JANSE & CO

BEST FOR Indigenous-inspired fine dining. FOOD What sets chef Arno Janse van Rensburg’s (previously of The Kitchen at Maison) restaurant apart is the use of indigenous ingredients. Expect the likes of num num, custard apple and soutslaai. Choose from an extensive list of menu options to make up three- to seven-course menus. Start with the home-made charcuterie – while the chokka with klipkombers and nasturtium aïoli is a highlight, the balance of sweet and salty is extraordinary. The trout is excellent, too: it’s served with num num, which adds a lovely tartness and a pop of colour. End with milk chocolate coulant, a rich end to an outstanding meal. DRINKS An interesting list of Cape wines. Kombucha and kvass are soft drink options. SERVICE The service is slick and informed. The staff is friendly and attentive, but never overbearing. AMBIENCE This is a seriously sexy interior with minimalist, all-black décor. (AE)