Yesterday I revisited Laborie wine estate in Paarl, to try their new Harvest restaurant which opened almost a month ago, and which has now been taken back by property owner the KWV. I found it vastly improved, and to be the best of all the restaurants in which Chef Matthew Gordon is or has been involved.
Chef Matthew has been synonymous with restaurants in Franschhoek, and attracted attention when he had three restaurants in the village, when other chefs (e.g. Reuben Riffel, Camil Haas) went outside the village boundary when they expanded their restaurant portfolio. It was a shock to hear earlier this year that he had not renewed his lease at Haute Cabriere, a restaurant he started 16 years ago. He also had a joint ownership in The Grillroom (but not anymore), the French Connection, and Cotage Fromage (also withdrawn). In Cape Town he consulted to Vanilla in the Cape Quarter. One did not expect him to pop up in Paarl, but his
mother Penny told me a month earlier that he would be opening the restaurant at Laborie. The lease of the previous Laborie restaurant operator had expired and the KWV had chosen to not renew it. Whilst the food was good, its service was not, I found on my visit earlier this year.
The unfriendly service at the security boom unfortunately has not changed, and I laughed when the new Manager Yolanda Prinsloo told me that it is the same company that Grande Roche uses for its security, the security staff providing the worst and rudest security service I have ever experienced. They were true to form yesterday, being pedantic about why they were asking where I was going on the property, and then justifying at length why they had to ask, rather than opening the boom! One parks at the back of the building, and I immediately noticed that the terrace has been built up and extended out, with its beautiful view onto the Drakenstein mountain. I also walked past the very newly planted herb garden, and saw the vegetable garden behind the parking area after it had been pointed out to me. Being a lovely Cape summer day, I chose to sit outside, as did all other patrons. 
The restaurant interior looks lighter and whiter, and Yolanda told me that it was the work of restaurant decorater Francois du Plessis (who also did Dash and Dear Me Foodworld). It was a surprise, given the less-is-more and low key decor, mixing most of the old and adding little new, retaining the (rearranged) brown leather furniture inside, the flow of the long room divided by serving tables, with new white curtains with a hessian ribbon. White-painted branches of a fruit tree were the wall decor, with little vases attached holding fresh white rose buds and rosemary. More and more Winelands restaurants are using interestingly shaped vine pieces on their walls (Johans@Longridge doing it best, but also at Creation), but I thought the Laborie ones odd, white against white not working very well. The walls are filled with rather heavy-looking Cecil Skotness paintings and while valuable and belonging to the KWV, they did not match the name of the restaurant or its interior at all. The Skotness exhibition has been spread across to all the Laborie buildings. Most odd was the decor touch in the bathroom, with three white clipboards to which had been clipped cut-out pictures of women from magazines! On the terrace modern white LED-lit pots have been added to the terrace edge, planted with white roses. The outside tables are less attractive with wooden tops and heavy metal bases, with an uncomfortable bar midway. The chairs are light aluminium frames with black cane. Grey couches and a table divide the outside seating area. I sat next to an old oak tree, in which someone had put their cigarette ‘stompie’, which had not been picked up by staff. My waitress seem quite disinterested when I passed on this feedback to her. Disappointing by contrast to the decor is the lack of a table cloth on the outside tables, and the unbranded little perspex salt and pepper grinders. Cutlery and crockery is by Fortis, and a material serviette is supplied. The restaurant seats 80 patrons inside and 100 on the terrace.
Yolanda told me that she had started her career as a waitress at the Grande Roche, working her way up to Deputy GM in the twelve years that she worked there. She then moved to the Three Cities Group, and worked at The Rex and Plettenberg Park on the Garden Route. She came to check that everything was in order regularly, and I admired her patience when a pushy German supplier came to peddle his wares during lunch service. All the staff of the previous restaurant operator have left, which is an improvement for the restaurant, now falling under the estate manager Cobus van Graan, who was dining at a table next to me. Geraldine White is the Head Chef, previously having worked at The Grillroom. Chef Matthew acts as Consultant Chef, and came to say hello, a nice touch. He told me that they were expecting 700 people for the Carols by Candlelight last night, and that they were preparing picnics for it. Laborie branding comes through on the black aprons worn by the waiters, and umbrellas on the terrace.
