Chef-patron Graham Neilson has a dedicated following, and deservedly so. While his dishes are based on classic principles, he continues to interpret them with a modern twist. Think pepper-seared tuna sashimi on Japanese radish and cucumber salad with wasabi, soy, and pickled ginger, or crispy roasted free-range duck served on potato rosti with butternut puree and lentil ragout with grilled zucchini and honey and cumin jus. The food is decadent but the setting is less so, with friendly waiters who work happily to indulge diners. The wine list contains a good choice of South African and international wines, and your waiter will be able to advise on any unfamiliar local labels.