PATINA

BEST FOR Superlative steaks. FOOD With most steaks (all Chalmar beef ) above the R200 mark, this is not a cheap neighbourhood restaurant. The steak tartare is the second clue that this is no ordinary suburban steakhouse. Patina’s version is beautifully plated with wafer-thin pink radishes, mustard seeds resting in a boat of pickled onion, and a covering of grated cured egg yolk. Try the fillet champignon topped with creamy thyme, roasted garlic and wild mushroom sauce. There’s also fillet on the bone, lamb rib-eye and a Wagyu burger to be had. For pud, there’s a chocolate fondant with hazelnut crumb, mascarpone and sour cherry ice cream, or try the affogato. DRINKS A good selection of fairly wellknown options, with some well-priced options available by the carafe. SERVICE Staff are friendly and efficient. AMBIENCE The space boasts lots of wood and designer tables and chairs, with emerald green upholstery. (KJ)