Yolanda introduced the menu to me as being ‘South African contemporary cuisine’, serving ‘organic and free range produce’. It is presented on A3 board, and the waitress showed me all the headings on the menu which I could order from, which I told her I could read. She told me that the mussels had ‘sold out’ (at 12h45), that creamy spinach is served with all main courses, and that the specials of the day were a free-range chicken burger and marinated porcini mushroom salad, both at just over R60. The problem with French menu names (such as potato dauphinoise) is that the staff cannot pronounce them, and my waitress really struggled with this word. Disappointingly ordinary Ciabatta slices were brought to the table with old-fashioned butter balls, and little milk jugs of olive oil and balsamic. 
I ordered Kingklip when I was told that it was the linefish, and Chef Matthew served it with mash as they do not serve rice, as well as with a tomato, onion and bean salad which covered the fish, giving the dish a nice colour touch, and fennel adding to the enjoyment. It was one of the best kingklip dishes I have tasted. Disappointing was that it was not served with a fish knife. Other main course options include a Karoo lamb burger (R68), and a selection of steaks ranging from R90 for 180g fillet to R118 for 250g fillet. With these can be ordered sauces and butters (e.g. Café de Paris) at R18 each. The menu specifies that the sirloin, rump and prime rib are free-range and come from the Weltevrede farm in the Free State ‘when available’. One worries about the carbon footprint of getting the steak to the Cape, when there are other very good sources of meat closer by. Steaks are vacuum-packed and aged for at least two weeks, the menu states.
For dessert I chose fresh summer berries served with a Sabayon sauce made from 
Laborie Chardonnay the waitress said, although the menu describes it as a Late Harvest. It was served in a beautiful glass dish. Most desserts cost around R40, and other options are an Apple and boerejonggens tart served with a Marula anglaise and homemade gingerbread ice cream, a chocolate tart with a hazelnut and chocolate spring roll and homemade Kit kat ice cream, crème brûlée, and cling peach cheesecake with pistachio anglaise and balsamic syrup. I liked the touch of the coffee bean on top of the well-made cappuccino.
The menu introduction sounded a little corny and is partly misleading: “What makes us stand out from the crowd… is it,(sic) the catch of the day delivered fresh this morning, our genuine Karoo lamb and beef (the beef comes from the Free State the menu says lower down), fresh produce from our veggie patch (but I saw the truck delivering many pockets of potatoes), herbs from our garden or the fact that we use free-range and organic where possible? The answer… all of the above, plus fun and fresh in everything we do. Harvest, a haven for good times, friends and fun for the whole family. Are you ready to experience the difference?” . The media release states that ‘Matthew sources produce locally from the Paarl region’.
The lunch and dinner menus differ in that sandwiches and salads feature strongly on the Lunch menu. The Dinner menu has interesting starters and main courses, including a duck parfait (R48) starter, and mains of ‘Tooinjies River’ quail risotto (R110), springbok fillet (R135), rack of Karoo lamb (R125), and duck served with Van der Hum sauce (R125). The winelist has predominantly KWV and Laborie wines, but a few other wines are listed too. Wines by the glass cost only R20 for Laborie Cap Classique Brut 2008 (R90 per bottle), Sauvignon Blanc 2011, Chardonnay 2010, and KWV Classic Pinotage Rosé. Piper-Heidsieck Cuvée Brut costs R80 per glass and R750 per bottle. Laborie Shiraz 2010 costs R120, and other brands offered are Landskroon, the KWV Cathedral Cellar, Laborie Jean Taillefert 2009, and KWV Mentors 2009 (at R310).
I refused the offer to have the meal comped, as I had not been invited and had chosen to come for lunch, but appreciated the offer. Harvest staff needs waiter training, but the improved standard of the new restaurant and its quality food makes it a viable alternative to Bosman’s at Grande Roche, the only other restaurant worth considering in Paarl.
Harvest Restaurant, Laborie, Paarl. Tel (021) 807-3095. www.laboriewines.com. Monday – Sunday lunch, Saturday breakfast, Wednesday – Saturday dinner.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage
