Brookdale – Understated Luxury (and a Life-Changing Salad) in the Winelands

If Brookdale were to share their Spotify Wrapped, it would include the gentle chatter of diners, birds doing their thing, and the breeze moving through the vines.

As I took my seat, gave a deep exhale into a beautiful quiet, I thought to myself, “we’re not in Sea Point anymore, Toto.”

Chic and understated, with clean lines, generous table spacing, and thoughtful details, Brookdale feels like somewhere you dress up a little for, but you could also arrive in a flowy dress and sandals and no one would flinch.

• The restaurant seats around 75 – 80 people, open for lunch and dinner Wednesday to Saturday, with lunches only on Sunday and Tuesday. It doesn’t feel like a high-turnover spot. It feels like the kind of place that expects you to stay a while, order that extra course, and take a walk among the vines afterwards.

The menu is small in that “we actually thought about this” way. There are gluten-free and plant-based options or alternatives available, which makes it easy to eat here with mixed dietary needs without anyone feeling like the afterthought. It’s diverse without being overwhelming.

Bread Course

To get us started, the table turned into a Small Snack Shrine: Caramelised onion studded focaccia, chewy-on-purpose pretzel rolls, briney estate olives, and basil and parsley whipped butter. The whipped butter is basically a cloud – light, salty, herby, dangerously easy to overdo. And overdo, we did.

Starters

Trout Tartar | 180

The trout tartar has a fresh, Asian-inspired profile: Lourensford trout, spring onion, pickled ginger, sesame, avocado, rice cracker, and a **chef’s kiss** red Thai curry yuzu dressing. The fish itself was not over-seasoned, so the dressing – which was bright, punchy, with a proper kick at the end – did the heavy lifting. The rice cracker is generously sized, so you’re not rationing tartar because the crisp ran out two bites in. It did, however, benefit from a squeeze of lemon to lift everything that last notch.

Spice Battered Prawns | 185

Big, succulent prawns, not just “crumbed and deep-fried”, but in a deeply spiced batter that actually tastes like something. The plate comes with: a refreshing, spicy crushed cucumber salad with poppy seeds, chilli and a sweet-and-sour vinaigrette, curry mayo, and fresh herbs. The salad is cool and crunchy, the perfect reset between bites. The curry mayo is not that old-school yellow braai salad situation; it’s creamy, gently tangy and ties everything together without overpowering the prawns.

Mains

Pan-Seared Fish du Jour | 280

The fish of the day was yellowtail and it arrived with that crispy kind of skin that you can hear before you take a bite. Underneath: meaty, tender flesh, cooked so perfectly it’ll be my benchmark from here on out. It’s served with smashed avocado, a cannellini bean and tomato salad, and a coconut, lime and chilli dressing. Everything was fresh and vibrant, which plays beautifully against the richness of the fish. There’s also a herby oil running through it all that adds another layer of flavour without making the plate feel heavy.

Mushroom Springroll | 250

BBQ king oyster, portabellini, shiitake, pickled shimeji, pak choi, soy emulsion – lots of texture, lots of depth. Flavour-wise, it delivered. The richness of the mushrooms, that crispy wrapper, the tang of kimchi (my favourite part of the dish), all played nicely together. It was delicious, but an unusual main course. To me, shrinking it in size and serving it as starter would make more sense.

Char-Grilled Gem Lettuce

My dudes: come here for the salad. Char-grilled gem lettuce with avocado, capers, pickled red onion and wakame seaweed dressing sounds interesting on paper. In reality, it’s a show-stealer. The lettuce kept its structure – not sad, wilted and warm – and picks up a smoky edge from the grill. The dressing is sharp and layered with umami from the wakame, while the capers and pickled onion bring salt and acidity. It’s one of those sides you keep going back to for one more bite, even when you’re supposed to be focusing on the mains.

Dessert & Cheese

Gluten-Free Cannoli | 130

A dessert that feels indulgent without being sugar-shock? Yes please. The gluten-free cannoli comes with soy caramel, Chantilly cream, salted peanut, black sesame and coconut ice cream, and toasted coconut crumble. The black sesame and coconut ice cream was nutty, creamy, and just sweet enough. Paired with the caramel and peanut elements, it’s rich but still balanced. If you like desserts that bring texture and flavour rather than pure sweetness, this is where it’s at.

Cheese Board | 185

If you’re more into cheese than cheesecake, Brookdale has you covered. The cheese board features five artisanal cheeses (including a goat’s cheese from Joburg where the boujie goats are given luxurious baths to tone down that goaty flavour), a medley of crackers, fruit and a preserve. It felt properly curated. A thoughtful balance of cheese styles from around the country – absolutely not a Checkers value-pack in sight. A great way to linger over the last of your wine and pretend you live here.

Final Thoughts

The setting is peaceful, the menu is tight and considered, and the kitchen clearly cares about freshness, texture and balance. The presence of gluten-free and plant-based options makes it easy to bring “that friend” (or be that friend). Must-orders? The tartare, the yellowtail, and absolutely, unquestionably, the char-grilled gem lettuce. My new life mantra: Go for the calm. Stay for the salad.