Opened in 2007, Fruition Restaurant is a showcase of Chef Alex Seidel’s passion to create approachable, high quality food without the pretense of fine eating. You would not have wanted to be my dining companion in Quebec City I used to be fully inappropriate, struggling to stop chocolate from dribbling out of a crepe or digging out the mushy parts of olive bread to pair with native cheeses, leaving the hapless crust.
The menu is brief however most people come for the scrumptious cacio e pepe pasta, made with pecorino cheese and black pepper, served on a crisp shell of Parmigiano and the cozze alla marinara – mussels with garlic, chilli pepper and a hint of tomato.
The nice diverse menu combines Roman specialities like cacio e pepe (pasta with pecorino romano sheep cheese and black pepper) with interesting improvements like thin slices of crisp potato with cheese fonduta (fondue) and slivers of black truffles.
Set in a historical manor on the gorgeous Vergenoegd Wine Property – just 25 minutes exterior of Cape City – this incredible nice-dining restaurant provides diners with a cushty and intimate environment, combined with superb service and incredible meals, prepared with an emphasis on easy, fresh fare with an undercurrent of recent methods.
Whether you are savouring a French bistro delight, watching an genuine Italian pizza being made in our stone oven, sharing a Swiss fondue with mates over a glass of wine, or chowing down on a Chinese language Chow Mein all food is fastidiously crafted and beautifully introduced.