As you know, we’re constantly growing and evolving at Schoone Oordt and we’ve spent a bit of time trying to find our way with offering dinners. Some aspects have worked, some not. We’ve learnt, listened, taken our precious guests’ feedback to heart and from the 1st November last year, we officially launched ‘The Conservatory Restaurant’ at Schoone Oordt Country House, soon to be recognised as one of the top Swellendam Restaurants. We constantly strive to keep our offering fresh and original and feel that the light and airy Conservatory fits it’s name rather well. What do you think?
We’ve started with a small a la carte menu, such as: Dukkah spiced kingklip with marinated tomato, pickled cucumber, potato mousseline; Sweetcorn velouté with ginger, coconut, chilli, coriander, popcorn; Potato gnocchi with beetroot, buffeljachts goats cheese, sage; Overberg beef fillet with potato puree, trio of onion
and my very own personal favourite…. Fynbos honey pannacotta, chocolate soil, seasonal berries.
Our dishes change according to seasonal produce and Chef Wander’s inspiration, but we try to keep the ‘winners’ available always. Our wines are sourced by Sonette (wine enthusiast and manageress extraordinaire) from the local Robertson valley and suggested with each meal. Obakeng Mholo, who worked with us as a sous chef for 6 months then travelled for extra experience in the States for a year, has come back to join our kitchen on a full time basis. Obie loves to bake. We love this. A lot. During the summer months, we are offering complimentary Afternoon Tea in The Conservatory for in-house guests in place of our usual arrival cheese platter. There are sweets and savouries, homemade iced tea and lemonade. We have also introduced a specialised coffee menu. Yes, my mouth is watering too.
Obviously, with the introduction of full time food, we have expanded our staff compliment and renovated the kitchen (AGAIN). In the Schoone Oordt spirit of care, we’ve begun to assist the Swellendam Community Action Partnership with training of previously disadvantaged youth as well as employing students from the Hotel School in Bloemfontein. This brings an exciting energy. We’ve also completely overhauled our veggie garden and planted beautiful salad, veg, herbs and garnish bits as well as showering the rest of the garden with some serious tender loving care. It was a busy Winter followed by an even busier Summer…
So far, it’s been going rather well and we’ve been receiving such amazing feedback. Thank you to the wonderful guests that have given us a chance, some constructive critique and those that have showered us with praise. Your appreciation fills our soul.
With love and care.