3. The Restaurant at Waterkloof (Somerset West)
Gregory Czarnecki cements his place in the Top 10 by elevating humble ingredients with style and razor-sharp techniques. The 2016 S.Pellegrino & Acqua Panna Chef of the Year reigns supreme here, consistently turning out food that looks breathtaking and tastes even better. The amuse-bouche, a whipped goat’s cheese mousse, readies the palate for what’s to come.
The sea bass ceviche starter is deliciously fresh, served with a salty snoek purée, crunchy celeriac discs and cured fish roe.
The beautiful Joostenberg Vlakte duck breast is served with oven-roasted turnips infused with hibiscus, pickled turnip, passion-fruit dressing and a turnip-and-hibiscus purée. Never has the humble turnip been so elevated! Desserts of a blood-peach panna cotta or Tahitian-vanilla vacherin complete the excellent journey, with lovely caramel and chocolate offerings presented with the bill.