Food
Chef Bertus Basson offers a small daily set menu that demonstrates his skill in transforming fresh, seasonal produce, exquisitely plated with classic flair. Simplicity and attention to detail are the hallmarks of his multilayered dishes and the whole is always greater than the sum of its ingredients. Basson rediscovers the simple flavours of humble vegetables like peas, cabbages, salad leaves (fresh from trays) and mushrooms (from the vineyards). Some of his most creative combinations include tongue, mustard and pear along with green fig ice cream and witzenberger cheese. The origin of ingredients ranks high on his culinary agenda.

Wine
Hidden Valley’s own wines are served by the glass, paired to each course at an extra cost.

Service
Young servers in smart black tunics are knowledgeable about the provenance of ingredients on the daily menu.

Ambience
This chic eyrie set high on the slopes of the Helderberg is a contemporary study of light, glass and steel. Watch the chefs at work in the kitchen or the action in the glasshouse cellar, or sit on the terrace with fabulous mountain and vineyard views.

And...
Try the cellar’s acclaimed Land’s End wines from the coolclimate vineyards in Elim. (GH)