EIKE

BEST FOR Local flavours given seriously unexpected twists. FOOD Canapés set the quirky tone, such as wildebeest and macadamia wrapped in a paper-thin slice of celeriac. The bread course includes an Opsitkers, a beef fat candle that melts into a dipping puddle. Shaved kohlrabi is topped with slivers of lamb biltong, while the unusual bobotie is a spiced meat tartare topped with raw sweet potato ‘ravioli’. Seared fillet of carpenter has waterblommetjie tempura and oysters, while Plankievleis celebrates slicing braaied meat to eat at the fireside. The finale, 'What Happened in the Garden of Eden’ includes a white-chocolate apple that cracks to reveal an apple compote and Cremora mousse. DRINKS An excellent, interesting wine list with good carafe choices. SERVICE Superb.

Attentive and intuitive but never intrusive. AMBIENCE A stylishly renovated heritage building with velvet-covered chairs and an open kitchen with seats at the bar. (LIB)