The experience was fantastic, I knew it would be different when we drove down the driveway and there was a friendly face removing parking cones from an allocated parking bay, just for us. The service was flawless and the views spectacular. I didn’t quite grasp the treat I was in for. By the time the served me a cocktail my heart already felt warm, my eyes already satisfied and then the scrumptious food started. The food - Magnificent presentation, mouth watering flavors and explanations and interactions with the chef's. It was truly a culinary experience.

We were warmly welcomed into the restaurant and given a brief history of the building and a tour of restaurant. We decided to skip the selfie booth as this is not really our thing but for many I'm sure it would be. We had the 6 course tasting menu with wine paring. The starter of Octopus and Oysters was outstanding. The Octopus had been done with the sous vide method and was the most tender Octopus I have eaten. It literally melted in your mouth. The oyster was nestled in a beautiful sea of herbs and was fresh tasting. The spiced tuna was seared to perfection and came with a beautiful chickpea lace biscuit and subtlety smoked tomatoes. The addition of pearls and fresh vegetables gave a burst of flavour when you bit into them. The third course was Ethically caught linefish with peas and beans and yeast brown butter. The fish was laid on a bed of perfectly cooked vegetables with a mussel veloute sauce and one soft moist mussel on top. The fish had a crispy skin and the rich butter sang through the dish. It is probably one of the best fish dishes I have had at any restaurant. For me it was the highlight of the meal. The fourth course was a Peking Duck breast with salted sour plum and walnut salsa. The duck was cooked two ways, one as a perfectly crisp spring roll and other was a perfectly cooked breast on a bed of walnut salsa. The plate was decorated with plums which gave a good tang to the dish. The pre-dessert course was Strawberry scone with blueberry jam and champagne jelly. This was a deconstructed scones with strawberry and jam which had delicate flavours and a light crisp meringue on top. The dish was well balanced with sweet and sour and an unusual take on scones and jam. The final dish was roasted pineapple and coconut cake with goats ice-cream. It was tangy and sweet with a good balance of flavours. As I don't eat coconut they substituted my dish with their cheese platter. The platter came with dense home made seed bread and rich and creamy blue cheese with figs and a orange gel. The setting of the restaurant is beautiful looking out to the sea and camps bay and the Twelve Apostles mountains. This gave the restaurant a great ambience. The service was very attentive and as we are very serious about our food we wanted to know how each dish was prepared. The staff would go and ask the chef if they need be to ensure we got the correct information. I would highly recommend the restaurant and I'm sure as they will be around for longer they will get improve on a perfectly good meal.