The menu is seasonal and designed to reflect what chef Peter Tempelhoff calls a “taste of the bay.” There is an emphasis on fresh fish, prepared in a diversity of styles: Cape Malay, Asian and Italian are the main influences, with every dish presented as a work of art. Signature dishes include the Thai scented fishcakes, moules frites, grilled tiger prawns, and for those looking for something a little meatier, the Thai red duck curry and the grass-fed beef sirloin steak will never fail to please. Each dish showcases Tempelhoff’s astute ability to create a synergy of flavour balance, using only the best ingredients, but without overwhelming patrons with too much fuss or frippery.

The wine list is dynamic and extensive, with 30 superb options by the glass at very reasonable prices, as well as over 100 excellent choices by the bottle.

The setting is pristine and tasteful; you’re guaranteed superb service, food and great views. And, they’re open seven days a week for lunch and dinner, both of which are recommended.