EPICURE BY CHEF COCO

BEST FOR Special occasions or a business lunch to impress. FOOD Favourites from the south include umphokoqo with amasi; vetkoek fritters stuffed with savoury mince and chakalaka relish; ostrich fillet with butternut mash; and venison loin with biltong butter and sweet potato. From the north, the lamb-and-chickpea tagine is full of flavour. The Moroccan duck samoosas with dry fruit chutney are a crispy delight and the Egyptian dukkah-spiced rib-eye steak is a must. West African fare includes goat meat prepared in pepe-spiced broth and Senegalese-inspired tuna loin with okra. From the east, Ethiopian chicken or cabbage stew with injera pancakes and, from central Africa, Congolese guinea fowl with palm nut sauce and cassava leaves. Finish your meal with couscous pudding, caramelised plantain or sweet fritters. DRINKS The wine list is a good read, with an extensive mix of local and international wines. SERVICE Attentive and efficient. AMBIENCE Epicure offers a comfortable balance that lies somewhere between sophisticated and relaxed. (KK)