It’s an unexpected start. Just before you cross the railway, on the Simondium-Klapmuts Road, a sign to your rights announces Vrede en Lust, the smaller Angala display almost missable. Perhaps that is intentional. After all, Angala is a hidden gem far from the roar of trucks, the hum of cars and the pry of eyes.
Up the narrow road, past green vineyards, closer to the Simonsberg mountains. It’s 2.4km to the ‘barefoot five-star sanctuary’, taken at a leisurely 30km/h. A sign admonishes those in more of a rush. Yes, it may be for the safety of pedestrians – Vrede en Lust is a working farm, with tractors and farm workers and children all about – but it is also an enforced slowing down, settling into the Angala rhythm of peace and mindfulness.
The boutique hotel is hosting a series of eight Supper Clubs – eight chefs, eight local beverage brands, one night each – running from March to October. And the list of chefs is mouthwatering, among them Italian Lapo Magni, Julia Hattingh of Reverie Social Table in Cape Town, Nathalie Larsen of Earth to Plate and Spaniard Santi Louzán, from Chef’s Table, also in Cape Town.
Angala at home
But it is not only about the food, delicious though it is. It is also about time spent in this glorious part of the world. The setting is beautiful, the views of the Klein Drakenstein Mountains sensational, especially at sunset, when they have painted a fiery red.
Seemingly isolated, it’s a quick drive to Franschhoek, Stellenbosch and Paarl, easy pickings for a wine tasting or several.
Or you can spend the day in anticipation of dinner, cruising from the infra-red sauna (there is a traditional one too) to the warm hot tub to the cold ozonated pool to the sun lounger. Definitely have a swim in the eco pool, and take a walk through the incredibly lush green gardens, or up the mountain. Though the last may best be saved for the early morning, before the splendid breakfast.
Angala Supper Club
On this writer’s tasting evening, vegan chef and dedicated forager Chef Nathalie whipped up a froth of deliciousness. Central to the dish was a king oyster mushroom, floating in a sea of, well, sea lettuce, pickled dune spinach and zucchini noodles in a smoky almond and miso broth. It was flavoursome and enchanting, the tang of the ocean on the tongue.
Cape South Coast Chardonnay from Atlas Swift was a clever pairing, with its fresh saline edge to the lengthy finish.
The main, from the energetic hand of Chef Lapo, was a world away, paired as it was with a refreshing sgroppino of lime, coconut milk, coriander and Leonista blanco agave spirit. His seared kudu was pronounced excellent, the donna rosa aubergine and salsa verde on his vegan menu an interesting take on this purple vegetable.
Finally, came the dessert from Chef Julia, a darkly inviting melt of chocolate, rhubarb and celeriac. Unusual for a dessert, but it worked.
Black Elephant Vintners’ Cap Classique Rosé was the pairing, taken in total silence. Black Elephant, for those who do not know, offers unusual music and wine pairing. MD Kevin Swart handed around headphones and the silent disco began, ending the evening on a happy note.
And so to bed for deep and contented sleep, serenaded by a choir of frogs.
The details
The eight chefs and beverage brands are Santi Louzán with Sugarbird Distillery, Lapo Magni with Leonista, Julia Hattingh with Black Elephant Vintners, Arabella Parkinson with Longridge Wine Estate, Nathalie Larsen with Atlas Swift, Aliya Ferguson with Arendsig Single Vineyard Wine, Adele Maartens with Lozärn and Luke Wonnacott with Spider Pig Wines.
The Angala Supper Club is from R3 425 per person sharing for the evening, including the dining experience, drinks from the paired brand, use of the facilities, accommodation for the night and breakfast.
Book for a Supper Club evening and get 25% off for a second-night stay, including a 60-minute massage for two people.
To book, visit Angala.
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Pictures: Supplied