Gåte at Quoin Rock announces a new concept and fine dining experience which is represented through the introduction of the new culinary Head Chef, Jack Coetzee.
The restaurant focuses not only on using local ingredients but ingredients that are found within the wine estate. This creates a unique fine dining and wine pairing experience. The menu will evolve and reflect the culinary team’s visions of what they have sourced, and how it is interpreted on the plate.
True to Quoin Rock’s philosophy of being innovative, Jack’s new concept at Gåte (pronounced gahtey) is built around creating dishes that embrace the unique flavours of their surroundings. This ranges from the fynbos varieties, raw honey, Waygu beef and the Quoin Rock nursery with its abundance of fresh herbs and vegetables. It is a celebration of all things local, a term which Jack refers to as “micro terroir cuisine”. Just as wine is affected by its terroir, so are the food ingredients.
The restaurant is open for lunch Wednesday to Saturday, and Thursdays, Fridays and Saturdays for dinner. Guests can make reservations directly through the Quoin Rock website.
Venue: Gåte, Quoin Rock Wine Estate, Knorhoek Road, Stellenbosch
Time: Wed to Thurs 12pm to 2.30pm | Fri & Sat 6pm to 8.30pm