The signature dish - spicy beef sirloin pastrami with horseradish, charred onions and a soft pretzel - showcases the techniques Schneider holds dear. Everything, from the curing, brining and smoking of the pastrami to the pretzel is produced in house. The cured Franschhoek trout, marinated daikon radish, dark rum dressed beetroots and buttermilk labneh was so delicious it caused a fork war with my usually well-mannered dining companion. The standout dish of the night for us was the pork belly with a Vietnamese garden salad - all of the herbs grown locally - smothered in the most delicious spicy peanut dressing, shot through with slivers of grapefruit and pomelo.
All the dishes were paired with wines from the Maison estate, which are only available on location. The most interesting of these was a straw wine - a silky, honey-coloured beverage which paired perfectly with the pecan nut pie with which we rounded off the meal.
Tomlin and his team have a perfectly judged outpost here. Go for lunch under the oak trees, or a leisurely dinner in the warm hub of the restaurant but do go. Definitely go.