Review: The Bistro at Brookdale Estate
Cuisine for the curious at heart
A once forgotten vineyard is now open for imagination and tranquillity to not only those who visit, but also those who work there. Brookdale Estate is making waves with not only winemaker Kiara Scott Farmer’s intriguing wine blends, but also with its newly launched bistro. Yes, the latest addition to the relatively new wine farm in Paarl, is that of The Bistro at Brookdale.
Located on the slopes of Brookdale Estate’s furthest corner of vineyards, The Bistro came as a total surprise to us. As with their wines, it seems that curiosity is what inspires them to stand out from the crowd; the urge to push further and explore things more deeply.
Chef Gary Coetzee is at the steer of The Bistro at Brookdale, an eatery that comes with thoughtful creations on beautiful plates, completed with an interlinking Tasting Room at the estate’s newly established and rather impressive cellar. Seated on the deck outside, our eyes were gently guided across a sea of newly planted vineyards and the beauty of Paarl’s mountains.
Chef Gary is all about moving to nature’s rhythms when it comes to what’s on the menu. He’s a culinary mastermind, combining flavours and textures that make you long for home, while transporting you to unknown sensory galaxies at the same time.
Open your mind to cuisine for the curious
The one thing that we found refreshing during our visit to The Bistro at Brookdale, was the fact that the dishes on the menu were eloquently created with the curious diner in mind. Each dish came with a hint of home nostalgically woven into it, while still holding an element of surprise. And, while Chef Gary stays on top of culinary trends, he does not let it persuade him to move away from a seasonal, sustainable menu.
For starters, we indulged in The Bistro at Brookdale’s Curried Beetroot Pavé with Onion Bhaji, Peanut, Mint and Coriander, Chutney, and Sweet and Sour Cling Peach. This is but one of the dishes that we are convinced will stay a firm favourite on the menu.
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We then moved over to mains, opting for the Duck Leg Confit, Crisp Breast, Sweet Potato, Pak Choi, Fine Beans and Ginger Gastrique. It’s rare that we miss out on duck when it’s on the menu and this was one of the best by far.
Dessert was in the form of a Coconut Panna Cotta with Mango Gel, Passionfruit Sorbet, Sweet Toasted Coconut and Freshly Cut Mango.
Finally, a delightful Charcuterie board filled with unique cheeses carefully selected by Chef Gary did the rounds. It included Cremezola, Gay’s Prince Albert, Belnori Ash Log and Dalewood Brie.
The Bistro at Brookdale brings with it an elegant atmosphere, coupled with a hearty, welcoming feel.
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