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This formal valley restaurant serves international haute cuisine on a menu whose influences include local, European and Asian. There is a daily Chef's menu and a crayfish menu. Special touches include an "amuse-bouche" and sorbet between courses. Regular starters include: variation of duck with brioche, kudu carpaccio with mushroom bean salad and pecorino and Asian-style glazed warthog loin. With a wide range of wines to complement main courses such as whole oven roasted pigeon with wild mushroom butter, or kabeljou in a shrimp-caper sauce, your every sense is guaranteed satisfaction.
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