When it comes to said dishes, we will be the first to acknowledge that the starter selection is among the best we have sampled in a long time: we are still day-dreaming about the twice-baked goats’-cheese and Pecorinoe soufflé, and the chargrilled spring onions wrapped in crispy, home-made bacon, served with confit pork cheek, crispy trotters, and leek hay. I mean, wow.
However, the mains are a bit hit and miss. While the wild boar ragu pasta was delightfully moreish, the beef bolognese was “fine”. Also, it was hard to pay R160 for a plate of pumpkin — even when it’s coal roasted with oyster mushrooms. Word on the street is that il Contadino’s pizzas also lack consistency in quality execution.
But overall: when everything goes right, it is fantastic. The breakfasts are amazingly delicious and shockingly reasonable, and I will find myself digging into their freshly made bread, farm tomatoes, and much-famed bacon many a morning.