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PDF - LNR – New Menu – November 2018
The former writing room of this landmark hotel hosts an elegant culinary experience.
With two-, three- or four-course options, plus extras such as six or 12 oysters, caviar with potato blinis (with a hefty R2500 surcharge) and beef Wellington for two carved at your table, this is not for the faint of appetite. Options for the first course include a Cape wild green salad with a vibrant curry leaf dressing, sweetbreads with prosciutto, capers and red onion, and a roasted cauliflower salad with buffalo milk yoghurt and sunflower seeds.
For the second course, the roast sea bass with parsley crust and lemon-butter sauce is generously portioned but light enough not to make the next course uncomfortable, while the pan-fried trout with Puy lentils and spekboom salsa verde also hits the spot. Other plates include charred carrot and turnips with cashew and parsley tortelloni, and prawns and mussels with a saffron velouté.
For the main course, Asian-style duck breast is perfectly cooked and has a peppery tang, while the beef tournedos are a reliable choice. Venison-lovers will enjoy springbok loin with baby beetroot, turnip and an olive caper salsa.
For dessert, the coconut-and-passion-fruit dome lacks flavour, but is redeemed by a punchy passion fruit sorbet served alongside. Others include a salted-peanut-and-chocolate mousse with gingerbread ice cream and, for those with a savoury tooth, a twice-baked Parmesan and Gruyère soufflé with apple pâté de fruit.
An extensive, if pricey, wine list, features many local and international wines, with some available by the glass. Beers, spirits and soft drinks are also on offer.
Exemplary, yet never stuffy.
The hotel's history and gravitas practically seeps from the walls of this wood-panelled dining room, complete with the bust of Lord Nelson and a roaring fire in winter.
A night in one of the hotel rooms would end the evening on a high note.
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