Homespun at The Andros Boutique Hotel
" From start to finish each course was a visual delight "
Our August dinner had been planned for July. However, more COVID-19 lockdown changes delayed the evening.
The weather looked kindly on us as glasses of L’Ormarins 2013 Blanc de Blancs [Ed. A sparkling wine from Western Cape made from Chardonnay by Anthonij Rupert Wyne] were enjoyed on the beautiful terrace of an old Cape Colonial homestead. Designed by Sir Herbert Baker it is now the site of 5-star Andros Boutique Hotel. And, the creative mind of the 21st century, Chef Matt Schreuder opened his second restaurant Homespun last month.
When he was 12 Chef Matt was forced to be a waiter in his father’s restaurant to atone for burning down the family’s garden shed. What started as a punishment turned into a passion.
Following years of experience in top Michelin star restaurants across the globe, Chef Matt returned to his home-town to open his dream restaurant. Everything is home-made using quality local produce adapting European cooking methods with Asian, South African, and other international flavours. Matt and his team create a new, exciting cuisine all their own.
Once seated at our long table in the quietly sophisticated dining room Sommelier Michelle Michaels introduced her choice of wines for the evening. A bone dry Mulderbosch Chardonnay, a smooth Thorne and Daughters ‘Copper Pot’ Pinot Noir and the luscious Lomond Noble Late Harvest 2019.
Venison, Pecorino, fermented bean curd, lime
Textures of Celeriac
Celeriac, yuzu, mushroom
Ons Gaan Nou Braai
Beef fillet, truffle, sweet potato, tendon puff
Passion fruit, banana, peanut, basil
From start to finish each course was a visual delight and a surprise on the palate. Our tiny petits fours arriving on a cloud of smoke provided the finale to a truly memorable evening.
We had great pleasure in showing our appreciation to Chef Matt and his team for their seamless service by presenting them with Chaîne certificates of appreciation.