Hubby and I ate at 89 on Copper recently, trying one of their three-course menus. The restaurant is gorgeous and very romantic (for those worrying that the 'cellar' might cause some claustrophobia, do not fear, it's very nicely set out, and you're very comfortable). The chef sent out a delicious seared tuna amuse bouche which may have been the best course (it melted in the mouth so perfectly)! Our starters of Panko-crusted prawns was delectable, and the sauces that accompanied them were lovely. For mains, I tried the Chicken Supreme which, while a tad dry, was still incredibly tasty, and included super crispy potatoes and broccoli that I was happy to eat (usually not a big fan). Hubby had the Sirloin that was cooked exactly as he'd requested and quite tender, however it was a little sinewy and the inclusion on the plate of bean sprouts didn't seem to match with the style or flavour of the other veggies. Hubby had the chocolate dessert which was incredible and included an espresso ice cream that I'd eat straight from the tub, however my Lemon Cheesecake confused me. It was said to come with vanilla bean ice cream, and what looked like a tiny slice of cheesecake arrived. However, there was no ice cream present at all, and what I thought was a scoop of ice cream was in fact a sort of 'deconstructed' cheesecake, served in a ball with crumbs and a berry coulis. If the small slice of what I thought was cheesecake, or the odd garnish of chopped red jelly and glace cherries hadn't been on the plate, my dessert would have been perfect. Perhaps a case of less is more? Either way, as a whole, the meal was very tasty, and at R249pp for a 3 course meal, very well priced.

I had the opportunity to recently dine at Brahman Hills’ newly launched restaurant – “89 on Copper”. We started off having wine at “Copper”, their bar in the cellar, a 70-seater bar that is kept warm by various fires, comfortable seating and an extended Bar Menu. I was utterly impressed with the service we have received, especially from their Food & Beverage Manager, Onwaba. The food was rustic, real and beautifully presented. My starter was their Panko Prawn with Lemon Aioli, Herb Crust and Tomato, followed by their Beef Fillet, served with Chinese cabbage, carrot and potato puree. I ended off the evening with their Lemon Cheesecake topped with wild Berry Coulis and served with their Vanilla Bean Ice-Cream. Indeed, a dinner to remember!

Dining underground in a converted cellar is what you call Experience Dining. When the renovation began copper piping was discovered, inspiring the name & theme. Now the conduits shine elegantly along the corridors in the belly of the building. Without windows, the natural light is substituted by a stunning array of different level hanging lights, wall light-boxes (actually circles), and table candles. Its incredibly cosy and copper figurines and trims give it an elegant finish. The attention to detail in the a la carte menu is phenomenal, both in taste and presentation. Shooting stars on the palate and robust symphony of flavours. The one menu enjoyed: Seared tuna aperitif Butternut soup with bacon, beetroot & saffron butter starter Green Thai Chicken & Prawn Curry Lemon Cheesecake with carrot & mixed berry Just wow food and incredible value for money! The service we received was exquisite, as fine as the food. The staff has been trained well and have a genuine level of care, which seems to be the trend at Brahman Hills.