Set against the backstop of Table Mountain in the leafy suburb of Claremont in Cape Town, lies Homespun at The Andros. It’s a restaurant that marries contemporary culinary innovation with the charm of an elegant historical setting. Housed within the Andros Boutique Hotel, this fine dining establishment offers guests a unique experience that is as much about atmosphere as it is about the food.
The 5 star graded Andros Deluxe Boutique Hotel, a gracious Cape Colonial homestead originally built in 1908 and designed by Sir Herbert Baker. The elegant interiors, lush gardens and tranquil atmosphere create the perfect backdrop for a memorable dining experience. Whether you’re seated indoors, surrounded by classic décor, or outdoors with views of the manicured gardens, the ambiance is sure to enchant.
Homespun at The Andros is the sister restaurant of the renowned Homespun in Blouberg, established by chef and owner Matt Schreuder. The concept is simple yet profound. Chef Schreuder, who has traveled extensively brings a worldly perspective to his dishes, combining international influences with local flavours.
The menu at Homespun at The Andros is a celebration of creativity, with every dish designed to tell a story. Diners can expect a carefully curated tasting menu that changes seasonally, ensuring only the freshest, locally-sourced ingredients are used.
Prepare to be taken on a culinary journey through courses that balance innovation and tradition, blending bold flavors and textures. The restaurant offers expertly selected wine pairings to complement each dish, showcasing the best of South Africa’s wine country. Every plate is a visual masterpiece, reflecting the artistry and attention to detail that defines the Homespun brand.
There’s nothing quite like the pure bliss of taking in the beautiful garden views while sipping on one of their signature cocktails. Lots of theatrics with dry ice presentation creating a feast for both the eyes and the palate. The culinary journey starts off with Amuse Bouche paired with Bon Courage Jacques Bruere Rosé, a sparkling delight that brings the perfect bubbles to complement this gastronomic experience.
Boerewors Roll
Our culinary journey began with an unforgettable twist on a classic, a Boerewors Roll. Yes a Boerewors Roll at a fine dining restaurant, but this was no ordinary rendition. It was a masterpiece of creativity and presentation, stealing the spotlight as the highlight of the entire experience.
The dish arrived in an unexpected yet delightful way. A large onion stuffed with onion marmalade and dusted with onion ash, served alongside warm, flavourful bread. Adding to the intrigue, the Wagyu and boerewors candle we had assumed was purely for ambiance turned out to be edible and an integral part of the dish.
The candle liquid released an enticing aroma reminiscent of boerewors. A dollop of this liquid was placed on the plate and the idea was to dip the bread into the onion mixture and then into the candle liquid. The combination of flavours created a playful and nostalgic illusion of eating a traditional boerewors roll, elevated to fine-dining excellence.
This dish was paired with Dashbosch Skin Contact, which complemented the earthy sweetness of the onion marmalade and the richness of the Wagyu and boerewors flavors. The wine’s bold texture and subtle tannins enhanced the complexity of the dish, creating a harmonious balance and elevating the sensory experience.
Prawn Dumpling
Delicately crafted, these soft and juicy steamed prawn dumplings were served in a deeply flavourful seafood consommé. The broth, rich in umami, enhances the natural sweetness of the prawns. The dish is crowned with a generous topping of katsuobushi which are thin flakes of cooked, dried and fermented tuna.
These flakes come alive on the plate, gently dancing in response to the steam rising from the aromatic consommé, creating a mesmerising visual effect. To elevate the experience further, the dish was paired with Nitida Semillon, a wine known for its elegant notes of citrus, honey, perfectly complementing the dish’s savoury and umami-rich profile.
Banana Blossom Dumpling
Delicious dumpling served with a rich umami broth, masterfully balanced with layers of depth and savouriness, enhancing the natural sweetness of the banana blossom and topped with angel hair for a delightful interplay. This was paired with Capensis Silene Chardonnay for its vibrant acidity, notes of citrus, white peach and subtle minerality. The Chardonnay’s creamy finish and bright profile beautifully complement the broth’s richness and the delicate flavours of the dumpling.
Mutton Rib
This dish was a true masterpiece, equal parts art and indulgence. The star of the plate was a tender, melt-in-your-mouth mutton rib, slow-braised for an impressive 15 hours to achieve ultimate succulence. Glazed with a almond truffle teriyaki, cutting through the richness with just the right amount of heat and acidity.
But the magic didn’t stop there. A luxuriously layered turnip truffle pommes Anna provided earthy decadence, while a perfectly crisp amadumbe (taro root) disk brought a delightful crunch. To round it all out, a vibrant medley of turnip, asparagus and carrot offered a spectrum of flavours and colours, each component thoughtfully prepared to enhance the overall experience.
