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Cellars-Hohenort Hotel is one of our favourite places to visit, we love both The Greenhouse and The Conservatory previously. This time round we would be “Dining in the treetops” again.

The staff are always very welcoming and even on a rainy autumn evening the establishment was warm and welcoming. Service was exemplary as expected from all establishments in the Liz Mc Grath Collection.

AUTUMN RESTAURANT WEEK DINNER

TASTING MENU

Autumn Lavash

………………

AGED BOLAND CHEESE SOUFFLE

Shaved parmesan, cheesy gin sauce

………………

CRISPY BABY CALAMARI

Romesco, sauce vierge, lemon emulsion

or

SEARED SPRINGBOK CARPACCIO

Shimeji mushrooms, black truffle, crispy onion

………………

PAN FRIED CAPE MALAY RUBBED LINE FISH

Spiced carrots, curry leaf & black mustard potato

or

FREE RANGE BEEF FILLET

Salt backed celeriac, bone marrow, port wine jus

““““““`

LEMON & MINT SORBET WITH YOGHURT CRISPS

““““““`

FLOURLESS DARK CHOCOLATE SLICE

Rooibos mousse, ginger gel, blueberry sherbet

or

BLOOD ORANGE CREAM CARAMEL

Brandy snap cannelloni, citrus salsa

Petit fours

The Autumn Lavash was some welcome respite from the normal bread course, don’t get me wrong I love the bread course, but after having a bread course for every meal since the 18^th of April one needs a break…

Being three diners, we were able to sample every dish from the menu and believe me it was worth it, and I opted for the Vegetarian Option.

That Cheese Souffle was probably one of the best, we all agreed the portion was just right for the rich dishes which were to come.

Starters were amazing the Calamari seems to be the winner though.

Mains the beef fillet was cooked to perfection.

The Lemon and Mint sorbet wasn’t my thing, but I kept going back and before I knew it, I had finished it, so much for it not bring my thing.

We all chose the Flourless Cake, yummy.

As usual they didn’t disappoint, we were feed and happy!

#MyCellars.

For full album click here

Name: The Conservatory

Address: The Cellars-Hohenort Hotel, 93 Brommersvlei Road, Constantia 7800

Telephone Number: 021 794 2137

Email Address: reservations@collectionmcgrath.com.

Opening Hours:

• Breakfast: 07h00 to10h30
• Tea: 11h00 to17h00
• Lunch: 12h00 to14h30         
• High Tea: 15h00 to 17h00
• Dinner: 18h30 to 21h30

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Monday were headed to Signal Restaurant at the Cape Grace and we were excited as we visited the restaurant previously and really enjoyed our last visit.

MENU

STARTERS

SMOKED KUDU CARPACCIO

-Pickled exotic mushrooms,sultana and aniseed puree, watercress,ciabatta,crisps.

TOM YUM

-Prawn ravioli,sesame roasted vegetables.

CURED QUAIL AND DUCK TERRINE

-Butterscotch,sweet corn,courgette,textures of onion.

MINTED TOMATO AND BEETROOT SALAD

-Goats cheese mousse,grapefruit and strawberry sorbet.

MAINS

PAN ROASTED BEEF FILLET

-Short rib bitterballen,brinjal and tomato terrine.

PAN-FRIED SEA BASS

-Lime pomme puree,fennel,tomoto,coconut beurre blanc.

SUGAR COATED SPRINGBOK LOIN

-Dauphinoise potatoes,pumpkin,broccoli,speculoo jus.

MUSHROOM TORTELLONI

-Sage cream,porcini granola,semidried tomatoes,asparagas

DESSERTS

CHOCOLATE GANACHE TART

-Porcini caramel,cocoa soil,tonka whipped ganache,caramel porcini ice-cream.

VANILA CREME BRULEE

-Honey Crème,poppy seed cake,chamomile poached pear and pear sorbet.

PANNA COTTA

-Ivory aero,pineapple lime salsa,star anise meringue,coconut rum sorbet.

SELECTION OF LOCAL ARTISINAL CHEESE

-Green fig konfyt,roasted nuts, homemade crackers

Our waiter Marlon was very well versed, knowledgeable and attentive, he really impressed us.

