Buitenverwachting Restaurant is one of Cape Town’s finest restaurants. It is situated in Constantia on the Buitenverwachting Wine Estate. Executive Chef Edgar Osojnik has received awards and accolades for his wonderful cooking. Small wonder he is now part owner of the restaurant too.

Edgar’s journey at Buitenverwachting began when he met his wife Yolande while working at Grand Roche over a decade ago. Giving up a chance to work in a Michelin restaurant oversees, Edgar remained in South Africa, married Yolande and began working at Buitenverwachting. His passion for food and the local cuisine shines through in every culinary creation. The menu varies from season to season because only the freshest seasonal ingredients are used. Edgar calls his cuisine Crossover Cooking – and this roughly translates into an international styled menu, with Asain influence, but with a South African touch.

The restaurant itself has breathtaking views over the Constantia vineyards, while lunch can also be served at the lovely Café Petit, which is located in an attractive courtyard. The courtyard has a lovely square pond that had me guessing at it’s history. Patrons have a 3, 4 or 5 course menu, vegetarian menu or a lunch menu.

It was a sunny, windless day when I went to Buitenverwachting for lunch. The lovely temperature added to the magnificence of the meal – but only just slightly. In my opinion, a hurricane could have been blowing – the food was genuinely outstanding. For a starter I chose Pan-fried Prawns with Bagna Cauda, Avocado, Daikon, Cucumber & Spring Onion. The freshness of the tastes and the lovely bagna cauda vegetable dipping sauce was suitably adequate for a day like today. I was particularly taken by the playful combination of cucumber and daikon. I really enjoyed finding these vegetables together for the first time.

As a main course I settled on one of the All Time Favourites at Buitenverwachting. I chose the Mediterranean Seafood Salad. This wonderful dish combines 5 pieces of fresh seafood which Chef Edgar sears ever so gently. I was lucky to have a piece of Swordfish as one of my portions. The portions are divinely inspired, I think, becuase I was left feeling satisfied and dreamy.

To finish my incredible lunch, I was convinced to try the Vanilla Panna Cotta with Strawberry Balsamico Sorbet & Cannoli. I thoroughly enjoyed this – but I must tell you that I could not help think I should have chosen my lunch partners rhubarb after she naughtily tantalised me with a small taste ....oh well...I will catch it on my next visit.