Chef Almay Jordaan has a knack for transforming seasonal ingredients into inventive European bistro dishes.
Reminiscent of the speakeasies of a bygone era, the warm wood panelling, deep red drapes and slowly revolving ceiling fans make for a relaxed and welcoming environment.
Expect to see modern European food that changes daily, depending on the produce in season. The compact menu is split into snacks, small and medium dishes, with seasonal variations on popular dishes. In spring, expect to see combinations of fresh green beans and roast leek topped with shredded pecorino and pine nuts. From the small plates, try the zucchini entree, a playful salad of ribbons and charred pieces of zucchini tumbled with mint, parsley and dill and accompanied by a roasted cashew puree. From the mains, the slow-roasted goat features three different cuts from the animal, dressed in an intense jus and served with an earthy roasted eggplant puree. The side salads are the perfect accompaniment to the richness of the goat.
PSST! Wine buffs will love the selection of low-interference wines from different regions across the globe.