Chef-patron Henry Vigar goes from strength to strength at his increasingly celebrated and popular Sea Point restaurant. The cuisine has elements of fine dining sitting very comfortably alongside a bistro attitude and welcome injections of whimsy. Menus are subject to both inter-and intra-seasonal changes. But, from the starter menu, you might encounter fontina and truffle croquettes – the cheese just the right level of oozy and the truffle just enough to infuse but not so much as to overpower, and the whole completed by a garlic aioli. Mushrooms on earth also impresses – different textures and tastes, all unified by an earthy richness.
On the main menu, the seared tuna is triumphant – perfectly cooked, with some Asian elements (pickled cucumber roll and tempura courgettes) adding piquant interest. Smoked mayonnaise and celeriac puree uplift a deliciously tender and gamy kudu loin.
The mascarpone ice cream with trimmings is sweet and savoury; the carrot cake moist and yummy.
This is one of the most thoughtfully assembled small wine lists in town, keeping track with new producers and old(er) ones doing new and interesting things. Every dish has a wine pairing suggested – all of them inventive and appropriate. Be careful, though. Some of the suggested wine is well over R100 a glass. Do some mental arithmetic before ordering so the bill doesn’t come as a shock.
Informed, amiable and attentive from the welcome to the goodbye.
It’s always convivial in this lovingly restored Tudor-style house, with courtyard tables much sought after in summer. A table near the crackling log fire in one of the intimate interleading rooms is a must-have in winter.
There is always a version of the signature gin and tonic dessert on the menu – make sure someone at the table orders it.
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