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)