Description

At this unpretentious owner-run bistro,the menu is chalked up daily, and reflects peter and Viv's commitment to natural flavours and fresh ingredients. They shop every day and try to source local products. All the herbs used to enhance and garnish the dishes are grown at Pembrey's.

Peter's cordon bleu training ensures that he adheres to the basic classic styles, the stock pot bubbles on the back of the stove and reduced sauces accompany the dishes of quail, lamb shank or springbok.
Seafood is carefully sourced and simply prepared and presented. The pastas are all handmade daily and have devotees returning again and again. The salad buffet is a vegetarian's delight and is constantly evolving to include the new season's produce.

Peter's desserts are legendary with the baked Felchlin chocolate mousse cake and bread and butter, being the most requested recipes. He has also churned up some wonderful ice cream combinations like rhubarb and ginger.
Pembreys has attained platinum awards for their wine list which reflects the Vadas' keen interest in wine. Low mark-ups and familiarity with the wine farms on their list, has drawn compliments from overseas visitors.

The owners' total hands-on approach - “if we are not there we are not open” and small but well trained staff, has contributed to the fact that the bistro has won numerous awards.