RESTAURANT @ THE NEK

BEST FOR A South African-inspired, eight-course, fine-dining menu. FOOD The evening kicks off with a savoury vetkoek dusted in dried vinegar, a sophisticated take on salt-and-vinegar flavours. Next up, Mozambican langoustine with amasi, kimchi and tom yum jelly. The third and fourth plates – raw Karan beef in rooikrans coal oil, with fermented chilli, lemon and mustard; and roasted cauliflower with Hanepoot grapes, capers, mint and yeast – deliver on flavour. Spiced hake with chermoula, parsley, organic carrots and brown butter is a nod to Malay flavours. Springbok loin with semi-dried beetroot, blueberries, kale and celeriac is the last of the savoury courses. There are two desserts: refreshing naartjie sorbet with crème fraîche, walnut, gooseberry and basil, and decadent Amarula and white-chocolate mousse. DRINKS The wine list has solid local representation and a few imported options. Spirits and soft drinks are also on offer. SERVICE Well-intentioned. AMBIENCE Light and airy, with great views of the Constantia Valley. (LIB)