For starters we went on Marlon’s recommendation and chose the Tom Yum and the Tomato Salad. Jason loved the Tom Yum and was really enjoying the meaty ravioli. I will however say they should perhaps drop the beetroot from the name as its really more of a tomato salad.

Mains we had the Seas Bass and the Springbok Loin, both very good and I have it on good authority that you can taste the sugar coat…

Sadly, due to a family emergency we were unable to enjoy our dessert and once again Marlon raised to the occasion and rushed with our bill and getting us out.

All in all, a good evening…emergencies included.

For full album click here

Name: Signal Restaurant

Address: Cape Grace Hotel, West Quay Road,Victoria & Alfred Waterfront,Cape Town

Telephone Number: +27 (21) 410 7080

Email Address: signal@capegrace.com

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Situated along the N2, we found Gabriëlskloof, it comprised of a deli, restaurant and tasting room.

All the ingredients are locally sourced in most cases from the neighbouring farm and prepared in the homemade style.

Restaurant Week Special

18 April – 5 May 2019

5-Course Lunch: R300

Amuse Bouche

-Mushroom & Goats Cheese Gyoza (Dumpling)

Starter

-Textures of Cauliflower

-Salmon Taco

-Curry Grilled Duck Livers

Palate Cleanser

-Rosebud Sorbet

Main

-Crispy Pork Belly

-Linefish

-Lentil Bolognese

-Cut of the Day

Dessert

-Ouma Hesta’s Apple Tart

-Chocolate Fondant

-Cheese Souffle

The portions are rather large and judging but the continuous flow of patrons this is what they are known for their generous portions.

Service started off a bit rocky, but got better and the view were pretty good. The smell of freshly baked bread was just too much to resist and we ended up buying one of each, the ciabatta, seed loaf and ouma’s bread.

#gabrielskloof

For full album click here

Name: Gabriëlskloof Restaurant

Address: N2 between Botrivier and Caledon, 7185 Bot River

Telephone Number: tel: 028 284 9865.

Email Address: info@gabrielskloof.co.za

Opening Hours: Open from 9am to 5pm every day.

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Ginja has always been one of our favourite places to visit, not only are the views spectacular, but the food and staff are amazing.

They created a menu specifically for Restaurant Week and we loved how they changed it up from the usual starters, mains and dessert format.

Now let me warn you, come hungry and don’t enjoy the bread, rice and carrots so much, you forget what you have ordered. I made the mistake of enjoying the onion, basmati rice and secret spice, so much I couldn’t finish any of my dishes…

Ginja’s tasting experience!

Choose any three, of the tasting dishes below, for a Rustic Ginja food sensation.

PATCH

• Ricotta, baked mushrooms, cinnamon & thyme, sweet potato bread
• Soft yolk ravioli, chard, truffle and black olive pangritata
• Deep fried coconut milk, plum sauce, spring onion
• Soba noodles, sage butter, parmesan, pine nuts

BARN

• Quail, chargrilled red onion, chickpea & thyme
• Chicken B’stilla
• Lamb cutlet, charred cauliflower, dill, capers & baby spinach
• Slow roasted goat, rocket, puy lentils raisin puree & goats’ cheese
• Smoked Warthog rib, black beans, chargrilled marrows
• Vine snails, garlic & anchovy, sourdough
• Lamb rump, madras sauce, onion bhaji, saag aloo Ribeye, greens, new potatoes & jus

POND

• Prawn, mango, coconut & cashew nut, chia Panacotta
• 8-hour octopus, kachumbari, chilli & lime
• Crispy whole white bait, fennel bulb, orange, capers, sultanas and pine nuts
• Seabass fillet, cauliflower, black olive pangritata, seagrass
• Mangrove dressed crab niçoise salad, tomatoes, olive, potato crisps, aioli & fennel

BEEHIVE

• Banoffee
• Lemon pots, berries, shortbread
• Grilled stone fruit crumble, oats and cinnamon, cream cheese ice cream
• Valrhona chocolate and toffee pots, cookies
• Honeycomb, brown bread ice cream, pollen, honey & yoghurt crème caramel

From Patch, we choose, the mushroom dish, the Ricotta added just the correct amount of salt needed and the cinnamon and thyme simply elevated the dish to another level.

