Ten Minutes by Tractor Restaurant

The cellar door cum restaurant has the perfect backdrop for a leisurely day trip out to the peninsula. Plastic sheets replace windows at the restaurant and are all the separate one from the rolling vineyards (and keeps the cold out during chilly winter). It doesn’t just offer its own chardonnays and pinot noirs, which are among the country’s finest; it also has more than 400 international wines.


Dashing dishes

The winter menu is as hearty as it can get. A date relish and lentils, and duck with a cherry-infused sauce, orange-glazed pear slices and cinnamon mash are exemplary of Bell’s (The chef) French training, having honed his techniques with maestros like Jacques Reymond and Phillippe Mouchel. They also show the chef’s predilection of using fruit in his dishes.

For dessert, the passion fruit mousse was difficult to resist. Combat winter blues with the warm and comforting caramelized pear and walnut tart.