SKOTNES

BEST FOR A beautiful setting and local art. FOOD Among the starters are soup, duck biltong salad, calamari with sweetcorn, mielie pap and chakalaka, and heirloom beetroot with almond milk espuma and smoked grapes. The trendy jaffle has an entire section devoted to it. These crowd-pleasers are each served with tomato smoor and sambal. There’s one filled with Cape Malay braised brisket and peach chutney. The bobotie, made with succulent slow-cooked lamb shoulder, doesn’t disappoint. Desserts include banana bread with granadilla 'glass' and banana ice cream, a chocolate lamington with smoked chocolate ice cream, and lightly brûléed lemon tart served with Cremora tart sorbet and raspberries. DRINKS A selection of red and white wines, as well as bubbly. There are also classic cocktails and teas and coffees. SERVICE The staff members are attentive and knowledgeable. AMBIENCE The space is bright and open, an extension of the gallery, and it's beautiful. (ZN)