FERMIER RESTAURANT NOMINEE

BEST FOR A near-perfect dining experience. FOOD Chef Adriaan Maree follows his passion, and it shows in everything: from the food to the service to near performance art in the open kitchen. Nine courses can be intimidating to present or to consume, but in both, Fermier has mastered the process. From the welcoming homebaked bread with duck liver pâté to the perfect dessert of poached pear, quince purée and salted caramel sauce, the meal is perfection. The octopus with mushroom, leek and Kalahari truffle is delightful and the lamb with tamarind and cauliflower transports you to the heart of a farm kitchen. DRINKS If the wine pairing doesn’t appeal, choose from several well-considered wines from the list with the help of sassy sommelier Loraine Magombo.

SERVICE Engaging and informed, creating a warm atmosphere. AMBIENCE Exposed rafters and raw wood echo the ethos of simplicity and warmth. (DdB)