Constantia Uitsig has become something of a foodie hotspot on the Constantia Wine Route, with locals lining up for elevated bistro-fare at The Blockhouse Kitchen, brunch at Four & Twenty, or new-style sushi at Sushibox. And the whitewashed heritage cottages that stretch out along Spaanschemat Road now have a delicious new offering in Ember & Oak, where you’ll find a well-priced menu of globally inspired small plates.
The new eatery is something of a double-act, with Judy Pick handling hospitality out front while her husband, chef Tim Pick, makes magic in the kitchen. They opened in mid-December to a throng of hungry tourists in the peak holiday season, but now that the rush has passed locals are lining up for a table.
'Our idea was always to open up a restaurant for everyone, a restaurant for locals,' says Judy. 'We wanted it to be unpretentious, where people can really relax and enjoy themselves over good food. We’re locals ourselves, so we wanted to create somewhere for people to relax, eat and have fun.’
Tim has cooked in some of the Cape’s most respected kitchens, including 18 years with the acclaimed La Colombe group, and while that fine dining experience is evident in the elegant plating and depth of flavours, there’s a welcome lack of pretence across the compact menu of small plates.
It’s a menu built for sharing, and with a table of four you could easily order every dish on the menu, plus a few off the specials board. Plates are priced between R75 and R130 each.
The menu roams widely, from South American flavours in the puri of yellowtail ceviche, and the pork tostado, to Asian influences in yakitori chicken wings in gochujang glaze, and misoyaki baby squid. Something of a seafood sleeper hit is the buttermilk-fried fish collar, which brings a more ethical nose-to-tail (or fin) approach to the menu.
'The idea is using the whole animal whenever we can,' says Tim. 'This plate is kind of my take on a catfish dish from the American south, here with Vietnamese nuac chom dressing. And the feedback has been phenomenal!'
Another standout is the ‘Cape Malay Cauli’, which translates the savoury and sweet flavours of a traditional South African fish barbecue into a vegetarian plate.
'The idea came from a snoek braai,' says Tim. 'That flavour profile of snoek, apricot jam and a bit of curry. We took that and added in things like coconut foam, charcoal-grilled cauliflower and toasted coconut.'
And to drink? The wine list is limited to a handful of Uitsig wines, but that’s no hardship with the estate’s excellent Sauvignon Blanc and Chardonnay on hand. And on a hot day order a glass of the unique Frozen Chardonnay slushie, sweetened with just a splash of passion fruit cordial. Alongside a small beer selection, also look to their playful cocktails, including the Cosmo Candyfloss and tequila-based Fizzpop.
While there are a handful of seats indoors – with a fireplace for cold winter days – the best tables are out on the shaded terrace, with glorious views across to the Constantiaberg Mountains. Wide lawns and a lush rose garden offer plenty of room for kids to stretch their legs. Table fill up fast, especially on weekends, so best you book ahead.
Have you heard? There's also a new Grub & Vine at the Norval Foundation.