Food
This fine-dining establishment has developed an enviable culinary reputation over several decades. It serves set menus at varying prices, consisting of quality food lovingly created by owner and master chef Walter Ulz. Designed to set the palate tingling are items such as crème fraîche latkes, and the bobotie spring roll of ostrich and venison with beetroot salsa and salmon. Mains vary from chicken roll-up (smoked chicken and tarragon with pumpkin squash and mustard cream) to a delicious chermoula-crusted lamb rack with red pesto mash and snow peas. For something completely different, try prawn and crocodile in a mango curry sauce. The impressive dessert section contains creations like berries-of-the-forest mousse in a chocolate potjie on cassis coulis, and an amazing chocolate ganache with orange sauce in a brandy-snap basket. Vegetarians have not been neglected either.

Wine
As one would expect from a restaurant of this calibre, the wine list is impressive, offering a range of SA estate wines and imported cultivars.

Service
Impeccable and discreet, with knowledgeable waiters and a hands-on owner.

Ambience
An old-world charm pervades the establishment.

And...
Guests are seated in different rooms, which make the experience pleasant, intimate and quietly romantic. (PF)