The refined dining bistro lives up to its name with a variety of beautifully-plated dishes which provide warm comfort, with a lighter feel. Expect Jerusalem artichoke soups, a Caesar salad with a warm poached egg and crispy wild boar bacon, roasted quail and braised pork belly with leeks and sultanas. Finish your meal with white chocolate mousse tart served with pistachio crust and berries or spiced poached pear served with a nut brittle and a honeycomb ice cream.
The neighbourhood eatery has elevated French and Italian country-style dishes. Look out for the last of the season’s zucchini blossoms which are stuffed with ricotta and then deep-fried, roast duck with Jerusalem artichoke puree and a range of warm deserts.
Douglas + Hale
Whether you choose a nibble, small plate or something all for yourself, the menu provides an incredible assortment of comforting foods to accompany a cocktail or one of the 66 boutique local and international wines sold by the glass. Autumn options include smoked pork cracking, pork and leek pot stickers, roasted beetroot salad or confit duck leg with cranberry jus.
Hearty stews and home-cooked meals are a hit with the local Melville crowd. The menu is simple and satisfying – sweet corn fritters with chorizo, spicy chicken livers, oven-roasted chicken with salad and a peperoni pizza with leeks. Desserts include homemade gelato and a lemon tart.
Tradition forms the corner stone upon which moyo has built its house. And with tradition comes repetition. Last year it was creamy red pepper soup, hearty stews and hot desserts. This year our favourite African-inspired dishes include dukkah lamb chop thins on a bed of sweetcorn puree and sheba, served with grilled mealies and pap. Patrons can also expect a seafood samp potjie, and West African chicken schnitzel or a beautiful helping of traditional beef dombolo (dumplings) stewed with carrots, mushroom and onions. For pud? Dig into the Moyo Mess – a brown sugar caramel pavlova topped with spicy muscadel poached pears, whipped cream and gooseberries or red velvet cheesecake served with a berry compote.
By Shawn Greyling