Dining at Fairlawns is a culinary delight. This award winning restaurant is the property’s flagship restaurant, features modern cuisine prepared in Africa yet with a French influence, in a spectacular fine dining setting.
Amuse-Bouche boasts a sophisticated à la carte menu for the discerning palate, paired with a Diamond Award Winning wine list.
The Amuse-Bouche menu is also available in the privacy of your suite through in-suite dining.
I visited Amuse Bouche after a lovely morning at the spa.
The place was quite empty as it was a Friday lunch. I chose a spot outside. Some menu items were not available.
I had the seabass which was just okay. It felt like a fish with veg, cooked well but nothing that would make one want to have it again.
Being a dessert lover, i opted for the hazelnut dessert. This comprised of a sponge, ice cream and some fresh fruit. I found it underwhelming.
Priced similar to other fine dining restaurants but the food is quite average.
Excellent food, service and ambience. Price of the main dish is more like R170.00. Excellent wines, but rather pricy. I would definitely recommend this restaurant to people who enjoy excellent food and are not on a budget. Even at the prices charged, I will go back.
We went to Fairlawns for my birthday on 28 December and we had a fantastic time! Service and food impeccable! Thank you!
First impression at the entrance, * Unique * Historical * Peaceful * Elegant * Italian decor * Friendly staffThe entrance was difficult to find because there were no visible signs in the street. After we finally found the entrance we were welcomed outside and enjoyed the peacefulness and quietness in the garden. You feel at home immediately in the restaurant area. Soft classical music in the background, nicely laid out tables with dark red tablecloths, comfortable white leather chairs and nice staff.They have just enlarged the restaurant area and the doors were not quite finished yet, which meant during dinner we were getting cold and asked to move. This was not a problem and the staff helped us changing tables to a warmer area in the middle of the restaurant. Supposedly the doors will be closed before wintertime, so dont worry. The hotel is running very well. Apparently all suites are fully booked for the World Cup 2010, at least that is what the friendly waitress told us.The bread rolls and butter were served in a silver dish. The bread was divine, the butter was a bit hard and salty. The serving dish reminded me of an ashtray at first, which I guess it wasnt. Or it was never used as an ashtray I hope. Otherwise if you have just stopped smoking, this could be an idea for your silverware! Or if you love silver like me.. dont leave it in your cupboards but use it at your dining table. We ordered white wine from a long list of wines. The pale wine had a delicate roundness and attractive notes that made it an equally good choice.We ordered Namibian oysters as a starter, served with lemon wedges, red onion vinaigrette and caviar! Delicious!After that Peter ordered grilled fillet of beef served with oxtail cannelloni, mashed potato and truffle sauce. I ordered slow roasted duck with crisp raspberry and plums, greens and star anise sauce. After 15 minutes of ordering our mains were served on hot plates, and I was curious to compare this duck with my first experience (eating duck at Le Canard) that I immediately attacked the dish with my cutlery to taste it.Duck is always on the fatty side and I read on the internet that this is why the Chinese make pressed duck. They literally press it to get the fat out. If you never have tasted duck before it is difficult to explain why it is so divine. It has no white meat to it so it is sort of like turkey with a flavored glaze. I loved it.Peters dish was very good. The mash was lush and the beef fillet was perfectly cooked, medium rare as ordered. Juicy from the inside nicely browned from the outside, right temperature and good layout of both plates.The dessert was something else. We shared Baked Alaska. This dessert is made of ice cream placed in a pie dish, lined with slices of sponge cake and topped with meringue (made from whipped egg whites and sugar). The entire dessert is then placed in an extremely hot oven for just long enough to firm the meringue. The meringue is an effective insulator, and the short cooking time prevents the heat from getting through to the ice cream.We were lucky to have shared the dessert as it was too much for the both of us. The sugary taste, combined with the richness of the egg whites, the softness of the sponge cakes and the cold ice cream is a lovely combination and they actually prepared it well. Just too much guys, thanks for your generosity but undo-able if you already had a starter and main course.Overall experience?Excellent. The friendly staff made this a great experience we will remember for a long time. Although the duck at Le Canard is still my ultimate favorite.Value for money?This all costs us nearly 600ZAR including an expensive bottle of white wine, I would say it was definitely worth the money. The food was exquisite, the staff knows etiquette and customer service and the ambience was peaceful and quiet.Too bad that it was chilly in the restaurant and that we were the only customers inside!
What an amazing restaurant. The atmosphere was outstanding, the waiters were amazing and the food was to die for. Lennox (the Maitre D) was one of the most helpful and friendly people I have ever had the pleasure of dealing with and I would reccomend this outstading restaurant to anybody looking for an AWESOME meal at a Very classy restaurant. Thank you to everyone at The Terrace for an unforgettable evening.