On a historic wine estate in Constantia, this superb and gracious restaurant occupies a modern building on one side of a grassy court ringed by the manor house, wine cellar, and former slave quarters. Window-side tables have views of the vineyards in serried rows along the lower mountain slopes. The cuisine is innovative but based on strong French basics. Start with Crayfish and Melons for an experimental, deconstructed dish of crayfish ice cream to experience flavors out of their usual context, or select the Springbok with Christine (the estate's flagship wine) jus and madumbi (African potato) croquette for a more traditional main dish. If in season, it might be accompanied by celery root puree and Hanepoot grape chutney. The raspberry soufflé with a parfait is as much a treat for the eyes as it is for the palate. The adjoining Café Petit serves lighter and more affordable options.
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