In one of the most spectacular parts of the world, somewhere people flock to from everywhere, one of the most knockout settings is certainly Chapmans Peak just outside Hout Bay.
Words by Greg Landman
Just before one gets to the toll gate, the ultimate destination has to be Tintswalo Atlantic, a retreat that will take your breath away. The small parking area is just off the main road and one is taken down to the lodge in a small bus. Almost immediately one is in another, very special world.
This very upmarket destination has many things to take your mind off the hum drum and the ordinary, with beautifully appointed accommodation nestled right at the edge of a gorgeous ocean view, and a restaurant to take care of those hunger pangs which always seem to get to one when close to water.
The restaurant is under the sure hand of Chef Guy Clark who worked for many years in India and the US. His cuisine is inventive and uses the very best of fresh and seasonal ingredients brought to elegant heights by a deft touch.
Breakfasts are a leisurely affair and can go on for hours with some bubbly to help things along while one drinks in the views from the deck. Lunch brings out things like black mussels with lemon pomme purée and Moroccan chicken breasts with pine nuts and apricot gel, impala fillet with smoky porcini mash all beautifully presented, picture perfect.
Dinners might see dishes like Springbok carpaccio with porcini powder and sea bass with onion soubise. There are vegetarian options on all menus but be aware that the menu is in a constant state of flux as seasons, moods, and availability of the freshest ingredients change. The wine list is carefully chosen to complement the cuisine.
Bookings are essential as preference is given to in-house guests, but give them a ring and see what is going on and go ahead and spoil yourself. Breakfasts are R280, lunch R580 for three courses, and dinners R820 for four courses, excluding drinks. A very special place for very special occasions.
PHONE 021 201 0025