There is no question about the fact that we are Hill Billies. We do try to put on our town attire when we head out. We keep our shoulders back and walk tall as we head into the bustling streets but sometimes the fancifulness of the big smoke outsmarts us all.
A while back, we did a Cape tour and decided it was time to check out all the very best food destinations and just see if there was any way to up our game. Even in just a small way. It’s important to see what the best are doing and how they carry it off. We did have some fabulous meals and truly exceptional experiences but it was quite tough going.
One night we arrived at the most swish destination and we were to indulge in 7 courses of excellence, paired with only the very best wines. It wasn’t cheap but this was more than just a menu. It was an evening of pure indulgence. Now, the hill billy was suppressed but certainly still present… it was important to get your money’s worth. So, bubbles to begin and tasty starters, followed by wine with each course. Every drop was drunk and every morsel consumed. There was dust and shavings, ingredients were exotic and servings were creatively presented with desserts even popping out of bags… whew! What a night. We woke the next morning a tad glazed and bloated! Too much of everything!
After that experience I have always been grateful for our smaller Cavern portions, fairly wholesome fare and good value wines from our Underground Cellar. And, the experience made me a little more terrified of the foodies about! But, truth be told, our Cavern Chefs have raised the bar.
Recently we had a couple of great photographers in-house. They are forever wanting to show-case our food but I’m always reluctant and turn them down. We just aren’t foodies and we don’t want to be a primarily foodie destination. We’d rather people arrive and be pleasantly surprised… But, sometimes one does need to venture out of the comfort zone.
Donald and Munye, our Head Chefs, supported by Thabo and Collen, and an incredible team have worked hard to present good food, three times a day, to about 140 adults during our busy times. It’s a tall order but they continue to create and present beautiful meals. And, so it’s time to showcase their excellent work.
Special thanks to Grant Pitcher and Matt Wilkes for nudging us once more! They have elegantly captured dining at The Cavern.
Here’s to great meals, good company and awesome holiday times!