CAFÉ 1999

BEST FOR Chef patron Marcelle Roberts’s inspired Mediterranean food is designed with the spirit of sharing in mind. FOOD The seasonal menu boasts inventive dishes and exciting flavours. For starters, try the carpaccio, which delivers with tangy capers, artichokes and lemon oil, balanced by parmesan shavings and rocket. For a zingy taste, try the gingerand-lime prawn tails with wasabi mayo. Mains such as plum-glazed duck breast on pancetta and pea risotto, drizzled with white truffle oil, hit the right comfort notes. The seared tuna in a mushroomy umami broth with bok choy and peanuts is a delight. End with a triple chocolate brownie with white chocolate and poppy-seed ice cream. DRINKS A special selection of South African wines is paired with the dishes. SERVICE Efficient and charming. The staff are knowledgeable about food; you feel confident in their care. AMBIENCE It’s a buzzing environment that combines the casualness of a café with the elegance of fine dining. (KMO)