us in 2011. We have been so heartwarmed at the way Elizabeth & Griets have risen to the occasion. Chef Jason was the obvious choice as consultant chef, as he has been visiting us yearly on his own personal retreat for 6 years and we hold precious places in each other’s hearts. He spent a week with us at the end of September (most definitely not on retreat this time!) to train Elizabeth and Grieta. We’re so grateful for the way Chef Jason mentored our two willing and talented chefs – he really took them under his wing and opened their eyes to new ways of cooking and presenting. They still need a bit of practice on the the refinement of presentation, but my word, their tastes rock!
Of course we’re sharing a few sneak peaks of the new menu at The Conservatory Restaurant with you. This menu is bright and bold and filled with dishes that look and feel like summer on a plate. Some dishes filled with familiar tastes but also new and surprising twists. While others are an entirely new experience in themselves.
For starters there are vegetarian and vegan options that are as flavoursome to taste as they are colourful and delightful on the eye. Lemongrass & Citrus Glazed Seafood and Kudu Carpaccio, a familiar favourite, are the meatier starter options.
It’s important to note here that all seafood used on our menu is sustainable and off the SASSI green list. Chef Jason is the Brand Ambassador for SASSI and in keeping with Schoone Oordt’s local, fresh, organic where possible, small farmer, earth friendly food style, our seafood is no exception.
On to mains and it’s an impossible task to single out only one dish as a favourite. We’ll start with Pork Neck, Charred Cauliflower and Hazel Nuts with Herbed Mascarpone and Beurre Noisette. It’s a unique taste combination made with (of course) locally sourced ingredients that make it just that much more special and in keeping with Schoone Oordt’s food style.
Vegetarian main options include Fried Halloumi with Spring Onion Croquette and Wild Mushroom Risotto (Vegan) while Pescetarian options include Local Trout with Asparagus, and Sustainable Line Fish, Coriander Endives with Vanilla Butter, Sweetcorn, Lime and Grapes. Chef Jason is a huge advocate of nose to tail eating and he applies this principle to vegetables too. Nothing in the kitchen is wasted. The skin and offcuts from the trout are used in the fishcakes, for example.
We’ll never leave out the meat-lovers, though. Our Grass Fed Beef Fillet with Goats Cheese Barley, Beetroot, Peas and a Shiraz Jus paired with a glass of Joubert Tradouw Syrah is true fulfillment on a plate.
For the final course we’re spoiled for choice once more. From White Chocolate & Strawberries, to Chef Jason‘s favourite Yoghurt & Liquorice (inspired by Liquorice Allsorts!) all the way to Apple Crumble Tart and Lemon Verbena Cheesecake. Each option a delectable treat and visual feast – you’ll have to try them all.
The proof is in the pudding they say, so come and experience for yourself and support our new kitchen warriors – we’d love to have you over for dinner!
Booking is essential, phone: 028 514 1248
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