Food and drink
Chef Peter Tempelhoff follows the seasons and works tirelessly to create considered dishes with a hint of theatre. He is an Eat Out Awards Top 10 chef and the sophisticated menu is indicative of this. A sommelier is on hand to recommend wines - like their sublime own estate noble late harvest, a dessert accompaniment must.
If you have the stamina I would wholeheartedly recommend the degustation experience - an unforgettable gourmet epic which the staff are clearly excited to share. Expect theatre, extraordinary flavour marriages and a celebration of South African ingredients. Look out for Tempelhoff's scallops wrapped in pancetta served with a Champagne sauce - it's out of this world. Mains lean towards meat and fish, vegetarians should opt for two starters - the buffalo mozzarella pannacotta is wonderful.
Genteel with hushed conversations at every table.
Excellent, knowledgeable and passionate.
[node:120413] estate and hotel.
Main courses are around 150 rand. The tasting menu is 495 rand - whole table only.
- Escaping the crowds