HEMELHUIJS

BEST FOR A decadent brunch. FOOD The menu is beautifully designed and, like the décor, changes with the seasons. Breakfast is served all day. Try the seasonal poached fruit and mealie meal porridge served with butter and honey, and the potato rösti with poached eggs and hollandaise is perfection. The lunch menu is divided into sections of botanical plates – which are different interpretations of carpaccio using fish, meat, veggies and even fruit. The signature dish is slow-cooked frikkadels wrapped in cabbage leaves. End with a classic sweet tart. DRINKS There’s a small selection of local wines, by the glass or bottle, as well as fresh juices. SERVICE Speedy and efficient. AMBIENCE Every inch of the restaurant is all but made for Instagram. Owner Jacques Erasmus designed the space to make it a visual feast and changes the décor with the seasons. Currently the ceiling is covered in dried hydrangeas and the feature wall is lined with floral prints. (ZN)