Barn we chose, Quail, Lamb cutlet and the Vine snails, all 3 were cooked to perfection and the way the Snails were presented inside the sourdough was a nice change from the normal nail dish…

Now Pond, where the rest of my family feasts, we had, the Chia Panacotta, 8-hour Octopus and Seabass fillet. They loved every dish and the Prawn and Mango was a firm favourite.

Desserts or rather Beehive as they call it at Ginja, we ordered the Lemon pots and Grilled stone fruit crumble, one word for both, YUMMY.

And then just when you think they can’t do any better, complimentary Gin Cocktails for the table.

I really don’t know why we wait for so long before we go back, we won’t make that mistake again, well done Ginja, definitely one of the best for Restaurant week.

For full album click here

Name: Ginja Restaurant

Address: On the Waterfront Pierhead, Noble Square, V&A Waterfront

Telephone Number: +27 21 419 66 77

Email Address: hello@ginjarestaurant.co.za

Opening Hours: Monday – Sunday 06:30am – 11:00pm

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Hermanus has always been on our radar as a place to visit but until this past weekend we have never managed to visit. I am so happy we finally have set that right.

The town was nothing I expected, but everything about it I loved. There are so many places to visit and things to do and seeped in its majesty was the Grand Old Dame The Marine Hotel.

We arrived earlier and explored some of Hermanus and were already picking out the restaurants we wanted to visit on our next Hermanus trip.

But back to The Marine Hotel and Origins Restaurant, the views are exquisite, you have a full view of the entire Bay, one can only imagine what whale season would be like.

Its always lovely to see a familiar face on ones first visit to any establishment and Hayley and the rest of the team made us feel nothing but warmly welcomed.

Restaurant Week Menu

2 Course Lunch (starter/main or main/dessert) R350 p.p.

Starter

Fragrant Steamed Mussels – ginger, lemongrass, coconut cream

or

Charred Springbok Tataki – young carrots, pickled mushrooms, raspberry

Main

Kudu Loin – creamy parmesan risotto, wild mushrooms, pearl onions, red cabbage & sultana chutney

or

Walker Bay Fish Curry – local fish & shellfish, Thai spices, coconut, onion & ginger pickle, fragrant sticky rice

Dessert

Peppermint Crisp Gateaux – crème de mint ice cream, caramel chocolate mousse, mint gel

or

Dark Chocolate Soufflé – crème brûlée ice-cream, orange and cardamom salad

Now to the food, being allergic to shellfish, I couldn’t sample the plate of very aromatic molluscs, but I have it on good authority that they were excellent.

The Walker Bay Fish Curry also had raving reviews from our table, and that sticky rice oh my soul.

Both the Springbok Tataki and Kudu Loin were excellent as well, we only had one of the desserts, but we are going back as I believe the Ceaser Salad is one for the books.

For full album click here

#OriginsHermanus

Name: Origins Restaurant

Address: The Marine Hotel, Marine Drive,7200, Hermanus

Telephone Number: +27 (0) 28 313 1000

Email Address: bookings@themarine.co.za

Opening Hours: Lunch: 12h00-14h30

   Dinner: 19h00-21h30

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Chef and owner, Darren Badenhorst teams up with Maître d, Jasper Venter and sommelier, Munashe Kwaramba to produce what could only be describe as exceptional.

From the moment we stepped into the establishment, one just knew this was going to be a goodie. And boy oh boy, they surpassed every expectation we might have had.

One often hears how food is compared to art and at Le Coin Français they truly deliver on this, every morsel has its own story. Flavours and textures were exceptional.

Now something you need to know is I have a shellfish allergy and just the look and aroma from the Butter poached and BBQ north coast langoustine had me ready to take my allergy meds and simply to have a taste, sanity however prevailed. The sounds and faces of my husband and daughter were enough to make me sad.

There in not one thing we can fault and already we are planning our next visit we have to simply do the 8-course chefs’ journey and am super excited with the prospect of that.

