FIELD AND FORK

BEST FOR Inspired country cuisine. FOOD Chef Francois du Rand combines local ingredients with global inspiration. For starters, the carpaccio turns to flavourful kudu, with shaved red onion and creamed horseradish for bite, while the creamy soup of Spanish onion, bacon and white Muscadel warms the cockles on chilly nights. Main courses are mostly meaty: the sublime rack of local lamb is perfectly cooked and plated with basil pesto, a tapenade of local olives, and pommes purée redolent with white truffle. Steak-lovers will be happy with the fillet of black Angus with pancetta lardons and pearl onion jus. Vegetarians? The baked caprese tart will keep them smiling. Desserts are decadent; the Amarula-infused crème brûlée the standout. DRINKS The compact wine list blends pioneering Cape estates with a handful of big names, including Du Rand’s own-label wines. SERVICE Warm and friendly hospitality all-round. AMBIENCE It’s a cosy space with oodles of ambience. Terrace tables available in fine weather. (RH)