Fulfilling a lifelong dream of the Malan family, this culinary hotspot gives a haute new meaning to the concept of restaurant design, flaunting an elegant milieu with a quirky nature that offers an element of surprise, apparent in the décor as well as in the menu. "Cuvée is not your typical fine dining restaurant. Rather a Cape Dutch voorkamer where friends meet for an unsurpassed eating experience saturated with nostalgia and emotion. Unpretentious yet stylish, cuvée embraces a typical languid Sunday lunch mood whilst radiant with contemporary inspiration," explains Neil Stemmet, co-owner of Koncept Design & Architecture* and the creative mastermind behind this Simonsig heirloom. Together with business partner, Jacques Erasmus - acclaimed food artist - they have succeeded in their quest to instill the same excellence and sophisticated flair at cuvée, for which Simonsig wines enjoy world acclaim. As the pioneers of South Africa's first Méthode Cap Classique (sparkling wine made in the classic French Champagne tradition) great inspiration lies in the name of Simonsig's signature restaurant. In wine terms, including French Champagne, cuvée refers to the best grape juice chosen for producing the finest wine in the cellar. The décor speaks of timeless Stellenbosch elegance with a whimsical touch of 'off the wall' inspiration, presented through a yesteryear collage of antique furniture and oriental rugs, interspersed with brilliant splashes of contemporary design elements. This enthralling juxtaposition catches the eye and imagination. On the ceiling, for example, you will find an innovative knife and fork installation which offsets an opulent backdrop of dark wood, glass and leather infused with bright colours and organic textures. Other unique cuvée impressions include a wine library and a mural of irregular white empty frames, whilst crystal chandeliers are transformed into magpies of charming trinkets. cuvée also treasures nostalgic memories through the creative use of old pieces of the Malan family such as the wall installations of ceramic plates of Liza, the beloved late mother of the three brothers who own Simonsig today. The table settings are stylish with only the finest cutlery, crockery and French linen napkins, whilst mixed arrays of fresh, hand picked flowers from the farm reinforce the homely atmosphere of the restaurant. The clever use of mirrors and glass invites the scenic outdoors inside with a contrasting colour palette including the enigmatic midnight grey of the Simonsberg, delft blue sky and autumn vines echoed in the soft furnishings. Cuvée's menu celebrates traditional Cape cuisine inspired by the seasons with dishes prepared or paired with an array of Simonsig's finest red, white and sparkling wines. A master of fresh flavour combinations presented in understated works of culinary art, Jacques plans to tweak the menu as often as possible to incorporate a multitude of fresh produce, unique to each season. Guests can expect nothing less than honest food, made with the freshest ingredients harvested from the herb and vegetable garden on the farm. Presenting culinary excellence with a conscience, cuvée tries to stock its pantry with as much locally produced products to support surrounding communities. "Cuvée celebrates the spirit of friendship with grandeur. It's a tranquil Winelands gem where a quick lunch easily unfolds into a laidback afternoon and ordering a third cup of espresso does not seem something out of the ordinary," explains Jacques - a world-travelled chef extraordinaire, food artist and designer. Breakfast includes light to hearty enjoyment such as a mixed canvas of fruit, ginger and Greek yoghurt perked up with a splash of Simonsig's noble late harvest, Vin de Liza. Or opt for French toast with 'korrelkonfyt', parmesan and bacon. The menu invites you to a three course indulgence with luscious starters such as the terrine of smoked salmon trout with roasted aubergine, cream cheese and pear. Mains include flaked roasted lamb with estate nuts and preserved green figs. cuveé's signature dish celebrates the Malan family's French Huguenot heritage with a classic fillet of beef served Café de Paris style, with a wonderfully fragrant gratinated butter sauce conjured up from thirty two ingredients. For the sweet tooth, dessert offers dreamy delights ranging from slow roasted Wineland berries with pure gold and Vin de Liza sorbet to delicate Cap Classique jelly with crème fraîche and flowers. Guests can also enjoy a fine selection of fromages on the terrace or opt for a daily tasting of four morsels paired with Simonsig Cap Classique after their visit to the adjacent Simonsig tasting room, which also flaunts a crisp new look. Adding to the vibrant atmosphere of cuvée, walls are adorned with paintings by chosen artists (which will change on a quarterly basis), while the music was specially composed to set a morning, noon and afternoon mood. Cuvée is open from Tuesday to Thursday, 9h00 until 17h00, Friday to Saturday, 9h00 until 22h00 and Sundays for lunch. Private evening functions and parties can also be reserved. For more information or to book your table contact cuvée at tel: (021) 888-4932 or send an email to cuvee@simonsig.co.za. *Koncept Design & Architecture creates fresh, yet timeless spaces including restaurants, world-renowned hotels and exclusive residential design. The team meticulously takes care of all aspects involved, from the initial conceptualisation to design and systems implementation and also offers ongoing consulting. Some of their latest work includes the chandelier installations at the Cape Grace Hotel as well as a 2-star Michelin South African food month in Zurich.