The Olive Branch
Published: 15 Dec 05
Category: Contemporary Classic
ses, and produce from the Bothas' own herb and veggie garden, with an emphasis
on Mediterranean flavours.
Inside, diners enjoy the French country ambience of the intimate dining room while tantalising aromas drift in from the kitchen. Bold, colourful paintings decorate the walls and enhance the sensation of being in Provence. Local appreciation for the restaurant runs high and, with tables hard to come by, regulars often book ahead. Bokkie and Mary Anne Botha operate every aspect of the restaurant with good cheer and personal attention - and at a leisurely pace, giving diners time to savour every course.
The chef's passion for cooking and his well-travelled palate are evident. His pre-ference for Mediterranean and French cuisine has been influenced by his visits to many of the three-Michelin-star restaurants, where he usually ends up in the kitchen asking about some ingredient, dish or technique. Everything - pastries, breads, sauces and ice cream - is made from scratch and features the best of the season and region. If pea soup is on the menu, the peas are probably from his own garden. Ditto the tomatoes and herbs in the savoury Provencal tomato tart.
Succulent local figs may be found on your bruschetta, accompanied by imported Parma ham, or perhaps preserved and served alongside ice cream made with real vanilla. Lemons and fresh herbs are lavishly used to add spark and depth.
Signature main courses include chicken leg and thigh stuffed with risotto, deliciously tender venison, oxtail "Bokkie-style", and there's always an interesting vegetarian option. The blackboard menu changes nightly and offers five courses. Between starter and main course, there's a palate-cleansing amuse-bouche, and at the end of the meal a cheese platter, featuring both local and imported cheeses.
Botha is equally passionate about wine so expect an interesting selection as soon as he receives his liquor licence.
Average price for five courses: R120 (and should you opt to omit a course or two, the bill will be adjusted accordingly).
Address: Mark Street (the last building at the end), Prince Albert, Klein Karoo, Western Cape. Tel 023 541 1821. Open two nights a week, according to reservations, so booking is essential. BYO.
Food:
Wine list
Ambience:
Service:
Value:
In a quiet street off the main road in the Victorian town of Prince Albert, The Olive Branch celebrates the region's bounty - olives, figs, lemons, fresh chee
Inside, diners enjoy the French country ambience of the intimate dining room while tantalising aromas drift in from the kitchen. Bold, colourful paintings decorate the walls and enhance the sensation of being in Provence. Local appreciation for the restaurant runs high and, with tables hard to come by, regulars often book ahead. Bokkie and Mary Anne Botha operate every aspect of the restaurant with good cheer and personal attention - and at a leisurely pace, giving diners time to savour every course.
The chef's passion for cooking and his well-travelled palate are evident. His pre-ference for Mediterranean and French cuisine has been influenced by his visits to many of the three-Michelin-star restaurants, where he usually ends up in the kitchen asking about some ingredient, dish or technique. Everything - pastries, breads, sauces and ice cream - is made from scratch and features the best of the season and region. If pea soup is on the menu, the peas are probably from his own garden. Ditto the tomatoes and herbs in the savoury Provencal tomato tart.
Succulent local figs may be found on your bruschetta, accompanied by imported Parma ham, or perhaps preserved and served alongside ice cream made with real vanilla. Lemons and fresh herbs are lavishly used to add spark and depth.
Signature main courses include chicken leg and thigh stuffed with risotto, deliciously tender venison, oxtail "Bokkie-style", and there's always an interesting vegetarian option. The blackboard menu changes nightly and offers five courses. Between starter and main course, there's a palate-cleansing amuse-bouche, and at the end of the meal a cheese platter, featuring both local and imported cheeses.
Botha is equally passionate about wine so expect an interesting selection as soon as he receives his liquor licence.
Average price for five courses: R120 (and should you opt to omit a course or two, the bill will be adjusted accordingly).
By Charlotte Pregnolato
Address: Mark Street (the last building at the end), Prince Albert, Klein Karoo, Western Cape. Tel 023 541 1821. Open two nights a week, according to reservations, so booking is essential. BYO.
Food:
Wine list
Ambience:
Service:
Value:
