Roundhouse Restaurant is nestled in the foothills of Table Mountain, surrounded by beautiful greenery, overlooking Camp’s Bay and the Twelve Apostles Mountain range. Located in an 18th-century listed building, the rich history of the property forms an integral part of the restaurant’s charm and character. Seasonal, local ingredients are used in their meticulously crafted dishes that focus on contemporary South African cuisine with European influences.
The location of the restaurant could not be more stunning, the building initially served as a guardhouse to the Dutch East Indian Company before Lord Charles Somerset turned it into an opulent hunting lodge during the colonial era. Guests are constantly reminded of the history of the place, where the grounds still hold fruit trees that were planted 300 years ago.
We arrived just before sunset which allowed us to enjoy the last warming sunrays of the day while sitting in their beautiful gardens with a complimentary glass of prosecco.
Three different types of canapes soon accompanied our aperitif – trout & salmon blinis, sun dried tomato pockets as well as kimchi. While we relaxed on their terrace with the most beautiful views, we were already handed the menu of the evening, each one with our name written on them, highlighting their incredible attention to detail and outstanding service!
We were eventually seated inside, close to a window where we continued to watch the sun go down. The meal started with some freshly baked bread with different types of butter before the first course was served, New Season Beetroot with goats cheese smoked over the embers, burnt apple and mushroom crumble which was a lovely first dish with the earthiness of the beetroot and the crispiness of the crumble working nicely together – the smokiness of the goats cheese was slightly overpowering. It was paired with a glass of Domaine Grier Rose’15.
Next we were served Baked Celeriac – Trompette De La Mort, Beurre Noissette, Nasturium which was paired with a glass of Weltevrede Chardonnay ’15 which had a nice complexity to it.
The next dish we enjoyed was Steamed Kingklip – Black Dukkah, Spice Brown Butter Dressing, and Coconut Puree, served with a glass of Villiera Chenin Blanc’15 which nicely complimented the richness of the dish.
We continued with Neck of Lamb Braised in Herbs – Cous Cous, Fermented Turnip, Paste of Parsley and Salted Bait Fish, Lamb Jus. The delicate flavours worked well with each other and the lamb was nice and tender, perfectly paired with a glass of Mischa Merlot ’13.
The menu ended with two excellent desserts! I was first slightly suspicious of the Organic Carrots – Carrot Sorbet, Carrot Cake, Yoghurt Panna Cotta, Roasted White Chocolate Puree, but was very quickly proven otherwise – it was an absolutely incredible dessert which we all thoroughly enjoyed!
The Souffle of the Day, Yoghurt Sorbet, was another huge success – beautifully served with a delicious centre which was carefully inserted by our waiter in front of us and accompanied by a lovely glass of Jordan Melifera ’16.
The small petit fours were an absolute delight as well – a combination of small banana meringue, tiny chocolate brownies and coconut donuts.
It was already dark outside when our waiter drew our attention to some engravings in the window made in the past by diamond rings of newly engaged women. The tales we were given to read about the history of Camps Bay and the first settlers including Lord Charles Somerset, nicely connected our dinner experience with the past of this very special place.
The beautiful long history of the place is also captured in a series of old photographs, kept in an old-fashioned photo album for guests to view.
We really enjoyed our experience at the Roundhouse – the location, food and outstanding service made for a really special evening.