Guy Gorrie seems very young – particularly when you consider his new title of executive chef at Relais et Chateaux Hotel Izulu in Ballito. But under the guidance of seasoned hotelier Grant Pringle, who is also new to the classy boutique hotel, he has done a remarkable job in taking over the position vacated by Floris Smith, who has moved back to Bushmanskloof in the Cederberg.

Guy worked under Floris, so there is a sense of continuity, and he has retained some of the most popular dishes, such as spiced battered hake with fat chips, which could well be the best fish and chips in town!

His signature dish, imported sea bass with beurre blanc and asparagus or a tapenade, is also still on offer. Interesting new items include a clear duck-and-mushroom soup, which has a real depth of flavour; a crisp smoked salmon fishcake with a nugget of melting brie at its centre; garlic prawns served on Asian noodles with caper butter; al dente butternut and gorgonzola ravioli with sundried tomatoes and olives; and tender rump of lamb that zings with an anchovy and rosemary dressing.

It wouldn’t be KwaZulu-Natal if a Durban-style curry weren’t on the menu at Gigi's: Izulu offers scrumptious chicken, lamb or duck versions. Desserts range from the odd (think liquorice ice cream sandwich), to the classic (an impeccable crème brûlée and lemon tart with berries on rocket).

As a bonus, most items are served as starters or mains, ranging in price from R42 to R140.