Saturday, 31 August, 2013
Christopher Rawbone-Viljoen
Over this period, Chef Jacques Barnard fine-tuned a new-look
menu still very much focussed on Oak Valley’s farm-grown produce, namely its
grass-fed beef and acorn-fed pork. Artisanal breads are freshly baked each day
in the wood-burning oven. A new vegetable shadehouse has been constructed
behind The Pool Room so that the restaurant is (almost) fully self-sufficient.
Our livestock is bred, born, raised and pasture-reared on
this family owned property which represents the ultimate in traceability. Pigs
forage freely in large open paddocks. The pigs are 100% naturally raised, free
of hormones and antibiotics. In excess of 50 tonnes of acorns are harvested
from Oak Valley’s 4000+ oak trees to feed the pigs. The acorn diet leads to a
lovely nutty flavour in the pork.
All steaks are dry-aged for a period of 2 to 3 weeks to optimise
flavour. The famous Japanese cattle known as Wagyu will be available from time
to time depending on availability. Wagyu beef is a delicacy renowned for its
intense marbling, flavour and creamy texture.
Visit The Pool Room at Oak Valley for the quintessential
pasture-to-plate experience.
Restaurant
Breakfast | Sat-Sun | 09h00-11h00
Lunch | Tue-Sun | 12h00-15h30
Dinner | Fri-Sat | 18h30-22h00
*Bookings 021 859 4111 / poolroom@oak-valley.co.za
Wine Tasting
7 Days-a-Week |
Mon-Sun | 10h00-16h00