Chorus At Waterkloof, Somerset West

Dave and I had an amazing dinner at Chorus two months ago. The Restaurant at Waterkloof holds many special memories for us, and I am so glad that we will be able to continue making them at the restaurant in the sky. Now run by Bertus Basson, the focus is on seasonal cooking, where the dishes are dictated by the ingredients available. 


Chorus Menu

The meal  at Chorus starts with canapés which on the night of our visit consisted of Cape Malay Beef Cornetto, avocado sponge and a chilli foldover. This is followed by the bread service where we were served dinner rolls with a cinnamon and honey butter. The bread service at all of the Bertus Basson venues I have eaten at have been amazing. These two courses are standard and it is from here that choices can be made. You can go with the four course option (R715.00) or indulge in six courses (R835.00). However, the six course option has to be taken by the entire table. Wine pairing is available (R390 per person for 4 courses and R490 per person for 6 courses). The wine pairing is listed on the menu so if you prefer to stick with one bottle you can have some help in deciding.

Getting Started

The first two courses

The 6 courses are both dishes from the 1st and 2nd courses, 1 dish from the main course, and 1 dessert. Dave and I were not keen on both of the dishes in the first two courses so we went with the 4 course option. Dave’s 1st course was ajo blanco with carrot, cucumber, celery and nutmeg. He enjoyed this so much that we have had it at home several times. I had the raw yellowtail with mango, litchi, spiced coconut and puffed rice. The fish was amazing, and not at all overpowered by the tropical fruits.

The First Course

This was followed by crisp chicken, grilled prawn, tom yum sauce, slaw and sesame for Dave. Another winner in his opinion. I had the tomato risotto, Puglia fior de latte and basil which was the perfect representation of Italy on a plate.

The Second Course

Carrying on

For mains Dave chose the roast hake, Saldanha Bay mussels, grapes and Jamestown tarragon. Another great dish with herbs from Bertus’ garden. I had the perfectly cooked spice rubbed sirloin with ox tongue, mushrooms, star anise jus and gremolata. Our main course came with a side dish of deliciously soft pomme Anna.

Main Course At Chorus

Dessert for me was the delectable coffee soufflé served with a Brandy sauce and the yummiest spiced dark chocolate ice cream. The most impressive part of the entire meal however was Dave’s cheese course. A large box of cheeses was wheeled to the table and he was given a generous slice of each one. The cheese was served with fresh fruit, preserves and melba toast. After this Dave had an espresso and we both tucked in to the petit fours.

Dessert at Chorus

Service and more

Our wine choice for the evening was the Circumstance Viognier. This is one of my favourite white wines from the Waterkloof stable but not one I indulge in too often. It complemented each dish, and as it was a warm evening, the white wine was the perfect choice. Service was excellent and seamless. Our waitress for the evening had served us on numerous occasions at her previous place of employment and greeted us by name. It was wonderful to see a familiar face. The manager was ever present without hovering, ensuring we had everything we needed. We did not wait too long between courses and it was fantastic to see the restaurant full. To that end, bookings at Chorus are essential! The meal including gratuity came to R1950 which is expensive, but worth every cent. And as a reminder of our meal, we were sent home with date balls.

View the previous posts on February 28:

Lavender and Lime Signature

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10 thoughts on “Chorus At Waterkloof, Somerset West

  1. So glad you gave your impressions of this new Cap town restaurant . . . took time this morning to have a further ‘visit’ with the aid of dear Mr Google and can well see why you like it! I love tasting menus and wine pairings and it is so interesting to see how this is being done over there > what the menu items are. I am more used to more courses with a different wine for each but the 6-course offering perchance is more logical ! In Australia degustation meals are almost always night-time affairs – interesting to see such offered there mostly for lunch . . . thank you !!!

  2. Your meal sounds just magnificent Tandy, and to be sent home with date balls, not something see here at all. How lovely to dine out and eat food which is not what you would be cooking at home.

  3. that coffee souffle looks the bomb tandy. And yes how lovely to have a waitress who knows you, and greets you by name. What a lovely dinner and evening you must have had.

    1. Hi Nadia, the food is amazing but I have no idea if Bertus cooks with alcohol. I would suggest sending them an email to enquire. If you do go, enjoy!

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