WOLFGAT TOP 10

BEST FOR Celebrations and explorations. FOOD Chef Kobus van der Merwe beguiles diners with his artful creations using hyperlocal produce. Ingredients are sourced from the coastline to make up his out-of-this-world seven-course menu, featuring hand-picked dune spinach, seaweed and soutslaai. Home-made breadsticks, served with searing hot farm butter infused with bokkoms is an addictive beginning. Another highlight is the Saldanha Bay mussels with cauliflower and dune celery. The smoked angelfish with slangbessie, soutslaai and spring flowers is beautiful, plated like a blooming shoreline with bursting flavours of light sweetness and tartness. End on a proudly South African trip down memory lane with a dessert of mabele, weissbier and Strandveld honey. DRINKS The drinks pairing is a discovery of unusual wines and craft beers. SERVICE Exceptional. All dishes are personally presented by the chef. AMBIENCE An intimate 24-seater heritage cottage, with unimpeded views of the gently cresting surf. (SS)