Midweek Magic: Winter special at The Tangram at Durbanville Hills
A Tamzyn Ehlers’s menu at Tangram restaurant in Durbanville
Written by Shawn Godfrey (The Roasted Dad)
It was early on Wednesday evening, and there was still traffic creeping out of the Southern Suburbs and so we arrived at Tangram restaurant in Durbanville thirty minutes late. Nonetheless, the front-of-house team at The Tangram made no issue of this. From the moment my wife Lianne and I stepped inside Durbanville Hills, we were welcomed warmly and whisked straight to our table with genuine hospitality.
Wednesday date night special at Tangram restaurant
The name Tangram stems from the traditional Chinese puzzle of seven flat shapes coming together to form a whole. That philosophy of sum-of-its-parts synergy resonated with me long before our visit, especially after seeing cellar master Pieter-Niel Rossouw and Head Chef Tamzyn Ehlers feature on episode 6 of MasterChef South Africa season 5. In that episode, Rossouw and Ehlers guided contestants through food and wine pairing for a "Buffet of New Beginnings".
Invited by to sample their Wednesday Dinner Special, we settled in for a midweek treat running through the end of September. At R395 per person, the offering includes two main courses from Chef Tamzyn's seasonal menu alongside two glasses of Durbanville Hills Collectors Reserve wine.
Starters, Wine Pairings, and Mains
The bread course: reminiscent good old South African farm-style bread with delicious tomato and herb notes, paired with a beetroot butter and some olives.
Our server, Storm, introduced herself with a lively energy. We each ordered a glass of wine to start. I chose the Promenade Pinotage, boasting notes of strawberry, ripe red plum, and prune. Lianne opted for the High Noon Shiraz, a bold pour laced with aromatic cloves, nutmeg, vanilla, and fruit cake richness.
Our bread course arrived shortly after: a complimentary warm tomato and herb bread accompanied by beetroot butter and sparkling water. While the bread itself had a lovely texture reminiscent of good old South African farm-style bread, the tomato and herb notes completely overpowered the subtle earthy flavours of the beetroot butter. A simple, well-salted regular butter would have served the loaf far better, but that’s me being critical. The olives were delicious and a nice accompaniment.
The setting of the restaurant is breathtaking during the day, with vineyard views. The walls are adorned with numerous industry awards dating as far back as 2015. Great accolades, but clustering these certificates in the main dining area feels a bit cluttered. The expansive high ceiling could do with some greenery, and as a CEO of a lighting company, I couldn’t help but notice the stark and bright lighting, which ideally should be replaced by a warmer colour to improve the restaurant atmosphere.
Storm added to the atmosphere wonderfully. As she told us later that evening, she had moved down from Johannesburg two years ago. We were not surprised to learn she’s a Jo’burg girl: she really did bring that Jozi energy to the evening. As a fourth year student, Storm’s role at Durbanville Hills is temporary, but dedicated: she explained how every employee undergoes cellar tours with the winemaker and two full days of training, culminating in team tastings before every seasonal launch. The training also includes a shift in the kitchen. This dedication to training the front-of-house to respect what the back-of-house puts on a plate, showed in the top service we received.
Half a glass of red down, it was time to order our mains. I selected the slow-cooked pork belly served with apple and fennel puree, honey-roasted vegetables, crackling, and cider jus. The pork was paired with the Promenade Pinotage. The crackling (served separately) delivered that satisfying crunch, while the sweet-acid balance of the apple puree cut through the rich meat effortlessly. Apple and pork are always a good combination.
Lianne went Storm’s other suggestion: the Chalmar Beef Sirloin resting on a biltong and mushroom risotto, finished with chimichurri and paired with the Castle of Good Hope Cabernet Sauvignon, which poured rich with dark cherry, blackcurrant, and plum. The beef itself was cooked a perfect medium-rare and chimichurri always goes well with it. However, the risotto fell well short of expectations. It had been cooked past its prime into a heavy, overcooked mush lacking distinct grain definition. Having cooked countless pans of risotto over the years, I know it is not an easy dish to get right, but a good chef should know how to make risotto, so it remains a pity that so many professional kitchens still struggle with rice execution. (You can make a good risotto even at home - just have a look at my 5 steps to cooking a perfect risotto).
