Occupying a prime spot on the waterfront, it’s no surprise that reservations are all but essential – the place was packed.
Perhaps unsurprisingly, there’s a heavy menu emphasis on seafood but we passed on that for our starters. A butternut squash and orange soup was a good texture and, assuming you enjoy a sweetness to your food, also of excellent flavour. If, like us, you prefer your savouries to be savoury then it was merely OK. The other plate was a venison carpaccio, using kudu. Perhaps a tad fridge cold but the flavour still getting through. The thin slices were topped with rocket and shavings of Parmesan. It was lifted by a little drizzle of balsamic.
We did opt for the seafood route for mains. Hake on one plate, with roast potatoes and some just cooked julienne of veg – carrot, courgette and aubergine. The other was kingklip – the line caught fish of the day. Here there was an addition of what the menu called a herb salad, but it was simply a few coriander stalks and leaves. There was also a small fresh tasting salsa of oil, tomato and onion. Less successful was the sauce which was served alongside both plates. Supposedly lemon butter, it tasted little of either. But, this aside, both dishes were well cooked plates of food.