ROOTS

BEST FOR Innovative gourmet dining. FOOD The courses have lovely names that speak to the restaurant's location at humankind’s beginning: Prologue to Celebrate the Seed, Overture to Celebrate Roots, etc. Seared salmon with a sesame crust, charred cucumber, cucumber gel, apple sponge and gin-compressed cucumber may kick off the six-course menu, followed by sweetbreads with turnip, Parma ham and sage velouté. Then it’s on to kingklip with lemon espuma, braised fennel and herb ash, followed by duo of lamb and a final dish of bush peach panna cotta. Cheese is served after the dessert, with pear-and-red-wine jam, spiced apricot preserves and home-made breadsticks. DRINKS A comprehensive selection of French and SA bubblies and excellent wine options.

SERVICE Friendly and attentive. AMBIENCE The space is superbly designed with high-end wooden finishes, but could do with some more tender loving care. (HF)