Mike Clarke is now in the Barrydale Karoo Hotel, where he runs his restaurant from a deliciously eclectic venue, screeded floors, real floor to ceiling trees and some great candlesticks.
What we liked was the personal attention we received from staff and Mike himself. Having spent 11 years in the area he knows it well and is happy to dispense anecdotes and information.
But onto the food - when in the Karoo it's all about lamb. We were offered what sounded like a unusual warthog cappaccio to start , but were warned that if we had this we may not have space for the very delicious curry we selected for the main course. Mine was the lamb roti (smaller than the "official" lamb curry.. My partner's dish was generous, whereas mine was a for me just right. We both enjoyed the meal especially the plate of little extras (relishes etc). Our wine was a Pheasants run Sauvignon blanc - award winning and we were in no doubt as to why..
Our two hotel breakfasts were also great and we appreciated staff going the extra mile to offer us a table on the verandah overlooking the main street, vineyard and mountains beyond.Over our two day stay we sampled the French toast, omelette and health breakfast all of which were really good.
Will definitely go back.
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