The restaurant follows the outside length of the hotel and is flanked by glass windows on one side. In winter, wood fire stoves keep the area comfortably warm while in summer, the glass windows fold back providing the ultimate summer dining experience. While the restaurant does not serve dinner midweek, lunch and breakfast are available. Breakfast is both a buffet and à la carte affair with an array of muesli, cereal, fresh fruit, yogurt, cold meats and pastries available. The à la carte menu is short, with four options from the delectable eggs Onassis (cured salmon, baby spinach, poached eggs, English muffin and citrus hollandaise sauce) to the classic French toast.

The lunch/dinner menu changes seasonally and is a platform for culinary adventure with true South African flavours. At the time of writing, starters ranged from grapevine-smoked duck with micro greens, black cherry tuile, pomegranate, passion fruit dust and candied carrot roots, to baked Camembert with asparagus pesto, black garlic, candied walnuts, baby kale and fig confit. Mains are equally expressive with slow-roasted lamb with aubergine, fondant potatoes, spuma mint yogurt, red wine jus, plums, candied rosemary and tomato soil.