Day 6 into our South Africa trip…I wanted to write about Spek & Bone before I forget how this has been the BEST meal of the trip. We had a reservation for Spek & Bone the first day we arrived in Stellenbosch, but decided to cancel as I was tired out traveling 3 hours from Hoedspruit. So glad we decided make up for it. Best decision ever.
We locked in the Chef’s Menu, since it comprised most of the house specials. Second best decision ever. We started with the Atlas Peri-peri Corn Ribs with a delicious lime dip. The lime dip was indeed delicious; but in all honesty, those spiced corn needed nothing more. Smokey from an obvious fierce heat and sweet as candy! These nibbly ribs were simple yet outstanding!
The Saldanha Bay mussels were cooked in a superlative sauce consisting bacon, leek, and celery, and served over toasty sourdough… my oh my oh my…! I haven’t enjoyed mussels like this in a long while. The mussels were fat and juicy on their own, but drenched in that amazing salty bacon-ny chivey sauce plumped them up even more and lifted the sweetness further! The bread tries to hold on to every bit of sauce, every bit of bacon and chopped leeks scattered on it while it balances a fat mussel flanked by celery! Taking it all in without losing anything was tricky but worth every bit of the mess!
I’m not usually overly excited about ceviches, nor trout; but tonight’s raw trout ceviche proved one must never say “No”! The orange, the vinaigrette, the fennel bulb, radish, and cucumber were all stars in its own ways, and the firm oily trout could not have done better without them. The flavors were bright and citrusy, the sesame seeds added just a touch of nutty, all highlighting the fish to its fullest potential.
Then comes the mains… We started with the Jamestown leaves, a leafy veg I’ve never had. The crisp fresh bitterness of this green salad accompanied in an almost-Caesar-like dressing of anchovies, mustard, parmesan and croutons was fresh in the mouth and worked almost like a palate cleanser between dishes.
The Crispy free-range chicken thighs dressed in hot honey and jalapeños was exactly what I would have ordered from the ala carte menu otherwise. Using just dark meat was a win from the start. Fried perfectly crispy so the chicken skin crackles in your mouth was a second win. The “jalapeño-hot” was mild enough for me to enjoy through the honey sweetness without burning my tongue. This should be on loop!
The Grilled courgette with olives, capers, ricotta was rich in texture and flavors. it was briny and creamy, the courgettes were soft and crunchy, i loved the oily kalamata olives that added another level of saltiness, and the little capers kicking in in every other bite wakes your palate like a bell. I loved the salty on salty layering this gives.
The unexpected pleaser, Eland neck Risotto, might prove gamey for some but the gaminess was in fact what made it pop. The risotto was al dente and full bodied, reduced in just the right amount of white wine to give it brightness, plus a creamy starchy finish. Eland neck, translated into antelope neck which is a lean muscle-ly meat, quietly braised to a buttery soft texture. It was Excellent. The natural gaminess was well balanced with the smudgy rice. A small but hearty and comforting portion.
The final dish was the Free range sirloin, cooked to perfect pinkness, swimming in beauuuutiful sauce chasseur… a classic French brown sauce made with mushrooms, shallots, white wine, tomatoes, and stock. Whilst the steak was nice and tender, it was the sauce that truly made the dish… it complimented the meat with a deep, warm citrus-ness that made it impossible to stop eating! I was literally scooping that delicious glaze into my mouth!!
We had to take the Madeleines (dessert) home as we were simply too stuffed for more food…. And I honestly finished this review upon reaching the hotel, rested and then taking a bite into the cake with a cuppa tea. And though these were quite regular, they did close the evening nicely… The soft buttery cake was a sweet nightcap to end my day.
The cuisine here is nothing African. It feels more European with a touch of Asian. Very creative yet nothing gimmicky. Just good, solid flavors by use of different ingredients and spices. Very likeable for sure. Everyone at Spek & Bone was also beyond sweet. They were attentive, and friendly, and made sure everyone was well looked after. The Manager/ Sommelier chatted about his choice of wines when we started talking. We were impressed by his attention in seeking out the lesser known prized local wines from smaller local wine farms. Its a wonderful way to support local businesses. I am so pleased with myself for making it to Spek & Bone after all. I am dreaming of everything I’ve eaten. And I would be rich if I were paid for every “Ooo”, “ahhhh” and “oh-my-god” that came out of my mouth during the meal! Trust me and make that trip to Spek & Bone if you’re ever in Stellenbosch. You will not regret it!
SPEK & BONE @ 84 Dorp St, Stellenbosch Central, Stellenbosch, 7600, South Africa. Phone: +27 82 569 8958
Disclaimer – This is not a sponsored post.
