Food A reassuringly small menu features sophisticated, flavourful dishes presented with absolute flair, whether it’s a starter of mushrooms, prawns or the local trout offered in a variety of ways - from carpaccio and tempura to soufflé. Chef-patron Pierre Hendriks excels at modern interpretations of classics, doing the cleverest things with crayfish tails, duck and oxtail. The lunch menu takes a considerably simpler approach, with salads and sandwiches.

Wine The winelist is moderate in size but thoughtfully selected (and priced), mostly from Franschhoek. Minimal by-the-glass offering.

Service Attentive, warm and personable.

Ambience Summery evenings are best on this pretty cottage’s romantic garden patio. Inside it’s casually elegant with wooden floors and quirky touches like kitchen-utensil lights.

And… The five-course ‘surprise menu’, paired with wine, offers superb value. (LR)