Belly of the Beast
Intimate, edgy, and slightly experimental, there's no telling what ingredients might have given rise to the day's dishes—the tasting menu is designed around choice cuts of sustainable meat (although vegetables and fish are served if meat’s not your thing). They don’t tell you what’s going to be served, the idea being to trust in the talent in the kitchen and in what owner-chefs Anouchka Horn and Neil Swart decide to make with what they’ve got. Whether they do something special with West Coast mussels or put some extraordinary cut of gemsbok on your plate, though, you can be sure it will please your palate and stretch your imagination at the same time. For their multi-course menus, they charge R750 for lunch and R1,050 for dinner, and you must book in advance.
