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Kathy's kitchen
Whether you choose the snug restaurant proper, the verandah with its panoramic vistas, or the terrace for an alfresco meal during warm summer days or balmy nights, you are sure to be amply rewarded by any selection of victuals at Oaklands Country Manor.
Epicurean delight
Breakfasts cater for every whim, from the hearty English breakfast, to the brioches, croissants, muffins, jams and compotes. An adjunct is the selection of sublime local cheeses and fresh fruits.
Lunch and dinner offerings are a diverse range of finely assembled mouth-watering meals such as the Dargle Valley Pork Eye Rib Roast, the Chicken Breast with pancetta, mushrooms, asparagus and capers, or the Spring Vegetable and Ricotta Cannelloni.
Our palette pleasing selection also includes a rich variety of delectable starters and sumptuous desserts, each one more appetising than the next. There is no set menu at Oaklands Restaurant. Meals change according to which locally sourced ingredients and home-grown fresh produce make their way into the kitchen, giving our talented chefs the freedom to spontaneously produce unique creations each day.
Restaurant hours:
Friday to Monday
Breakfast from 8am
Lunch from 12h00
Dinner from 19h00
Parties welcome during non-trading days by appointment.
The dedicated team
Executive chef and doyenne of the kitchens, Kathy Romer-Lee conjures her magic with the superb versatility of a qualified master craftsman.
Kathy earned her stripes with a Cordon Bleu certificate from Silwood Kitchens in 1990 and set sail in a 60 ft ketch from Cape Town to Palma Majorca en route to England.
Her adventures over the last 20 years have gained her a wealth of culinary experience. Highlights include a stint in England with Roald and Liccy Dahl (he of literary renown); running a chalet in the French Alps for a ski season; returning to South Africa to work for Boschendal and Vergelegen wine estates and Londolozi Game Reserve; and Pomegranate Food – her own catering enterprise. Kathy was also partner and chef of well-known restaurant, 96 Winery Road on the wine route in the Western Cape.
In 2008, wooed by Oaklands Country Manor, Kathy moved to Natal to take up the baton and baster as executive chef.
Kathy swears by a Know the Farmer ethos, the keynote of the uncompromising standards of her culinary artistry and ‘slow cooked’ signature.
Assisted by second-in-command Johnson Ndluvu and his able team, Kathy maintains an energetic and industrious kitchen. Innovative cooking methods, combined with the finest ingredients and keen attention to detail ensure that each guest at Oaklands is treated to a unique and indulgent dining experience.
