oakviewmanorheidelberg

23/05/2026

Marijke celebrates her 70th orbit around the sun in pretty pastels with her sassy sisterhood in our luscious loft oakviewmanorheidelberg

14/05/2026

Pangasius dinner for our overnighters with John's freshly prepared coleslaw, chunky chips and home made mayo and tartar sauce. Simple, light and delicious. Looking forward to tucking into the same dish for lunch today. Hint... hint... John Mitchell Chisholm

11/05/2026

A joyous wedding, a bitter-sweet memorial tea, and a delicious mother's day... all wrapped into one weekend, reminding us of the neverending circle of life.

10/05/2026

Mother's Day lunch was served on cherished heirloom plates donated by: Janet Trollip (her late mom's), Lydia Lydia Palmer (my husband-to-be's aunt's gift), and my late mom's 'special occassion' gold trim plates. Here's to the mom's, the special memories, and the beautiful gifts they've blessed us with.

10/05/2026

Grateful to the moms that raised us, the ones who raised the people we love, and the 'moms' we weren't born to. How lucky we all are! Thank you for choosing Oak View Manor to help celebrate the most important women in our lives.

05/05/2026

So today... it was our turn. I said... yes!

Ring update... so my lovely placeholder ring... did several hoola-hoops around my ringfinger (which I mistakenly assumed was the leeway I was given in terms of weight gain allowance).

We discovered that resizing the ring was not an option due to the nature of its design, so we chose this beautiful solitaire in the last frame, which it luckily tuns out... can be safely resized.

(Small fingers... big heart). 🥰😋

Gavin Crewe

13/04/2026

After much debate... our Mother's Day menu has been settled on - images in the comments:

Freshly Baked Artisanal Breads served with a trio of handcrafted roulades - smoked trout, beetroot & goat’s cheese, and creamed herby feta & biltong.

Slow-Braised Lamb Shank OR Organic Chicken Fillet Roulade with decadent layers of sun-dried tomato pesto & four premium cheeses - both served with a golden Hasselback potato, Werna’s signature buttery butternut bake, and velvety creamed spinach.

Queen of Puddings - a luscious vanilla custard-soaked sponge, rippled with tart-sweet rhubarb & quince preserve, crowned with hot-iron toasted marshmallow meringue.

Book today with Werna on 079 334 7579 - as we're filling up fast.

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