Restaurant Seven, Somerset West South Africa

Restaurant Seven

You know a restaurant is excellent when you find yourself eating there twice in less than a month. For Dave and I, Restaurant Seven, could easily become our new favourite. We seldom eat out, and when we do, there are few restaurants we go back to. But both times our meals were excellent and I cannot wait to go again and see what is new on the menu.

Restaurant Seven

Our first visit

We had a good meal at Jordan Restuarant and I really could not wait to visit Restaurant Seven. This is George Jardine’s new kid on the block and a great addition to his stable of restaurants. The menu is seasonal and offers tastes and preparations I would not have thought of. While we were reading the menu and chatting, freshly baked bread with farm butter was placed on the table. I had the oysters (R22 each) to start, selecting 2 hiyashi, sesame seed and scallion oysters served raw. And 2 crispy beer battered cooked oysters served with wasabi. These were so amazing, and my main drive for going back so soon. Dave had the salt and sugar cured springbok carpaccio (R85) and Eric and Bev shared the crumbed green asparagus (R90).

To Start At Restaurant Seven

Our main course and dessert

Eric and I both had the aged chalmar sirloin (R220) with a side order of hand cut crispy chips (R30) to share. The green peppercorn sauce was fantastic and our steaks done to perfection. Dave and Bev had the butter roasted salmon (R220) and it was the sauce tartare that made Dave want to go back again. He said it is like no other sauce tartare he has ever had. We ordered two mandarin and grand marnier souffle flambé (R95) to share between the four of us. Despite them being super sweet we licked the dish clean.

Our Mains At Restaurant Seven

Service and wine list

Our waiter Dennis was extremely attentive and the service was really good. On the first visit they were not licensed and we were informed at the time of booking. We took a bottle of MCC and whisky with us, and an ice bucket, ice, water and appropriate glasses were brought to the table. On the second visit they had recently got their license, but we had not been told of the change. The corkage is R80 and you may only bring one bottle with you. Their wine list is good, showcasing local wines, but expensive. Bringing our own wine might be our option of choice in future. I was pleased to note that local MCC and beers feature on their wine list.

Dessert At Restaurant Seven

Our second visit

For this visit I chose the seared yellow fin tuna (R95) to start. Tuna is my ultimate favourite and if this had not been on the menu I would have had the crispy oysters again. Dave had the brioche toast of duck liver parfait (R95). For mains I had the butter roasted cape point yellowtail (R210) which sadly did not come with the tartare sauce Dave was raving about. But regardless , it was excellent. Dave had the braised pressed and crumbed pork belly (R225). The dessert choice for the evening, was valrhona chocolate (R95) which was a real chocolate dessert. Overall, we had a brilliant meal and again, the service was perfect.

Contact them on +27 21 851 3146, bookings recommended.

Inspiration published on Lavender and Lime February 27:

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10 thoughts on “Restaurant Seven, Somerset West South Africa

  1. Restaurant Seven would work of me any day. Nice menu and I have to admit, I was doing currency exchange to our kronor for all the menu prices. You guys have some inexpensive dining compared to ours. I know it’s all relative to where you make the bucks, but it makes South Africa an inexpensive holiday for us once one gets there. Thanks for sharing.

    1. My Norwegian friends dine out here very well. If you do come over, let me me know. The exchange rate is for sure in your favour, and eating out here is cheap compared to Europe.

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