The Restaurant Week Menu

5- Course Lunch: R495 p.p.

Amuse-bouche

∼“Quail, quail and quail” BBQ breast, KFQ leg, pancetta wrapped thigh.

Or

Porcini cured Springbok tartar, carpaccio of beetroot, horseradish aioli, raisin emulsion, toasted coriander, pickled mustard, wild flowers​

Or

Butter​ ​poached​ ​and​ ​BBQ​ ​north​ ​coast​ ​langoustine, ​aerated​ ​Boerenkaas​ ​and​ ​west​ ​coast​ ​snoek​ ​brandad​ ​velouté, wild​ ​vineyard​ ​pea​ ​shoots,​ ​garden​ ​pea​ ​and​ ​guanciale​​ ​risotto​

Or

“Rorschach for the Sole” poached West Coast Sole, elements of citrus, squid ink “Rorschach” spray​

∼

Palate cleanser

∼

“Our mother’s roast chicken”

Or

2 hour cured, 1 hour cold smoked, 1 minute seared salt water trout, an emulsion of buttermilk, buchu flower, dehydrated yoghurt and wild herbs with limoncello cured kohlrabi

∼

Monochrome of summer berries

Or

Elements, percentages and textures of chocolate

Other Menu options

5 course reduced lunch tasting menu – R625/R925 with wine pairing

6 course tasting menu – R725/R1125 with wine pairing

8 course chefs journey menu – R950/R1355 with wine pairing

Add sensory wine tasting course – R165

Add Foie gras course – R275

A discretionary service charge of 12.5% is added to all bills.

For full album click here

Name:“Le coin Français”

Address: 17 Huguenot Rd, Franschhoek, 7690

Telephone Number:074 126 0022

Email Address:reservations@lecoinfrancais.co.za

Opening Hours:

Lunch Thursday – Sunday 12:00 – 14:30

Dinner Tuesday – Sunday 19:00 – 20:30

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

We have been to Karibu a few years and I distinctly remember going back for the bread rolls they were divine, so see they were on the list for Restaurant Week, we were excited.

Having arrived at Karibu, we were seated and handed the A la Carte Menu, I quickly advised that we were there for Restaurant Week and should it not have a different menu, after a lot boring back and forth and having numerous people involved, the issues was resolved. I felt so bad for the manager and staff as they haven’t been informed, but shame they were all very apologetic as well as the head chef, so after a “bumpy start” we were ready to get on our way.

RESTAURANT WEEK MENU

3-COURSE SET DINNER MENU – R300 PP

STARTERS

CRAYFISH BISQUE – A creamy crayfish and tomato soup with Pernod.

Or

BOBOTIE SPRINGROLLS – Bobotie springrolls lightly fried and served with chutney and banana and yoghurt.

Or

SNOEK PÂTÉ – An exquisite experience of the Cape’s best – a traditional Cape fish pâté, with crostini or roosterkoek.

MAINS

OSTRICH FILLET – From the Karoo – healthy, lean and tasty – grilled and served with a sweet onion marmalade sauce.

Or

KAROO LAMB BREDIE – A succulent Karoo lamb stew served with savoury or basmati rice – a recipe handed down from generation to generation.

Or

CHICKEN SCHNITZEL – Juicy crumbed chicken fillet, pan-fried to perfection and served with a mushroom sauce and potato wedges or savoury rice.

Or

VEGAN BOBOTIE (V) – A traditional South African dish made the vegan way with a combination of Cape Malay spices, lentils and fruity chutney, topped with a coconut turmeric cream and baked to perfection.

DESSERTS

V & A CRÈME BRÛLÉE – A Karibu speciality infused with Amarula and topped with caramelized berries.

Or

ICE CREAM & HOT CHOCOLATE SAUCE – Vanilla ice cream topped with our Karibu caramel chocolate sauce.

Or

MILKTART – An old family recipe – cinnamon infused custard tart.

The starters were delicious with a capital D, we choose the Crayfish Bisque and the Bobotie Springrolls.

The ostrich fillet was cooked to perfection, very succulent and the marmalade sauce was the perfect accompaniment.

