The Roundhouse 

French Provencal cooking at its best with a nod to South African roots, with dishes like eland carpaccio with braised ox tongue and pickled cranberry puree to temper all that richness. Try the roasted cob with black mussels, chorizo and gnocchi; the roasted rack of lamb with roasted shallots; or the Peking duck breast with confit leg and hazelnuts. Finish with apricot soufflé and Amaretto ice cream.

An extensive and impressive list chosen with great care, with many foreign inclusions and French champagnes, at a price. A sommelier is on hand to help you choose.

Slick and professional.

This historic building used to be Lord Charles Somerset’s hunting lodge, the atmosphere of which has been carefully updated with tasteful renovations and superb views of the wooded slopes and the distant Camps Bay beach.

The Rumbullion, which is open in summer, is a kind of outdoor feast on the Roundhouse terraces. It’s a superb way to dine alfresco. The term means having a ‘riotously good time’. (GL, October 2011)

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