A welcome addition to the fine dining scene in Somerset West. The cooking of young chef Jean Delport, ex Rust en Vrede, Terroir and others, uses classical French techniques and interesting fresh ingredients to good effect. The Sichuan pear starter with parmesan custard is an intriguing interplay between sweet and sharp which is just the thing to awaken lazy taste buds. The so called nibbles box with chorizo croquettes and superb savoury butter is tempting but don’t get carried away. Seasons of pumpkin, deliciously offset with pickles, and the fishiness of the marron dish with oyster foam and very sweet black garlic lead one gently into the main course. This is in “two acts” - salt rib and hazelnut puree followed by beef fillet, tongue and beurre noisette. The Moscow Mule frozen palate cleanser is delicious and should be sold in cartons to take home. Finishing up with a delicious white chocolate frozen orange with spiced yoghurt is just the way to go after this culinary journey. There are also a la carte choices.
An excellent list with some real treasures are quite heftily priced. They also have their own very good label, Benguela Cove, as a more affordable option. The presence of some excellent Calvados signals a serious approach to the fine dining. There is a sommelier on hand to talk you through the intricacies of it all.
The service is smooth and professional, knowledgeable and friendly - a pleasure.
The large room is light and airy, plush and elegant, with comfortable banquettes and chairs as well as some shiny surface s to raise the bling component. In the evenings the elegance level is a whole lot more marked, making it popular for special occasions.
There is a delightfully cosy bar upstairs, just the place for an aperitif before dining, as well as a wine shop with a tasting area.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.