Google Maps took us on quite the journey to get to Wilde Vy Bistro in Durbanville. But it was well worth the windy roads to enjoy the food Chef Jürgen Snyman created. The restaurant is set around a wild fig tree on the Hooggelegen Farm, and thankfully, the road back was more direct.
Our meal at Wilde Vy Bistro
Using the main course as the deciding factor, Dave, Bev and I had the Citrus Cured Salmon (R115) to start. This was served with ajo blanco, apple, and cucumber and was perfect. Eric had the Beef Tartare (R128) which was spicy! Bev had the Puttanesca Mussel Spaghetti (R145) for her main course which was excellent, and generous. So much so that Dave finished off her meal. Dave had the Line Fish of the day (R195) which was really good. Eric and I shared our main courses as we both wanted the same dishes. He started with the Woodfired Salt & Pepper Prawns (R165) which were served with an Asian dipping sauce that was full of flavour. And I started with the highly recommended Lamb Rib (R275) served with spicy chakalaka and putu chips. The lamb was perfectly tender, and served off the bone.
Service and more
I am not sure what happened to my photographs, but this meal only shows what I ate! We did not have desserts as the main courses were generous. Also, I am steering away from desserts at restaurants if they don’t excite me. The service was good but it is worthwhile noting that a 12.5% gratuity was added to the final bill. Dave did not know this, nor notice it, so added his customary tip on top of that. Contact them on +27 64 643 9766, bookings recommended.
See the links below for blog posts I published on June 26:
- 2022: The Match
- 2020: Sherbet Biscuits
- 2019: Salt & Time
- 2017: Farro Salad
- 2016: The Gangster
- 2015: Friday 26 June 2015: Out And About
- 2014: Dried Plum And Almond Rusks
- 2013: Osteria Francescana
- 2011: Food Quiz Number 57 For A Friday
This looks like a restaurant I would really have liked . . . pity the other photos got lost . . . love the look of your salmon and how it has been plated. The restaurant looks like ‘me’ also > modern classic with comfortable chairs and tables far enough apart. Glad you enjoyed it!
I think I might not have taken them haha – we were so busy talking 😉
I think that 12.5% don’t go to the waiters…the restaurant keeps it. The food and plating are really nice.
In South Africa it definitely goes to the staff as that forms the bulk of what they earn!
yum to the citrus-cured salmon but big boos to the gratuity. You’d think it almost illegal of them not to mention it when you pay!! They are trying to sneak on tips here too. We don’t tip in australia!!
It was very clear on the menu, if you read the bottom of the page! But I agree, they should tell you when they bring the bill! Our servers rely on tips here which is sad, but tax free 😉
Such elegant plating, definitely looks like a dinner worthy of a special occasion!
The plating was exceptional!