Our 2nd best dining experience – ever!

by Lisa from Party Things


I can truly say we have found a little gem in Cape Town, that has led us to go back for a second time and it still rates right up there with our best experience that we had last year!

I say it’s a “little” gem because it is an intimate setting, a small group of diners sharing some amazing food and wines in the company of the chef at his home.  The Flagship in Simonstown is however LARGE in every other way!

It was the brainchild of one of SA’s best chefs Bruce Robertson who sadly lost his battle to Leukemia late last year.  After our first experience with Bruce last year and his extremely larger than life personality, we were nervous that the dining experience just wouldn’t be the same.

But we were not disappointed as chef Duncan Doherty has certainly taken over the reigns with his own unique flair on fine-dining and taste explosions, all beautifully paired with the Graham Beck range of wines.

Duncan hails from the gourmet capital of Franschoek. An acclaimed chef, he has a diverse portfolio that includes Haute Cabriere, Fancourt, The Lanzerac Hotel and the Graham Beck Wine Estate.

What excites us most about this unique Chef’s Table is that you get to experience it all in an intimate setting together with strangers. And you just never know who you may meet!  Everyone arrives at the same time to mingle over a glass of MCC, enjoy the views, and get to know each other.


You all sit together at the dining table to enjoy the unique food, mostly seafood, and wine pairings while watching the kitchen staff prepare your meal.

table 2


The food is superbly presented and each and every one deserved to be photographed.







I even found a new favourite wine, Graham Beck’s Gorgeous, a beautiful Pinot Noir chardonnay with the most gorgeous coral colouring!


We even had a deserved break between the courses to enjoy the surroundings. This is home to the chef and it is also run as a guest house.



And chef Duncan even took the opportunity to relax and join us towards the end of the meal extravaganza.

chef duncan

The menu may vary, but a sample is:

First Course

A Taste of Summer

Multi-hued baby tomatoes, olives, onions, coriander, olive oil served with a tomato Cuvée

Second Course

Crispy Franschoek Salmon-Trout and Pea Puree

Lightly Smoked Franschoek Salmon-Trout, sautéed until the skin is crispy, served on a pea puree | truffle mayonnaise | chilli and lime syrup | micro veg | salmon bitterballen

Main Course

Angels Sea Tagliatelle

Angel fish, served on a bed of pan roasted savoy cabbage and almonds | asparagus and seaweed tagliatelle | white wine and mussel sauce

OR (depending on availability, not a choice on the day)

Sexy Seared Tuna Seared Tuna

Fresh tuna served on a bed of pan roasted savoy cabbage and almonds | asparagus and sea tagliatelle | Cape Malay tikka sauce | tuna tartar

Peninsula Cheese

*Locavore and very proudly South African

Duncan’s personally selected hand made cheeses | seven spice pears | grapes | Cape gooseberries | crackers

The End!

Death by Bumblebee

75% dark chocolate Terrine | seasonal yellow fruits poached in liqueur | Shiraz syrup


The wines included the following, all from Graham Beck’s eco-friendly wine estate:

The Game Reserve Shiraz

Gorgeous Pinot Noir Chardonnay Rose

The Game Reserve Sauvignon Blanc

Brut non vintage Cap Classique

The Game Reserve Chenin Blanc

Gorgeous Pinot Noir Chardonnay Rose

The flagship is managed by the wonderful hostess Kerry-Anne who ensure the guests are comfortable and having a good time and is willing to answer all your questions.  Visit the website for more information and booking details: http://www.chefbrucerobertson.com

Read more Food Blogging from Lisa @ Cape Town Food Blogger

Lisa runs the kid’s party business, Party Things Online, and aim to offer you the perfect ingredients for you child’s party.  Find out more.

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