Mont Marie

Mont Marie restaurant is situated on the banks of the Blaauwklippen River. Dining al fresco on the deck offers a spectacular view of the mountains. I would recommend you book in time to see the sunset. Chef Pieter Vlok sources his ingredients from local suppliers ensuring they are fresh and seasonal. His dishes are truly South African inspired, and good enough to encourage a return visit.

Mont Marie

A range of starters

On our first visit I had the venison tartare (R135) which was excellent. Served with crispy fried capers, it was a dish I could recommend to my mom on our second outing. That night I had the crispy salt and pepper squid (R135). The mint aioli was the stand out addition to the dish. Other starters at the table included the chicken liver parfait (R185), served with a Scotch egg and oven-roasted grape chutney. And the oxtail gnocchi (R125) with a bone marrow jus.

Main courses at Mont Marie

The first time we went it was a hot summers’ night and 3 of us had the fish and chips (R175). Battered hake is one of my all time favourites, and something I don’t cook at home. The chips were served with curry sauce, reminiscent of an English fish and chip shop. That evening Bev had the  crispy butternut gnocchi (R175) which got a thumbs up from her. My second meal was kudu loin (R215) which was served on a bed of mashed potatoes. The meat was perfectly cooked and soft enough to cut with a butter knife. Being a somewhat cooler night, main courses of slow braised pork belly (R215), and slow braised lamb shank (R225) featured at the table. That evening, the pasta of the day (R175) was an alfredo and thoroughly enjoyed.

First Meal At Mont Marie

Wine and dessert

Mont Marie showcases local wineries. On our first visit we chose the Klein Dasbosch Sauvignon Blanc (R195) which was not available. We were offered the Kleine Zalze which was a great recommendation from our waiter. The second meal was accompanied by the Klein Dasbosch Shiraz (R225) which went perfectly with my venison. With four of us sharing dessert, and it being my choice, I went for the cheesecake (R65). This was a baked lemon cheesecake served with crème fraîche and orange zest.

Service and more

On both occasions the service was excellent and attention was paid to every little detail. Lights were lit as the sun set, and blankets are available if the wind blowing off the water makes you feel chilly. I recommend that if you want to enjoy dinner there that you make a booking. They can be contacted on +27 21 880 0777

See the links below for blog posts I published on May 30:

Lavender and Lime Signature

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