Food
Executive chef Peter Tempelhoff’s dishes are beautifully plated and presented and his food just gets better and better. His understanding of ingredients runs deep with fantastic dishes such as the delicate carpaccio of scallops, tuna and abalone with a tiny wasabi panna cotta and little beads of soya. His meat terrines are simply outstanding and the white chocolate and gorgonzola parfait with a touch of chestnut purée is a combination made in foodie heaven. The dark and white chocolate plate à la Liz McGrath is a good finish to the meal – and rightly so, as it has been around for years. The Conservatory Bistro serves lighter lunchtime fare.

Wine
Five pages of the wine list are dedicated to bubbly, both local and imported, and most are available by the flute. Excellent sommelier, Simone Moegel is on hand for advice and the entire collection of Vin de Constance is showcased on the wine list.

Service
Outstanding, and the staff are as beautifully turned out as the dishes.

Ambience
Stylish and refined, the restaurant has floor to ceiling glass windows affording a spectacular view of the trees in the garden.

And...
The fabulous martini bar is a good place to while away an afternoon. (BlR)