There’s no direct route to Manor House. It’s in the strange space of no address: green slopes facing the Akkedisberg.
If you want something more concrete, it is on the R326, a backroad that runs from Riviersonderend to Stanford, crossing the Caledon-Napier road, the R316, near Van Brakel Stoor, another Overberg stalwart.
It’s a destination restaurant, and definitely worth the drive.
In its favour, for starters, is that the R316 is a way more pleasant way to get to Arniston and the southern coast than the mad December rush of the N2. Also in its favour, for mains, is that it is just so delicious. And finally in its favour, for dessert, is that there are six beautiful cottages for overnighting (get the breakfast experience, too) and a pampering spa.
There are also cycling trails if that’s your bag.
Take our advice: turn off the N2 at Caledon, tootle along the road to Napier, and take the right turn on to the Stanford road. To rest the eyes and fill the belly along the way. (Or turn on to the R326 from the N2 at Riviersonderend.)
The road takes you along the valley floor through the Akkedisberg.
Manor House: look and feel
Just before the pass winds down into Stanford, a sign lures you into Stanford Valley Country Lodge. Up the drive through fields of green, bordered by white fences and holding horses and you come to Manor House, a destination restaurant if ever there was one.
The scene is pastoral: the manor house and paddock fences are white, the flora is green. Old school, country style. There are sculptural works of art and a water feature at the entrance, and the interior is a delight: local country antiques mixed with surprising Art Deco pieces and gorgeous mid-century modern. There’s a gallery, too.
But the food drew us here. And it is a very good reason for a drive to these parts, for it is delicious, innovative, unexpected. The menu is carefully designed, with a strong foundation and some flamboyant additions.
We were there for dinner in early December and were delighted with the whole package – food, service, wine, view, ambience…
The food
A couple of dishes we ordered sadly are not on the summer menu – the Nguni cheese starter and the Amarula tiramisu dessert. The latter is a creamy cloud of mascarpone underlined with soaked ladyfingers and we would drive miles just for a serving of it.
Our party was a mix of genders and ages and backgrounds and we gave the menu a good run for its money. Unusually, everyone enjoyed every mouthful. There is generally someone who doesn’t like this or that, but not us at Manor House.
The deep-fried artichokes with lemon aioli to share had a satisfying crunch ending in a softness of artichoke heart, well paired with a silky aioli that had just the right amount of garlic. And when it says ‘to share’, it really means it: the portion was substantial.
My starter of burrata salad with beetroot, nectarines and cherry tomatoes, was a perfect mix of fresh, sweet and tart, soft and creamy, solid and juicy. A brilliant way to set off a meal, and probably all you need for lunch.
Of the others, the venison carpaccio, truffle mayo, pickled onions and oak-smoked Stanford was a stand-out.
Each of the starters set you up with great expectations for the mains, expectations that were well met. The lamb’s neck got a two-thumbs-up from a fabulous chef herself, and the pork belly, creamed mash, plum sauce and pak choy made a couple of diners extremely happy. The beef burger with bacon jam (and heavenly hand-cut chips) was pronounced tasty ‘but too much’ – luckily, because it was then taken home to be enjoyed as a snack later.
The chicken croquette salad with its Caesar dressing made for a very happy driver, and my grilled brown mushrooms on butterbean mash with chimichurri was simple, but filling and flavourful, though the mash could have done with a bit more seasoning.
The wine
We paired our dinner with a bottle of Julien Schaal Born of Fire Syrah 2021, the grapes from Leeuwenkuil. The dark berries, earth and pepper, freshness and bright acidity were just right for the food and mood.
Manor House in Stanford will definitely get several repeat visits from us, and a strong recommendation for you to stop by there, too.
Details
- Hours: Monday-Sunday, breakfast and dinner | Wednesday-Sunday, lunch (also open Monday and Tuesday in peak season)
- Contact: 072 198 0862
- Address: R326, Stanford
- Website: stanfordvalley.co.za
- Instagram: stanfordvalleycountrylodge
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Written by Lorraine Kearney
