PRICE:
Frommer's Exceptional

The unassuming Harold Bresselschmidt is a genius, able to conjure up new magical combinations month after month, and I am not alone in rating him the most talented chef in Cape Town (and heaven knows, the competition is stiff). The worst thing about dining in this 19th-century house (once home to Sir Wylde, the first chief justice of the Cape) is deciding what to order, as everything sounds (and is) delicious. Best then to go for the degustation menu, where you can opt for the three-, four-, or five-course menu, paired with appropriate wines (if you wish), and excellent value given the superlative standard of everything placed before you. Harold changes his menu almost monthly but dishes to look out for include the strudel purse of braised rabbit with porcini and poppy-seed sauce; Black Forest cake of foie gras with balsamico cherries; aubergine soufflé filled with marinated goat's milk cheese; West Coast lobster served with salmon caviar and green curry flavors; and the lamb and aubergine strudel with braised garlic and rosemary jus. Finish off with chai spice soufflé with a plum compote and saffron ice cream.

Copyright: Excerpted from Frommer's South Africa, 5th Edition, (c) 2008, Wiley Publishing, Inc.

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