Linger Longer

Freshly baked baguettes and those delightfully old-fashioned butterballs welcome you to the restaurant. Start with huge oysters from Namibia with teriyaki and wasabi dressing, followed by a classic lobster bisque laced with cognac, or artichoke braised in white wine and lemon sauce, with porcini mushroom and prawn stuffing, served on basil mash. Clean flavours are displayed in the beetroot carpaccio and salmon ceviche. Mains include a chermoula-crusted lamb rack with snow peas. Vanilla crêpes come with a marinated cream cheese, lemon rind and raisin filling, and Suzette sauce.

The wine list features a good selection of familiar South African names, five MCCs, excellent examples of Shiraz from producers like Waterford, Hartenberg, Zandvliet, and Saxenburg, and a section with serious red blends.

Service is personally attentive, smart and professional without being servile.

Tables are elegantly dressed in white, with generous bowls of flowers arranged by chef Walter Ulz himself. There are a number of dining rooms and a glass conservatory where one can lunch alfresco, even in winter.

For the restaurant’s 50th anniversary in 2011, a Nostalgia menu was featured, including treats like avocado ‘Suzi Wong’ with lobster, shrimp and brandy cocktail sauce, and veal brains in brown sage butter. (HF, October 2011)

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