Situated in Dorp Street Stellenbosch is our latest find, Oppie Dorp. Expect generous portions, a relaxed atmosphere and al fresco dining.
Despite the restaurant having booked us a table outside, we chose to dine indoors. This was perfect for us as the weather turned a bit chilly. And I for one do not like eating when cold. But had it been warmer, the outdoor seating would have been ideal for a relaxed evening out.
I confess to leaving the bill behind which is usually how I do my reviews. It must have been to do with the novelty of eating out after Level 3 restrictions were once again reduced. Bev and I both had the calamari (R75) to start, Dave went with his favourite choice of venison carpaccio (R90) and Eric had the pork belly (R70). The portions were extremely generous with Eric’s looking more like a main course. Eric had the venison of the day (SQ) which was ostrich and Dave had the lamb (R175) which is their signature dish. This was a slow roasted lamb shank that had me wishing for winter. Bev and I chose the fresh line fish of the day (R180). It is not usual that I have seafood for both my main course and started, but as Kabeljou is one of my favourite fish I went for it.
And more …
All main courses came with side dishes, some of which were choices. Bev chose the vegetables and I had a side salad. We were all really full from our excellent meal but I could not resist the crème brûlée (R55) for dessert which we all shared. It was still warm enough for white wine, and we had a bottle between us. The service was great, the meal was fantastic, and we will go back. Our bill, including gratuity was R1460.
Contact them on +27 21 883 3889
Inspiration published on Lavender and Lime June 16:
- 2017: Avocado Salad Dressing
- 2016: Florentines
- 2014: Haggis
- 2010: Crayfish Pasta
Today is a public holiday in South Africa. I plan on doing some home decorating today.
6 thoughts on “Oppie Dorp, Stellenbosch, South Africa”
sounds like a wonderful meal. And I’m with you, I like to dine outside, but even if it is the slightest bit chilly I want to be insdie…
I do not like to be cold under any circumstances.
This sounds like a great meal, Tandy.
It really was!
You wrote: “the venison of the day (SQ) which was ostrich” — looks like another difference in the English language between you and the US. The word “venison” originally just meant the meat of large game, but now in the US it refers only to deer or elk. Interesting.
best… mae at maefood.blogspot.com
I also would not call ostrich venison but it is accepted here. Like you I think it should be wild game.