SERENDIPITY RESTAURANT

BEST FOR Intimate celebrations. FOOD Owners Lizelle and Rudolph have created an intimate restaurant proudly showcasing the best produce found in South Africa, drawing from our rich cultural cooking heritage to create an exceptional fine-dining experience. The menu changes fortnightly: start with hand-cut tartare of springbok served with a quail egg and spekboom chutney, and follow with a richly flavourful cauliflower soup with biltong powder. Mains may include grilled fillet of ostrich and Mossel Bay line fish. Don’t miss dessert – a modern take on classics like date-and-brandy pudding served with quince purée and rooibos jellies. DRINKS Their well-appointed wine menu is extensive and includes French bubbles and other more exclusive, aged wines. SERVICE The evening is usually hosted by Rudolph, who oozes enthusiasm for locally sourced produce. The intimate team of staff is well trained and professional. AMBIENCE Candle-lit tables, crisp white tablecloths and beautiful fresh flowers exude grandeur. (NE)