We dine at Chillingsworth once a year when we are on the Cape.
Usually we are here in September, but our schedules made an October trip more practical.
It is restaurant week on the Cape, so the place was fairly packed for an after season Thursday night, but that did not diminish the quality of the meal or service one bit.
We had the option of the 3 course meal or ala carte.
We opted for the 3 course meal and were not disappointed.
The beet carpaccio was fresh and bright. I had the escargot, served in a garlic crema with ham and herbs. A different presentation, but outstanding flavor.
The Rick shrimp risotto was crisp and balanced, and my stuffed quail was prepared to perfection.
The pistachio creme brulee was an incredible finish to a wonderful meal.
No wonder we always have one dinner at Chillingsworth when we are in the Cape
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