The award-winning "Restaurant at Pontac" is located in the beautifully restored old barn of this historic estate. The setting on the slopes of Paarl Rock is exceptional. Patrons dine al fresco on a white-washed patio with a unique view and the relaxing burble of the Koi pond, or inside in a restaurant decorated with quirky coloured African wall hangings and ceiling drapes. Bricked-in chicken nests, antique window frames with deep-set ledges and original stone fireplaces add to the ambience, which is delightfully informal with the accent on country hospitality, offset by elegant tableware and professional service.

  GASTRONOMY A LA PONTAC

The fine art of gastronomy as practiced at Pontac Manor is rooted in classic cuisine, with the culinary range amplified and enhanced by local influences and flavours, particularly apparent in the uniquely creative flavour combinations. The menu includes the Pontac Classics and an ever-changing range of seasonal specialties: for those who enjoy "sampling" various items on the menu are available in full and half portions.
Since opening in January 2000, the restaurant has rapidly gained acclaim and ranks amongst the Top 100 recommended restaurants throughout the country (WINE magazine).

PAIRING TO PLEASE EVERY PALATE

Special emphasis is placed upon pairing wine and food to intensify all pleasures of the palate. A carefully selected wine list features local and regional wines - well-loved classics, cheeky newcomers and some daringly quirky innovations with emphasis on Paarl Valley vintages. See separate section on PONTAC MANOR WINES "Cabernet Sauvignon 2003" and "Sauvignon Blanc 2005".

EXTRACT FROM THE MENU

LINE FISH
pan fried and served with home made fennel pasta,

CHAR-GRILLED VENISON
with baked polenta cakes, juniper jus and our famous chocolate chilli sauce.

ORANGE MALVA PUDDING
served on bourbon treacle garnished with stewed apricots
and crème fraîche

TRILOGY OF CHOCOLATE
for the cocoa addicts you can't get better: bitter chocolate-orange sorbet, ebony and ivory panacotta & chocolate fondant

SCALLOPS
lightly pickled scallops served with passion fruit, garnished with toasted coconut shavings

SEARED BREAST OF FREE RANGE DUCK
with a confit of duck leg stuffed with fennel-olive farce, served with a twice-baked leek and green pea soufflé

MENU REQUEST

To request a copy of our current menu and wine list, please send an email to sales@pontac.com

RESERVATIONS

to make your restaurant booking please send an email to reservations@pontac.com. We will confirm your booking by return email.

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