Restaurant week is supposed to give patrons the opportunity to experience fabulous cuisine at a affordable price. How disappointing to get served food that you can make yourself... and your's taste better! Not recommended for any occasion!

In a nutshell: Under-seasoned, overcooked and over-priced. Awful really! What was presented as fine dining turned out to be below average conference slop. Food: The menu reads like something you would expect to find in the South of France, but when the "food" hits the table you feel like you are at a budget wedding in Nowheresville. Not kidding. My 10 year old could cook every one of those dishes better. Bar & Management: We were a big table and it was hot as the hobs of Hell, so G&Ts were on everyone's mind, however the bar ran out of tonic water after the first round and management decided that it was not worth going to buy some more. So we moved on to white wine. This was served at room temperature, which was 37 fricken degrees! Service: The guy was sweet. He tried. The kitchen let him down. Highlight: The ice cream, which came from Pick 'n Pay at R35 a scoop. Verdict: Flushing a couple of K down the loo will provide more satisfaction.

In a nutshell: under-seasoned, overcooked and over-priced. Awful really! What was presented as fine dining turned out to be below average conference slop. Food: The menu reads like something you would expect to find in the South of France, but when the "food" hits the table you feel like you are at a budget wedding in Nowheresville. Not kidding. My 10 year old could cook every one of those dishes better. Bar & Management: We were a big table and it was hot as the hobs of Hell, so G&Ts were on everyone's mind, however the bar ran out of tonic water after the first round and management decided that it was not worth going to buy some more. So we moved on to white wine. This was served at room temperature, which was 37 fricken degrees! Service: The guy was sweet. He tried. The kitchen let him down. Verdict: Flushing a couple of K down the loo will provide more satisfaction.

Ahhh this place has so much potential. Management needs up their game on this gem. I love their ostrich! Their veg and desert are nothing to write home about.

Al fiume – Italian for ‘at the river’ is set on the banks of the Hennops River. The restaurant has a beautiful wooden deck overlooking the river and is a gorgeous setting. We enjoyed a long lazy Sunday afternoon there listening to live music, sipping our wine and feasting on a delicious meal. We are very excited to have found this gem of a restaurant on our doorstep through Restaurant Week. We will definitely be waiting for reservations to open for this year’s bookings. Starters Grilled Calamari in a Spicy Ketjap Manis Dressing Tender baby calamari tubes grilled and served in a spicy ketjap manis dressing. The combination of the tender melt in the mouth calamari, with the sweet syrupy spicy sauce was heavenly. Chicken and Avo Salad The tender and succulent chicken strips served on a fresh lettuce, topped with creamy avocado and drizzled in a sweet and tangy red wine and honey vinaigrette was a taste sensation. Mains Chicken Marsala Flat top grilled chicken breast in a marsala, wild mushroom and parmesan sauce. served with linguini and fresh seasonal vegetables lightly pan fried in olive oil. The delicate creamy sauce delicately complemented the moist, tender chicken and the perfectly prepared pasta faultlessly. It was a treat to be served vegetables that were still firm and bursting with flavour. Seared Loch Duart Scottish Salmon Lemonnaise A fillet of seared salmon with a creamy horseradish mayonnaise served with potato croquettes and fresh seasonal vegetables lightly pan fried in olive oil. I adore fresh salmon and was not disappointed by the care with which it was prepared. The mayonnaise added a delicious tartness without overpowering the delicate fish and the vegetables were fresh and flavourful. Dessert Caramel Crumpet A couple of warm crumpets with a caramel and peppermint crisp filling and a rich caramel sauce. The combination of light fluffy crumpets with the peppermint crisp filling was genius. The comfort of the crumpets with the recognisable peppermint crisp was an unadulterated pleasure. Crème Brulee A raspberry custard with a crispy caramel topping. Of course I had to have the crème brulee and I was not dissatisfied by the chef’s prowess in producing a silky smooth custard skilfully flavoured and topped with just the right amount of caramel.