DINE IN STYLE AND BE PREPARED FOR.......  print this page 

Unplugged Cuisine for the food lover


Belgian chef and sommelier, Fernand Van Wassenhove, loves wholesome food paired with 'lekker' South African wines.


Dine In Style And Be Prepared For....... - Olive Garden Country Lodge & Restaurant - Robertson - Route 62 - inside the restaurant - Olive Garden Guest House, Robertson, Western Cape, Robertson, South Africa [© 2010 Paul Godard]


He only uses freshly picked herbs, vegetables, and fruit, which are organically grown. Guests are welcome to enjoy a stroll in our vegetable and herb gardens and indulge in the natural aromas that linger around.


We serve irresistible Unplugged Cuisine in which Fernand plays with seemingly contrasting flavours and ingredients, to blend them into everlasting memories for your tastebuds! Fernand's cuisine is ultra-elegant, but nevertheless generous.



  • Starter + main, including wine and water R 195
  • Main + dessert + Vienna coffee & cake, including wine and water - R 280
  • Wine & Dine experience with starter + main + dessert + Vienna coffee, including wine & water - R 320

Dinner is served from 19:30.


Our menus are prepared with high-quality ingredients (seasonal) and change daily. Vegetarian dishes are available (please inform us when booking).


Dine In Style And Be Prepared For....... - Olive Garden Country Lodge & Restaurant - Robertson - Route 62 - food : royal breakfast - Olive Garden Guest House, Robertson, Western Cape, Robertson, South Africa [© 2010 Paul Godard]



Sample Menu 1


Starter


Home-made sushi on a layer of crispy lettuce - a touch of Japan


Main course


Belgian pepper steak with pears and home-made Belgian-style chips


Tandoori chiken on a bed of flavoured rice and coconut and ginger sauce


Dessert


Tarte a Tatin


Vienna coffee with little cakes or large selection herbal teas




Sample Menu 2


Starter


Springbok paté avec confiture d'olive


Fresh home-marinated Norwegian salmon with blinis


Main course


Canard confit aux deux maniéres


Duck breast with cheries & pommes dauphinois stuffed with an olive mousse


Dessert


Mosa´que des petits gateaux


Clafoutis with seasonal fruit


Vienna coffee with home-made rhubarb cake