Espiche, Portugal (2018)

May 2018: Back to Espiche, which we considered last time to be a hidden gem in the area, to take up the challenge once more and not loose too many balls!  This eco-friendly golf club offers a clubhouse with restaurant & bar, small golf shop, and practice facilities (putting & driving range).  Reservation of tee-times in advance was trouble-free and, on arrival, the staff were, as always, very friendly and helpful.

The course is challenging with its narrow fairways lined with trees, gorse bushes and long grass – if you stray you may be lucky to find your ball and if you stay on the fairway you may be surprised by the roll.  Watch out for the fairway obstacles such as walls, gullies and trees. The greens are undulating, fast, wide, and sometimes unforgiving with their surrounding bunkers.  From the higher tees, there are spectacular views of the surrounding rugged landscape.

After 18 holes, the club house is a welcome retreat offering spectacular views, an excellent menu, and friendly staff.  Lunch was excellent and the home-made sangria to be recommended!

It is advisable to use an electric trolley or buggy and Espiche offers an attractive 2 player+buggy rate.  Juniors (under 16) when playing with an adult play for free!

We hope to return in the not too distant future.

Boavista, Portugal (2018)

May 2018:  We returned to this 18-hole golf course and that already says something.  Boavista Resort is just a few minutes drive from Lagos and Luz, both offering a wide choice of restaurants and places to explore.  The golf course at Boavista is, however, the main attraction and  the reason for our return. As previously mentioned, the resort offers a small driving range, an excellent short game practice area, and a golf shop.

A beautiful, well maintained course with undulating fairways, dog-legs, fast greens and an array of bunker and water hazards.  We would recommend either an electric trolley or buggy (equipped with GPS and electronic score card). Light relief from your game – take time to enjoy the spectacular views towards Lagos and the colourful landscape.

It is advisable to book well in advance and, as we experienced, the agreed tee-time can change!  The Saturday morning members competition was extremely busy hence our start time was delayed by 20 minutes.  The course was too busy resulting in a back-up of four flights at the 6th hole, waiting at each tee, and a long game of golf that day!  Also worth noting if using a buggy, the GPS system will only allow you to return to the clubhouse either by following the course back to the beginning or through to the end – no quick return through the resort.

The clubhouse terrace overlooks the 18th green and offers seating in the shade or sun, although sitting area may be restricted if competitions have taken place.

Greenfee:  €65-€96 (seasonal); 2 persons + buggy approx. €150 (low season)

Terroir Restaurant, Kleine Zalze (2018)

After an early round of golf on the estate, we were ready for lunch and we had pre-booked at Terroir.  We arrived a little later than planned which appeared to cause problems for the kitchen as they had already stopped serving starters and would only be able to provide main dishes.  After some discussion and introducing ourselves as FWF, we were informed that we could choose from the complete menu.

Amongst us the prawn risotto, the yellowtail ceviche and the onion tart were popular and two of us were lucky to be able to order the last available portions of the steak tartare.   The dishes were well presented, well flavoured and complimented by the choice of KZ chenin blanc.

There was however a feeling of haste and wondering why there were menu limitations when we had booked so far in advance.  This restaurant has a good reputation, maybe we just picked a bad day what with it being a Sunday lunch, no evening service, and closed on Mondays.

On a good note, we did enjoy lunching outside, shaded from the sun under the canopy, and enjoying the view.

 

Stables Restaurant, Vergelegen Wine Estate (2018)

FWF reserved for lunch – keep it simple as there is a dinner planned for the evening.  The restaurant is situated in the vast Vergelegen wine estate, surrounded by gardens and distant mountains.  Inside, the restaurant is modern and sleek, with the driftwood horse as the centrepiece.

Friendly staff took our drinks order and provided us with the lunch card comprising of salades, main dishes, burgers, pizzas or sandwiches.  Within the group we opted for the chicken ceasar salad, well presented, in good proportion, fresh and well seasoned; the burger from the grill which was served with homemade chips; or the pizza.  The food was good and certainly hit the spot.  The restaurant was busy but this did not reflect on the service from the staff.

stables

Delaire Graff Restaurant, Stellenbosch (2018)

Following recommendations and through our knowledge of the Delaire Graff wines, this restaurant was was high on the FWF wish list. On arrival, the marble entrance with luxurious boutiques and collection of art is welcoming however this cannot beat the breathtaking view over the valley from the restaurant’s terrace.  Be sure to arrive as the sunsets, the change of colours on the mountains is amazing.  The terrace is spacious offering privacy and peacefulness to enjoy the surroundings.

We started with a glass of bubbles or a glass of Delaire Graff Coastal Cuvée sauvignon blanc as an aperitif whilst we peruse the menu.  We eventually all opted for the 5-course menu with matching wines.

