The Fig Tree at Simbithi Country Club

We were invited to The Fig Tree restaurant at the Simbithi Country Club to enjoy a fabulous meal on a buzzy Friday afternoon, where we found a fantastic vibe, with happy golfers and residents relaxing and getting ready for the weekend. The first thing that struck me was the ease of access — no stress here. To get into the Simbithi Clubhouse, you just scan your ID and in you go, easy.

We were looked after by a very friendly waitress, with the manager, Des, glancing in our direction every now and then to check all was well. Executive Chef Daryn Bowers popped over to give his suggestions which, of course, ended with, “Try anything, it’s all good.” And he was so right!

A bottle of Prosecco was sent over as we eagerly looked over the starter menu. Unable to settle on only one dish, we decided the way to go was to share and, boy, am I glad we did. The Wild Mushroom Risotto was absolutely fabulous — creamy, tasty and perfectly balanced. The Chunky Peri-Peri Chicken Livers had the right balance of heat and taste and was served with crispy bacon bits, sweet shallots and a toasted bruschetta — perfection. The Dim Sum, Ponzu Glazed Pork-filled Dumplings served with a sweet chilli dip, was rated as probably one of the best we had ever tasted. A very nice surprise.

For mains, we went with the traditional Simbithi Beer-battered Fish and Chips with a side salad, which was perfectly done and is always a winner. The Cheesy Beef Burger was huge — tasty, perfect and obviously highly recommended, served with shoestring fries and crispy onion rings. I had the Grilled Line Fish, which was Kingklip served on Niçoise vegetables with thyme and cream and butternut crisps. Light and perfectly seasoned, it was a guilt-free meal. Roxy went with the Golfer’s Steak, Egg and Sweet Potato Chips, which was perfectly prepared.

For dessert, even though we were ready to roll out, the Chocolate Parfait with passionfruit mousse and brownie ice cream was too enticing to skip. What a winner dessert-wise — creamy, chocolate-y, fabulous. And then we had to see the kiddies Jar of Worms, a light chocolate mousse with brownie dust and “garden worms”. What a fun dessert, and big enough for sharing, for the kids.

Oh, we will be back for sure! Apart from the usual à la carte menu, the Wednesday night curry and the Sunday buffets are also on our to-try list. Daryn is a super-passionate chef and the food the kitchen produces proves it.

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