There’s a new kid on the block in Port Elizabeth’s vibrant Stanley Street strip: Muse opened its doors in November 2015 and promises to bring something innovative and fresh to the area.

Owned and run by married chef couple Allan and Simone Bezuidenhout, Muse offers what Allan describes as relaxed fine dining. The focus is on reinventing and modernising classic comfort meals that mom used to make, or in his case, dad. (“My mom can’t cook,” he explains.)

Simone, previously a pastry sous chef at Boardwalk Hotel, takes her puddings very seriously. “When you have a meal, dessert is the last memory of your food experience. You need to make a lasting impression on your guests, and they need to leave with a warm fuzzy feeling of satisfaction.”

The restaurant’s name, says Allan, derives from their desire to inspire their customers through the food, but it’s also about their own way of looking at food and cooking. “We see food as an art form and chefs as the artists. We wanted to open our own restaurant in order for us to share our creative passion with Port Elizabeth.”

Edible flowers at Muse. Photo courtesy of the restaurant.

‘Muse’ also reflects the inspiration the couple take from ingredients. Allan and Simone forage for produce as far as possible, like wild fennel from the kloof, samphire from the beaches, and salt from the sea. “We also ferment our own special vinegar and make our own flavoured cheeses. We use small touches of molecular gastronomy to enhance our menu and the diner’s experience.”

All sauces are made freshly every day from scratch – Allan is proud to say that they don’t freeze anything unless absolutely necessary. Meat is supplied from a small local butcher and all fresh produce is sourced from small independent suppliers, all of whom are organic.

Dishes include a starter of red pepper panna cotta with harissa tile, herded cheese and a basil rocket and nutty crouton salad.

Beef fillet pies for lunch at Muse. Photo courtesy of the restaurant.

The main course is a toss-up between line fish with pea risotto, maasbanker flakes, herb oil and fresh watercress; or beef fillet with a mushroom purée, red-onion crisps, truffle croquettes, jus and garden vegetables. The meal is finished off with the likes of white chocolate fondant with pistachio honeycomb and vanilla ice cream.

Allan reveals that he is also influenced by top Brazilian chef Alex Atala, chef at D.O.M in São Paulo, Brazil (currently no. 9 in the World’s 50 Best Restaurants). After all, they share the passion for exploring the possibilities of domestic ingredients, combining classical food with current techniques. We can’t wait to see the results of such inspiration.