Food and drink
Luke follows the seasons religiously and is a master of playfullness - while there are suprises aplenty, it's also all about taste over fashionability factor. His years working in top Asian restaurants and rubbing shoulders with kaiseki masters plays a major role in his modern-South African-fusion cuisine - call it what you will - it's outstanding. Like the mneu that favours small producers, the wine list leans towards boutique offerings and some of the Constantia Valley wines he worked with for years at his previous establishment.
Where to begin? The menu changes regularly but I am a sucker for his cult tartare starter - this time using local trout. The vegetarian tempura shiitake roll is already a signature and deservedly so.
Luke has called in the talents of a host of local creatives whose work features on everything from the giant felt ball light fittings overhead to the tableware. Even the waitrons outfits are designed and made by his talented fashion maven wife Sandalene.
Friendly and enthusiastic and not in the least bit stiff despite the heavyweight talent in the kitchen.
The Old Biscuit Mill in Woodstock.
The eight course gourmans menu (highly recommended) is R550 without and R850 with wine pairing.
Tables to book
I like the look of the counter for an intimate meal a deaux, otherwise a view of the kitchen is a must.
- Business travellers
- Culture vultures
- Special occasions
- Design and architecture