That Chicken Schnitzel with the mushroom sauce definitely made my Top 10 list of best Chicken Schnitzel’s.

Desserts were the Crème Brulee and Milktart, both yummy in their own right.

All in all, after a bumpy start Karibu’s food and team redeemed themselves, well done!

For full album click here

Name: Karibu

Address: Shop 156, The Wharf Centre, V&A Waterfront, Victoria Wharf, Cape Town Central

Telephone Number: +27 21 421 7005/6

Email Address: kariburestaurant@mweb.co.za

Opening Hours: Monday – Sunday 11:00am – 23:00pm

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Having very rarely venturing into the Plattekloof area, we were pleasantly surprised at De Grendel Wine Estate. We have had the pleasure of sampling their wines on occasion but never visited the farm.

The main dining room is a lot more formal but the waitstaff and views make up for that. Let me just say there is nothing wrong with formal and they do it well. For a more relaxed atmosphere the bustling tasting room would do the trick and if the number of guests at both tasting room and the restaurant is anything to go by, they do both well.

Our friendly and very knowledgeable waiter Fiona was always n hand to guide and advise. Their bread course even though just a slice person, I would have happily bought a loaf.

The Prawn dish with Smokey tomatoes was a winner as well as the Beef Fillet.

The portion were quite generous and sadly we were to full to even sample the dessert.

We also tried the Amandelboord Pinotage 2017 and the award winning Rubaiyat 2015 our favourite between the two was the Pinotage.

Being a stickler for a pretty bottle I had to sample the Three Spades Cider. I am not a cider drinker but this one was incredibly smooth and the first cider I managed to finish, perhaps it was the five varietals of apples used to produce this one.

All in all, we enjoyed the visit and will go back, I would however suggest that the staff explaining your dishes try a little harder than simply reading from the menu, other than that a good time was had.

Restaurant Week Special

18 April – 5 May 2019

Starter

Shitake | King Oyster | Shimeji | Arborio | Asparagus | Artichoke

or

Prawn | Squid | Tomato | Puff | Rocket | Basil | Lemon | Tarragon

Main

Sous Vide Free-Range Chicken | Pea Tortellini | Chardonnay Velouté | Courgette

or

Beef Fillet | Oxtail | Marrow | Broccolini Pearl Onion | Potato | Peppercorn

Dessert

Poppy Seed | Lemon | Frozen Yoghurt | Mascarpone | Pecan Nut | Marshmallow

or

Valrhona Aero | Nutella Mousse | Lime | Banana Brûlée | Hazelnut

2-Course Lunch: R300

3-Course Dinner: R400

For full album click here

Name: De Grendel Restaurant

Address: De Grendel Wine Estate, Plattekloof Road, Panorama, Cape Town, 7500

Telephone Number: +27 21 558 7035

Email Address: restaurant@degrendel.co.za

Opening Hours:

Monday        

• Closed

Tuesday – Saturday

• Lunch: 12:00 to 14:30
• Dinner: 18:30 to 21:30

Sunday

• Lunch: 12:00 to 14:30

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Having seen the restaurant was situated in Salt River, I must be honest we were a bit apprehensive, as we haven’t really ventured into Salt River. We were however pleasantly surprised; Liberty’s Restaurant is situated inside the Upper East Side Hotel in Brickfield Road.

The hotel is right and the end of the road and adjacent to an Atrium with little stores including a salon and Bootleggers.

The restaurant was full and when we asked about the Restaurant and Hotel were advised it’s been operational for at least 10 years, “hidden gem’ alert.

Dinner menu

R300 per head plus a complementary glass of wine

Starters

Edamame beans

Spicy soy dressing

Cape Malay spiced smoked snoek samoosas

Homemade mango chutney, smoke snoek pate

Sriracha roasted Buffalo wings

Gorgonzola dip & celery

Pan fried baby calamari tubes

Thai spiced chilli & lime dressing, Wasabi mayo

Pea, Chevin & bacon Risotto

Grana Padano & fresh thyme

Caramelized cider braised pork belly

Vermont maple, apple gel, puffed crackling

Mains

Grilled chicken supreme

Roasted onion & thyme puree, baby vegetables, honey jus

Seafood bisque risotto

Pan fried baby calamari, prawns & line fish with a brandy bisque cream & lemon zest

