Set an afternoon aside for a refined adventure in taste and texture.

Voyager Estate has always stood out for its Cape Dutch architecture and ornate decor, but it’s the bold food of chef Santiago Fernandez that commands most attention.

There’s a sense of theatre as the four- or seven-course menus commence, each dish intimately linked to Voyager’s wines and the season. Snacks show the kitchen’s knack for taking flavours in unexpected directions right off the bat, with warm brioche doughnuts piped full of mushroom custard and figs topped with duck-liver parfait and dried plum standing out.

Line-caught Rankin cod flavoured with saffron is a case in point, the fish adorned with finger lime, black tobiko and pearls bursting with the flavours of seaweed, carrot, kohlrabi and sea grapes.

But throughout the experience, guided by friendly and knowledgeable staff, dishes leave you marvelling at their ingenuity. Line-caught Rankin cod flavoured with saffron is a case in point, the fish adorned with finger lime, black tobiko and pearls bursting with the flavours of seaweed, carrot, kohlrabi and sea grapes. Aged Wagin duck with crisp honeyed skin, meanwhile, gains interest from black pudding made from duck leg and beetroot juice.

Sommelier Claire Tonon – whose influence here can’t be overstated – steers proceedings and (estate) pairings with an expert hand. Add a stroll around the lawns and a visit to the kitchen garden and a visit to Voyager remains an essential South West adventure.