Bosman's Restaurant 

Food:

Expect delicate constructions and painstaking reductions, fresh ingredients and world-class cooking from chef Roland Gorgosilich. Consider the sole fillet with hollandaise, fried in bean cassoulet pan and served with butter baby potatoes, or the delicious nut-encrusted springbok loin. The bread rolls are to die for.

Wine:

With 600 wines on the list and more in the maturation cellar, it’s one of the biggest selections in the country. A large assortment of imported liquors.

Service:

International and experienced staff deliver silver service to match the superb cuisine and venue.

Ambience:

Tables run in parallel below the glinting chandeliers of the Cape Dutch manor’s main hall. A large fireplace, tidy linen, fine crockery and exquisite antiques complete the picture.

And...:

Enjoy pre- and post-dinner bubbly in the hotel’s plush lounge. (M&CR, October 2011)

Jakub Bielikowski
24-Jan-2012

Certainly this is the place for an evening. Ours was unforgettable. Spectacular setting (even on somehow misty day) and grand food. I enjoyed both mine kabeljau with ox tail reduction, and perfectly done duck breast and my partner truffled goat cheese was so expertly paired with different kinds of vegetables. Wine advisory was really competent.

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Debby Lunshof
17-Dec-2011

Today we had a very nice lunch. The special offer was very, very nice and afterwards we had a coffee inside and listend to the pianist, only the coffee we did not like!

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