Teriyaki braised beef short rib

Wasabi mayo, crisped kale, roasted baby onion, sweet potato puree & teriyaki jus

Garlic & chilli grilled prawn linguini

Sun dried tomato & coriander pesto, confit Rosa tomatoes & Grana Padano

Sweet potato & butternut gnocchi

Pan fried with sage butter, Quattro Formaggi sauce

Pan roasted cauliflower

Onion Soubise, roasted onion flakes, sweet charred shallots, baby leeks & leek ash

Desserts

Chocolate Nemesis

Miso, sea salt & white chocolate mousse, Oreo sable

Lemon curd crème brulee tart

Lemon syrup, lemon Chantilly, caramelized pistachios

Nutella & Oreo baked cheesecake

Hazelnut praline, sea salt & caramel mousse

Coconut & cardamom panna cotta

Mango, lime & mint salsa

Chefs Tiramisu

Light and fluffy mascarpone, Disaronno Amaretto, Espresso, Tonka bean and vanilla

Dark chocolate fondant

Hennessy & honey parfait, Espresso Anglaise

The portions sizes are generous to say the least, come hungry is the best advice I can give. The complimentary wine was also good, we choose the read ad white. The desserts oh my soul, that Tiramisu is one of the reasons I MUST go back, and I will start with dessert, just so I may finish it!

Well done Liberty’s Restaurant 4 stars from us.

For full album click here

Name: Liberty’s Restaurant at Upper East Side Hotel

Address: 31 Brickfield Road, Woodstock, 7935 Cape Town

Telephone Number: +27 (0)21 404 0570

Email Address: Liberty’s@uppereastsidehotel.co.za

Opening Hours:

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Having visited Skotnes Restaurant in 2018, when the Norval Foundation has just opened, we were excited to visit the establishment again.

We weren’t surprised to know that Skotnes Restaurant was recognised by Eat Out Readers as “Highly Commended” in the Best Everyday Eatery Awards 2018.

Named after legendary South African artist and teacher Cecil Skotnes, the restaurant is situated at the stunning Norval Foundation the centre for art and cultural expression.

The views from the restaurant overlooks the wetland and Sculpture Garden.

Executive Chef Phil de Villiers brings together locally sourced ingredients as well as food works of art.

Don’t you love when the waiter knows your name or remember you and what your ordered from that last visit and that was just want happened, the Birthday girl Sophie was excellent as usual.

The steady flow kept the kitchen staff busy, but you never felt as though you had to wait too long between courses.

The food was excellent as usual, and we will be back for the art,food and picnic basket option.

2-Course Lunch: R150 pp

3-Course Dinner: R250 pp

Starters

West Coast Mussels

leek lyonnaise | garlic | lemon foam

Gnocchi

raw butternut juice | kapokbos smoked butternut puree | boerenkaas | sage

Pork Croquettes

soetmostert | pickled vegetables | apple

Mains

Beef Flat Rib

carrot puree | braised endive | mustard

Market Fish

samp | braaied corn ragout | broccoli | pomelo

Cauliflower “Wings”

basted in tandoori paste | Durban dhal curry | carrot | lemon pickle

Dessert

Lemon

bay leaf | maize upside-down cake | bay leaf custard | lemon tart ice cream

Turmeric Pavlova

cocoa mousse | ginger ice cream | toasted coconut

For full album click here

Name: Skotnes Restaurant at Norval Foundation in Tokai

Address: 4 Steenberg Rd, Tokai, 7945 Cape Town

Telephone Number: +27 87 654 5902

Email Address: bookings@theskotnes.com

Opening Hours:

Weekdays (closed Tues)      

• Breakfast:        08:00 – 11:00
• Lunch:             12:00 – 15:00
• Dinner:             18:00 – 22:30

Saturdays      

• Breakfast:        08:00 – 11:00
• Lunch:             12:00 – 16:00
• Dinner:             18:00 – 22:30

Sundays         

• Breakfast & Lunch: 08:00 – 16:00
• Dinner: Closed

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen