Headed up by Chef Giles Edwards, who spent the past ten years in London.
This farm to fork eatery gives a nod to the French, with emphasis on direct relationships with producers.
Beef, lamb, goat and seafood will feature, with dishes such as mussels with bacon and cider, mint and pork terrine, hake, and beef and kidney pudding.
Desserts will be classic offerings of poached guavas, chocolate pots and plum pavlova.
Open Tuesday to Saturday, for lunch and dinner.
Address: 17 Bree Street, Cape Town, 8001.
Tel: 021 418 1299