Diane de Beer
Choose from an à la carte menu as well as two tasting menus (depending on your appetite), with the option of paired beverages. They also serve a three-course prix fixe lunch menu from Tuesday to Sunday.
The well-priced five-dish tasting (with a glass or two of wine rather than the pairing) starts with bread and vetkoek and the warm, welcoming ‘Peter pumpkin head’ (roasted pumpkin, orange and ginger soup, profiterole, roasted butternut seeds, dehydrated onion and halva crumbs), followed by ‘Tropical fish tank’ (sesame seared yellowfin tuna, a deliciously tart grapefruit beurre blanc, a monkfish finger, melon, a nori basket with tuna tartare and papaya, green beans and confit turnip).
Three meat dishes consist of ‘Mrs Piggy’ (rosewater confit pork belly, guanciale, a dark chocolate cracker, pear purée, nutmeg froth, sweet potato and sauerkraut) and a choice between outstanding ‘Kudu on my stoep’ (kudu loin, prune jus, bacon-wrapped kudu bomb and garlic custard) or ‘Hearty beef’ (seared beef picanha, oxtail jus, beef rib and Guinness pie). Both come with wood ear mushroom risotto, confit fennel and baby carrot.
Follow with coconut cheesecake, ClemenGold sorbet, and a coconut and Malibu cookie.
À la carte diners can opt for the ‘Prince of Persia’ (sundried tomato, parsley and chickpea falafel, chicken wing lollipop, chicken thigh dim sum, brinjal purée, black rice, chicken skin crumble and edamame), and for dessert, ‘Boring old Malva pudding’ (butternut fondant, nutmeg lavash, butternut sorbet and toffee purée).
The wine suggestion was a De Toren Delicate – just right for both the fish and the meat. Other wines in the pairings were Krans Ruby and Moscato, Alvi’s Drift Wooded Chardonnay, Rijk’s Chenin Blanc, Onderkloof Cabernet Franc and Ridgeback Lion Hound Cabernet.
Friendly and unobtrusive with helpful explanations of the dishes and advice on wine pairings.
Owner Charl Whitlock is hands-on and his much-adored brainchild features smart yet simple interiors, as well as views that are particularly stunning in the warmer months.
Contemporary fine dining with uniquely styled food and wine.
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