Food
Philippe Wagenführer and Alistaire Lawrence are forces to be reckoned with on the Gauteng restaurant circuit. No detail is overlooked, like finding the perfect olive oil for bread, salads and drizzles. Lobster bisque is light and delicate, counterbalanced by the decadent impact of a whole lobster tail. The salmon trout with peas is given extra oomph by a truffle hollandaise, and main courses feature springbok loin and oxtail. End the meal with a perfectly baked strawberry soufflé with all the trimmings.

Wine
The emphasis is always on pairing food with the best wines SA has to offer. Some imported champagnes, cognacs, whiskies and ports are also available.

Service
Competent, friendly, helpful and unobtrusive.

Ambience
The architecture, furniture and art have all been carefully integrated to reflect a modern South African sensibility very much in touch with nature – the veranda overlooks a pond where frogs and birds flourish.

And...
The brunches, Sunday lunches and special wine evenings represent extraordinarily good value for money. (HF)