Schoone Oordt - Swellendam

Informations sur la restauration

Restaurant :

Breakfast is treated seriously here: fresh herbs, vegetables and fruit are plucked from the garden, and local farm produce fills any gaps. The hotel's efforts to source ingredients ethically, as local as possible, have paid off – the Overberg area is rich in suppliers: meat and eggs come from the Country Butcher, fish from Sustainable Trout, flour from Eureka Mills and vegetables from Little Oaks. Breads, cheese biscuits, cakes and truffled are handmade onsite. So, the intimate dinners served in the Conservatory Restaurant are delicious and authentic taster of the region: try the chef's lauded South African fare, such as kudu carpaccio with biltong cream or curried chicken kiew with squash sag aloo. All dietary requirements can be met too – those swearing off meat should try the vegan 'garden' of spiced-caramel aubergine with herby cream 'cheese', pistachio and pumpernickel soil. As you’d expect, the wines are also wonderful, sourced from the celebrated regions of Robertson and Hermanus.

Top Table:

Your private patio is the perfect place for a sundowner. Or sit by the Conservatory Restaurant's window, which overlooks the garden and koi-filled pond.

Last Orders:

Depends on when the last guest retires for the evening…

Room Service:

None, but there is a tea/coffee tray in your bedroom with home-made biscuits for snacking, and drinks can be served on your patio.

Hotel Bar:

There’s a fire-warmed lounge/chill-out room with a wide-screen plasma TV and bar for unwinding in the evenings. Afternoon tea is served here too.