Food
Hats off to chef Jacques de Jager, who holds his own in a valley dominated by chef and restaurant reputations. The flavouring and presentation of his imaginative offerings deserve recognition. The cassoulet confit duck and smoked pork belly is simultaneously satisfying and sophisticated, while unsexy lamb neck is elevated to a new level after being braised for hours and served with bok choy, glazed veg and sauce braisage, with the wonderfully intense meaty flavours balanced by the freshness of the al dente veggies.

Wine
Grande Provence holds sway, naturally – with exceptions. The range extends from Angel’s Tears to the flagship red blend (with price to match!).

Service
Smooth and efficient throughout, whether taking orders, filling glasses or clearing plates.

Ambience
It’s hard to beat the experience of eating al fresco in a statue garden – until you step into the stunning interior space with its bold charcoal and white monochromatic theme. The highbacked studded white leather armchairs make you feel extra special while you’re eating!

And...
Visit the gallery. (FM)