The food was very nice, although the side salad too salty. But we were so happy, we didn’t even think of commenting to the staff. Asparagus starter was delicious, I wanted to lick the sauce off the plate. Which actually makes me wonder why they serve off fluted plates, the sauce becomes trapped! And the washing up must be a nightmare.

We were two vegetarians (three at our table), and we ordered all the veg options. Nice that we had a selection. The meat eater at the table commented that the mushroom risotto was too mushroomy, and yes, perhaps too much mushroom stock (if that’s what they used — they assured us it was not chicken stock). But what a pretty selection of mushrooms.

Creme Brulee was deliciously creamy, and the blood orange flavour was superb.

The waitress blew us away when she said they didn’t have peppermint tea, but would I like to have fresh mint leaves in hot water. Clever thinking! Beautifully presented in a glass teapot.

It was so hot on Saturday, we felt we might be singed off the earth. So we were brought bowl after bowl of ice, and carafes of water with lemon and fresh mint, with not a ounce of “you’re wasting our time and we can’t even charge you for this”.

Although I don’t usually like industrial-style architecture, the double-volume doorways beautifully and majestically frame the outside rural scene. And that chandelier is spectacular.

Prices were surprisingly reasonable for such a grand place, particularly the wine — couldn’t believe how cheap it was by the glass.

With such accommodating and delightful service, definitely a place to return to.

Thanks for all of the feedback and reviews, and thanks Dax, for your wonderful support.

Although I can hardly offer this as an excuse, I can only say that we’ve been through an immensely steep learning curve, with 1000′s of teething problems, probably high-lighted by the fact that we opened in season (delayed building). Our very first lesson (and challenge) was that it’s hard to find experienced staff this time of year – it’s like leaving your job before getting your bonus! Our staff’s been put through three weeks of training, and it was only a matter of time before they found their confidence and groove!

We fell into a rythm of having constant meetings, addressing the complaints we got (another thing we learnt: complaints in the wine industry hardly exists! Not so in the restaurant industry!), and fixing the problems, constantly.

I guess what I want to say, about three weeks after our opening, is this: we’ve listened to all of you, we are STILL listening to all of you, we’ve addressed the problems, and we will keep on addressing them. If you care to give us another try, I am confident that you will find our waiters friendly, more confident, service faster, portions generous, and food delicious.

Adrian, please feel free to contact me on (021) 713 2211 – I am most happy to assist in making your Xmas party an unforgettable one.

Anetha Homan
Marketing & Sales Manager, Steenberg Vineyards

I look forward to hearing your feedback.

If you are after style rather than substance and you dont really have expectations with regards to the food then you should go, as i said in my review it is a stunning place and a great setting but the food just does not reflect the hype.

Darren

Beautiful setting as expected, and the interior is a wow 10/10 however the rest just lets it down.

We arrived at 12.15 to be told that lunch doesnt start until 12.30, it opens for breakfast till 11.30 and then closes for an hour for food which is quite biazzare, why isnt it open all day, isnt this the idea.

Very limited menu with no real imagination or razz, it seems confused, is it a bistro or not, where are all the usual bistro favourites, out of the 6-8 main courses i only fancied 1-2 of them.

And please tell me why restaurants have Sole as the fish of the day, arent there so many local fish which are better.

We asked for bread and where served cold stale mass market rolls with burnt garlic topping which we couldnt eat.

I asked for a caeser salad and was told that i could have one but it would have to be without eggs as they ran out.

I then asked for gravalax which they said they had run out as well, then after i ordered the waitress came back 10 minutes later and said they did in fact have gravalax.

We placed our order at 12.20 and didnt get out food until 12.50 when i had to ask for it.

I asked for the meat platter which was good but the only mustard they could offer me was spicy hot, no dijon whch again is an error.

We left after an hour, unimpressed, hungry and wont come back.

its such a pity as its an amazing building with a great feel, the reason its so busy is the usual case in our city, its the place to try at the moment, will be very interesting to see how full it is in 3-4 months.

Poor at best, so many better places to eat in CPT

3/10

Thanks for your feedback Bernice. I would like to apologise for your experience. There must also have been a miscomunication with regards to times of service. The bistro hours for lunch are from 12:30 to 16:00 and tapas are only served from 16:30 untill 19:30.The restaurant closes at 20:00. We do not have a dinner service. I would also like to mention that it is not our policy to shuffle people out to get the next lot in,in fact the opposite is our policy; that if a guest arrives before 19:30 but is still here after closing time we accomodate them.
Please could you contact me at brad@bistro1682.co.za or
021 713 2211

Regards

Brad Ball
Executive Chef