SPEK EN BONE

BEST FOR Robust flavours in a relaxed setting. FOOD Chef Bertus Basson’s trademark South African tastes pack a punch at this casual food-and-wine bar. The substantial plates are made for sharing. Start with butter-roasted cauliflower with chimichurri, macadamia, baby onions and goat’s cheese. Whole red roman is pleasantly briny, with a nasturtium paste adding pepperiness. Chalmar beef sirloin with crumbed mushrooms will satisfy the carnivores, while smoked spicy soy pork belly adds an Asian twist. Vegetarians will love butter rotis with hummus or the cheddar croquettes with tomato jam. Leave space for dessert: the home-made Peppermint Crisp king cone for two is a fixture on the menu. DRINKS A good list of interesting wines, with a few available by the glass. Local beers and a small selection of spirits are also on offer. SERVICE Friendly and relaxed. AMBIENCE Sit under one of the oldest fruitproducing vines in town on a summer’s day. Seating inside is cosy yet stylish. (LIB)