The feast started with an amuse, perfect to arouse the taste buds.  This was followed by a carpaccio of watermelon, very finely sliced, garnished with loose feta, pickled red onion and a hint of thyme – wow!   Then the tuna, a taste explosion in the mouth with so many flavors including a hint of cinnamon and a dash of olive oil, an invention perfectly executed.  The inlaid jelly of vegetables, in itself, was a mouth-watering experience.  The entree dish of coquille served with a mouse of orange and a seaweed dressing appeared simple but along with the onion syrup and sprig garnish was sublime.  Then followed the springbok, beautifully presented and cooked in wine and accompanied by a gravy of wild berries and nuts.  (We had eaten springbok earlier this week, but this, topped the list and is worthy of an applause).  The party continued as we moved onto the grand finale.  But first, a palate cleanser which, in itself, was a dessert of red fruit, meringues and mouse – definitely aimed at those with a sweet tooth.  Oh, and last but not least, for those with a less sweet tendency, a cheese platter served with a delicious glass of port.

Throughout the evening the service was excellent.  The sommelier demonstrated  his in-depth knowledge of wine in general and, in particular, with the Delaire Graff wines,  along with professionalism, enthusiasm and charm.  He kept us entertained as he tested us and taught us more.  The waiters and waitresses were extremely professional, not too restrained, but just right.

In our view, this restaurant deserves a Michelin star rating in addition to the local South African accolades but unfortunately Michelin does not come to this part of the world.

Tokara Restaurant, Stellenbosch (2018)

On a beautiful evening FWF dined at Tokara restaurant on the outskirts of Stellenbosch. Renowned for its beautiful wines and terrace offering a spectacular view over the valley.

The restaurant design is modern both inside and outside, snuggling into the environment, decorated with modern art.  Walking to the restaurant entrance from the parking, visitors can see a selection of vines and, on entering, view the wine cask room.

We started with an aperitif on the terrace and were provided with a detailed explanation of the Tokara wines. Once seated at our table we were provided with a simple bread plate and menus.  One starter was a modern version of steak tartare with an African bite, nice on taste, good freshness, inlaid with radish.  Another starter was tuna with beautiful tones, well-cut tuna, light vegetables, with a lime and orange dressing – a dance on the plate.  The main course of pork belly, slow-cooked for 12 hours, so tender and tasteful, served with a delicious mildly smoked mushroom sauce – it definitely put a smile on our faces. The dessert of olive ice cream was received by some with mixed feelings while others choose the simple cheese platter.

FWF opted for à la carte wines choosing not only Tokara wines but also a beautiful Syrah Grenache Mourvèdre (Newton Johnson, Hermanus).  The after dinner whisky, Oban single malt, was an exceptionally small (single) measure barely covering the bottom of the glass.

Tokara is hip and modern, serving beautiful dishes, not too refined but definitely to be recommended.  We enjoyed the evening, the good food and the delightful conversation with the passionate Chef.

Jordan Restaurant, Stellenbosch (2018)

FWF dined at the restaurant on the Jordan wine estate, deep in the beautiful wine region close to Stellenbosch.  The expectations were high, given the reputation of this restaurant.  To start with there was a warm welcome by staff as we were brought to the terrace for our aperitif with beautiful views over valley.

Aperitif was a nice glass of bubbles or a refreshing gin and tonic.  For our meal we opted for the a la carte. Once seated we were presented with a lovely selection of breads and  homemade tapenades.

Starter:  mussels served in papilotte with beautiful Thai flavours predominated by  lemongrass, coconut, ginger – beautifully balanced.  This was served with a nice, fresh Riesling with citrus tones.

Main course:  springbok fillet with bone marrow and herbs – beautiful dish, with the bone marrow giving a fantastic additional taste to the springbok – a happy marriage.  Personally a lot of herbs, but still enjoyable.

An alternative main course was the lamb, nicely cooked with young vegetables, as usual, delicious with spices. The gravy made from the meat jucies with earthy flavors. This testifies to the chef’s passion and cooking pleasure.  Also the fish main course was perfect in taste and balance with the citrus flavours complimenting the fish.

Finally cheese, from the cheese room, an experience in itself, with very good explanation and served with a glass of port.

FWF opted for the wine suggestion menu and the staff were excellent at providing the explanation and answering our wine-related questions.  Overall Restaurant Jordan is excellent with a fantastic kitchen and perfect and attentive service.

Kleine Zalze, Stellenbosch (2018)

Kleine Zalze, one of the estate courses in the Stellenbosch area, was played by FWF on 28 January 2018. Not only during the driest spell the Western Cape had experienced, it was hot, in fact, very hot. The hacienda type building including the clubhouse and well-equipped pro shop with very friendly personnel is at center of the estate containing both permanent residences and holiday homes. It feels friendly, nice and easy going. The club house is large and overlooks the 18th hole. The friendly staff get you on your way in no-time. Same thing at the mandatory stop at the halfway house.

The course is nice. It had rough patches when we played it this year because of the drought and the water on the course contained the e-coli bacteria ….. something did not go as planned apparently. It did not matter much as we thoroughly enjoyed the golf. The greens were nicely paced. We think the grass cutting was a challenge due to the water restrictions. We walked the course and it felt long as we dragged the trolleys behind us but this could have been due to the heat. The extra cold beer served by a wonderful and very pleasant waitress was a real treat as were the showers!

Overall it is a nice course to play. Not the best in the area but certainly a good one to have on your list of courses to play in the winelands.

Rating:  7