SALSIFY

BEST FOR The most beautiful views. FOOD Start with the beetroot amuse-bouche then move on to the assiette of suckling pig, which pairs well with morsels of salted apple and num num. For mains, the pan-seared springbok is beautiful, while the Peking duck breast provides complex flavours from salted sour plums and walnuts. For dessert, the dark chocolate soufflé is impressive, served with a gorgeously creamy quenelle of milk-chocolate ice cream.

The roasted pineapple goes beautifully with the tiny coriander sprouts, tangy kefir snow and torn crumbs of dense coconut cake. DRINKS The wine list has interesting bottles to try, with a by-the-glass option for each varietal.

There are also two cocktails. SERVICE Everything works like clockwork. The staff are warm, well-informed and excited to be there. AMBIENCE The space is beautifully classic – featuring white tablecloths and Persian rugs – but the entrance room and back lounge feature modern graffiti. (KP)