If there is one thing I know and know well, its family, and closely followed is a fierceness that can only be described as passion for my family. I seldom come across another family with the same love, drive and well, yes passion that matches mine.

I was surprised, spoiled and delighted by the endless sensations that were to cross my palate as Head Chef Mike Israel and Owner John Faure were about to introduce to me.

Jackson, our superb and on the ball waiter, (talk about silver service) attended to our every need. Before even asking our crisp clear water was placed gently to our right.  The service setting was waiting for us in the most picturesque scene I have yet come across this side of Stellenbosch.
Within a minute or two Mike joined us with the four different kinds of game carpaccio (Italian pronunciation: [karˈpattʃo]).  Plated in order was Tuna, Gemsbok, Kudu and Wildebees carpaccio and each was to be paired sublimely with its corresponding wine.