Kgomotoso Moncho-Maripane

Executive chef Kevin Joseph emphasises the use of fresh and locally sourced ingredients for a glorious fine-dining experience inspired by classic and global trends.

Food
Start with the vintage hors d’oeuvres table side trolley service for a variety of traditional accompaniments ranging from curried pickled fish to olives and broccoli coleslaw. Or go for a refined starter option like the cipollini and parsley prawns with a delicious chardonnay cream.

There’s also the carving trolley and gueridon table-side service to enjoy, including options like the Oyster Steak Diane with brown mushroom and brandy jus, pea purée and potato gratin, or a seafood platter with a selection of crayfish, prawns, line fish, calamari and mussels.

The mains boast meat, seafood and vegetarian dishes including the beautifully presented dyad of lamb – crumbed shank with a hint of Eastern spices with minted butter, pan jus and crunchy-soft fresh vegetables. Try the five-spice duck breast with Asian plum and coriander for a delightfully tangy, spicy taste.

The dessert menu is a mix of sophisticated variations on traditional sweets, like the Amarula-scented crème brûlée with sugar glaze and raspberry sorbet. The pretty blood orange and vanilla panna cotta is a party in your mouth, with the different textures of the orange ice cream, stewed orange segments, pomegranate and meringue crumble all complementing each other.

Drinks
A full and extensive menu of wines that can be paired with what you’re having, alongside a selection of dessert wines such as Port, and cognac.

Service
Professional and knowledgeable, providing first-class, charming service.

Ambience
Situated inside a corner of the Oyster Hotel, featuring a navy blue and white colour scheme with a touch of gold, it’s about fine dining with refined elegance.

Best for…
Special occasions and celebrations.

(August 2019)

Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.