BUITENVERWACHTING RESTAURANT

BEST FOR A special occasion. FOOD Austrian chef Edgar Osonjik follows the seasons with his two menus, Rustic Affairs and Indulge, both highlighting the high level of classical skill in the kitchen. Dishes like a Thai-marinated ostrich carpaccio with black garlic and sesame; and the complex M-S-G (mielie, spinach and garlic soup with lamb fillet, pesto and flammkuchen) show inspiration from his Austrian roots, South African home, and the rest of the world. Sea bass also gets an Asian touch, while perfectly cooked duck is more traditionally served à l’orange. Desserts are Asian-influenced, like lemongrass ice cream with banana ravioli or chocolate heaven – try the Valrhona chocolate brownie. DRINKS The estate’s own excellent range of wines takes pride of place, next to a selection from further afield. A sommelier offers advice on wine pairings. SERVICE The staff are all highly trained and very knowledgeable. AMBIENCE Elegance is the watchword: crisp linen, quality stemware and magnificent mountain views. (JM)