Thank you Aimee and Ryan for a wonderful evening with new found friends. The Kranskop Viognier complemented the Yellowtail starter tremendously well. Rib-eye steak is hard to cook "medium" which is how I like it and Ryan clearly knows just how it should be done. As one well known chef described the dessert - the Caramel meringue was "decadent". Great service and beautiful Al fresco courtyard dining at it's best (indoor seating if you prefer). Need to check opening times out of season (on blackboard outside).
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