Wanting to eat somewhere different in Graaff-Reinet the decision was made to go to Pioneers Restaurant. When a restaurant claims that their food is freshly prepared I expect just that. But our visit to Pioneers Restaurant proved the opposite was true. This establishment serves traditional Karoo food and Almaré and Roelien ask their patrons to be patient as the preparation of good food takes time. Well, I am not sure how much time is needed to microwave a meal?
We ordered 2 craft beers (R35) which were notably good, as well as other beverages for the table. We were each brought a small bowl of soup which was welcome after the long day we had driving. To start we had the crumbed prawns with a sweet chilli sauce (R48) which we shared. Derick went with the chicken schnitzel (R99) for his main course and it was a generous portion. Eric and Dave chose the oxtail which was priced SQ at R155. I think they meant seasonally available and not subject to quotation. The oxtail was good, but nothing special and certainly not better than I make at home. Sean had the T-bone (R145). This 450g steak was done rare, and excellent. Being freshly cooked I was not surprised at this. I ordered the lamb shank (R155). My first bite was cold and I sent it back.
When it came out of the kitchen Dave pointed out that it was steaming. The microwave had managed to get some heat into the sauce, but the meat inside was frozen. I sent the meal back and did not want something else prepared for me. I had a taste of both Dave and Eric’s oxtail and Sean cut off some of his steak for me. That did it for me for supper. The waitress came back to let me know that the manager would take the meal off the bill. And offered me an amarula on the house. I am not sure whether Almaré or Roelien were on duty. But whichever manager was on duty should have come to apologise. The complaint was not handled well and the least one expects is to not be charged for a meal that is sent back.
Dessert and service
Eric and I split a waffle (R45) for dessert which Lizzie did not charge us for. Her service was great, and she was left at the mercy of the owners and the kitchen when it came to my meal. I would however not recommend a visit to the restaurant, as good service cannot make up for frozen food.
Inspiration published on Lavender and Lime October 18:
- 2012 – Crème Caramel
- 2011 – Pork And Mushroom Farfalle
- 2010 – Something Savoury Challenge To Use Peppers / Capsicums and Snoek Pie
Dave and I are overseas in the United Kingdom. We will be back at work on the 23rd of October. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.
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