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From
the start, in May 1996 it has been our goal to
delight each guest with a superb dining
experience in our warm, relaxing venue set in
the heart of the glorious HELDERBERG
countryside. We use only fresh, often organic
and where possible local ingredients to prepare
our dishes. They are inspired by SOUTH AFRICAN
favourites and flavours from around the world.
The fresh seasonal and inspirational menu
changes almost every day, the main menu four
times a year.
Founded
by ex-Johannesburg restaurateur Ken Forrester,
Devon Valley wine maker Martin Meinert and Chef
Kathy Romer- Lee, the opening was preceded by
lengthy debates in Ken's kitchen about the
butternut colour of the interior and the name -
Butternut? Wine plays a major role in the
partners' lives and many of the local
winegrowers are regular patrons. And so situated
on Winery Road, it remained only to put a prefix
in front of the name. No erf number, no twisted
Freudian logic, just the abbreviation of the
founding year designating the beginning of good
fortune. |
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Ken's
grapes from his near by "Scholtzenhof Farm"
are vinified by Martin in the winery on the latter's
property, Devon Crest. The vineyards distinguish the
Ken Forrester and Meinert ranges of premium wines.
(Available for tasting and sale at the restaurant)
Ken, as he showed with his award winning wine list
at Gatriles in Johannesburg, has long had a
fascination with the liquid. A list of around 250
wines puts our commitment to the industry and
enjoyment of every meal beyond doubt.
Allan,
Ken's brother who had cut his teeth at La Bastille,
joined as manager and partner soon after the opening.
When Kathy left us for Plettenberg Bay and motherhood,
Natasha Harris, also with us since the beginning,
slipped seamlessly into her chair and partnership. We
at Winery Road take pride in personally training our
staff. Most of our chefs started in the scullery and
have worked their way up, even as far as Sous chef
positions. Natasha has been pivotal in driving this
initiative, which underscores our commitment to
continuity and the local community.
We
trust you will feel at least some of the pride and
enjoyment that created this eatery and that continue
to leave their mark on every dish. We thank you for
your custom and trust your experience at 96 will draw
you to return time and again. |
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"By
'Real Food' I mean big flavoured, unpretentious cooking.
Good ingredients made into something worth eating. Nothing
fancy, nothing extravagant, nothing careless or slapdash,
just nice uncomplicated food. Simple food cooked with care
and generosity." - Nigel Slater |
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