Spek en Bone is a local gem in Stellenbosch which aims to be first a wine bar and then a restaurant. The wine list is fantastic with brilliant wines from both Stellenbosch and our wider wine region. The food is served as small plates with a focus on local and seasonal. I have been wanting to visit for the longest time and was so excited to tie them in with a recent weekend away in Stellenbosch. They’re a fantastic casual option in the heart of Stellenbosch and deserve to be added to your summer foodie adventure list!
Small plates with Bertus Basson
Our waiter was really helpful and quickly ran us through the menu with suggestions along the way. Whilst Spek en Bone is serving small plates these dishes are bigger than your standard tapas sized dishes. We were three people and found that six dishes was enough for dinner. That means you’re looking at about two dishes per person depending on the dishes you order.
We started out with the lighter small plates including the shaved cauliflower with lemon cream, roast macadamia nuts, brown onions, cured mustard and foraged herbs. I loved this shaved cauliflower dish with great texture and lots of freshness.
Another winner was the crispy squid with fresh chili, radish, coconut curry sauce, spring onions and coriander. You can never go wrong with a fantastic calamari dish and the spice of the dish worked well with the light red wines we were drinking.
My favourite dish of round one was the yuzu dressed yellowtail with avocado puree, radish, mint, spring onion and tempura batter. This dish was just fantastic and really stood out due to the fresh zingy yuzu dressing and crunchy radish slices. This dish is going to be incredible in summer paired with a chilled white wine!
Round Two of the small plates
From light and fresh we jumped straight into delicious carbs! We ordered both the pasta dishes on the menu because I just couldn’t chose! And I am glad we ordered both as they were star dishes. The homemade potato gnocchi is a Spek en Bone cult classic with Huguenot sauce, peas, bacon and foraged herbs. This dish was fresh and delicious and we unashamedly stuck our fingers in the dish to get the last of the decadent Huguenot sauce.
My favourite dish of the night was the Spekkies Mac and Cheese with mushrooms, home cured mustard and spring onion. This was a giant baked mac and cheese dish and is actually enough food to have as a main course for one! I think the Spekkies Mac and Cheese with a bottle of bubbles would make an amazing dinner for one! The home cured mustard in the dish made it very more’ish!
We finished with the monkey gland basted dry age beef with braised kohlrabi leaves, mushrooms, pickled kohlrabi and sauce poivrade. This was probably our least favourite dish of the night because the steak was served well done. However, it was always going to be tough to follow that fantastic mac and cheese!
A sweet ending with Spek en Bone
We couldn’t resist a round of dessert and a bottle of bubbles! It really was a fantastic dinner and we ended up being the last table in the restaurant!
We had Tannie Hetta’s apple pie with homemade vanilla ice cream and creme anglaise. This was absolutely delicious and I would highly recommended ending your night with this.
We also had the peppermint crisp King Cone which is buy one, get one free! So we ordered one cone and two arrived at the table. The King Cone is Bertus Basson’s take on the actual King Cone we all know and love. Except that the King Cone at Spek en Bone is considerable better than the original and this will ruin them for you forever! Delicious dessert and a lovely playful take on a South African classic.
We had a wonderful evening with Spek en Bone and we were disappointed it is taken us so long to visit! I would highly recommend them for a casual lunch or dinner especially this summer when you can sit in their courtyard in the sunshine!
- Location: 84 Dorp Street, Stellenbosch
- Opening times: Monday to Saturday with lunch from 11:30 til 14:30 and dinner from 17:30 to 21:00.
- Contact details: 082 569 8958 or email@example.com
Disclaimer: We enjoyed our dinner as guests of Spek en Bone. However, all images and opinions are my own.