Food
Chef Andre Williams serves rich and complex sauces that make it hard not to lick the plate. This is particularly true in the case of the pork loin in Calvados, braised for three hours and served on pak choy with a confit of roasted tomato and apple. The intriguing trio of crème brûlée is popular, infused with brandy, rooibos and Amarula.

Wine
The winelist provides a good selection, with tasting notes.

Service
A high standard of service makes for a pleasant experience.

Ambience
Breakfast and lunch are served in an informal glass conservatory. The main dining area sports chandeliers, a fireplace and large paintings on the walls. And … Make time for drinks in the classy piano bar. (C&MR)