We were lucky enough to get a table here on the 3rd April 2018 which was the first day the new "Drought Kitchen" Menu was launched. In summary the quality of the food, flavours, presentation and atmosphere are as great as ever and the staff superb. The new menu is Chef Luke Dale Roberts nod to the serious water crisis in Cape Town and all dishes are served on plates that can be re-used without washing and only one set of cutlery is provided - very clever and unexpectedly attractive. The new menu is smaller but the six courses were more than enough, especially as an extra desert was added! The other change is there are now 2 sittings, but the two and a half hours allowed was more than enough time. In fact my wife and I preferred this smaller menu to the previous one and I think it may make booking easier too, with double the covers. The highlight for me was the Pig Head Salad with Pork Pie which is much more delicious than it sounds! Our only observation is that the dishes were served too quickly, but being the first time the menu had been prepared that's likely to be corrected. Also to save water I am sure people would be willing to compromise and be happy to use one wine glass rather than the 4 used with the wine pairing. Mr Dale Roberts has a unique ability to concentrate so many flavours into his beautifully presented dishes and the drought menu shows no compromise to his usual high standards. Loved it!
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