Head chef Pellie Grobler prides himself on a turn-around menu of three weeks. In their two-plus years existence, they haven’t repeated a dish – other than their lemon meringue, which is now at version 3.1 and was instituted to embrace an insistent customer.
The options are either a la carte or a seven-course tasting menu (with or without wine pairing) and the dishes are well-balanced and delicately flavoured. Starters run from Cape curry pickled fish to a fusion of salt-baked carrots beautifully displayed, pan seared scallops with peas and charred green onion to mains of pan-seared kingklip cooked to perfection, teamed with a tiger prawn on lentil puree. Or springbok loin paired with sautéed chickpeas and a bone marrow croquet.
From Neil Ellis Granache, Katvis Pinot Noir, Almenkerk Chardonnay to Craven Pinot Gris and South Hills Sauvignon Blanc, they try to keep it exciting and fresh for their predominantly young clientele.
As part of a boutique hotel, the dining is constant and the staff on their toes.
Both architecture and interiors are contemporary, with huge sculptures by Anton Smit part of the design. Because the dining room feels part of a whole, the experience has a kind of retro hotel feel, which is cool.
Their motto is to change Pretoria, one meal at a time, and they’re cooking up a storm.
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