While my 40th birthday unfortunately fell in the middle of South Africa’s strict Covid-19 lockdowns (hello swing-ball in my garden and a rainbow cake from Chantelle), thankfully we were a little more lucky come December when Chantelle’s big 40 also came rolling into town. Kids safely dropped off with the grandparents in Bellville, we turned our attention to the big one – an exquisite five course gourmet dinner at the highly acclaimed, awarded winning Overture restaurant.
On the edge of Stellenbosch, tucked away in the foothills of the Helderberg Mountain above the vineyards of Hidden Valley Wines, Overture holds the distinction of being restaurateur and chef extraordinaire Bertus Basson’s first restaurant. Established in 2007, Overture quickly began winning accolade after accolade, swiftly rising up in the ranks of South Africa fine dining establishments, and with it, elevating the name of Bertus Basson. Known for celebrating South African produce like ethically-sourced fish and organic maize, these days head chef Drikus Brink and his kitchen team continue the mission of serving honest, simple, produce-driven cooking based on classical techniques.
Well that’s what the website says anyway. ‘Simple’ isn’t how I would describe the incredible menu at all! We opted to pair a wine tasting with our five course meal, an excellent idea as the broad spectrum of excellent wines suited each dish to perfection. From start to finish the food was exemplary. The canapés, the raw yellowtail, the roasted aubergine, the pork belly, the beef, the beetroot, the dessert – absolute fine dining heaven.
The plating, the simple stone decor, the view over the vineyards, the mountains, the brass fittings, the wine, the sculptures, having Bertus and his wife enjoying a meal an arm’s length away from us – this was an absolutely incredible experience for a foodie such as Chantelle and definitely one that was much enjoyed!