It's wedding season in Cape Town, and as if on cue a bride and her entourage, a flurry of traditional white and a hint of shocking pink, fall into position for some casual photos to be taken. Her groom sweeps her up in his arms and the moment is captured, an embracing couple set against oak trees in full spring regalia, velvety green lawns and shaded mountains. Beyond where the bridesmaids pirouette and male attendants adjust their ties against the afternoon heat, a long paved drive points toward a rather stately looking Cape Dutch manor house. No photographer could wish for a better backdrop than this.

And neither, one imagines, could a couple (with some cash to spare, of course) wish for a more romantic spot to which to retreat for a weekend of wining and dining, sleeping in or using as a starting point for a greater Winelands meander. The Lanzerac Manor offers just that, I'm to discover when invited to this five-star boutique hotel to try out Senior Executive Chef Tony Koecke's new menu for the summer months ahead.

Set on a 300-year-old working wine estate in Stellenbosch — yes, this is home to Lanzerac wines — The Lanzerac's Manor House is itself almost two centuries old. And while it's indeed set in idyllic surrounds, so quiet and tranquil it could easily be farther than its 50 minutes drive from the city of Cape Town, it's this sense of history that lends the establishment its air of grace.

Guests are accommodated in 48 en-suite rooms and suites, each with its own private patio — and this being a detail that sets The Lanzerac apart from so many other establishments. For, if it's peace and quiet you want, you'll find it here. I love the fact that my sumptuous suite's patio doors swing open to reveal my own private view of vineyard, mountain and lots of blue sky. I can pad about beyond the carpeted confines of the room in my robe and slippers, sipping from a glass of cap classique, without having to dart from any prying eyes — the space is mine, all mine.

Al fresco dining at The Lanzerac Terrace
While I do have a chance to see for myself that each of the rooms or suites is individually decorated — in a style that, while lavish, is not too over the top, with comfort obviously the main concern — I am happiest with the one into which I have been booked. And not only for the mossy patio with its garden furniture (perfect spot to do some reading), but also for the delightful free-standing Victorian bath in the bathroom. It just begs to be filled with bubbles, but alas, none of those dinky little toiletry containers obliges and I pour myself more of the other bubbles instead.

Preening, primping and Champagne-swilling done, the establishment boasts several different venues where one can dine. The Lanzerac's main à la carte eatery, The Governors Restaurant, is the swankiest option, where you'd want to dress up a little and make an occasion of it. Described as fine classical dining, it's open for breakfast, lunch and dinner. For something a bit more casual and relaxed, there's The Lanzerac Terrace, an outdoor venue wonderful for dining beneath the stars on warm summer nights or for extended al fresco lunches. Die Taphuis, which is really the hotel's main bar, also offers an à la carte menu, dinner or lunch, while The Lady Anne Courtyard offers breakfast and lunch.

But for the purposes of our media event, we're hosted in the actual Manor House, which is often used, by special arrangement, for conferences or functions like weddings. It's a beautiful balmy night and the crowd spills out onto the lawns, where Lanzerac wine is served along with some rather extravagant snacks. Beluga caviar? Did someone mention Beluga caviar?

Chef Koecke is at hand to take us through some of the highlights of his new menu, which he describes as "simple, light and colourful food prepared with passion."

German-born, the good chef has held positions in the UK and across South Africa, and was once the private chef to the British ambassador in Berlin. At The Lanzerac, he occupies the position of Senior Executive Chef as well as that of Food & Beverage Manager.

Happily, Koecke's "unique yet traditional menu" caters equally for meat-eaters and vegetarians — it's something that's becoming all the more important to consider as people up their levels of health consciousness. The evening's specially compiled menu is a good representation of the spring/summer menu, and while it consists of quite a few meat dishes, I've been taken good care of.

There are something like nine courses to wade through, so eating begins in earnest. We start off with a delightful appetiser — the Lanzerac Prawn Cocktail, naturally a far more sophisticated version of the hollowed out avo-smothered-in-pink-sauce variety (this is served on an avocado and spring herb tian, with a lemon and lime glace). Next up is Foie Gras with honey brioche and apple cheese, though I'm more than happy with my dish of wonderful fresh asparagus. Course number three is the delectable Escalope de Saumon, a perfectly cooked piece of Norwegian salmon served on a puff pastry disc, topped with a poached quail egg and finished off with a light mustardy sauce — a definite highlight. The wine is Lanzerac's 2003 Sauvignon Blanc.

The meat eaters are generally ecstatic with their pan-fried loin of Springbok, served with red onion marmalade and Gallet potatoes, which is accompanied by Lanzerac's excellent Cabernet Sauvignon. And I'm delighted with my superb risotto — always a good acid test for how on the ball the kitchen staff are, as too many mushy or stodgy risottos have proved in the past. It's infused with a dash of truffle oil, which takes it from the ordinary to the sublime.

A well-timed Bellini sorbet is served before the waiting staff bring on the Supreme de Volaille, free-range chicken served with foie gras and mushroom mousse. I have another fish dish, but find it surprisingly rich — though that might have more to do with the fact that I've already eaten enough for three people. And it doesn't end there. Dessert is up next — Chocolate Tears, a tear-shaped dark chocolate mould filled with a Tiramisu cream, which might make more of an impression on someone with a sweeter tooth than I.

At this stage, someone mentions going for a late-night dip in one of The Lanzerac's three swimming pools. After wading through the "cheese course", Camembert served on apple cheese, and unable to resist one of the hand-made petits fours that accompany coffee, all I am able to do is take myself off to bed. Others in the party with a little more staying power also eschew getting wet for wetting the whistle with after-dinner liqueurs and cigars in the Craven Lounge. Such decadence can leave one feeling quite exhausted.

But no matter how much one has over-indulged the night before, somehow, when faced with a fresh breakfast buffet brimming over with smoked salmon, oysters, cheeses and sparkling wine, it's always possible to start again. And breakfast at The Lanzerac deserves one's full attention. Unless, that is, you happen to be too happily ensconced in bed or enjoying the morning sunshine while lounging on your private patio, in which case I can highly recommend the hotel's room service facility, which is efficient, prompt and will deliver any item from The Lanzerac's various restaurant menus.

It goes without saying that all of this does come at a cost, but as a special treat it should be well worth it — although we're now approaching summer and the Cape's high tourist season has begun, locals should look out for The Lanzerac's excellent Green Season, or winter, specials. It's never too soon to start planning...

For more information, go to www.lanzerac.co.za