The current menu’s appetiser section starts with a dish called 63°C Egg. It’s a delicious way to serve a sous vide egg, with tomato prepared three ways: smoked, ragout and roasted, and further enhanced by mustard greens, basil oil, brioche croutons and toasted onion seeds. A surf and turf starter is the most delicious combination of scallops and pork belly with coriander purée, butternut cannelloni, lemon butter emulsion and spicy chorizo. Other wonderful options include lamb shank ragù with a samp croquette and liquorice jus, blackened cod with beetroot mousse, a beetroot tapioca crisp, beetroot dust, goat’s cheese, apple balls and smoked black cherries.
These wonderful flavour creations are the creations of chef Pellie Grobler. Try his duck breast with spicy chocolate, cashew purée, roast and pickled turnip and honey dukkah glaze.
The white chocolate and raspberry dessert is so light and elegant it could easily be served as a palate cleanser. Baked cheesecake with black pepper meringue, apple marshmallow, yoghurt cream cheese and apple ice cream provides further proof of the kitchen’s dexterity.
The wine list is a clever combination of the standard division of styles, enhanced by a separate page of ‘rare finds’, which features such delights as the wines of Kevin King, JH Meyer Signature wines and others. Each dish on the menu is expertly matched with a suitable wine.
Dressed in traditional black and white with thin black ties, the waiters are well informed about the menu and even on a busy night remain unwaveringly competent and able.
The restaurant is part of a boutique hotel, and there is a certain charm in feeling as if you are dining in the lobby. It is a large open space that can be accessed by lift from the secure underground parking area. In warmer times, there are loads of outside tables to dine under the stars. They recently renovated a private room leading off the main dining room where one will have a view onto their new dedicated pastry kitchen.
Restaurant manager and sommelier Erez Atash will make you feel as if you’re dining in the restaurant of a glamorous Hollywood hotel.
Eat Out critics dine unannounced and pay their own way. Read our full editorial policy here.