PLANET RESTAURANT

BEST FOR Traditional dining. FOOD Choose from two-, three- or four-courses, plus extras such as oysters and caviar with potato blinis. Start with a Cape wild green salad with a vibrant curry leaf dressing; sweetbreads with prosciutto; or roasted cauliflower salad with buffalo milk yoghurt. For the second course, the roast sea bass with parsley crust and lemon-butter sauce is generously portioned, while the pan-fried trout with Puy lentils and spekboom salsa verde hits the spot. For mains, Asian-style duck breast is perfectly cooked, delivering a peppery tang, while the beef tournedos is a reliable choice. End with peanut-and-chocolate mousse and gingerbread ice cream or a twice-baked parmesan-and-gruyère souffle with apple pâté de fruit. DRINKS There's an extensive, if pricey, wine list, with many local and international wines. SERVICE Exemplary, yet never stuffy. AMBIENCE The hotel's history practically seeps from the walls of this wood-panelled dining room. (LIB)