LEETO RESTAURANT

BEST FOR A celebratory feast. FOOD The menu is focused, with four to five starters and mains on offer, plus three desserts. Chef Garth Almazan knows his way around a risotto, so start with his prawn and calamari version spiced with masala, garden herbs, cream and basil oil. Vegetarians will love the spring risotto with green veg, shiitake mushrooms, goat’s feta and white truffle oil. This masterful balancing of flavours carries through to the delightful surprise of a tart fresh gooseberry with pickled shimeji mushrooms in a mouthful of pulled springbok; or the subtle hint of Kahlua and coffee hidden in a crème brûlée. DRINKS The winelist dedicates two out of its six pages to wines from the region, such as Fryer’s Cove and Groote Post. If bubbles are your thing, there's a range of MCCs and champagne. SERVICE Attention to detail and customer-focused. AMBIENCE The interior speaks of minimalist beachside elegance. (JCK)