For our final venture for Restaurant Week, we could not have asked for a better choice than this restaurant. Superb service and excellent food ensured another memorable experience with this visit.
Our waitress was wonderfully attentive and always making sure that we were well looked after.
To get us going we were served complimentary fresh ciabatta served with biltong butter and a smoky, garlic hummus. After this, an Amuse Bouche was offered, consisting of a crisp mini cone filled with delectable tuna ceviche and topped with salmon caviar. Refreshing and tasty.
For starters we selected the Octopus carpaccio and Pork Bonbons.
The Octopus carpaccio was a feast for the eyes and taste buds. The thinly sliced and pressed octopus was soft and flavoursome, topped with turmeric onions, peeled and sectioned orange wedges, salmon caviar and lathered in frantoio (olive oil) with crispy melba toast on the side. All elements were carefully prepared to combine a beautiful dish.
The Pork Bonbons did not in any means fail to deliver. Flavourful pork meat rolled and lightly fried in a crisp coating served with a bacon and pea puree and a maple bourbon reduction. Delicious and carefully created.
For our mains we loved their Duck and Kingklip.
The Duck breast, which was beautifully prepared medium rare as per chef’s suggestion, was soft and flavourful, with a deliciously salty, crisp skin. This was served with a trio of orange (a dried and candied slice, orange puree and orange wedges), tender stem broccoli, forbidden rice (black rice) and a Thai red curry and orange sauce on the side.
A beautiful modern interpretation of a classic duck a l‘ orange. Definitely a must try.
The Kingklip medallions were devilishly perfect and tasty. This was served with some beurre blanc, asparagus, charred spring onion and Pomme Pave (scalloped potatoes, expertly sliced, formed, and prepared – delicious), kale crisps, and parsley and lemon oil on the side.
High end fish and chips for the next century.
For deserts we selected a Crepe Suzette and a Caramel & Chocolate Tart
The Crepe Suzette was freshly prepared, fluffy and creamy. This was served with some orange slices and orange sauce alongside vanilla pod ice cream. Refreshing and light. The perfect finish to a wonderful meal.
The Miso caramel and blond chocolate tart, was also freshly prepared and served with some burnt white chocolate parfait, dark chocolate mousse, beurre noisette crumb and hazelnut and chocolate crisp. Sweet and decadent while being equally light and complex in its different layers of flavour.