The menu is focused with four to five starters and mains on offer and three desserts. All starters can also be chosen as mains and you might be tempted to do just that if you taste your dining companions’ choices. Chef Garth Almazan knows his way around a risotto, so it would be wise to start with his prawn and calamari version, spiced with masala, garden herbs, cream and basil oil. Don’t despair vegetarians, the spring risotto – a delicious meeting of baby spinach, asparagus, fine beans, mange tout, shitake mushrooms, goats feta, white truffle oil and ciabatta crumbs – will not leave you feeling neglected. This masterful balancing of flavours is a theme througout all dishes on offer: an especially pertinent example being the delightful surprise of a tart, fresh gooseberry along with pickled shimeji mushrooms in a mouthful of pulled springbok. Or the subtle hint of kahlua and coffee hidden in your crème brûlèe. The portions are generous and, at all times, the presentation provides a splash of colour against the crisp backdrop of the restaurant’s interior.
The winelist dedicates two out of its six pages to enticing patrons with wines sourced from the region (such as Fryer’s Cove Bamboes Sauvignon Blanc and Groote Post Kapokberg Pinot Noir). If bubbles are your thing there is a range of methôde cap classique, sparkling wine and even champagne options.
Following an email booking, attention to detail and customer-centricity was already evident in the enquiry about dietary preferences in our dinner party and whether it was a special celebratory occasion.
The interior speaks of minimalist beachside elegance. Windows and sliding doors abound to invite the outside in.
Celebrating a couple of special occasions with your significant other or close friends: you will want to come back to try everything on the menu.
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