Overture presides over the Stellenbosch valley, glancing this way and that and where, on a fine day, you can see forever. Parking one's car is a simple matter, as the parking area has been levelled. A short walk up a gentle, paved slope and one is at the entrance of the restaurant. A spacious cool interior with high ceilings
and huge windows draws one in. Immediately one is struck by the efficiency and courtesy of the staff. How lovely to be greeted by a friendly welcoming smile and none of the cold hauteur of reception staff that has become the signature of so many restaurants and eateries.
We were shown to our table outside under a pergola-covered extension of the restaurant. The space is beautifully arranged so as to allow everyone access to the breathtaking view and a feeling of intimacy within one's own space. The chairs are spacious and comfortably upholstered and the tables, beautifully dressed, with gold cloths sweeping the ground and sparkling white embossed linen covers. Wooden rectangles serve as side plates, covered for the moment, with large embossed linen napkins. Shining glasses standing to attention tease one with the promise of the wines to come.
We were settled and made to feel cosseted and special by the charming young woman who was to be our waitress. A lovely touch, a glass of bubbles arrived at the table, Boschendal Brut Rose, which we sipped while we perused the menu. The menu offers all sorts of possibilities. One can order each dish with a matching wine, or simply order any wine you like, if you like. There are the options of a 4 or 5 Course Chef's Menu and even an 8 Course Tasting Menu. However, Eugene and I decided to make random choices and to order without any particular grouping. What a quandary! We wanted everything!

Beautifully presented homemade bread arrived, rosemary and garlic focaccio and coriander ciabbata. These were accompanied by a wooden board with slices of smoked ham, a small dish of garlic emulsion and a plate of tomato seeds. On a previous visit, we had enjoyed succulent chicken wings while we waited. The amuse bouche depends entirely each day on the whim of our Chef Extraordinaire. We had spotted him earlier working away in the open plan kitchen of the restaurant. Later, we would speak to him and learn more about the man and his remarkable talent.
There is a compact wine list with some available by the glass. Thembi, the sommelier, guided us through the wines. He has an abiding love and knowledge about wine. He immediately gauged which wine I would like and without any of the flummery that usually accompanies a sommelier's performance, described a wine he had chosen. He was absolutely right. Eugene was driving and therefore could only have a glass or two, but nevertheless was delighted with the wine that Thembi recommended.


Another absolutely outstanding feature of the Overture is the service. Smiling, knowledgeable and in spite of having to deal with a full restaurant, always at one's elbow clearing plates, filling glasses and generally making the experience a wonderfully relaxed and untrammelled affair. There is an air of pride in their work which adds to the lustre of the encounter. Christina van Niekert is the restaurant manager and Helene Lawley is Bertus' PA and right hand. All these different parts add up to a whole that works beautifully
and seamlessly.


He regaled us with stories of his dinner parties at his home for his friends. He described a cassoulet that he was serving to his friends that evening. Goodness, it almost brought tears to my eyes. Laughingly he describes how the restaurant, in his words, 'eats girlfriends'. His most enduring relationship is with his beloved dog, Patat, a rescue dog of very mixed origin. Oh wow, I wonder if Patat eats cassoulet?
Bertus has a mantra that a restaurant should restore mind, body, soul and stomach. He succeeds wonderfully.
p.s. Patat is the Afrikaans word for Sweet Potato.
Overture is open for lunch: Tuesday to Sunday from 12 noon.
dinner: Thursday and Friday from 7 pm.
Booking Is Essential
Telephone: 021 880 2721
email: info@dineatoverture.co.za
Web: www.dineatoverture.co.za
Eugene and I love eating out and we always pay for ourselves whenever and wherever we go
4 comments:
Another lovely piece. What a fabulous cook he is and so so innovative. Haven't been there for a while and all your piece does is is chide me for not going and making me realise, it's time to go back. Luv Michael
Dear Michael,
Thank you for your kind and generous comment. I so appreciate your point of view and totally agree that Bertus Basson is a special talent
Love
Leslie
Beautifully written. Who is Thembi the sommelier?
Tom Robbins
Dear Mr Robbins,
Thank you for your generous comment on Back Chat
Thembi Veremu is the full name of the excellent young sommelier. He trained at the Cape Wine Academy and of course is receiving further guidance from his perfectionist boss at Overture
Sincerely
Leslie Back
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