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"Launched as part of a grand makeover of a Cape Town institution, this restaurant—led by head chef Ryan Cole—has quickly become a tantalising addition to the local dining scene. Standout dishes include pan-seared springbok with Brussels sprouts, juniper and a liver crumble, and fresh, line-caught fish with mussels accompanied by peas, beans and yeast butter, showcasing a focus on local ingredients and refined, contemporary flavors." - Saul Lipchik