Sandra’s fillet of beef ‘rossini’, mushroom duxcelle, seared foie gras and wilted baby spinach was also medium rare when she requested it blue. It’s strange that one can, to coin a pun, get a steak like this so rarely! It was an extremely good piece of meat and the foie gras was superb. It melted in the mouth. Of course it is almost pure fat. We added a side of spinach in butterwhich was stringy and very tough.The cheeses on offer were uninspiring. South African brie and camembert have been disappointing and Pont le Vec is very ordinary. We settled for a couple of desserts. Peach snow egg, peach granite and peach fool was quite a nice dessert but very very sweet, a hot hazel nut soufflé turned out to be quite raw in the centre. They offered to replace it but by now we were ready to go.
Although it was one of the best meals we had in South Africa I only wish the food had been better because everything else was faultless. The décor and decoration in the adjacent lounges and bars is worthy of a museum.