Specials


Valentines Day Menu 2016

Valentines Day Menu 2016


Posted on Feb 13, 2016

Wrap your lips around this, this Valentines Day. And remember to book to avoid disappointment! Fig, Goat’s Cheese and Cranberry Love Salad Salmon and Kingklip Passion Bites ——– Trout with orgasmic Potatoes, Fennel and Feta salad OR Sexy Spiced Sirloin with Moroccan Couscous ——– White Chocolate Cherry Kisses Includes glass of bubbly R295 per person Image:...

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Share the Love

Share the Love


Posted on Feb 12, 2016

Share the Love It’s the month of LOVE and we hope we’ll be seeing many of you for a romantic lunch or dinner at Dutchies on Valentine’s Day. We have a delectable menu and some lovely Surprises for you! We were thrilled to participate in an innovative Tweetup this week, #LoveinAbundance, organised by the Grootbos Foundation. How wonderful to see so many people in the Overberg showing so much love for the environment, their communities and those less fortunate than them. We urge you to share the love this February. Take a look at some of the organisations and projects in our area and contribute to those that are close to your heart. The organisation we are very involved with, the Overstrand Association for People with Disabilities (OAPD), does a phenomenal amount for the disabled and it brings us much joy to help them do so.   #LoveinAbundance...

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You’re going to eat this up!

You’re going to eat this up!


Posted on May 19, 2015

You’re going to eat this up! There’s no question about it. The dishes coming out of the Big Green Egg are going to delight your taste buds! Chef Mark, who has recently joined us from New York, is Master of the Big Green Egg! The roast lamb he prepared for Sunday lunch was a melt-in-your-mouth marvel. He’ll be cooking up a storm in the Big Green Egg on Friday and Saturday evenings, as well as for Saturday and Sunday lunch. If you haven’t tasted dishes prepared in the Big Green Egg you’re missing out. The Rocket Scientists The Big Green Egg is a ridiculously versatile cooker inspired by an ancient clay cooking device known as a “kamado” that results in food simply tasting better. You can grill, roast, flame-grill and even bake in it. We can’t wait to taste what Mark creates in it next! De Tafel van der Chef is on Wednesday 3rd June. First up is Iona Vineyards. We’ll be joined by one of their winemakers to eat, taste, compare and enjoy their wines with dishes designed by Chef Jana to match the wine. It is ESSENTIAL to book so we know how many to cater for. Space is also limited to ensure the evening is intimate. Looking forward to seeing you out and about this winter – there is no excuse for cabin fever – just head to Dutchies!  ...

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Our House wines WIN!

Our House wines WIN!


Posted on Sep 16, 2014

Our House wines WIN! We’re delighted that our house wines have one Double Gold and Gold in the Vitis Vinifera Awards! DOUBLE GOLD Eagle’s Cliff Cabernet Sauvignon Merlot 2014 GOLD Arendskloof Voetspore Sauvignon Blanc 2014 Arendskloof Voetspore Pinot Grigio 2014 Arendskloof Voetspore Tannat/Syrah 2012 Dwyka Hills Shiraz 2014...

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Harmony begins in the Kitchen

Harmony begins in the Kitchen


Posted on Aug 27, 2014

Our dream team in the kitchen are performing perfect harmony. Wayne and Rebecca are so in tune with each other that the dishes they’re creating are veritable symphonies for your taste buds. Their favourite dishes of the moment are… A crispy Asian style pork belly and a salt crush fish. (Note: Both dishes need to be pre-ordered 2 days in advance so we can ensure the freshest ingredients!) Crispy Asian style Pork Belly Pork belly slowly braised in water, white wine and soya sauce on top of onions and carrots. Once cooked we cool it down, cut into blocks and place in a corn flour batter. The pork belly blocks are then crisped up in the fryer and served with mash potato and Asian cabbage stir fry. (3 blocks per portion) Salt Crush Fish This has been made at the special request of Joke who can’t get enough of it! Small fish, 1-1,5Kg Cape Salmon, are used for this dish. Rock salt and egg white are moulded around the whole fish forming a large pyramid and then baked in a hot oven. The cooking method ensures that the moisture and flavour is not lost during cooking and the salt seasons the fish beautifully!...

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Selamat makan

Selamat makan


Posted on Jul 30, 2014

Selamat makan It’s time for our Indonesian Rijsttafel again! Come and experience the myriad of tastes Indonesian food has to offer and experience or on Friday 8th August 2014. We’ll be serving a selection of Indonesian dishes for you to enjoy with friends. Gado Gado is one of the dishes often found on an Indonesian Rijsttafel. It’s a warm vegetable salad, served with crushed shrimp crackers (krupuk) and boiled eggs. The salad can have a range of vegetables with the more traditional ingredients being cabbage, sprouts, arrots and green beans. In Indonesian “gado-gado’ means mix-mix – which is exactly what it is. Gado-Gado is very similar to ‘karedok’ but is different in that the vegetables aren’t raw but slightly boiled. The sauce is also not a traditional ‘satay’ peanut sauce. It’s a spice up one with chillies added. Selamat makan Looking forward to seeing you there! R210 per person. Booking essential. Make a Reservation  ...

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