Dessert at Tangram
Before we knew it, it was time for dessert. Storm initially praised both the malva pudding and the chocolate fondant. We briefly pivoted toward the crème brûlée, but her descriptions of the fondant quickly won us over. The dark chocolate warm centre came accompanied by sweet basil ice cream, toasted hazelnuts for essential crunch, and a rich whiskey caramel sauce. The contrast between the fresh basil note and warm chocolate worked really well and I’m definitely going to remember that for my menu for the next pop-up restaurant experience.
Durbanville Hills produces its own Merlot Potstill brandy, which they served along with the dessert. I gently cupped the glass to warm the spirits which is a pro tip I learned from Dr Winnie Bowman, Cape Wine Master and spirits expert. Warming your brandy slightly in your handn releases rich aromas, softens harsh alcohol notes, and improves overall flavour - the buffs say. Having tried it, I can say it works.
Our date night at The Tangram turned out to be a wonderful evening. The date night special is great value for money, and the great service topped off a memorable mid-week night out. Despite the risotto being disappointing, the overall restaurant experience remains a strong recommendation for anyone seeking quality wine and classic South African dishes that warms you up in the winter months.
Upcoming Durbanville Hills Wine Estate Events and Experiences
The Durbanville Hills Wine Estate is buzzing with activity this winter. Beside their Wednesday Dinner Special at R395 per person, their Collectors Reserve Food and Wine Pairing Experience runs Monday through Friday at 12:00 and 13:00 for R595 per person. This 2.5-hour journey pairs seven wines with seasonal tasting portions, includes a cellar tour, and sends guests home with a full bottle of their favourite Collectors Reserve wine (read more here).
On September 9th, 2026 they run a Metro Merlot event from 18:00 to 21:00. At R350 per person, it features four Merlot variations paired with targeted canapés, live music, a DJ set, and golden-hour sunset views across the Cape Town skyline. Book here.
And last but not least they recently launched Unfiltered Thursdaze for R150 per person. This is an informal after-hours gathering with barrel samples, experimental blends, three small food bites, and a playful "Guess the Barrel" competition under the olive trees. On the bucket list!
Booking Information for The Tangram Restaurant
You can find The Tangram restaurant at Durbanville Hills Wine Estate, located on Tygerberg Valley Road (M13) in Durbanville, Cape Town.
The estate provides ample complimentary on-site parking for guests. You can secure a table by booking directly through Dineplan on their website or by calling them on 021 558 1300.
Have a look at their website: Durbanville Hills Restaurant
Have a look at their website: Urchin Restaurant
Follow The Tangram on social media: Instagram
Terrarium is situated within the Queen Victoria Hotel, in the the Queen Victoria Hotel in the historic Portswood Ridge precinct, a short walk away from the hustle and bustle of the V&A Waterfront.
More restaurant reviews:
If you are looking to map out your own culinary exploration across Cape Town and the wider Western Cape, check out a few of my other recent reviews:
Dinner at Journey (Urchin): Chef Marcus Gericke has taken over Urchin restaurant which is located inside the Hyatt Regency in the Cape Town CBD. The restaurant itself has an interesting backstory…
Dinner at Terrarium: An intimate, sustainable fine dining space at the V&A Waterfront where Chris Erasmus experiments with playful optical illusions and deep, local flavours.
Little Fox in Constantia: A quiet suburban escape nestled in the winelands, perfect for disconnecting over an accessible multi-course menu.
Eleven Restaurant in Franschhoek: Ryan Shell's South African-inspired culinary gem located right on the bustling main strip of the valley.
Spookfontein in Hermanus: Striking architecture meets incredible hillside views, making it a fantastic stop for lunch while exploring the Hemel-en-Aarde valley.
La Colombe in Constantia: My thoughts on Constantia's world-renowned institution and how they continue to push boundaries on the global stage.
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (8), Olivia (6) and Harvey (4).
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