After confirmation of an April Friday night stay at Angala in Simondium, my next step was to check travellers’ comments on TripAdvisor. I’d been asked to provide honest feedback about our complimentary overnight experience at this relatively new country boutique hotel, and it was encouraging to see both local and overseas guests were impressed by their stays.
A five-star establishment set on the Franschhoek-facing side of the Simonsberg mountain (you drive through Vrede en Lust wine farm to access it), Angala is small and personal hence very un-hotel. From deluxe rooms to the luxury suite we stayed in, the accommodation feels separate and fairly private, with greenery nearby, and views of mountain, valley or both. In short, peaceful without being too remote.
Before its refurbishment, this venue was the Cathbert Country Inn. The new owners clearly drew on their personal experiences of luxury travel, because the roomy spaces are filled with the sort of touches that cut out having to phone reception first – a microwave above the pod coffee machine in a custom-built oak cabinet in the deluxe bedroom, pool towels in the bathroom cupboard, a basket piled with firewood near the fireplace, a stocked mini-bar at no extra charge. There is underfloor heating and country chic décor that’s luxurious yet not ostentatious. An additional outdoor shower with its floor built around an existing tree trunk – but shielded from prying eyes – moves the spacious en suite bathroom from satisfactory to memorable.
Dinner was one of the biggest surprises at Angala. Guesthouses or small hotels aren’t known for high food standards, but consulting chef Matthew Gordon has worked some magic on the resident chef. Marlin Clayton is a local from nearby Pniel who started studying IT before switching to an apprenticeship in food. He’s spent time working at local cafes and winery restaurants, and his mastery of classic cooking techniques is evident. His cooking pitched well above expectations during a flavoursome dinner.
At R275 for three courses, highlights were warm, plump Roma tomatoes on a round, thin pastry tarte tatin disc. Another starter saw duck done three ways: liver parfait, expertly home-smoked breast and a tasty spring roll filled with duck confit, served with fruit chutneys, oils and micro-herbs. A grilled kingklip main dish sounded plain but was tasty and served with flair, alongside perfect beurre blanc sauce, baby vegetables and coriander-and-pistachio couscous. Clayton’s menu repertoire is limited and some desserts in particular, could benefit from subtle tweaks, but generally you can eat very elegantly here and the chef’s passion shows on plates that are layered with flavour.
What else? There’s an eco pool near the restaurant and deck for uninhibited summer guests. It’s a natural system whereby plants clean the liquid of any impurities, leaving clear water and a green algae layer lining the cement pool. A young Egyptian couple seemed happy spending their time visiting Paarl wine farms and Franschhoek restaurants. Popping down to neighbour Vrede en Lust winery’s new Lust Café for lunch is only a five minute drive (their sourdough loaves baked on the premises are a must-buy). The sort of person opting for a stay at Angala would probably be a well-off urbanite wanting time out to recharge their batteries close to nature. We hiked uphill past the neighbouring property’s vineyards and orchards before breakfast to admire the morning light and surroundings (you could also pack your mountain bike for a short ride). We weren’t disappointed.
ANGALA BOUTIQUE HOTEL & GUEST HOUSE, Simondium. Luxury suite from R3200 per night including breakfast. Tel 021-874-1366 or see Angala