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The tapas/starters section includes various delicious options such as mushroom and parmesan; shabu-shabu; tempura prawns; romesco calamari; and pork belly served with miso caramel cream, spiced pickled apples, gremolata and chicharróns; and steamed buns in Vietnamese style with chicken and sesame or prawns and avocado mayo.
Mains include a modern Thai green chicken curry; chicken and prawn tom yum; steak done in the wood-fired oven with chimichurri and miso truffle butter; and a superb aubergine teriyaki vegetarian option.
The porcini and chocolate ‘sweetie pie’ shows the chef’s dexterity with unusual flavour combinations.
The wine list is nicely balanced, with eight great French champagnes including Veuve Clicquot, Dom Perignon and G. H. Mumm & Cie. Interesting South African finds include Hogan chenin blanc, Babylonstoren Mourvèdre, and JH Meyer ‘Elands Rivier’ pinot noir. Of course no restaurant nowadays could function without a cocktail list, and the Monkey’s Milk – containing vodka, Nachtmusik, Kahlua, espresso and Amarula – might receive considerable support.
The restaurant is quite spacious with areas inside and out, which may lead to the wait staff being slightly distracted with people passing by. Service is adequate but could benefit from a bit of sharpening.
The interior is modern and unfussy without being sparse, with the impressive open-plan kitchen situated right at the back of the space. One side of the space is taken up by a bar, while the opposite side of the space features a row of banquettes with impressive cut-out screens providing privacy. The outside tables allow one to indulge in people-watching and even a bit of blue sky.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.