UPPER BLOEM

BEST FOR Relaxed fine dining made to share. FOOD The set menu is divided into three parts. Start with smoked snoek croquettes and lightly cured kabeljou on a crunchy sago crisp and Cape Malay-style onions. Then there are delicately spiced carrots with goat’s cheese; plump mussels in a flavourful broth studded with samphire and a quail ‘Kabaab’ -- a take on the Scotch egg – soft-boiled and surrounded by shredded beef on a bed of beetroot. The hearty third part boasts duck breast with quince and samosa crisp, beef short rib with crisp sweetbreads and thinly sliced pickled tongue with fresh green apple. For dessert try ‘After school’, a play on tinned fruit with evaporated milk. DRINKS An extensive, offering of local wines, craft beers and liqueurs. Service Staff are attentive and well informed. SERVICE Staff are attentive and well informed. AMBIENCE Patrons have a full view of the open-plan kitchen where the chefs work meticulously and relatively quietly. (ZN)