Mediocrity Underwhelmed - Reader's Restaurant - Tulbagh

Creating a fine plate of food can be taught.  But it’s something a chef or cook must be passionate about.  “I am seeking. I am striving. I am in it with all my heart.” Vincent van Gogh.  In a week, I experienced food prepared with zest and the antithesis.

According to Butch’s research, there’s a reality TV show on kykNET titled “In die Sop” [in the soup] starring well-known Stellenbosch chef Bertus Basson, of Spek en Bone fame, sharing his expertise to transform an ailing restaurant within 72 hours radically.

The restaurant transformed is right on our doorstep: Readers Restaurant in Tulbagh.  We didn’t have to wait long.  Wednesday, Youth Day in South Africa, we made a reservation.  It was a rainy, wintry day, and we were ready for some comfort food.

Bertus has a few suggestions: 1. Keep it simple. Be it the décor or the menu.  2. Support local for the freshest ingredients, and 3. Focus.  Your clients are your barometer.

The décor is simple and rustic, and the owner’s penchant for cats is evident.  COVID rules are followed, and tables (seating approx. 30 guests at most) are spaced well apart, yet a cosy ambience is maintained in the two dining areas. This shows potential for a warm, inviting atmosphere that could be even better with some attention.

The menu is small, with only three starters, four mains, and three desserts on offer, which might seem limited.  However, there’s a selection of fresh seasonal vegetables and, of course, potato chips. Supporting local ingredients is a key suggestion from Bertus Basson, and I wondered how well the menu reflects it.

I had no option but to enjoy sparkling water with my meal, while Butch could indulge in a good list of locally sourced wines or beer.

We shared a Baked Brie and Melba Toast prettily garnished with fresh fruit.  We did enjoy that.  The Brie was a silken ooze of cheese, and the fruit paired well.

Our mains were Smoked Trout for Butch, and I ordered a Bobotie with Sambals.  Butch ordered broccoli as his side. I ordered caramelised sweet potato (A South African favourite). Butch thought the smoked trout could've been cooked slightly less.

The kitchen had run out of broccoli. Later, an adjacent table was presented with a taster plate of vegetables and featured broccoli “that had been harvested in the garden that very morning”!  Butch was not impressed.

Mrs Balls Chutney was the saving grace of my Bobotie, a runny concoction with a thick layer of egg custard.  My Sambals were: peanuts, dried cranberries and chutney—no effort in that.  Where were the traditional raisins?  The grubby ceramic bowl my bobotie was baked in probably did it for me.  I like a clean plate.

For dessert, Butch ordered homemade ice creams.  Three balls of vanilla ice cream dolled up with desiccated coconut; the rest I’ve forgotten. I found them underwhelming.

Trip Advisor is littered with rave reviews for this restaurant, with only a sprinkling of bad ones.  Are we too fussy, too demanding or too critical?  I don’t know. “I am not a glutton - I am an explorer of food” ― Erma Bombec. 

I take issue with untrained staff, believing the restaurateur is responsible for training them.  Our server, although she tried her best, lacked training. When she became too busy, a colleague from the kitchen joined her. She was wearing a filthy apron.  I am sure Bertus Basson would not abide this in one of his kitchens. This highlights the restaurant's potential to improve staff training and service quality. 

The decor is very simple and really pleasing.  I love cats, and these were purrdy.  The staff were attentive, and the owner asked a few times how we were enjoying our meal.  I don't find criticism in a full restaurant at all.

With a captured (and captivated) audience, this establishment could be number one in Tulbagh.  A full house is possible, but a few basic lessons must be followed.  We left Tulbagh deflated and disappointed. When I compare apples with apples, I must give our experience a 2.5/5*

“Tell me what you eat, I’ll tell you who you are.”–Anthelme Brillat-Savarin.