Welcome Michellin chef Jürgen Schneider

The Overberg is upping the culinary game and I am eating my way from Hemel-en-Aarde to Stanford one kilojoule at a time. Sunday lunch was at Springfontein Eats. The drive on the dirt road out of Stanford is just what you need to work up an appetite for what is waiting. Choose 3, 4 or 5 courses from 2 menus – Menu with Quail and Menu with Beef on 13 April. You could pretty much close your eyes and point your finger to any of the dishes. All are guaranteed to delight.

Street cat springed up to gourmet cat!
Street cat sprung up to gourmet cat!

Domaine des Dieux’s MCC was the curtain opener and I was surprised to read that the Hemel-en-Aarde Ridge Domaine des Dieux grapes came from Springfontein.

After some bubbly we moved onto the Springfontein Chenin which is part of the farm’s philosophy to focus on well known South African varietals Chenin and Pinotage. By the time my duck starter arrived I questioned whether I have indeed ordered this as it seemed as if I had already had a starter with the amuse bouche and artisan breads that I have devoured.

duck with Springfontein Chenin!
duck with Springfontein Chenin!

Bite by bite, sip by sip this lunch was getting better by the minute. Neighbouring table diners drove from Robertson where they manage Ballindery Guest House to experience the food of Stanford’s Michellin star chef Jürgen Schneider.

The finale is an oak barrel piece with tiny sweets from spekkoek to Turkish delight to nut brittle. I am springing forward for more!

All good things DO come to an end but in a sweet way!
All good things DO come to an end but in a sweet way!
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