Driving alongside the picturesque vineyards toward Mont Marie, a relaxed presence fills your every desire toward an evening of non-molecular fine dining, but rather fine dining in real food.
Mont Marie, a Restaurant of Distinction was conceived through the passionate drive of the 27 year old Pieter Vlok and the kind support of Whitey Basson who made Pieter’s dream a reality. In support of his passion, Pieter as owner and Executive Chef also has the backup support of his Sous Chef Alex Skeate and his general manager Suzanne Maree.
On entering Mont Marie Restaurant you are met by the hospitality of the front of house manager who guides you to the terrace overlooking the splendour of the dam and the beauty of the Blaauwklippen Valley surrounded by the gracious Hottentots Holland Mountains, with the setting sun changing the landscape scenery every few minutes. The interior is well designed and modern styled, with an open plan kitchen where the delightful dishes are prepared.
Feeling relocated to another world, Chef Pieter makes his appearance with a word of welcome while we sample homemade bread, poppy seed lavash, deep fried chicken wings, with a honey & mustard sauce and garlic emulsion.
The dishes on the menu are well selected with a choice of either a two or three course meal. The Lamb Bobotie starter with lamb as an ingredient melts in your mouth, not to mention the perfect combination of flavours of the deep fried calamari on a rosti with aioli, wasabi mayonnaise, and home-made sweet chilli sauce which stimulates the taste buds.
The Pork Belly as a main course served with roasted vegetables, apple sauce and a soy sauce was out of this world. The medium Beef Sirloin was cooked to perfection with a jus complementing the dish. The Vegetarian dishes are not forgotten and one can indulge in the Falafel served with confit potatoes and coleslaw with Malay mayonnaise.
To end a stunning evening with perfect food, treat yourself to the Lemon & Poppy seed soufflé with lemon purée, home-made lemon ice cream and crème pâtissière. Should you like something less sweet, the Vanilla Panna Cotta with fresh fruit, almonds and home-made chocolate & raspberry ice cream is a winner. A new addition to the dessert menu is the coffee cake with chocolate mousse, mascarpone cream, home-made vanilla ice cream and espresso.
Compliments to Pieter Vlok; the start-up of Mont Marie Restaurant a few months ago is well received. As an Executive Chef you serve well designed, prepared, and beautifully plated dishes with passion from your kitchen. You are truly The Newspaper’s recommended Restaurant of the Month.
Mont Marie offers breakfast and lunch Wednesday to Sunday, and dinner on Thursday, Friday and Saturday evenings. The Restaurant is closed on Mondays and Tuesdays. Furthermore, Mont Marie can facilitate various private group functions, even small weddings in its selected entertainment lounge and private bar.
Visit Mont Marie for a food experience that will stay with you for a long time and which will urge you to go back for more! Remember to make a booking ahead of your next visit.