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Bodega Restaurant at Dornier Review [Set Menu Special]

Steeped in rich history and run by a family of engineers and aviation pioneers, Dornier Wines is a boutique winery with a clear focus on quality. From the design of the wine cellar and restaurant, to the quality of the wines and the presentation of the dishes, Dornier Wines strive to be the best in everything they do.

This winter, the Bodega Restaurant has a new set menu special, where 2 courses cost R225 per person and 3 courses cost R295. With prices like these, you need to book neeeeow to experience the deliciousness that they have on offer.

P.S.: Wines can be purchased and paired with your dishes as well.

Starters

Steamed West Coast Mussels

This dish was highly recommended by our waiter, so I couldn’t say no. The light garlic and thyme infused cream sauce didn’t overpower that unique saltiness that you can only get from the freshest ingredients from under the sea. The waiter was right, it was divine.

Smoked Venison Carpaccio

The meat itself was excellent quality and the smoke was light and flavoursome. I found it and the pickled mushrooms very strong, but that’s probably because kudu isn’t my favourite. My feelings aside aside, this was an excellent dish, I loved the cream cheese, caper berries and truffle vinaigrette – a unique combo and beautifully presented.

Mains

Wild Mushroom Tortelini

It’s funny how an ingredient completely works in one dish, but less so in another. Not pickled, but sauteed this time round, the buttery, caramelised mushrooms were an absolute dream with the creamy pea puree. Along with the baby marrow and Ricotta mousse, the delicate pasta was perfectly complimented by each ingredient.

Braised Lamb Shoulder

Braised for 3 – 4 hours, the lamb shoulder fell apart with just a spoon. I could have eaten the lamb just on its own, it was so delicious, but the red wine sauce, peas, edamame beans, basil, bacon a crispy roast potatoes, meant that this was a dish not just to like, but to fall in love with. Without a doubt, my favourite dish of the day.

Desserts

Chocolate Fondant

There’s nothing quite like the anticipation of watching a chocolate fondant making its way to your table, then as if in slow motion, reaching for your spoon, piercing the cake, and watching the creamy chocolate oozed out. And we weren’t disappointed. Perfectly oozy and not too sweet – a wonderful end to an incredible meal.

Vanilla Cheese Cake

I like having the power when it comes to the flavour intensity of my food. So while in it’s original form, this one was too sweet for my liking, I just took off some of the orange marmalade layered on top of the cheesecake, and it was just right. Cheesecake isn’t often served with ice-cream, as I suppose it’s a dessert on its own, but not here! Not only was it served with ice-cream, but salted caramel ice-cream! YES!

Favourite Wines of Dornier

Dornier Cocoa Hill Sauvignon Blanc 2016

The fresh aroma of granny smith apple and tropical fruits, and the a citrusy grapefruit and pawpaw flavour. Dangerously easy drinking. One of our favourite wines.

Dornier Donatus 2015

This wine smelt like a basket of pears, with a honey undertone on the palate. It was light and fresh, which was a great balance to our heavy, rich mains.

We spend a good 4 hours at Dornier, taking in the views, sampling wines and enjoying a delicious 3 course meal. It’s an ideal setting to just kick-back and relax in a comfortable setting, while knowing the chefs and waitrons will look after you to ensure you have the best time while staying at the beautiful Dornier Wine Estate.

At R295 for 3 courses, it’s a set menu that should be on your radar this winter. We’ll definitely be back to try the pan fried venison rump and the ribeye steak.

P.S.: There is a lovely kids play area outside, where your little ones can have countless hours of fun.

Directions to Bodega Restaurant
Dornier Wine Estate
Blaauwklippen Road
Stellenbosch
7600
021 880 0557

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Written by Marvin

Founder of FoodBlogSA Media. B.Bus.Sc. - Marketing; M.Bus.Sc- Tourism. A career in destination marketing was calling but then my passion for food took over. Welcome to our restaurant marketing platform.

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