This showstopper dish was paired with a glass of Wildeberg Terroirs Cinsault, a wine with bright red fruit notes, soft tannins and a hint of spice, which effortlessly complemented the depth and complexity of the dish.
Matt Special
This dish was a true feast for the eyes and the palate. At its heart, a perfectly seared Angus beef fillet, tender and juicy, was the star of the show. Nestled at the center of the plate was a creamy smoked mash, its rich, smoky flavour perfectly balanced with a tangy ponzu jus that added depth and complexity.
The fillet was complemented by a wasabi-infused pureé, which brought an exciting kick and a sprinkle of crushed walnuts adding a delightful crunch and earthy richness. Roasted smoked tomatoes and a velvety carrot purée provided vibrant colour and natural sweetness, while crispy capers brought an unexpected burst of briny crunch, elevating the entire dish.
This incredible creation was paired with Thokozani SMV, a wine that harmonized beautifully with the beef’s richness, offering subtle spice, dark fruit and smooth tannins that rounded out the flavours perfectly.
Palate Cleanser – Wish Potion
Their Wish Potion is a whimsical elixir that’s as magical as it sounds. Crafted from the essence of Eugenia berries, handpicked from the lush grounds of the Andros Boutique Hotel in Claremont, this potion is a true treat for the senses. The vibrant, antioxidant-packed Eugenia berry bursted with bold flavours, while the cool cucumber water and zesty lemon juice created a refreshing, tangy base. To top it off, a blissful touch of sceletium, a South African botanical wonder known for its mood-boosting and stress-relieving powers, adds a calming, uplifting finish to every sip.
Typically, making a wish is a deeply personal moment and it’s believed that this personal connection helps make a wish come true. With this Wish Potion, however, the magic is said to happen only if you share your wish aloud with your loved ones as you sip it. That’s when the true power of the potion is unleashed, turning dreams into reality.
Crème Brûlée
Served in a charming American white oak bowl that adds a rustic touch to this classic dessert. Made with the finest Madagascar vanilla, this rich and velvety custard is perfectly balanced by a delicate, tangy topping of strawberry yuzu and fennel sorbet. It’s an unexpected twist that’s as refreshing as it is delicious. Alongside a berry gel brings a burst of vibrant flavour, while a silky sweet potato and cardamom purée adds depth and warmth. To top it all off, the dessert is cloaked with a smoky element, creating an unforgettable, theatrical moment that’s sure to delight the senses.
As if the crème brûlée wasn’t already indulgent enough, it’s paired with African Ruby Rooibos Vermouth, a floral and aromatic sip that cuts through the sweetness, adding a sophisticated touch that perfectly complements the rich layers of the dessert.
Olive Chocolate Garden
This dessert is a whimsical journey for the taste buds! Picture a luscious tonka bean caramel sauce poured tableside. Its rich, warm sweetness perfectly complementing the subtle salinity and savoury notes of the semi-dehydrated olives scattered atop. At the base is a bed of decadent chocolate soil, providing a deep, earthy backdrop that ties the entire garden together. Nestled within this edible terrain is a bold coffee sorbet, candied pecan nuts and a hint of lemon thyme, adding layers of texture and flavour. A delicate caramel toffee tuile crowns the creation, offering a satisfying crunch to this intricate masterpiece.
To elevate the experience, it was paired with Dashbosch Muscat, a fragrant and slightly sweet wine that married beautifully with the dessert’s bold flavours, creating a perfect balance of savoury, sweet and aromatic notes.
Petit Fours
The grand finale to an unforgettable dining experience is a trio of bite-sized delights designed to leave you smiling with every bite. These aren’t just desserts, they’re tiny masterpieces!
First, a Truffle Chocolate Éclair, decadently filled and finished with a sprinkle of sea salt for that irresistible sweet-and-salty balance. Next, a Salted Caramel Macaron, a delicate little gem with a crisp shell and a rich, buttery filling that melts in your mouth. Finally, a bold 70% Dark Chocolate Treat, infused with the exotic sweetness of Turkish delight and a pop of tangy raspberry for an unexpected twist.
Homespun at The Andros is a must-visit destination if you are a foodie lover or wanting to explore Cape Town’s vibrant food scene. It’s an experience that will linger in your memory long after the last bite.
Treat yourself to an afternoon or evening of exceptional dining at Homespun at The Andros. It’s where fine food, artistry and innovation come together in perfect harmony.
Categories: Homespun at The Andros Claremont
