Spaanschemat River Road, Constantia
Tel: [021] 794-4480
Web: www.constantia-uitsig.com

Clayton Bell

I have often eaten the sublime food of Clayton Bell at Constantia Uitsig over the 13 years he has been cooking there. Recently had a superb chef’s table there matched with some of Andre Rossouw’s Constantia Uitsig Wines made in a neighbouring cellar in the valley using grapes from the Estate. Started with a delicious air-dried salted beef Bresaola with ruby grapefruit and a baby herb salad – stunning with the Constantia Uitsig Chardonnay, which is not wooded. Also had a chance to taste some locally made Buffalo Mozzarella in a cute little tower with aubergine, tomato and sweet basil. My main course choice was a vegetarian one – spaghetti alla Genovese, Clayton’s homemade pasta with fine beans, baby potatoes and basil pesto.
Brilliant combination of

Constantia Uitsig

textures, colours and tastes. The dessert was a rhubarb crème brulée of the most unbelievable texture, not a bubble in the crème. Accompanying it? An unctuous rich sweet red Muscat d’Alexandrie made from 30 yr old vines and just touched with wood. And if you can’t drive home afterwards, there is a luxury hotel on the property for you to overnight.